Cauliflower Pizza Crust

Now you can have your cauliflower pizza crust and eat it too! This crust holds together perfectly, is light and fluffy and you can pick up a slice of pizza and eat it with your hands!

Add whatever pizza toppings float your boat and enjoy!

Ingredients Needed for Cauliflower Pizza Crust

Cauliflower Crust
Cauliflower Crust

16 oz cauliflower, “riced” (about 4 cups cauliflower rice)
1/4 tsp sea salt
2 Tbsp Vegan Parmesan Cheese – I like Follow Your Heart
1/2 tsp oregano
1/2 tsp dried basil
1/2 tsp granulated garlic
1 cup gluten-free flour (I used Flour Farm)

Method for Putting Together Cauliflower Pizza Crust

To make the Cauliflower Crust for this Reuben Pizza, you can either rice the cauliflower yourself or purchase pre-riced cauliflower. To grate yourself, use a box grater or a food processor with the grating blade (different from the “S” blade) to rice the cauliflower. Set aside.

If using store bought, use a 16 oz bag of organic riced cauliflower as an alternative. This step will save you some time! Making this crust is a bit of a process, but so worth it!

Add the cauliflower rice to a large pot.
Add enough water to cover the cauliflower rice.
Bring the water with cauliflower to a simmer and cook for about 5 minutes to soften

Drain the cauliflower and let cool so that it is not too hot to handle.

Use a nut bag or very fine mesh strainer to squeeze some of the water out of the cauliflower. Since we will be mixing the rice with some flour, leave a small amount of water in the cauliflower to create a crust that will hold together better. Set aside.

In a large mixing bowl, add the gluten-free flour and seasonings. Mix until well combined.

Add the cauliflower rice and bring it all together with your hands. The dough should come together nicely and hold together well.

Line a baking sheet or pizza stone with parchment paper.
Use your hands to carefully spread the dough for your Cauliflower Pizza crust into a circle or square (depending on the shape you would like your pizza). I like to use a rolling pin with a piece of parchment in between the roller and the dough to ensure it doesn’t stick to the rolling pin. For a thinner crust, roll out to less than a 1/2-inch thick or so.

Bake your Cauliflower pizza crust for about 30 minutes.
While crust is baking you can prepare your pizza toppings
The edges should be slightly browned.
Then remove crust from the oven and carefully flip the crust.
The easiest way I have found to do this is to line a second pizza stone or pan with parchment and place it face down over the cooked crust. Holding the two pans together, gently turn the pan the crust was baking on over onto the new parchment lined pan. You will probably need oven mitts if pan one just came out of the oven (don’t burn yourself!)

Return the flipped crust to the oven and bake for an additional 15 minutes, or until the edges on the second side appear golden brown and the center feels mostly firm to the touch.

Remove the crust from the oven and let cool before adding your Reuben Pizza toppings.
You can even make a crust to freeze for another time as well.

For more plant-based, gluten-free recipes, check out the recipes page on

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