Gluten-Free Cauliflower Pizza Crust
Prep time
Cook time
Total time
You can mix this dough in a stand up mixer or by hand. I recommend cooking your pizza on a pizza stone that has been heated in a 500 degree oven for at least 30 minutes. I also recommend using white rice flour over brown rice flour for pizza dough if you are going gluten-free.
Serves: 3 pizzas
  • 1½ cups cauliflower florets
  • 1½ - 2 cups flour (For gluten-free - rice flour or gluten-free flour. Rice flour makes it a bit denser)
  • 1 tablespoon extra-virgin olive oil
  • 1 package of active dry yeast
  • 1½ cups warm water (approximately 110 degrees)
  • 1 teaspoon salt
  • organic corn meal for dusting
  1. Pre-heat oven to 425 degrees F. Place the cauliflower on a baking sheet lined with aluminum foil. Bake for 20-25 minutes or until the cauliflower is a little brown and soft. Remove from oven and place into a food processor. Process until you get cauliflower crumbs. Set aside to cool.
  2. Whisk together the yeast and warm water. Set aside for 10 minutes. Add the olive oil to the mixture.
  3. Using a stand mixer: Combine the flour, cauliflower crumbs and salt in to mixing bowl using the dough hook. Add half the yeast mixture and start kneading on low. Scrape down the sides. Add more water and continue kneading on medium until the dough comes cleanly away from the sides. Add more flour or water if needed. Turn out onto a floured work surface and knead by hand for another couple of minutes. The dough should be smooth and elastic. When you press it with your finger it should slowly spring back.
  4. Transfer the dough to a lightly oiled bowl. Cover the bowl tightly with plastic wrap, and leave it in a warm spot to rise for 30 minutes or up to an hour.
  5. Divide the dough into 2 to 4 equal balls, depending on how large you want your pizza to be. Shape each ball by gently pulling down the sides of the dough and tucking each pull under the bottom of the ball, working round the ball 5 times. Then, on a smooth surface, roll the ball under your palm until the ball feels smooth and firm, about 1 minute. Put the balls on a large platter, cover with plastic wrap or damp towel and let them rest for another 30 minutes. At this point the dough can be covered with plastic wrap and refrigerated for 1 to 2 days. When ready to use, remove from refrigerator and let rest for covered for 15 minutes to reach room temperature.
  6. Place a pizza stone into the oven and preheat the oven to 500 degrees F. Let the stone heat up for approximately 30 minutes or more.
  7. Place a ball of dough on a lightly floured surface. Spread it out to a circle with the palm of your hand or floured rolling pin.
  8. Dust a pizza paddle with organic corn meal and place the pizza circle on top. Spread the dough with your favorite toppings. I like to add a pinch of olive oil on top and slide the pizza onto the baking stone or into a pizza pan. Bake until the rim of the crust is deep golden brown, about 10 minutes.
Recipe by Ordinary Vegan at