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Cauliflower Crust Pizza

Course: Entree
Cuisine: Gluten Free, Grain Free, Italian


  • Crust Ingredients:
  • 1 large head of cauliflower
  • 2 eggs
  • 1 tsp garlic powder
  • ½ tsp kosher salt
  • ½ cup shredded low moisture mozzarella
  • 1/3 cup grated parmesan cheese
  • Topping Ingredients:
  • 2 links of sweet Italian sausage
  • 1 link of hot Italian sausage
  • 2 cups shredded low moisture mozzarella
  • 1 cup marinara sauce I like Rao’s when I don’t have any of my own made
  • 1/2 cup grated parmesan cheese
  • 1/2 cup chopped fresh oregano
  • 1/2 cup chopped fresh basil


  • Preheat your oven, along with your pizza stone, to 450 degrees.
  • Chop the cauliflower into small florets. Pulse the raw cauliflower in a food processorwith the blade attachment until it is the texture of couscous.
  • Place the cauliflower grounds into a large microwavable bowl, cover with a plate and microwave on high for 5 minutes. Stir the cauliflower, cover, and microwave for another 3 minutes. Note: microwave cook times can vary so adjust accordingly.
  • While the cauliflower is cooling, brown your sausage. Remove the sausage casings, and brown and crumble the sausage in a frying pan. Remove to a paper towel-lined plate, to drain.
  • Once the cauliflower has cooled somewhat, place the grinds on a clean kitchen towel. Wrap up the towel and wring out as much moisture as you can, you can do this over the sink for easier clean up.
  • Return the wrung-out cauliflower grounds to the large bowl. Beat the two eggs with the garlic powder and ½ tsp kosher salt. Add the egg mixture to the grounds, along with ½ cup shredded low moisture mozzarella and 1/3 cup grated parmesan cheese. Mix well with your hands, until ingredients are dispersed and all of the grounds are sticking together.
  • Place a sheet of parchment paper on a large cutting board and add a thin coating of olive oil to the paper.
  • Dump half of the cauliflower “dough” onto the center of the oiled parchment paper, and smoosh/pat it out into the shape of a 12” diameter pizza crust. If you are making one large pizza on a sheet pan, you can use all the grounds and make a large rectangle instead.
  • Slide the parchment paper and uncooked pizza crust onto the preheated pizza stone. Bake the first pizza crust on the stone for 7 minutes then remove from the oven. Slide parchment onto another large cutting board.
  • For the toppings, first sprinkle ½ cup of shredded mozzarella cheese, This first layer of cheese acts as a moisture barrier, as the crust can become soggy. Be sure to leave a rim around the edge with no toppings. Spread a layer of half the marinara, and then sprinkle with ½ cup more of shredded mozzarella. Sprinkle half the grated parmesan cheese, then half of the herbs, and lastly, half of the cooked sausage.
  • Slide topped crust onto your stone and cook for 5 minutes, or until the crust starts to get a bit browned and cheese is bubbling. Let pizza sit for five minutes before cutting.