Cauliflower Crust

Ever since I heard that you can make pizza with a cauliflower crust, I’ve been itching to try it. Most of the recipes called for loads of mozzarella, though, and on GAPS we don’t eat fresh cheeses.

Blue Cheese Cauliflower Crust

Blue Cheese Cauliflower Crust

When my friend, Starlene, of GAPS Diet Journey successfully made a cauliflower crust pizza with no cheese at all, I realized I could probably make it work for us, too!

I haven’t perfected cauliflower crust for pizza just yet. It did turn out good but I have to try it again to make sure!

Cauliflower Crust Pizza

Cauliflower Crust Pizza

For the pizza I used cheddar cheese and oregano instead of gorgonzola. The trouble I had with it was that the sauce seeped into the crust a bit, making it hard to pick up when it first came out of the oven. Letting it sit a while in the warm oven after cooking seemed to solve the problem, but I’ll have to try again to be sure! When I made the pot pie crust, I added an egg white to my original recipe, which also helped with firmness.

So for the pot pie, I made the filling separately and we enjoyed the crust on top. (Our Almond Meal Crust works very well for pot pie – I just happened to be out of almonds that day) You can also load this crust up like a fajita!

Cauliflower Crust


Riced cauliflower from the food processor

Riced cauliflower from the food processor

  • 1 head cauliflower
  • 1/2-1 cup crumbled gorgonzola or cheddar cheese
  • 1 whole egg
  • 1 egg white
  • herbs to taste


    Kid2 twisting the cheesecloth to get all the liquid out of the cauliflower

    Kid2 twisting the cheesecloth to get all the liquid out of the cauliflower

  1. Wash the cauliflower, then cut it in small pieces and process it in the food processor. You’ll want to do about half at a time, depending on the size of your food processor.
  2. When the cauliflower is in tiny pieces about half the size of grains of rice, steam it for about 10 minutes.
  3. Put the steamed cauliflower in a nut bag or on a few layers of cheesecloth.
  4. Press the mixture onto the pan (this was the pizza crust)

    Press the mixture onto the pan (this was the pizza crust)

  5. Twist and squeeze the nut bag or cheesecloth until you have drained off all the liquid you have. You want your cauliflower to be as dry as possible.
  6. With your mixer, combine the drained cauliflower, 1/2 (or so) gorgonzola crumbles, egg, and egg white.
  7. Line your baking sheet with parchment or a silpat. Press the mixture directly onto the lined sheet, about 1/4 inch thick.
  8. Cauliflower crust fresh from the oven (this was for the pot pie)

    Cauliflower crust fresh from the oven (this was for the pot pie)

    Bake at 400F on bottom rack of oven until the crust starts to pull away from the baking sheet slightly, and it starts to brown. About 30 minutes.
  9. Test it to see if you can lift it from the pan gently without it breaking. Once you can, remove from oven.
  10. Kid2 eating his pizza

    Kid2 eating his pizza

    If using it for pizza, add your toppings. Don’t use too much sauce or a lot of very wet toppings.
  11. Bake until your toppings are done, then let sit in the warm oven for about a half hour longer before serving.

This post is part of Tasty Traditions, Fresh Bites Friday, Fat Tuesday

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5 comments to Cauliflower Crust

  • Thanks for the mention! Your pizza looks sensational and I wish I could have cheese, cheddar used to be one of my favorites! I just had one suggestion – I find it is a lot easier to squeeze the cauliflower in fist-sized amounts rather than a large amount. Oh and in your steps you didn’t mention steaming the cauliflower, did you use it raw? At my blog I had a commenter say that she doesn’t steam the cauliflower first but I found it releases a ton more moisture when you do so. Looks so delicious, my mouth is watering! 🙂

  • Squeezing cauliflower juices out by Kid2 sure looked a lot more fun. I love this type of crust!

  • Sounds good – I have tried cauliflower mashed potatoes but this gives a new way to serve cauliflower!
    I would love to have you share this on Thursday at Tasty Traditions:

  • This is wonderful!! Thanks for sharing this great variation….I didn’t have enough blue cheese tonight so I added some almond flour for more texture (not exactly the best substitute for blue cheese, i know!) But it worked out great. I doubled the recipe and made 1 large pizza and 1 medium. They were fantastic! Thanks for the tips and recipe!! We will revisit this recipe @ least every month!

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