A paleo recipe for cauliflower pizza crust. This is the perfect grain free option for when you still want to indulge in pizza, crispy edges and all!

Confession time.

I hate reading food blogs that talk about the food.

Is that weird? I like pretty food pictures and good recipes but text about the food itself is just so….boring.

For example, discussing this pizza would go something along the lines of:

“I seasoned the cauliflower with some bold spices and it baked up to a surprisingly crisp crust. Definitely not something you’re going to confuse with real pizza dough, but quite delicious as far as cauliflower goes. I kept the toppings simple making a spicy sauce from some canned diced tomatoes and red pepper flakes, crumbled some meatballs I had on hand on top and then garnished with  cilantro.”

Cauliflower pizza crust

Um, I think I just put myself to sleep.

paleo cauliflower pizza crust

Want to know what ingredients are in a recipe? Read the ingredient list! Want to know how it comes together? Read the directions part! No need for redundant ramblings with your thesaurus in hand for synonyms of “delicious”.

I want to be entertained when I’m reading a blog. Which is why I usually ramble on over here on different tangents. Well, that and I also just like to talk a lot and since 99.9% of my friends live at least 2 hours away, I come to you, dear internet.

paleo pizza crust

The problem with all that is when I don’t have some tangent to talk about (like today). Although, I have been pondering the whole process of scabs for the past 2 hours as I’m being tormented by one on my knee that is itching me TO DEATH. Why, if a scab is the body’s way of healing and protecting from infection, does it start to itch like crazy therefore causing you to inevitably rip scratch it off as soon as it gets close to healed and reset the whole damn process?

But scabs are probably a tangent most want to avoid when the subject at hand is food. So I’ll stop. But seriously, can anyone explain that?

cauliflower pizza crust

So now you just read a post about nothing really.

Sorry about that. But the pizza crust really is kick ass. I promise.

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you'll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
5 from 1 vote

Cauliflower Pizza Crust

Servings: 2 servings
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
A paleo recipe for cauliflower pizza crust. This is the perfect grain free option for when you still want to indulge in pizza, crispy edges and all!


  • 1 bag frozen cauliflower, 1 head of fresh cauliflower would work too, see note
  • 2 cloves garlic
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup nutritional yeast
  • 1 egg, beaten
  • 1/2 teaspoon herbs de provence
  • 1/4 cup almond flour
  • 1/2 teaspoon red pepper flakes
  • salt & pepper


  • Place frozen cauliflower in a bowl with 2 tablespoons water, cover and microwave for 3 minutes (it will not be fully cooked, just thawed at this point). Remove from microwave, drain water and transfer to a food processor.
  • Add the garlic cloves to the food processor as well.
  • Process the cauliflower & garlic for about 15-30 seconds until it's finely chopped.
  • In a skillet over med-high heat, add the olive oil. Once hot, add the chopped cauliflower and sauté for about 5 minutes until cooked through.
  • Transfer cauliflower to a large bowl and add remaining ingredients. Mix well until thoroughly incorporated.
  • Preheat oven to 400 degrees and line a baking sheet with parchment paper or a silpat.
  • Turn out the cauliflower dough onto the baking sheet and form a ball.
  • Gently press the ball of dough into a round shape until it's just less than 1/4" thick.
  • Bake for about 30 minutes then broil for another 3-5 minutes. Edges should be brown and crispy at this point.
  • Remove from oven, top with whatever toppings you choose and return to oven to bake at 400 degrees for another 5-7 minutes.


If using a fresh head of cauliflower, skip the microwave step and just chop into florets and place in food processor. Process until finely chopped and then saute with olive oil like the directions say.


Serving: 1SERVINGCalories: 333kcalCarbohydrates: 21gProtein: 14gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 82mgSodium: 127mgPotassium: 1024mgFiber: 9gSugar: 6gVitamin A: 277IUVitamin C: 140mgCalcium: 117mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Dishes
Cuisine: American

Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. GINA! I have used this recipe a hundred times. I just haven’t used it lately. today i dug up the pin cause i need pizza….and what a treat to realize that this is YOUR recipe! I love it and have shared it to anyone who is looking for pizza crust.

    OH…and i’m not sure I would have survived thailand. AT ALL!

    1. Haha, that’s awesome! Thailand looked SO amazing, I had a lot of jealousy pangs seeing everyone’s posts but yeah, I think there definitely would’ve been some rough parts. The stomach bug everyone seemed to get at some point for sure one of them!

  2. I’ve made this recipe a handful of times. It’s never really held together too well and I always end up eating it with a fork and knife, but with that said– it is delicious! It’s probably my fault anyway because I tend to load it up with toppings :) Great job Gina!