Cauliflower Pizza Crust

You'll only need a few simple ingredients to make this tasty crust. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Olive oil: You'll use it to grease the pan. Avocado oil is another good option.
• Cauliflower: I recommend using fresh cauliflower in this recipe. Frozen won't give you the right texture.
• Eggs: Used here as a binding agent. I use large eggs in most of my recipes, this one included.
• Kosher salt and black pepper: I only use ½ teaspoon of kosher salt in the crust, since the toppings are quite salty.
• Spices: I like to use dried oregano and garlic powder. They nicely flavor the crust and help to mask the flavor of the cauliflower.
• For the pizza topping: Pizza sauce, shredded mozzarella, and any other favorite toppings (such as pepperoni, olives, peppers, or mushrooms).

The best way to vary this recipe is to use different toppings.

So while I typically use mozzarella and pepperoni, you can use olives, sauteed mushrooms, strips of roasted peppers, raw or roasted red onions, or any other topping you like. You can also add 2 tablespoons of parmesan.

Just remember to add toppings sparingly. This crust is not sturdy enough to carry a lot of toppings.

Scroll down to the recipe card for the full instructions. Here are the basic steps for making this pizza:

You start by processing cauliflower into "rice" in your food processor. (Photos 1-2).

Next, mix the riced cauliflower with egg and spices. (Photo 3).

Flatten the mixture on a parchment-lined pan. (Photo 4).

Bake it until golden brown. The edges should be brown at this point and easily lift away from the pan. (Photos 5-6).

Once you have your crust, you can top it with your favorite toppings. (Photos 7-9).

Then return the pizza to the oven, and bake (or broil) it until the cheese has melted and the edges are crispy and browned. (Photo 10).

Cut the pizza into triangles and serve! (Photos 11-12).

I have three tips for you for making sure the crust comes out nice and sturdy and not soggy:

• My most important tip is to pat the crust very thin. Then bake it until it's deep golden brown with dark edges. That's how you'll get the best flavor and texture.
• Don't add too many toppings. This crust is not as sturdy as a regular one (or even as a chicken-crust pizza which is definitely sturdier). Adding too many toppings could cause it to become soggy and floppy. So add your toppings sparingly.
• Don't be afraid to bake the crust until the edges seem almost burned, especially in the last step of heating up the toppings. That's exactly how you ensure a tasty, crispy crust.