Cauliflower Pizza Crust

Cauliflower Crust Pizza via #grainfree

Some like it crunchy, others doughy. I waffle back and forth, but lately I wanted a grain-free cauliflower pizza crust I could pick up, eat cold, and send with the kids to school without worrying it will fall apart. I love my recent grain-free pizza made of seeds, roasted bell peppers, and cheese, but it’s fun to change things up.

I’ve grown a certain appreciation (borderline obsession) for cauliflower recently. I tested this recipe dozens of times to come up with different variations for you to use depending on your dietary restrictions right now. Our  favorite was the crust made with garbanzo bean flour, but if you can’t eat beans right now, the next best substitute is almond flour or finely ground seeds. The other night, I made pizzas and included milkshakes using the homemade chocolate and peanut butter ice cream. The kids squealed. A diner-like dinner, grain free, and full of nourishing ingredients.


Cauliflower Pizza Crust

Serving Size: Makes Four 8-inch pizzas

Cauliflower Pizza Crust

Inspired by Your Lighter Side.


  • 4 cups chopped raw cauliflower

  • 3/4 cup garbanzo bean flour
  • 3 cups shredded mozzarella cheese

  • 2 large eggs

  • 1 tablespoon dried Italian Seasoning
  • 1 teaspoon coarse Celtic sea salt
  • For the toppings:

  • 3/4 cup marinara sauce
  • 2 cups shredded Mozzarella cheese

  • Additional toppings like sausage, peppers, etc. (optional)


Preheat oven to 300ºF and adjust rack to middle position. Line two large baking sheets with parchment paper.

Place all crust ingredients in a food processor or blender and process until pureed. Spoon mixture onto baking sheet lined with parchment paper, dividing into 4 servings. Using an off-set spatula, spread each serving of cauliflower mixture into a 8" round (about 1/4" thick). Bake for 35-40 minutes until just turning golden brown. Remove from the oven and spread 2 heaping tablespoons of marinara on the crust. Increase heat to 425 degrees F. Top with mozzarella and any additional toppings. Bake for an additional 10 minutes until cheese is bubbly and just turning golden brown.




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    • Deliciously Organic

      I just saw your post. How funny! I’ve been wanting to try cauliflower pizza for months now, but was “sure” it wouldn’t taste good. Boy was I wrong! Love the photos on your post. So beautiful!

  1. Debbie J S.

    Hi Carrie, long time no see! Since going vegan, it’s been quite the journey… Anyway, is there any way to make this crust successfully without the cheese? Or some other substitute? Is it the fat part of the cheese that makes it work? I’m asking because I’ve made my own cheese using the “Uncheese” cookbook and was wondering if I could use it. It doesn’t have any fat in it and is made with tahini, cashews, pimentos and a few other ingredients.

  2. Theresa S.

    I’m dairy free, so how does this work with out cheese in the crust? I made your seed and red pepper crust without cheese and it came out fine. I would imagine just adding another egg and baking soda would do the trick.

    Love your Grain Free recipes. Keep them coming!

    • Deliciously Organic

      I would increase the garbanzo bean flour to 11/2 cups and add an extra egg. If the mixture looks too wet, add some more bean flour. If it looks too dry, add a bit of water. If you try it, let me know how it turns out!

  3. I have been meaning to try the cauli pizza crust for weeks and still haven’t gotten around to it! Your post inspired me to finally go for it this week! I LOVE that you gave us three different options to try out and your pictures sold me! I have garbanzo bean flour so I’m going to try that version first – thanks so much!

  4. Anna

    I would love to try so many of these recipes, Carrie! I can rarely find cauliflower here in Africa! I’ve got a long list of recipes from this website to try once I am in a place that offers these ingredients. Thankfully, I can get coconut flour easily. Miss you!

  5. saniel

    this look ultra yummy! i am attempting to make meals i can freeze for later use could I bake the crust for the 15 min top with cheese and stick it in the freezer then freezer wrap once frozen? how long would i bake the crust/dough?

    • Deliciously Organic

      I think that would work. If you put it directly from the freezer to the oven I’d bake it at 350 for about 15 minutes. If you give it a try, let me know how it goes!

  6. Now who woulda thought… I absolutely love cauliflower pizza–as a topping. We eat it on a regular basis in season. But it never dawned on me you were referring to the crust. And I actually have some garbanzo flour I need to use up. We’ll give it a try.

    • Deliciously Organic

      It’s better to make them into 4 pizzas so they can dry out/bake properly. If you wanted to make a large pizza, you’ll probably need to increase the baking time by at least 20 minutes or so.

  7. Linda

    I tried this cauliflower pizza crust today, 1/2 recipe. Actually used leftover “riced” but uncooked cauliflower from yesterday.Added in a handful of fresh baby spinach in the processor. Didn’t have enough cheeze, added in some grated Parmasan cheese (from the jar). Didn’t put anything on the crust – just sliced it and dipped it in extra virgin olive oil + minced garlic (also from a jar). A “keeper” with a smiley face on it for sure! Thanks!


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