Wow, have we had plenty of trial and error with Cauliflower Pizza Crust! It’s tough to get all the water out of the veggie to make a crispy crust. Too much water content will leave the crust soggy and limp. Many recipes instruct draining the cauliflower or squeezing the water out with your hands. That hasn’t worked well for us. We find that the cauliflower still has too much water in it to bake up into a nice crisp crust.

After much trial and error, we finally found the secret to getting a deliciously crisp crust with just the right amount of snap. Here it is….

The secret to a perfect (and easiest) cauliflower pizza crust is to enlist the help of a JUICER!

Print Recipe
The Perfect Cauliflower Pizza Crust
Crispy cauliflower pizza crust!
Votes: 50
Rating: 3.82
You:
Rate this recipe!
Course Main Dishes
Cuisine Gluten-Free, Kid-Friendly, Vegetarian
Cook Time 15 minutes
Servings
pizza crust
Ingredients
  • 1 head cauliflower
  • 2 egg
  • 1/2 cup Italian cheese We love parmesan but it's your choice
  • 1 tsp Italian seasoning
  • 1 tsp garlic salt
  • black pepper to taste
Course Main Dishes
Cuisine Gluten-Free, Kid-Friendly, Vegetarian
Cook Time 15 minutes
Servings
pizza crust
Ingredients
  • 1 head cauliflower
  • 2 egg
  • 1/2 cup Italian cheese We love parmesan but it's your choice
  • 1 tsp Italian seasoning
  • 1 tsp garlic salt
  • black pepper to taste
Votes: 50
Rating: 3.82
You:
Rate this recipe!
Instructions
  1. Run raw cauliflower through your juicer. You will get a very dry & fine pulp which is the base of your crust. It should look similar to the pictures below.
  2. Mix cauliflower pulp with remaining ingredients.
  3. Line a baking sheet with parchment paper. Press crust mixture onto parchment & shape into a pizza round.
  4. Bake at 450 degrees until lightly browned, approximately 15 minutes.
  5. Remove from oven. Top your cauliflower crust with traditional pizza toppings. Reduce heat to 400 & bake pizza to desired doneness, usually 10-20 minutes more.

This is what your finished crust will look like. Beautiful!

Cauliflower Pizza Crust

 

Do you have a trick for making a great cauliflower pizza crust? We’d love to hear what it is so please share in the comments below!

 

The secret to making a crispy cauliflower pizza crust

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8 thoughts on “Cauliflower Pizza Crust”

  1. I was just wondering what juicer(s) you think would work well? I know some leave wetter pulp than others and that would not work for the cauliflower crust.

  2. I tried this recipe with my juicer and even after putting the crust on a pizza stone preheated @ 500 degrees, and left it in for 30 minutes, the crust never got crispy still.

    1. Bummer! Sorry to hear that. Some juicers have wetter pulps than others. We prepared this recipe using an Omega Juicer. Let us know if you have any suggested modification to the method. It worked well for us, but we are always looking for new ideas & modifications.

  3. Thanks
    I bought this product recondition and from the beginning all the juice comes out dripping from the black second piece of the juicer, not good at all for $100.
    Love,
    Marion Articlebelt

  4. I made this crust tonight. I know my juicer isn’t that good, and after reading these comments I decided to wrap up the cauliflower pulp in a clean cotton dish towel. I squeezed, and squeezed, and squeezed just a little more (quite a bit of water came out!).

    I followed the rest of the directions and I had a crust I could pick up with my hand. The edges had a little crispiness, the middle was a tad soft, but for the first time it worked very good!

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