Cauliflower Crust Pizza
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
  • ½ head cauliflower, chopped into florets
  • 1 egg
  • ½ tsp oregano
  • ½ tsp basil
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ cup freshly grated Parmesan cheese
  • 2 tbsp cornmeal
  • 1 cup pizza sauce
  • 1⅓ cups shredded mozzarella cheese, divided
  • Toppings, as desired
  1. Preheat oven to 350 degrees F.
  2. Add chopped cauliflower florets from about ½ head cauliflower to a food processor and run on low until you get fine crumbs (about 2 cups).
  3. Spread the cauliflower crumbs onto a baking sheet and bake for 10 minutes in the oven. This will help dry up the cauliflower.
  4. Remove from the oven and cool for 5 minutes, then press a papertowel onto the crumbs to squeeze out the water. Repeat this one or two more times (I soaked up 3 full paper towels with water).
  5. Place back in the oven for 5 minutes, then remove to cool and turn the oven up to 425 degrees F.
  6. Transfer the cauliflower crumbs to a mixing bowl, and add the egg, herbs, salt, pepper, Parmesan cheese, and ⅓ cup mozzarella cheese. Stir well with a fork, then knead a few times in the bowl with your hands.
  7. Grease a pizza pan VERY WELL with cooking spray or canola oil, then sprinkle the cornmeal over the pan evenly. This will prevent sticking. Optional: if you have parchment paper, this will work the best!
  8. Press the cauliflower mixture onto the pizza pan in the center of the pan, working your way around to make a circle. Be sure to press firmly!
  9. Bake in the oven for 20 minutes, until the edges brown, then remove to cool.
  10. Spread the pizza sauce over the crust and top with 1 cup mozzarella cheese and toppings.
  11. Bake for 10 minutes, then remove and transfer to a cutting board to slice and serve immediately while hot.
Makes one 8-inch pizza
Recipe by My San Francisco Kitchen at