Cauliflower Pizza Crust

Cauliflower Pizza Crust

  • Beginner
  • 1-12” pizza, 8 slices
  • 1 hr 45 min
Baking Success Or Baking Mess


2 cups fresh or frozen cauliflower florets
1 cup rice flour
1/2 cup Fleischmann's® Corn Starch
½ teaspoon salt
1/4 cup Mazola® Canola Oil
½ tsp onion and/or garlic powder (optional)
Cornmeal for dusting pan
Perforated 12” pizza pan or pizza stone
Food processor


Preheat oven to 450°F. Line pizza pan or pizza stone with parchment

paper dusted with cornmeal.

Steam fresh cauliflower on stove-top for 6-8

minutes or until soft and fully cooked.

Or, if using frozen cauliflower microwave for 2-3 minutes in a covered

bowl with a couple tablespoons of water.

Once cooked and slightly cooled, squeeze excess liquid out of cauliflower.

Using a food processor, add the cooked,

drained cauliflower and pulse until it becomes a small rice-like crumble. Add in the rice flour, corn starch, salt,

canola oil and seasonings (if desired).

Pulse until mixture comes together like a dough.

Transfer dough to pan and press out to fill

the pan creating a rim around the outer edge to contain your toppings. Lightly prick with a fork all over

crust. Pre-bake crust (before toppings)

on lowest rack for 12-15 minutes, or until edges start to crisp up, then move

to top rack and bake for an additional 5-7 minutes until slightly golden. Carefully remove from oven.

Add toppings of your choice to your pizza,

bake for an additional 7-10 minutes until toppings are hot and bubbly. Allow to cool a couple minutes before

slicing. Enjoy!

Crusts can be pre-baked and stored in freezer

in an airtight freezer bag. To use from

frozen, add your favourite toppings and bake in preheated 450°F oven for 17-20

minutes, or until hot and golden.

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