Gluten-free cauliflower crust pizza with caramelized onions, figs, ricotta, and basil.

Julia Mueller

Get ready to have your mind blown: to make pizza crust, you can skip the flour and sub in cauliflower for a gluten-free, low-carb alternative. Made with a whole head of cauliflower, eggs, and cheese, the crust is healthy and completely delicious. While making cauliflower crust requires some planning, it doesn’t take much more prep time or effort than regular scratch-made pizza dough. Top it with caramelized onions, fresh figs, ricotta cheese, and fresh basil, and you’ve got a light, yet satisfying meal.

Things You'll Need

Preheat the oven to 375 degrees Fahrenheit. Line a large baking sheet with parchment paper, and plug in your food processor.

Step 1: Prepare the Cauliflower

Wash the head of cauliflower, and remove the green stems. Chop the head into florets.

Chopped cauliflower.

Julia Mueller

Place chopped cauliflower into a food processor. Pulse until small rice-like grains form. Depending on the size of your food processor, you may need to do this in batches.

Finely chopped cauliflower in a food processor.

Julia Mueller

Step 2: Bake the Cauliflower

Spread the cauliflower over the parchment-lined baking sheet and bake for 15 minutes in the oven. Remove and let cool.

Cauliflower on a baking sheet.

Julia Mueller

Step 3: Remove Water

Fold a large piece of cheesecloth once or twice, and place it over a large bowl. Once the cauliflower is cool enough to handle, place it in the center of the cheesecloth and wrap it into a ball. Squeeze out as much of the water as possible. This may take several minutes. Repeat until you drain all of the cauliflower.

Cheesecloth filled with cauliflower and liquid dripping into a bowl.

Julia Mueller

Step 4: Combine the Crust Ingredients

Place drained cauliflower into a mixing bowl along with eggs, Parmesan cheese, herbs de Provence or Italian seasoning, and sea salt. Stir the ingredients together until a thick, sticky mixture forms.

Bowl with cauliflower crust mixture.

Julia Mueller

Step 5: Transfer to a Baking Sheet

Increase the oven heat to 450 degrees Fahrenheit.

Line a small baking sheet (or 8-inch pizza sheet) with parchment paper. Pour the crust mixture onto the baking sheet.

Fork spreading cauliflower mixture onto baking sheet.

Julia Mueller

Spread the crust mixture over the baking sheet, using a fork or your hands to form the desired shape. Bake for 15 to 20 minutes in the oven.

Raw cauliflower pizza crust on baking sheet.

Julia Mueller

Step 6: Build and Bake the Pizza

Once the crust is golden brown around the edges and feels firm, remove the baking sheet from the oven and cool the crust slightly before adding toppings.

Baked cauliflower crust.

Julia Mueller

Evenly distribute the caramelized onion, ricotta cheese, and sliced figs over the crust. Bake the pizza at 450 degrees Fahrenheit for 8 to 15 minutes, or until the cheese has melted and the toppings reach desired crispness. Remove the pizza from the oven and cool for 5 to 10 minutes. Sprinkle the finished pizza with sea salt and fresh basil, and transfer it to a cutting board to cut into slices for serving.

Finished pizza.

Julia Mueller


Cheese options: You can use mozzarella or cheddar cheese instead of Parmesan, but the water content in these cheeses is higher, so the crust will turn out more moist than crispy. In place of ricotta cheese, try goat cheese.

Add tang by serving the pizza with a balsamic reduction.

You also can enjoy your favorite homemade or store-bought tomato or pesto sauce with this crust.

Cauliflower crust pizza with toppings, cut for serving.

Julia Mueller