The Best Cauliflower Pizza Crust Recipe That Won’t Fall Apart

chef buck here, and today we’re going to cook up a cauliflower crust pizza I’ve cut down a lot on bread, so I’ve been experimenting with making cauliflower crusts for pizza I’ve made several different versions, and this is the recipe that works best for a cauliflower crust I didn’t want to make a version where you had to boil the cauliflower and then squeeze out the water alot of recipes call for that technique, but that sounds like a lot of work to me I tried not cooking the cauliflower at all, but that didn’t work too well –although the fail did make a good stromboli I found cooking the cauliflower in a skillet and steaming off the excess moisture worked best so the first thing we’re going to do is grate up the cauliflower you can use a food processor, but a grater works fine just use the florets, save any stems for soups or other recipes grate florets until you have approx. two cups Your grated cauliflower will be about the size of poprocks candy, or grapenuts cereal I just used the big side of the grater I’m gonna measure out 2 cups Heat a skillet on medium heat, not too hot we’re just going to cook some of the water out of the cauliflower some folks like to use a micowave, or boil and then squeeze out the water, but I like the skillet method best the skillet method is the easiest way there’s a lot of water in cauliflower, so drying it out is key to a successful cauliflower crust. it’s not on a super high temperature doesn’t cook cauliflower smell like an old tennis shoe? stir the cauliflower occasionally and let that moisture steam off don’t try to color up the cauliflower, or soften it up, or over cook it…our goal is to just dry it out a bit it’ll take about 10 minutes, don’t be in a hurry …just give it an occasional stir to release the steam a good deal of the moisture will evaporate. Then set the skillet and cauliflower aside for a couple of minutes to slightly cool while the cauliflower cools for a moment, we’ll prepare the other ingredients break 1 egg in a bowl. I used 2 eggs before, but I found it was too eggy, and unnecessary, 1 egg worked fine beat the egg and then a 1 cup of grated paremesan cheese you can substitute an asiago or romano cheese, just be sure you use a hard cheese don’t use a soft cheese in the crust. A hard cheese will help best hold the crust together a hard cheese adds a great flavor, plus it adds salt, too…so additional salt is not needed the cauliflower will cool quickly, so add it into the bowl so now we have 1 cup of cheese, 2 cups cauliflower, and 1 beaten egg mix everything well adding extra seasonings to the crust is not needed. A great pizza sauce and toppings will provide the most flavor it’s all going in your mouth at the same time, so flavoring the crust is a redundant step get a baking pan and a sheet of parchment paper the parchment paper is IMPORTANT! roll your “dough” out onto the pan and then press it out into a thin pizza crust shape make the crust about a 1/4 inch thick all the way around an evenly shaped crust will cook evenly you don’t want the crust too thick, a 1/4 inch is best it will hold together well and not take too long to cook you don’t want the edges of the crust to be thinner, because they will darken up and appear burnt keep the depth of the crust uniform it looks beautiful. now we’ll throw it in the oven preheated at 400 degrees F the crust will melt together and brown up (insert BS talk here) it’s been about 19 minutes actually the crust looks nice and firm with a golden color you can hear it bubbling a bit it’s too hot to handle so I’ll let it sit a moment it looks perfect you want it to have a nice color and look like 1 solid piece it doesn’t look like little pieces of cauliflower stuck together because the cheese, cauliflower, and egg have all melted together into a potential pizza MMMMMmmmmmmm! smells awesome even though it’s cauliflower It’s cooled down enough to pick up and since it’s on parchment paper, it won’t stick and break apart when you try to move it still steaming, and has nice structural integrity! one I did before without parchment paper was not a success…it stuck to the pan luckily, I was able to roll up the failed crust to make a stromboli it’s not overly cooked on the top or bottom because the edges weren’t too thin, it’s not burned if the edges are too thin, it will appear burned it’s not a huge pie, about 10 inches across, but that is a good size for a cauliflower crust if you’re making a cauliflower crust pizza, you probably don’t need a big pizza anyway now lets dress it up spread the sauce out to the edges as far as you can top with your favorite pizza toppings! I’m using spinach, basil, tomatoes, and mozzarella cheese. and then it goes back in the oven, still at 400 degrees F we’ll let it cook and keep an eye on it so it doesn’t overcook it’s been 10 minutes it didn’t take long at all the cheese is nicely melted, and you see the edges have started to darken up quite a bit you have to make sure the crust doesn’t overcook and darken the edges too much having the crust a uniform depth and the sauce spread to the edges will help the crust from darkening too much I’m gonna put the pizza on a rack to let some of the steam escape from the bottom I’ve got it back on the pan and I’m gonna slice it up! it doesn’t firm up super well like a dough pizza it doesn’t have yeast, flour, baking soda or baking powder like a bread dough, so it will not rise it’s cheese and vegetables, so it’s denser, that’s why making it thin is best. it sticks together, looks like pizza, and even tastes like pizza the cauliflower is not an overpowering flavor, it will taste like what you have it topped with! “This is GOOD!” Make this pizza…it is delicious

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Reader Comments

  1. Samantha Baker

    β€œIf your making a cauliflower pizza your probably don’t need a big pizza anyways” lmao I died πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜­πŸ˜­πŸ˜­πŸ˜­πŸ˜­

  2. Tongga

    I saw 13 mins and i thought awww man… I just wanted to know how to firm up califlour…

    Now to apply this to my patty recipe!,
    Thanks buck!

  3. SD

    You coul also buy cauliflower rice. More pricey but good in a pinch.

    Also, you can coat the cauliflower "stumps" in some oil, bake them, and coat them in Frank's hot sauce to make buffalo cauliflower.

  4. Mike Newland

    Tried this yesterday. Had no eggs so used some flax seed and oil. Got sufficient STRUCTURAL INTEGRITY. Makes bread as a base taste tame in comparison. Oh and I microwaved the cauliflower. Too lazy to heat in a pan. Even lazier than Chef. Very filling it is. In fact I think I'll do it again todayayay.

  5. Mike Crabtree

    If you had added some of the toppings in that mix, it would probably be ready to eat right when you to it out of the oven.

  6. Gina Heaton

    I’m a fairly new diabetic and I am so happy to see this video. How well does it freeze? I’ve got to find some foods to eat so I can go off the Metformin. Do you have a video on how to cauliflower mashed potatoes but on the creamy low fat side?

  7. Patrick Condon

    Great recipe. One twist: saute any veggies you're using before you "slop some toppin's on". Wow. (Not my idea. That was Fr. Dom's.)

  8. Steve R

    Have you ever thought about dehydrating the cauliflower in a dehydrator and blending the cauliflower in a blender to actually making cauliflower flour?

  9. mrs honest opinion

    I'm not kidding, my daughters and I watched the part about the old tennis shoe over and over again. U are hilarious. We thoroughly enjoyed this video and your pizza looks incredible. Thanks. Will try it soon. BTW..u are super duper. Lol!!! πŸ˜€

  10. Barbrette White

    Ok, so I've made this three times now, and it gets better every time….Mine was keto, but maybe not particularly healthy because I got the bright idea to put the cauliflower in a pan that I cooked bacon in today. Drained off the grease before I put it in there, but omgoodness! the flavor those stuck-on bits gave the cauliflower…

  11. Robin18us

    You sir Buck are a genius. I just made your crust and even before baking it, it tastes better than any of the other recipes. I love not having to steam the cauliflower. The cheese as a binder and for flavor is genius as well. Next time just to compare, I will try drying it in my convection oven with a low temperature, but as you gave it is the best. Thank you much.

  12. I'm hungry

    Are we just going to ignore uncle buck (yes he's my uncle) is so manly he's rocking glasses that are missing a temple (the foldable part) and not giving a damn while making the best cauliflower crust pizza you've ever seen? #respect

  13. MrCharlie6529

    I made this tonight and I learned that measurements are important. Lol. It was a bit moist but it was soo good thank you for the video and very simple to follow. I subscribed to your channel and been watching other recipes and I find it entertaining and informative. Keep doing what your doing.

  14. Alex Anabolic

    Why don't use something like a 120 low calorie tortilla? It taste better to me and no preparation, less calorie, less expensive. In any case, congrats for the vid, well done


    Take it to a new level. Cuisinart the florets to a course texture. Then bake it at 350 till light brown. OMG ???? The best… The continue making the dough.

  16. Alyssa Stevens

    Making this now. Was about $10 to make took about an hour and a half from start to finish.

    I used a cheesecake pan with the removable bottom. (Don't ask me why I dont have a pizza pan.)
    Had to do two batches of skillet cooking cause of the size of my pan. Cauliflower for sure shrinks down.

    DO NOT BURN OR BROWN. was a fucking pain to clean the pan. If you must do two batches clean pan in between each batch. Doing mozz and smoked gouda on top with fresh tomatoes and mushrooms.

    Edit: came out amazing.

  17. Rosie Carr

    Looks great! Pizza is something I don't eat that often, so if I'm going to go to the trouble of making this, I am definitely going to double the recipe.

  18. True Piscean

    I made this for myself and my boyfriend. Came out really good. Took me 5 hours to make it, including cauliflower shopping. We finished eating it in 5 minutes and 3 bites. 20 minutes later, we ordered some real pizza.

  19. Billy Manning

    Dude…great recipe! I made this and it was great!

    Also, your wife is HOT! She looks a lot like Sigourney Weaver who is πŸ”₯πŸ˜‹πŸ˜β£ so you definitely have great taste!

  20. Santu

    This was the first low carb pizza I've ever done and it turned out much better than I expected. Crust done exactly as this recipe. Tomato sauce simmered an hour. Toppings almost the same (buffalo mozzarella on top + some pepperoni and garlic + green Tabasco). One could easily get used to this pizza. All you need is time and good quality ingredients. Thank you for this funnily presented recipe! Leftover pizza sauce (for 3 pizzas) is waiting in the freezer. Greetings from Finland!

  21. Jasmin Colon

    Nicely done! I can't wait to try it. It's a beautiful blend of ingredients. I'm sure its delicious and way healthier than regular pizza.

  22. Whistler

    Thank you so much btw, I'm currently trying to get healthy and all that but also extremely strapped financially but this was amazingly tasty and worked out great (I'm a horrible cook for trying out new things usually).

  23. Love, Lynette Tan

    Thanks for the recipe and thanks for making this video. I'm thinking of introducing low carb recipes to my family and I think this is a great way to start! The kids love pizza!!

  24. Inger Williams

    Subscribed after he said grating cauliflower like this is actually great! Love his sarcasm making this for lunch. Gonna make a buffalo chicken topping.

  25. Karen Gaul

    Thanks Chef Buck. This pizza was grate (great). LOL. Your explanations were very thorough and I needed that being my first time making a cauliflower crust. I've been off carbs for a while now and was really missing pizza. Thanks to you, problem solved. Vegetarian too. And mine came out perfect thanks to your thoroughness. Only thing I missed was the recipe measurements for you homemade pizza sauce. Would like to have that too. Thanks.

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