Gluten Free Cauliflower Pizza Crust
Pizza night doesn't have to be off the table just because you're avoiding wheat — this cauliflower crust delivers a genuinely satisfying base that holds its toppings without turning into a soggy mess. The secret is in the squeeze: wringing every last drop of moisture out of the steamed cauliflower is what transforms it from a pile of vegetable crumbs into a crust that's firm, golden, and sliceable. Parmesan and egg bind everything together while adding a savory, slightly nutty depth that makes the crust taste like it belongs under your favorite toppings, not like a compromise. A hot 425°F oven does the heavy lifting, crisping the edges and drying out the surface so it can actually support whatever you pile on. The whole thing comes together with just seven simple ingredients — no specialty flour blends, no gums, no hard-to-find substitutes. It makes four servings, so it's perfectly sized for a weeknight dinner without a mountain of leftovers. Load it up, slide it back in the oven, and you've got bubbling, melty pizza that nobody at the table will feel shortchanged by.
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Learn more →Ingredients
4 servings
For the crust
- 1 medium head cauliflower (about 2 lbs), cut into florets
- 1 large egg, lightly beaten
- ½ cup finely grated parmesan cheese
- ½ tsp dried oregano
- ½ tsp garlic powder
- ¼ tsp fine salt
- ¼ tsp black pepper
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Working in two batches, pulse the cauliflower florets in a food processor until they resemble fine, even crumbs — no large chunks remaining, about 20–25 short pulses per batch.
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