The Easiest Cauliflower Pizza Crust

When I shared this recipe for cauliflower pizza crust back in 2012, I thought I had hit the jackpot. The cauliflower pizza crusts I had made prior to this one had been soggy, greasy, and basically felt like I was putting pizza toppings onto an omelet, but this recipe was different.

the easiest cauliflower pizza crust

(photo credit: Nicole Franzen, from Everyday Detox)

My friend and mentor, Doris Choi, taught me the secret to making a crust that is much more bread-like: you need to wring out the cooked cauliflower removing all of the excess water. (Using soft goat cheese instead of cheddar helps improve the texture, too.)

The only problem with the original recipe is that when you cook the cauliflower and then wring it out in a dishtowel, you could potentially burn your hands. The cooked cauliflower is piping hot! Of course, you can wait for it to cool before starting the process, but then you have to wait longer.

I’m not that patient.

putting frozen cauliflower into a food processor

So, you can imagine how happy I was to discover that you don’t have to cook the cauliflower (at all!) when you start with frozen cauliflower. All you have to do is let in thaw in the fridge the night before you want to make pizza. If you have a copy of my cookbook, you know that this is the only method I use now to make cauliflower pizza crust. It’s SO much faster! I like to make a double-batch of this recipe, to make two large pizza crusts at once– the crusts freeze beautifully, so I always have a frozen pizza on hand!

I hope you enjoy it as often as I do. I’ve made a quick video to help guide you though the process!

4.2 from 21 votes
The Easiest Cauliflower Pizza Crust
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
This cauliflower pizza recipe is as FAST as it gets, and has a truly bread-like texture!
Course: Main Course
Servings: 1 large crust
Calories: 602 kcal
  • 2 pounds frozen cauliflower florets , thawed
  • 1 egg , lightly beaten
  • ½ cup chèvre (soft goat cheese)
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon sea salt
  1. Preheat the oven to 400ºF and line a baking sheet with parchment paper.
  2. In a large food processor fitted with an “S” blade, pulse the cauliflower florets several times, until a ricelike consistency is achieved. Pour the cauliflower into the center of a thin dish towel, then twist it up and use your hands to firmly wring out moisture. Quite a lot of liquid should be released, leaving you with a dry lump of cauliflower pulp.
  3. Place the cauliflower pulp in a large mixing bowl and mix in the egg, chèvre, oregano, basil, and salt, stirring well to create a uniform mixture.
  4. Transfer the cauliflower mixture to the baking sheet and use your hands to press the crust firmly into a large circular or rectangular crust, about ¼ inch thick. Be sure to pack the cauliflower mixture together firmly and evenly, leaving no thin spots where the crust may crack.
  5. Bake for 30 minutes, until the top is dry and golden, then carefully flip the crust over and bake for another ı0 minutes. Use immediately as a pizza crust or allow the flatbread to cool and slice it to use as sandwich bread.
  6. To complete the pizza, add your favorite sauce and toppings and then bake for another ı0 minutes at 400ºF, until the topping are heated thoroughly. Slice and serve hot.

**VEGAN VARITAION: If you want a dairy-free and egg-free crust, try my Vegan Cauliflower Pizza Crust recipe!

This easier and faster pizza crust is a weekly staple for us, so I hope you enjoy it just as much! For more easy and healthy comfort food recipes like this one, along with a complete meal plan and shopping list, be sure to pick up a copy of my cookbook here.

Reader Feedback: What’s your favorite type of pizza crust to make?



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Simply turning over the pizza after 30 min is not *quite* enough instruction. I was being extremely gentle and careful, and it still fell apart. We are having a mound of cauliflower mush topped with our pizza toppings for dinner tonight. Sigh. I had so much hope for this recipe.

    Alison Savitch

    Get a cookie sheet – flip the crust on to the non stick cookie sheet and continue cooking


I love this recipe! I’ve just tried it with fresh cauliflower, I didn’t need to cook it at all, just followed the recipe as it was! It came out incredible and I was shocked that it didn’t break when i was holding a piece of it!

TO TURN: take it out of the oven and place it on a plate. Cover it with parchment paper and place a plate on top of it, face down. Flip the plates, remove the old parchment paper and place in the oven.



I was very impressed with the way it held up. Had high expectations, however it tasted like cardboard. Really wanted to like it.. Alas.. The hunt for a healthy pizza crust continues..

Susan S

Just wondering if you could use the cauliflower that is frozen but is already riced?


I made this today and I loved it. A few notes –
I accidentally grabbed thyme and not basil and didn’t notice until I already added it. It was totally fine though. I think next time I might add some garlic powder too. It felt like it would go well.
I didn’t have goat cheese, but I had some cream cheese. It worked well.
I had a small chunk of Parmesan so I grated it and added that as well.
I have two round pizza pans (metal with holes in them) so I covered one with parchment paper and started baking it. After 10 minutes I noticed it was started to bubble in places so I took it out and transferred to a regular baking sheet. But instead of just sliding the parchment I flipped it at this point by putting the sheet over it and turning the pans. It flipped fine, but the first parchment stuck to the dough. I peeled it off, but a thin layer stuck to it. No big deal though, it wasn’t a problem. The dough came out perfect overall.
Where I went wrong was with the toppings. I added too many. It was too heavy for the crust and it also made it a bit soggy. We had to eat it with forks. Next time I will put less toppings.
Overall, my 7-year old pizza-lover enjoyed it. I didn’t tell him the crust was made from cauliflower and he didn’t even question it.


While the first time was lots of work, these turned out VERY well. They were even good the next day cold. Our only thought was, wish they could get crunchy. Otherwise, I was very impressed. Will make again.


Didn’t work at all – just a stuck mass of cauliflower on a baking sheet. Just fell apart when I tried to remove it. Total waste of time. Apple and cheese for supper it is then !

    Hannah Jennings

    After many (MANY) failed paleo recipes, you have to use parchment paper. I take it a step further and rub a bit of olive oil on it. That will really help.


I made this a second time, and like the first, the dough stuck to the parchment paper. Only this time it was worse! Why is it sticking? How do I stop it from happening?


I made this and it was delicious! i did not use frozen cauliflower and i did not flip it. I have a convection oven 🙁 🙁 🙁 so nothing ever turns out right but it was as good as it could be and i didn’t mind because it was so yummy. I don’t understand the use of frozen cauliflower. Is it so you wash it first and then it dries in freezer so there is less water? But doesn’t all the water just freeze and is still there anyway? Could you please enlighten me I am obviously missing some obvious reason why frozen makes any difference. Thanks

    Megan Gilmore

    The frozen cauliflower makes a HUGE difference because you don’t have to cook it the way you do with fresh cauliflower. When frozen cauliflower thaws (thawing it is important!) you can easily squeeze out the natural water it contains, making the crust very dry and you can pick it up with your hands. If you use fresh cauliflower, you need to cook it first, then give it time to cool, then wring out ALL the moisture with a thin dish towel to get the same effect, so it’s much more time consuming. If you don’t squeeze out the water at all, you get a mediocre cauliflower-egg omelet style crust, which is fine, just not a satisfying pizza crust.


I can honestly say I have never been so disappiibtbe d in a recipe in my life… I just wasted so much time, effort, and money (counting the cost of everything I bought to top the pizza with), I actually want to cry. I followed the directions to a T (including use of frozen cauliflower) and when I pulled it it at 30 minutes it was already obviously crumbling and I have no clue how I was supposed to flip 2 lbs of cauliflower crust. I cut it into quarters to make it easier and I think still fell apart. So like another commenter said, I guess I will be having cauliflower mush topped with all of my pizza toppings (which are also from scratch including the sauce.. I really was a lot of time and effort). This is my first attempt at cauliflower crust and I will not even bother making another. It was that bad. I follow online recipes all the time with great results and I am rereading the directions even now and don’t understand anything u could have messed up based on what is written.


I don’t like goat cheese, so what can i use instead? I like mozorella, Can i add it with the caUlifLower ?

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