We tried a bunch of methods and landed on this one for delivering a cauliflower pizza crust that has plenty of flavor (thanks, Parmesan cheese!), browns nicely and even holds together when you pick up a slice. Squeezing the liquid out of raw cauliflower is a key step — don’t skip it. One tip: keep the sauce to a minimum to avoid over-soaking the tender crust.
Active time: 15 minutes | Total time: 40 minutes
Cauliflower Crust
Ingredients
- 1 medium head cauliflower (about 600g)
- 1 large egg (50g)
- 1/2 cup (50g) Parmesan cheese, grated
- 1 clove garlic, minced
- 1/2 cup (48g) almond flour
- 1/4 tsp salt
- 1/4 tsp ground black pepper
Directions
Preheat the oven to 425°F (218°C).
Trim off and discard any leaves from the cauliflower; cut it into florets. In a food processor, pulse the cauliflower until it resembles couscous. (Alternatively, grate it against a large-hole grater.) Lay a clean kitchen towel on the counter and transfer the cauliflower to the center of the towel. Lift the towel by the corners, pull the sides up, and, working over a sink, twist until the cauliflower forms a ball and liquid seeps out of the towel. Keep twisting until liquid stops seeping from the cauliflower. Set aside.
In a medium bowl, whisk the egg. Stir in the Parmesan, garlic, almond flour, salt and pepper. Add the cauliflower and stir to combine.
Line a baking sheet or pizza pan with parchment paper (this keeps the crust from sticking without using a ton of oil). Transfer the cauliflower “dough” to the pan and use your hands to spread and press it into an even 1/4-inch-thick circle. You can use a rolling pin to even it out, if you like.
Bake until set, golden on top and browning on the edges, about 25 minutes.
Serve as a flatbread or add toppings and bake until the toppings are as you like them.
Serves: 3 | Serving Size: 2 slices
Nutrition (per serving): Calories: 255; Total Fat: 16g; Saturated Fat: 4g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 3g; Cholesterol: 83mg; Sodium: 529mg; Carbohydrate: 15g; Dietary Fiber: 6g; Sugar: 5g; Protein: 16g
Nutrition Bonus: Potassium: 772mg; Iron: 11%; Vitamin A: 4%; Vitamin C: 158%; Calcium: 29%
Originally published August 12, 2017; Updated July 2026
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