Cauliflower Pizza Crust

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This gluten-free, vegan pizza crust is a delicious, veggie packed alternative full of fiber and vitamins!
1-12” pizza, 8 slices
2 cups fresh or frozen cauliflower florets
1 cup rice flour
1/2 cup Fleischmann's® Corn Starch
½ teaspoon salt
1/4 cup Mazola® Canola, Corn OR Vegetable Oil
½ tsp onion and/or garlic powder (optional)
Cornmeal for dusting pan
Perforated 12” pizza pan or pizza stone
Food processor

Preheat oven to 450°F. Line pizza pan or pizza stone with parchment paper dusted with cornmeal.

Steam fresh cauliflower on stove-top for 6-8 minutes or until soft and fully cooked. Or, if using frozen cauliflower microwave for 2-3 minutes in a covered bowl with a couple tablespoons of water. Once cooked and slightly cooled, squeeze excess liquid out of cauliflower.

Using a food processor, add the cooked, drained cauliflower and pulse until it becomes a small rice-like crumble. Add in the rice flour, corn starch, salt, canola oil and seasonings (if desired). Pulse until mixture comes together like a dough.

Transfer dough to pan and press out to fill the pan creating a rim around the outer edge to contain your toppings. Lightly prick with a fork all over crust. Pre-bake crust (before toppings) on lowest rack for 12-15 minutes, or until edges start to crisp up, then move to top rack and bake for an additional 5-7 minutes until slightly golden. Carefully remove from oven.

Add toppings of your choice to your pizza, bake for an additional 7-10 minutes until toppings are hot and bubbly. Allow to cool a couple minutes before slicing. Enjoy!

Crusts can be pre-baked and stored in freezer in an airtight freezer bag. To use from frozen, add your favourite toppings and bake in preheated 450°F oven for 17-20 minutes, or until hot and golden.

Total Time
Bake Time 30 minutes
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