Tomato Basil Pizza with Cauliflower Pizza Crust

I have made cauliflower crust before and was disappointed. It did not hold together and was very wet and soggy. I kept seeing over and over that people were making cauliflower crust and were successful. I had to give it a try again. After a lot of testing and reading, I did  notice that squeezing the water out of the cauliflower helped a lot. It was a much drier and crispy crust than before. So, please don't skip this step! You can also top this pizza crust with sauce and cheese like a traditional pizza, or experiment with any other toppings you like. This is a great grain free alternative to pizza!

I'd love to hear what you topped yours with, leave a comment below and let us know!
Crust adapted from this recipe


1 small head of cauliflower grated
1/4 cups grated Parmesan cheese
1/4 cups shredded goat mozzarella cheese
1/4 teaspoons sea salt
1 teaspoon dried oregano
1/2 teaspoon Garlic Powder
2 tablespoons coconut flour
1 whole Egg
olive oil

grape tomatoes cut in half
coarsely chopped fresh basil leaves
goat mozzarella

Preheat oven to 450 degrees. Place cauliflower florets in a food processor and pulse until you have cauliflower rice


Steam cauliflower over a little water until tender. Remove cauliflower and let cool. Place in a clean dry dish towel and squeeze out water. This will help keep your crust dry. (I didn't do this the first time I made it and mine did not stay together well).

In a bowl, combine the cauliflower, Parmesan, mozzarella, salt, oregano, garlic powder, coconut flour and egg. Mix until combined. Split mixture in half and make a ball out of each half then press into a circle using your hands to make a crust like edge. Brush with olive oil.

Bake at 450 degrees for 15 minutes. The edges should be lightly brown.

Remove from oven and top with goat mozzarella, grape tomatoes and basil. 

Put back in the oven for another 5-10 minutes until cheese is bubbly.


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