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Walker Bex / Food and Recipes / Gluten-Free
Cauliflower Pizza Crust That Holds Together
Reduce cauliflower moisture and use a binder for a small gluten-free crust.
Quick answer
Cauliflower alone will not form a sturdy pizza base. Dry it well, add egg and cheese or a tested alternative, and prebake before topping.
What you need
- For one small crust, use about 3 cups finely riced cauliflower, one egg, 1/2 cup grated cheese and seasoning.
- Check cheese and toppings for gluten ingredients; clean the tray if wheat pizza was prepared there.
How to make it work
- Cook cauliflower until tender, cool slightly, then squeeze out as much water as possible in a clean towel.
- Mix with binder, press thinly on parchment, bake around 425°F until browned, add toppings and bake again until hot.
Checks and useful changes
- A wet crust stays soft; moisture removal matters more than piling on extra flour.
- A cauliflower crust is not automatically dairy-free or low-calorie; check your actual ingredients.