Lighten up your pizza with this healthier version of pizza crust made with cauliflower, almond flour, and eggs. Top as desired! Gluten-free.
In an odd set of circumstances, I was once in a hospital waiting room in Rome talking to an Italian guy, and the topic of Chicago (where I’m from) came up. We had a long debate about Chicago pizza, and he left me with this quote – “Well it’s not pizza, but it’s good.”
Not that this recipe has anything to do with deep-dish pizza – there’s no butter crust, no sausage, no brick of cheese. This “pizza”, made out of ground cauliflower and almonds, is healthy, light, and gluten-free. I couldn’t wait to give this a try but I had no clue what to expect – whether it would fall apart… taste like mush…
We were pleasantly surprised that the end the result was super delicious. Our conclusion? “Well, it’s not pizza, but it’s good.”
This is not a replacement for crispy doughy crust when that’s what you’re in the mood for… I can’t turn water into wine or cauliflower into all-purpose flour, but this is a fun alternative that’s on the lighter side.
Cauliflower Crust Pizza, Part 1
- Florets from 1 small head of cauliflower, yielding 2 cups ground “riced” cauliflower
- 3 eggs (not including the eggs I used as a topping)
- ¾ cup almond flour, or more if needed
- Sea salt and fresh black pepper
- ½ teaspoon onion powder (optional)
- ½ teaspoon garlic powder or a bit of minced garlic (optional)
- 2-3 tablespoons nutritional yeast or parmesan cheese (optional)
- Garlic oil to brush onto dough before baking (optional)
- Whatever pizza toppings you like! I used fresh mozzarella, eggs, dollops of kale pesto, roasted tomatoes, basil, and red pepper flakes.
- Preheat the oven to 450 degrees.
- Make sure your cauliflower is dry before you start. The wetter it is, the harder it will be to work with. Chop the cauliflower and pulse florets in a food processor. Be careful not to puree it or grind it until it’s mushy. You’re going for a “riced” fluffy consistency. It should not be sticking together at this point.
- Whisk the 3 eggs and mix with the cauliflower, almond flour, onion powder, garlic powder, and nutritional yeast, if using, and pinches of salt and pepper. Form dough into a ball. It should be pretty wet, but if it’s too sticky to handle, add more flour. Gently “knead” it a few times, adding some flour on top if necessary to help it come together. (Note – this will NOT resemble regular pizza dough – it won’t be as easy or pliable to work with – that’s ok! Just do the best you can).
- Press “dough” ball down onto a pizza stone or baking sheet lined with parchment paper. Gently mold into a circle, dusting a bit more flour if it makes it easier for you to work with. I was able to lift mine up and flip it over a few times to get it to spread (If yours sticks and you can’t lift it off the pan, it’s still ok – once the eggs bake, things will bind together even if the dough itself is a little messy). Try to spread it about ¼ inch thick.
- Brush the top with a little garlic oil or plain olive oil before putting in the oven.
- Bake crust by itself for 15 minutes. Add mozzarella on top and bake for an additional 10 or so minutes, until the cheese starts to bubble. Carefully crack eggs directly on top of the pizza so they don't slide off and broil for 2 more minutes or until the egg is sufficiently cooked (oven times may vary).
- Remove from the oven and add spoonfuls of pesto, roasted tomatoes, basil and red pepper flakes.
Wow, cauliflower crust?! Awesome.
I’ve been wanting to try a cauliflower crust! This sounds perfect. Love the eggs on top.
Your pizza looks like a work of art! It’s reminding me to stop being a sissy and get over my fear of runny yolks. I’m intrigued by your cauliflower crust!
I read about the cauliflower crust before, but did not bookmark a recipe. Now that I have read about it again, I really want to give this a try. Sounds like a great idea!
The cauliflower and almond combo sounds brilliant, I bet it helps keep everything together. I’ve had difficulties in the past with veggie-based crusts… Will definitely give this a shot.
Love the versatility of cauliflower. Will add this to my list of things I’d love to try. 🙂
Cauliflower as a pizza base? I would never have thought to try this. Thanks for the new idea!
I’ve always wondered what a pizza crust out of cauliflower would taste like, I’m very intrigued! And the fried egg is the best thing in the world. I had it once last year (first time) and I don’t think I can ever go back to anything else. De-li-cious!
Love how there are almonds in this. I made the cauliflower crust pizza recently but without almonds. I was telling a friend it would be great if it contained something a little heartier. I thought of cornmeal but almonds sound great. Thanks for sharing.
This is gorgeous. I keep stockpiling gluten free ideas for dinner parties with gluten-free guests, but this is something I need to make for myself. And soon.
We’d always wondered about cauliflower crust! Glad to hear that it is tasty, though not entirely pizza-like 🙂
Cauliflower crust! What a fantastic idea. I find regular pizza crust to be very heavy, but this cauliflower crust looks so light & crispy. Must try this! 🙂 Thanks for sharing. Another great post 🙂
Your picture tells it all. This is good and I want to try it! Would take this over any grease filled, thick crust pizza, anytime.
Beautiful and so interesting! I love how the edges are so crispy.
I find it sad that the version of pizza the majority of American’s love is so unhealthy and greasy. I love your version and can’t wait to try the crust!
Love your take on this weeks Food Matters Project recipe! I wanted to try a cauliflower crust pizza a while back but couldn’t find a decent recipe. I love your recipe and I’ll have to try it now. I remember someone telling me that you have to watch it closely in the oven, if it cooks too much that it will be chewy and not taste very good. Did you find that the case at all making a cauliflower crust pizza? Can’t wait to give it a try! I’ll let you know how it goes!
Thanks for sharing your recipe!
I didn’t watch it all that closely – I was mostly worried it would fall apart so I left it in until it was golden brown. It’s a bit soft in the middle, I couldn’t get the middle as crisp as the edges (I think it would have become more chewy if I had left it in longer). Also, the majority of the recipes I saw in the internet were made with mozzarella in the crust instead of the almond meal – I didn’t go that route because that’s too much dairy for me, but that might entirely change the baking time.
What a great crust recipe, I’m going to have to try! At first I thought it was socca.
I have been wanting to try a cauliflower crust for a while. Great idea!
This looks BEAUTIFUL! And such thin crust! Love the idea of putting cauliflower in it.
Gotta love a random conversation about food 🙂 This looks amazing!