Cauliflower Pizza Crust



8 oz chopped cauliflower florets (about 1 tightly packed cup of ‘riced’ cauliflower)
½ c. water
1 egg
1½ t. extra virgin olive oil (or use grapeseed or avocado oil if concerned about smoke points)
1½ t. nutritional yeast, almond meal, ground oats, or grated parmesan (if you’re unconcerned about dairy)
⅛ t. sea salt
¼ t. dried oregano
¼ t. dried basil
pinch garlic powder


Make your cauliflower rice by either grating the pieces using a cheese grater or pulsing the florets in a food processor until finely chopped.
In a small saucepan, bring the water to a boil.
Once boiling, add the cauliflower rice to the pan.
Turn the heat off (leave the pan on the burner), and cover the pan.
Let the pan sit covered for 10 minutes.
Preheat the oven to 400 degrees.
Remove the lid from the ‘rice’, and dump the contents into a fine-mesh sieve to drain a bit.
Transfer the cooked cauliflower from the sieve to a clean dish towel.
Wrap the cauliflower in the towel, and squeeze out the excess water (there will be quite a bit!).
In a bowl, mix the egg, oil, and remaining ingredients.
Add in the squeezed cauliflower.
Mix everything until well combined.
Pour the contents of the bowl onto a parchment paper-lined cookie sheet.
Using a spoon, spread the mixture out into the shape of a small, round pizza (it should be about ⅓ of an inch thick). You can also use your spoon to create a little crust, if you like.
Place the pan into the oven, and bake the pizza for 40 minutes.
Remove the pizza, and increase your oven temperature to 450 degrees.
Top the pizza as you desire.
Once the oven has heated up, replace the pizza, and bake for 6-7 more minutes until toppings have cooked through.
Remove the pizza, cool, and enjoy!

Nutritional information is based on using extra virgin olive oil and nutritional yeast.

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