If you’re going gluten-free, this cauliflower crust will be your new kitchen go-to. It’s ridiculously simple—just how I like it—and totally flexible. I don’t measure exactly, and it still turns out great every time. Even better? My kids are obsessed with it. They love helping me make it, and they definitely love eating it.
One time we cut the crust into dinosaur shapes using cookie cutters—my youngest called it “dino bread.” Now it’s become a thing. Everyone makes their own little crust and adds their favorite toppings.
This isn’t just a “healthy swap” you’ll try once and forget. It’s a crust that actually delivers: crispy edges, chewy middle, and endless ways to make it your own.
Why I Keep Coming Back to This Crust
- Low-stress prep: You can wing the measurements a bit—honestly, it’s hard to mess up.
- Kid-approved: My youngest would eat this every day if I let him.
- Totally versatile: Pizza base? Garlic bread? Even sandwich “buns.” Yes.
You don’t need any fancy tools, just a food processor (or even a box grater) and a hot oven. Want it crispier? Toss in more almond flour. Going dairy-free? Swap the cheese for vegan shreds—no drama.
I learned the hard way that you have to squeeze out the cauliflower. The first time I didn’t, and it turned into more of a cheesy mash than a crust. Still tasty, but now I use a clean dish towel to get all the moisture out—it makes all the difference.
My Go-To Cauliflower Crust Recipe (No Fuss)
Cauliflower Crust
Ingredients
- 2 cups cauliflower (steamed)
- 2 cups shredded cheese (mozzarella or whatever you’ve got)
- 2 eggs
- ¼ cup almond flour or unsweetened coconut
- 1 tsp salt
- Seasoning to taste (garlic powder, oregano, chili flakes—whatever you love)
- Butter or coconut oil (for the pan)
Instructions
- Preheat oven to 425°F (220°C).
- Lightly steam the cauliflower until just tender—not mushy.
- Pulse it in a food processor until it looks like rice.
- Mix everything together in a bowl.
- Grease a baking tray and press the mixture into your desired shape and thickness.
- Bake for about 17 minutes, or until golden and firm.
Pro Tip: Want garlic bread? Add Italian herbs and brush it with melted butter or coconut oil after baking.
Bonus tip: I usually double the batch on Sundays while the kids are doing their own thing in the kitchen. Half goes into that night’s pizza, and the other half gets frozen for later. Total lifesaver on busy nights.
Creative Ways to Use Cauliflower Crust
Pizza Night Classic: Add marinara, cheese, and toppings you love.
Open-Face Breakfast Sandwich: Top with eggs and avocado.
Mini Crusts for Kids: Make personal-sized versions so they can build their own.
Sweet Option: Add a dash of cinnamon and drizzle with honey for a dessert-style flatbread.
Sweet Crust Dessert Hack: One day I added cinnamon and a little maple syrup to the mix just to experiment. Topped it with almond butter and banana slices, and the kids devoured it like it was cake. Definitely worth a try.
Cauliflower Crust FAQs
Can I freeze it?
Yes! Freeze baked or unbaked. Just cool completely, wrap well, and freeze for up to 3 months.
Best cheese for this recipe?
Mozzarella is a solid choice, but Parmesan, cheddar, or dairy-free blends all work great.
No food processor?
Use a cheese grater or finely chop by hand—it’s a little more effort but totally doable.
Can I make it sweet?
Yep. Add a touch of maple syrup or stevia and try toppings like nut butter and banana.
How do I make it crispier?
Use less moisture in your cauliflower and bump up the almond flour slightly.
Storage Tips for Cauliflower Crust
Once you’ve gone through the effort of making a batch, don’t let any go to waste.
- Fridge: Store cooked crust in an airtight container for up to 3–4 days. Reheat in the oven or toaster oven to bring back the crisp.
- Freezer: Freeze raw or baked crusts flat with parchment between layers. Once frozen, you can stack them in a zip-top bag. They’ll keep for up to 3 months.
- Quick tip: If you’re freezing cooked crusts, let them cool completely first. I usually bake extra on Sundays and freeze half for last-minute dinners.
