Cauliflower Pizza Crust
Prep time
Cook time
Total time
Recipe type: Paleo Appetizer
Serves: 4
  • 1 medium head of cauliflower
  • 1-2 eggs, beaten
  • 1 cup of shredded mozzarella cheese
  • 1-2 tsp of garlic powder
  • 1 tsp of oregano
  • Salt to taste
  1. Preheat oven to 400 degrees F
  2. Using a food processor or grater, cut the cauliflower into rice sized pieces. If using a food processor, work in small batches at the time.
  3. Put the cauliflower in a medium saucepan or Dutch oven, add ΒΌ cup of water and cook covered, over medium heat for about 5 minutes or until tender. Add more water if necessary.
  4. Drain and strain.
  5. Transfer the cauliflower to a nut milk bag, a kitchen towel or several layers of cheese cloth and squeeze as much water out as possible.
  6. Let cool off for 10 minutes and add the rest of the ingredient. Add one egg first and add the second egg only if the dough is too dry and not sticking together (Do not add the eggs while the cauliflower is still hot or it will cook them).
  7. Spread the dough over a greased cookie sheet or parchment paper into desired shape.
  8. Bake for 35-40 minutes.
  9. Remove from oven and add marinara sauce, cheese and your favorite pizza toppings. If you are using meats they need to be cooked beforehand.
  10. Return back to the oven for an additional 10 minutes or until the cheese is melted.
*For the dairy-free variation use one cup of almond flour and 1 tbsp of coconut oil or lard instead of the cheese and one extra egg, if the dough seems too runny add a little bit more almond flour. Bake for an additional 5 minutes before adding the toppings. For a dairy-free cheese spread you can use the one from the sweet plantain empanadas recipe
Recipe by Edible Harmony at