Cauliflower Pizza Crust

This was a home run meal for my husband and me. It's a good recipe for a lot of reasons: we like to eat lots of vegetables, we like to do some gluten-free options a few nights a week, and I like to eat low-carb almost all of the time. And, once we learned that Cabot Cheddars are lactose-free, recipes like this, that use cheese as a binder, became an option for us.

For my son, this recipe was a big miss. Our 4 year-old really loves cauliflower, especially when it's roasted. But when you start messing around with his pizza and combining the two, that's when he draws the line.

I looked around online for a recipe to start with and stumbled upon this one from Fit Sugar. It was a good starting point, but with a little tweaking of the recipe, you will get a more consistent (and flavorful) "pizza dough". This recipe, when cooked in a pan or on a griddle could be used as a bun too. I'll post more if we end up making any cauliflower buns for our burgers!

Cauliflower Pizza Crust

Cauliflower Pizza Crust

Gluten-Free and Lactose-Free (if you use Cabot Cheddar)

Serves 4


  • 1 head cauliflower, large
  • 2 cloves garlic, minced or shredded
  • 2 cups cheese, Cabot cheddar 
  • 2 eggs, beaten
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon pepper


Preheat oven to 425 F.

Using your grater attachment for your food processor, or with a box grater, grate cheese (if you're using pre-shredded cheese you can skip this step), set aside. Grate cauliflower and garlic cloves. Transfer the cauliflower and garlic to a microwave safe bowl and cook 7-8 minutes on high until softened. Cool mixture.

Shaping the "dough"

Shaping the "dough"

Add kosher salt and pepper to eggs, combine. Add egg mixture and 1 1/2 cups cheese to the cooled, grated cauliflower. Stir to combine.

On two parchment lined sheet pans, split the mixture in half. Shape the "dough" into 1/4 inch thick circles, approximately 8 inches in diameter. 

Bake the "dough" for 20 minutes, rotating the pans halfway through the cooking time. Top the "dough" with sauce, toppings, and remaining cheese. Bake for another 10-15 minutes. Let rest for 5 minutes before serving. 

The more toppings you add, the more likely this will be a fork and knife pizza. We made two different flavors, and one was pick-up-able, and the other not. Regardless of how we got it to our mouths, both were delicious!