Cauliflower Pizza Crust (Gluten-Free)

Who’s ready for more pizza? I know I just posted another pizza-themed recipe last week, but honestly, is there ever too much pizza? Not possible. I think that was one of Charlotte’s first words. Eric cheered loudest on Sunday after he realized he guessed right on the coin-toss at the Super Bowl and won a free pizza from Papa Johns.

Also this makes 2 recipes in a row I’ve posted that are actually healthy but masquerade as comfort food. (Banana ice cream anyone?) Don’t worry, I’m not trying to trick you. I only eat things that taste good. I’m picky like that. I can’t be held responsible if sometimes those recipes also happen to be healthy.

Want to save this recipe?

Just drop your email here and I’ll send it right away! Plus you’ll get new recipes from me every week. Yes please!

Email *

Save Recipe

Raise your hand if you have gluten-free friends. Seems like everybody is going gluten-free these days (or being diagnosed). So it’s good to have some tasty grain-free recipes up your sleeve. I have never seen anyone so happy about something I made for them. I thought my friend Gia was going to cry when I told her I made her flour-free pizza.

I’ve been stalking Natalie over at Perry’s Plate recently. She has some really amazing grain-free recipes on her site. I just realized that this is the second pizza recipe of hers I have made. She knows how to do pizza, what can I say.

This crust is not bread, and isn’t trying to be bread. It’s cauliflower. So don’t expect anything yeasty. Natalie says it tastes like quiche, and I think that’s a pretty good description. But quiche that tastes like pizza. How can this be a bad thing?

Cauliflower Pizza Crust (Gluten-Free)

Source: Perry’s Plate

1 head cauliflower, stems removed and cut into 2-inch florets
3 eggs
2 cups mozzarella cheese
1 1/2 tsp Italian seasoning or whatever combo you like of oregano, thyme, basil, etc.
a few big pinches of salt (maybe 1/2-3/4 teaspoon)
Your favorite sauce, cheese, and toppings

Preheat oven to 450 degrees F. Prepare a rimmed baking pan with nonstick spray or silicone liner. I used an 11×17 inch pan.

Boil or steam the cauliflower until it is fork-tender, about 10 minutes. Drain well, transfer to a food processor and process until smooth. Transfer cauliflower puree to a large bowl and add the eggs, 2 cups of mozzarella cheese, dried herbs and salt. Mix well.

Spread mixture in an even layer on the prepared baking sheet. Bake for about 16-20 minutes or until the crust begins to turn a darker golden brown around the edges with spots on top.

Remove from the oven. Add desired sauce, toppings, and cheese. Return to oven for 10-12 minutes or until toppings are heated through and cheese is melted and golden.