Cauliflower pizza base

    1 hour

    A pizza base with no flour in sight! I've been experimenting with this gluten-free recipe for a while and texture aside, the flavour is very pizza-like.

    34 people made this

    Serves: 4 

    • 1 head cauliflower, cored and separated into florets
    • 120ml water
    • 1/2 teaspoon salt
    • 55g fresh goat's cheese
    • 15g finely grated Parmesan cheese
    • 1 large egg
    • 1 pinch cayenne pepper, or to taste

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 200 C / Gas 6. Line a baking tray with non-stick baking paper.
    2. Puree cauliflower in a food processor until finely ground.
    3. Cook ground cauliflower, water and salt together in a frying pan over medium-high heat until most of the water evaporates, 5 to 6 minutes. Cool completely.
    4. Transfer cauliflower to a clean tea towel. Wrap and squeeze tightly to remove all excess moisture.
    5. Stir cauliflower, goat cheese, Parmesan cheese, egg and cayenne pepper together in a bowl to form a soft dough. Gather dough into a ball and place in the centre of the prepared baking tray. Press dough into circle about 2mm thick.
    6. Bake in the preheated oven until golden brown and set, about 40 minutes. Cool and turn base over before topping.

    See it on my blog

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    Reviews in English (179)


    I just made this and halved the recipe, with the exception of the egg, obviously...I was worried when I put it onto the baking sheet because it was quite loose, but it firmed up very well in the oven. With about 10 minutes left in the oven, I flipped it and browned the other side. Topped it with sauce and cheese and threw it back in until the cheese was bubbling and brown. My sauce was very mild, so to add more "pizza" flavour, I will add some oregano and garlic to the mix next time, but all in all, this is a phenomenal way to cure a pizza craving while on a low carb diet! Great recipe!  -  02 Mar 2014  (Review from Allrecipes US | Canada)


    This is perfect, tastes like a bread dough. I make three or four heads of cauliflower at a time in the food processor and freeze the raw ground cauliflower. So all I have to do is pull it out of the freezer, cook it in the microwave, cool it and then squeeze it out. Saves so much time and this is a nice sturdy crust that can hold lots of toppings and doesn't even taste like cauliflower, can you believe that? The key is to squeeze it dry, really squeeze it out good otherwise it is soft when baked.  -  03 Dec 2014  (Review from Allrecipes US | Canada)


    Loved this recipe. I was worried I hadn't squeezed it enough but I guess what I had in me was enough! The first couple bites I wasn't too sure about then I fell in love with it. I watched Chef John's video which was helpful. I tipped mine with different cheeses and sweet peppers and onions. Yum! This will be a go to crust forever! Warning: if you are looking for a quick crust, this is not it. It takes time to do this so plan on starting 2 hours before you want to eat. You have to wait for it to cool and cooking time is an hour.  -  04 Apr 2014  (Review from Allrecipes US | Canada)