The Secret to Making a Perfect Cauliflower Pizza Crust Every Time

Learn the secret to making the perfect Cauliflower Pizza Crust… 

Cauliflower Pizza Crust is all the rage but if you don’t make it correctly, it can be a soggy disappointment. The goal is to have a nice crispy crust, not a limp, mushy mess. After much trial and error, we finally figured out the secret to the perfectly crispy Cauliflower Pizza Crust!

When we say we have had plenty of trial and error, we mean it. We tried every suggestion we could find online. To get the crust crispy you need to get just about all the water content out of it.

Many recipes suggest draining the cauliflower or squeezing the water content out with your hands. That didn’t work for us. We still found the cauliflower had too much water in it to bake up and therefore resulted in a soggy crust.

So after many failed attempts we put our brains together and tried to think of a way to get all the water out of the cauliflower so we could get that deliciously crispy crust every pizza-lover desires.

Finally, an idea struck like a lightening bolt! Once we thought of it, we were pretty confident it would work and we were right. Here it is….

The secret to the perfect (and easiest) Cauliflower Pizza Crust is to enlist the help of a JUICER!

The juicer is able to squeeze nearly every bit of water out of the cauliflower. Use the dry cauliflower pulp to form your pizza crust. It’s easier than any other method and more effective too!

Print Recipe
The Perfect Cauliflower Pizza Crust
Crispy cauliflower pizza crust!
Cauliflower PIzza Crust
Votes: 65
Rating: 3.8
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
Cauliflower PIzza Crust
Votes: 65
Rating: 3.8
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

Once you have your crispy crust, now you can top it with your favorite pizza toppings. May we suggest adding at least two vegetables?!

Produce Moms Tip: Let your kids pick the veggies that go on the pizza. The more involved they are with the grocery shopping and cooking, the more likely they are to try new food items!

Looking for a gluten-free dessert pizza option? Try this recipe for Watermelon Pizza!

Do you have a trick for making a great pizza? We’d love to hear what it is so please share in the comments below! If you make this recipe, snap a picture and tag us on Instagram @theproducemoms.

The secret to making a crispy cauliflower pizza crust

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11 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!

  5. We Made this tonight and it was perfect. The juicer is a GENIUS idea. Dry and fluffy and saved so much time! Held together perfectly. Thank you !!

  6. Which Omega juice do you have? I have never had one and there are so many Omega models to choose from. Can’t wait to try this recipe!

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