Cauliflower Pizza Crust {Gluten-free, Dairy-free, Paleo}
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Cook time: 
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Serves: 1 8-inch pizza
gluten-free, grain-free, dairy-free, nut-free, paleo, keto, whole30
  • 3 cups uncooked cauliflower rice
  • 2 large pasture-raised eggs
  • 3 tablespoons coconut flour
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • whatever pizza toppings you love
  1. Preheat oven to 425ºF. Line your baking sheet with parchment paper. (If you are using a pizza stone place in the oven while it preheats, without parchment paper.)
  2. Cook the cauliflower rice until tender. You can cook on the stove top, steamed in a small pan with lid in a small amount of water. You can also steam in the microwave for 4-5 minutes, time and amount of water will depend on if it is fresh or frozen. I generally add a few tablespoons of water for fresh, 1 tablespoon or none at all, for frozen.
  3. Once the cauliflower is steamed and tender (do not overcook you don't want total mush), let cool slightly then place in a clean kitchen / tea towel and squeeze really really well to remove all of the water.
  4. Add the squeezed cauliflower mush to a large bowl, with the eggs, coconut flour, baking powder garlic powder and sea salt. Mix really really well to combine. I generally use my hands.
  5. On the parchment lined pan press and form into your crust, it should be around 8-9 inches in diameter. If you are cooking on a preheating pizza stone, form the crust on the parchment paper, off of the pan and then carefully transfer to the hot pan.
  6. Bake the crust without toppings for 12-15 minutes in the 425ºF oven. Bake until it is golden brown on the bottom and not soft or soggy in the middle.
  7. Remove the crust from the oven, add whatever toppings you would like, add back to the oven to cook the toppings and melt any cheese, etc.
  8. Once done, let cool for a just a minute or two, cut and serve! enjoy!
Recipe by Tasty Yummies at