Sheet Pan

Cauliflower Crust Pizza

Name: Cauliflower Crust Pizza
Prep time: 15 min
Cook time: 40 min
Yield: Makes one 11-inch pizza
Cuisine: American
Ingredients: 1 head cauliflower, broken into florets; 2 large eggs, beaten; 1 pinch kosher salt (a big one); 1 cup very thick tomato sauce; 5 ounces whole-milk, low-moisture mozzarella, grated (about 1 1/4 cups); 1 dash red pepper flakes, for serving; 1 dash dried oregano, for serving

by: Emma Laperruque

October 24, 2022

6 Ratings

Photo by Rocky Luten

Prep time 15 minutes
Cook time 40 minutes
Makes one 11-inch pizza

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Author Notes

The crux of this crust is squeezing out all the water from the cooked, riced cauliflower. And there is a lot of water. Wring it until you're sure there's no more moisture—then wring some more. I use all eggs—and no cheese—a technique adapted from "The Food Therapist" by Shira Lenchewski. Homemade or jarred tomato sauce both work. Just make sure to cook it down until slightly jammy. Toppings, from pepperoni and black olives to mushrooms and garlic, are also welcome. —Emma Laperruque

Test Kitchen Notes

Our cauliflower crust pizza is the best for gluten-free pizza lovers. Cauliflower crusts get a bad rap for tasting like stale cardboard, but this one is actually delicious. The crust requires only three ingredients: raw cauliflower florets, eggs, and salt. It might sound daunting at first, but making the cauliflower crust is a breeze—it’s the ideal back-pocket recipe for weeknights, last-minute dinners, and anyone else with a busy schedule (aka: all of us). Use a food processor to break down the cauliflower into ultra-fine pieces and steam it in the microwave until tender. Once cool, squeeze out all the liquid to get rid of any excess moisture in the cauliflower, which is the secret to a crispy, crunchy gluten-free crust. Once the riced cauliflower is dry, mix it with the other ingredients, press into a large, flat circle on a baking sheet or pizza stone, and bake.

After the initial bake, add your toppings—tomato sauce, whole-milk mozzarella cheese, and any other delicious additions toppings—and cook for another 15 minutes. This recipe makes a classic cheese pie, but that doesn’t mean you can’t get creative with your toppings. Try emulating your favorite slice shop with pepperoni or sausage, or use sliced mozzarella, fresh tomatoes, and basil for homemade Margherita. Load up on bell peppers, onions, and mushrooms for a vegetarian-friendly option, or go unorthodox with a breakfast pizza (bacon and eggs, anyone?). Once you have the cauliflower crust down, the possibilities are truly endless—and it doesn’t hurt that assembling pizzas is the ultimate kid-friendly activity, perfect for parties or cozy nights at home. —Food52

Test Kitchen-Approved

Ingredients

1 head cauliflower, broken into florets
2 large eggs, beaten
1 pinch kosher salt (a big one)
1 cup very thick tomato sauce
5 ounces whole-milk, low-moisture mozzarella, grated (about 1 1/4 cups)
1 dash red pepper flakes, for serving
1 dash dried oregano, for serving

Directions

Pulse the cauliflower in a food processor until very fine—less cauliflower rice, more cauliflower couscous. Microwave, covered, for 5 to 10 minutes, until steamy and tender. (You can also do this on the stove in a steamer.) Dump onto a kitchen linen and let cool. When cool, squeeze out all the water.
Preheat the oven to 400° F. Line a sheet pan with parchment. Transfer the squeezed-out cauliflower into a bowl. Add the eggs and salt. Stir until well combined. Dump this onto the sheet pan and press into a large, thin circle—roughly 11 inches in diameter.
Bake the crust for 15 minutes. It should feel firmish and dry. Remove from the oven. Evenly spread the tomato sauce on top. Sprinkle with mozzarella. Bake for another 15 minutes. During the last minute or so, turn on the broiler. Watch the oven to make sure the cheese doesn’t burn (and the parchment doesn’t catch on fire). You want the cheese speckled and spotted.
Season with red pepper flakes and dried oregano. Let cool for 5 to 10 minutes before slicing into triangles and serving.

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Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.

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