Home Cooking How to Master Cauliflower Pizza Crust Once and For All

How to Master Cauliflower Pizza Crust Once and For All


How to Master Cauliflower Pizza Crust Once and For All

This article is for information only and doesn’t call for any action.

With keto and paleo diets trending especially in the new year, we worked with the Test Kitchen to determine the best cauliflower pizza crust technique.


Below are Test Kitchen Chef Belle English’s pro cauliflower pizza crust tips, followed by a tried-and-tested recipe from our Test Kitchen.


1. Don’t forget to weigh your head of cauliflower before trimming and cutting into florets. The recipe calls for a 1 1/2 – 2 lb cauliflower. Any less and your dough will be too wet (yuck!). Any more, and it will crack in the oven.


2. Squeeze the heck out of it! This takes some elbow grease, but don’t skimp out on this step. I like to do a two-step squeeze situation where I squeeze out as much liquid as possible through a triple-layer cheese cloth, then transfer to a dry, thin dish towel and squeeze again. Essentially, the drier the cauliflower, the more ‘dough-like’ the crust will be.


3. Go lighter on the toppings. Because the crust doesn’t have the flour for structure, heavy toppings will weigh it down. Instead, use a light coating of sauces and cheese. The crust is surprisingly flavorful on its own, so you won’t miss the heavy toppings anyway.


4. Eat it right away! This crust is better right out of the oven when it is hot — and crisp!


Cauliflower Pizza Crust



  • 1 small head cauliflower (about 1 1/2-2 lbs.), cut into florets
  • 1 egg
  • 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1/2 cup freshly grated parmesan cheese
  • 2 Tbs. cornstarch



1. Preheat oven to 375 degrees. Line a baking sheet with non-stick baking mat or parchment and lightly grease. Place cauliflower florets in the bowl of a food processor and process until it resembles fine grains of rice, about 45 seconds. Spread cauliflower on baking sheet and transfer to oven. Bake until cauliflower is softened, 15 minutes. Remove from oven and let cool slightly.


2. Line a large bowl with a triple layered cheesecloth. Transfer cauliflower to cheesecloth. Gather up the cheesecloth at the ends and squeeze as much liquid as possible from the cauliflower.


3. Increase oven temperature to 450. Line sheet tray with new parchment paper and grease well.


4. In a medium bowl, combine cauliflower, egg, salt, pepper, parmesan and cornstarch and mix until well combined. Transfer cauliflower mixture to the middle of the parchment and press with your hands to create a 1/8-inch thick round. Transfer to oven and bake until crust is lightly browned and crisp, about 20 minutes. Remove from oven and top with desired toppings.


5. Return back to oven and cook until cheese has melted and crust is golden brown, about 5 more minutes. Let cool slightly on sheet tray, then transfer to cutting board to cut into slices and serve immediately.


Williams Sonoma Test Kitchen

December 20, 2018 at 06:03AM

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