Gluten-Free Cauliflower Pizza Crust Recipe

Make tonight pizza night with this easy cauliflower pizza crust recipe. With just cauliflower rice, mozzarella, parmesan, an egg and a few seasonings, you can create a gluten-free, flavorful, and crispy pizza crust in under an hour. This crust is cheesy, sturdy enough for toppings, and a great alternative to traditional dough.

Cauliflower Pizza Crust for Everyone

This cauliflower pizza crust is gluten-free, full of flavor, and surprisingly easy to make. It’s not only a great option for anyone avoiding gluten — it’s delicious enough to become a regular weeknight favorite. Use it as a pizza base or shape it like a focaccia to serve as an appetizer or snack.

Why this recipe works:

• The base combines finely processed cauliflower rice with mozzarella and parmesan to bind and add flavor.
• It comes together quickly, making it perfect for a busy weeknight.
• Olive oil and a quick double bake give the crust a golden, crispy edge.

All the Ingredients You Need

The ingredient list is short and straightforward. Prepare these items before you start:

• Cauliflower rice — Use finely processed cauliflower rice. Homemade or store-bought works; if the store-bought rice has larger pieces, pulse it in a food processor until very fine.
• Mozzarella — Shredded mozzarella acts as a key binder and adds melty cheesiness.
• Parmesan — Adds saltiness and helps the crust hold together.
• Italian seasoning — A classic blend for pizza flavor.
• Garlic powder — Optional but recommended for depth of flavor.
• Red pepper flakes — A pinch adds a gentle heat; adjust to taste.
• Egg — Binds the mixture. If the crust isn’t holding together, add a second egg.
• Olive oil — Helps crisp the crust and adds flavor. Use as directed, separate into two tablespoons.

How to Make Cauliflower Pizza Crust

Follow these steps for a crisp, golden cauliflower crust. A few tips along the way will help you avoid a soggy or fragile result.

Tip: Line a baking sheet with parchment paper before you start to make shaping and flipping much easier.

Salt the Cauliflower Rice

Removing excess moisture is the most important step. Too much water will make the crust soggy. Place the cauliflower rice into a tea towel or cheesecloth-lined bowl. Sprinkle 1/8–1/4 teaspoon salt over the cauliflower, toss, and let it sit for 5–10 minutes. Then gather the towel and firmly squeeze out as much liquid as possible into a bowl or sink. The drier the cauliflower, the crisper the crust.

Combine Ingredients + Add Egg

In a large bowl, combine the drained cauliflower rice with Italian seasoning, garlic powder, red pepper flakes, salt, shredded mozzarella and shredded parmesan. Scramble the egg in a small bowl and stir it into the mixture until everything is evenly combined. The egg and cheeses work together to bind the crust.

Form the Pizza Crust

Use your hands to form the mixture into a loose ball, then place it on the parchment-lined baking sheet. Before setting the crust down, drizzle 1 tablespoon of olive oil onto the parchment. Press the mixture into a circle about 1/8–1/4 inch thick, ensuring there are no gaps. Drizzle the remaining tablespoon of olive oil over the top and spread it evenly for crisp edges.

Bake!

Bake the crust at 375ºF (190ºC) for 20 minutes. Parchment paper is essential here — it prevents sticking and makes flipping painless.

Flip the Cauliflower Pizza Crust

After the first bake, place a second piece of parchment paper over the crust and use a cutting board to flip it quickly and carefully. Peel off the original parchment and return the flipped crust to the baking sheet (parchment beneath). Bake an additional 10–12 minutes until the underside is golden brown. This ensures both sides crisp evenly.

Add Optional Toppings

Let the crust rest for 5–10 minutes after baking, then add your favorite sauce, cheese, and toppings. We used marinara, shredded mozzarella, and pepperoni, then baked the topped pizza for about 10 more minutes or until the cheese melted. Get creative — try pesto with cherry tomatoes, marinara with Italian sausage, or mushrooms and olives.

Suggested topping combinations

• Pesto + mozzarella + cherry tomatoes
• Marinara + Italian sausage + extra cheese
• Marinara + black olives + mushrooms + cheese

Ingredients (Serves 4)

• 3 cups cauliflower rice, finely processed
• 1 tablespoon granulated garlic (or garlic powder)
• 2 teaspoons Italian seasoning
• 1 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/2 cup shredded mozzarella (for crust)
• 1/2 cup shredded parmesan
• 1 large egg
• 2 tablespoons olive oil, divided
• For toppings: 3/4 cup pizza sauce, 1 cup shredded mozzarella, 1/3 cup pepperoni, fresh basil

Instructions

1. Preheat oven to 375ºF and line a baking sheet with parchment paper. Drizzle 1 tablespoon olive oil on the parchment.
2. Place cauliflower rice in a tea towel-lined bowl, sprinkle salt, let sit 5 minutes, then twist the towel and squeeze out excess moisture.
3. Combine drained cauliflower rice, garlic, Italian seasoning, red pepper flakes, mozzarella, and parmesan in a large bowl.
4. Scramble the egg and add it to the cauliflower mixture; stir until evenly combined.
5. Form the mixture into a ball, place on the oiled parchment and press into a circle about 1/8–1/4 inch thick. Drizzle remaining olive oil over the top.
6. Bake for 20 minutes at 375ºF.
7. Place fresh parchment on top and flip the crust onto it, then return the crust to the baking sheet with the other side up. Bake 10–12 more minutes until golden brown.
8. Let rest 5–10 minutes, spread sauce over the crust, top with mozzarella and pepperoni, and bake another 8–10 minutes until cheese melts.
9. Garnish with fresh basil and serve.

Tips & Notes

• Cauliflower rice: If using store-bought rice, pulse it in a food processor until very fine for the best texture.
• Egg: If the crust isn’t holding together, add a second egg. Homemade rice processed in a powerful food processor often needs only one egg.
• Parchment paper: Don’t skip it — it prevents sticking and makes flipping easy.

Nutrition (approx. per serving)

Calories: 221 kcal; Carbohydrates: 12 g; Protein: 11 g; Fat: 15 g; Fiber: 3 g; Sugar: 4 g. Nutrition is estimated and should be used as an approximation.

Photography credit: The Wooden Skillet