58 comments | Leave your own

  1. Nicole S.

    Family just went paleo a month ago, and we also have egg allergies. I can’t wait to try this recipe and others on your blog. A god send!!!

  2. belenda

    I can’t wait to try this, but, have to ask….is this kind of “dry” crust, or chewey? The pictures look like it is more of a dry crust and with the mention of not using much sauce am wondering if it’s because the sauce would soak into the dryer crust? Just trying to get my taste buds ready…..THANK YOU so much for a revised version of this recipe. I’m very anxious to try it. Also, I can. not. wait. to. try. the. lasagna. noodles!!!

  3. Ginean

    Getting Cauliflower tomorrow and trying this w/ the flax meal unless I easily find some Psylliumum husk stuff…lol! Glad to not have to try and replace an egg in the recipe! Now off to make Almond cookies, no chocolate tonight, but adding pumpkin spice and maybe a raisin or two!

    1. Nick

      How did this taste with flax meal instead of almond flour?

  4. Jenni

    Hi this looks delicious! I’m wondering if it is possible to make a nice thick crust without the use of almond flour? I find it is so expensive and I also dont like baking nuts (high heat) because of the oxidation factor… Do you have any ideas for substituting almond flour for something else in your recipes?
    Thanks!

  5. Grace

    Are almond meal and almond flour interchangeable?

  6. Wendy

    Trying this tonight, sounds yummy!

  7. Erin

    Now can you come up with a good cheese recipe? :) I don’t really care for Daiya…I’ve been searching for a good vegan (dairy free) recipe to use for pizza…I love your site by the way! Your recipes are amazingly good!

  8. Leslie

    I have ground psyllium… Any hope that will work like the whole?

  9. A

    What is the role of the oil? Can you reduce it a little?

    How many do you think this pizza will serve?

    Can’t wait to make it!

  10. Deanna

    Hiya,
    We made this crust for dinner tonight. We did the par baking before martial arts, then topped it and finished the baking when we got back. When you made it, did the crust hold together well enough to pick it up, or was it fork pizza? It was definitely fork pizza for us.

    It was FAR better than the previous cauli crust I tried, which actually got scraped off the pan into a bowl and tossed with veggies. It was more like a really thin omelet than a crust. But, the kiddo was still sort of meh about it. I’ve yet to find a grain-free crust that he’s not meh about. *sigh* Kids. Whatcha going to do? :)

  11. Roxanne

    Agar-Agar works! Just made this…very yummy. Not a traditional taste, but my daughter and I like it all the same! I subbed the Agar-Agar for the Psyllium Husk 1-to-1 and used a combo of Almond Flour and home-made Almond meal (10 oz is 2 cups packed). I like the thickness of this crust compared to the grain crust I normally do that is GF and vegan. It had the crispness on the bottom I believe you were looking for. We do ours sans cheese, but it was delicious with sauce, peppers, onions, tomatoes and kiwi. Time for seconds!

  12. Roxanne

    ps. Ours was sturdy enough to hold. I kept it in the full 18 min for topping.

  13. Robin S.

    You’ve done it again!!I just passed your fb page to a gluten free friend in Ohio ,we give you 4 thumbs up!!thank you for all you do .

  14. Sara

    I tried this recipe for the first time tonight. First, let me say it was the best almond flour-based pizza crust I’ve tried so far. The first recipe I tried was so disgusting I literally cried. The flavor was good — I used fresh chopped garlic & some crushed dried rosemary in the mix. Unfortunately, I was kind of disappointed in the end, though. I don’t know how you did it, but I could not get the dough to come together at all … unless I squeezed bits of it tightly in my palm like play-dough and even then it still had the consistency of semi-wet sand. I had to add some water in order to get the dough to come together. I was surprised at how delicate the final product was, considering all of the psyllium in it (my normal pizza dough that’s made with gluten-free grains is more flexible but uses less). It was soggy in the center, too but that’s probably my fault since I had to add the water. It was, as another person commented, definitely fork pizza for us. I’m not sure what I could have done to make this recipe work, unless I misunderstood & the dough is supposed to be really crumbly and not really come together like normal dough?

  15. Katie

    Thanks for the awesome recipe!! I actually followed the recipe exactly…EXCEPT that I used flax seed meal instead of the psyllium husk. It. Was GREAT! The dough concerned me as I was mixing it…it was neither sticky nor completely staying together. However, I was able to form it into a round shape on my PamperedChef baking stone (no parchment paper). The end result was awesome! The crust stayed together and we were able to totally eat it like normal pizza. I used sauce, spinach, feta, sun dried tomatoes, chicken, and mozzarella. Yum :)

  16. Kat

    Hi Brittany. I LOVE your recipes, but is there an easy button for printing. My computer and kitchen are on opposite sides of my home <3

    1. Shaun

      Hi Kat,
      I’m not much of a computer peep, but I did find how on a PC to copy/print out recipes that don’t have the “printer friendly” button. Just highlight the desired text (with left hold click). Your dropdown menu, with a right click, should include the option to print. You also may get the chance to preview your text before choosing print. Hope this helps. I have a PC at work and a Mac at home. I get so confused as to which works where, but I copied just before responding to your post and was successful.

      OH, and Brittany, thank you so much for your recipe. I’ve been missing pizza, not for the flour crust but the whole package deal. Just like pasta dishes; I didn’t miss the pasta but the toppings and yummy add-ons. Zoodles cured that in a yummy way. Only been Paleo(ish) for two months and I’m loving eating –guilt-free–now.

      Cheers,
      Shaun

  17. Melynda

    I was wondering – can this dough be mixed, wrapped tightly, and then frozen (not baked first)? I was about to go hog-wild and make eight of them for my freezer and then I thought, hmmmm…I better check with someone who has a bit more experience in the gluten-free baking department than me.

    I am having some major surgery in a while and am trying to get ahead things for my gluten-free boy. Having stuff like this on hand in the freezer would make it so much easier when Dad is in charge of the kitchen!

  18. Dagmara

    Takes me forever to make haha (practically everything does) but it’s so delicious! Thank you :)

    1. Dagmara

      And I will definitely try your new crusts that you say are even better soon!

  19. Amanda

    It turned out so great! We enjoyed it with pesto, caramelized onions and mushrooms, brisket, and goat gouda cheese. Super tasty. It held up nicely eating it by hand and was crispy yet not too crispy.

  20. Jennifer

    Just tried it and LOVED it! My husband who has never eaten cauliflower in his life due to the smell, ate it and loved it. I did use flax seeds and it worked beautifully. Rather than a red sauce, we brushed it with olive oil and sprinkled on some italian seasoning. Then we covered it with fresh sliced tomatoes, various toppings, conventional mozzarella for him and veggie shreds for me (lactose free). Yum, yum. Ate too much. Shared link to recipe on my facebook. Thank you Brittany!

  21. Jeni Clark

    Hi there!
    Pausing to say…. WAY-TO-GO! This is AMAZING! WOW! Tastes like it has a stick of butter in it, but it doesn’t! LOVE! Ooo and the garlic! YUM YUM! My family and I use it as “bread” and dip it into sauce (vs making pizza). We don’t do grains/starches often, but this is a super duper delish treat! I am going to blog this recipe and point folks to your site! EXCELLENT job from one REAL FOOD cook to another! THANK YOU!
    Jeni Clark~

  22. Mia

    My husband and I have been Paleo for a month now and this pizza is what convinced him to do it. It is AWESOME! Thank you so much for this. We honestly have this at least once a week. You’re awesome keep it up!

  23. Cathy

    Help! I just tried to make this for the first time today and i messed it up! I didn’t have almond flour, so i ground up some almonds…i had everything else…the only other error i made was miss reading the amount of baking powder..i put in a tablespoon instead of a teaspoon I can’t imagine that was the issue..perhaps it was the ground almonds in place of almond flour? the result was not a dough per se..it was a mess of sticky crumbs. I went with it, pressed it into my pan and baked it. the result was crumbs…i think perhaps i didn’t have enough liquid???

  24. cecily

    Hi Brittany,
    This was a great find for my very fussy gf-cf ‘wont eat any vegetables’ son. thank you very much. Last night I got thinking. Could you make some equivalent kind of gingerbread style cookie dough using the basic cauliflower/almond combination? I’m thinking with ground up dates mixed in. Could you be inspired enough to try something? (: Thank you!

  25. CM

    This is such a fantastic recipe! Since we found out our son is allergic to wheat we’ve been experimenting with wheat-free recipes and this is definitely a keeper! I had some trouble getting it to come together while mixing at first. It felt a bit like wet sand, but I added a little water and it was fine. It smelled fantastic while it was baking, and there wasn’t a single slice leftover after dinner. It held together so well that my husband began to complain that I’d skimped on the toppings, since it could take it :) Thank you so much, this is our new go-to recipe for pizza!

  26. gina

    i do not see a print option here…?

  27. Pam Austin

    I just made this now- forget to add the psyllium, but it was DELICIOUS! Thank you so much for the recipe!

  28. Vivienne

    I havnt tried this recipe but I’m excited to forward it onto a friend. I did however want to make a comment about the cauliflower crust pizza – the trick I’ve found is putting a piece of baking paper over the top (as well as under) of the base (made thinly) – oil the top of the baking paper and your able to bake the base for a good 30-40 minutes so its all brown and becomes a much firmer and better texture and taste in my opinion. My hubby is very fussy and loves it!
    Try it – I’m sure you’ll notice the difference!! :)

  29. Coleen

    This pizza was fantastic! We all devoured it, even my four year old. Well done!

  30. Pam

    Made it for the second time yesterday. So good. My 7 year old who does not like many vegetables ate three slices. I think I was low on blanched almond flour so I did use some almond meal (from Trader Joe’s) and it was fine.

    I found that I can roll this between two pieces of parchment and get a nice smooth surface. (I tried that with your almond flour and egg crust and it was a disaster.) I like the taste and texture of this even bette than the almond flour crust (which I make thin.) This is now our family pizza crust. And my son will get servings of cauliflower. I’m totally excited about that, too.

  31. Casey

    Tried this tonight and it didn’t come together when mixed like described, so I just spread it all together on the pan and hoped for the best. Somehow, when it came out of the over, the crust was easy to pick up and held together. I don’t eat cheese, so I just had sauce and some meat and veggies on it. It was a hit at our house.

  32. MeToo52

    Tried this a few days ago and loved it. I doubled the recipe just because I wanted to use the whole head of cauliflower. The first crust I overbaked but cut it up for crackers. The second one I watched more carefully; I froze it for a few days, then added the toppings (mushrooms, olives and pepperjack cheese) and baked it yesterday. Great hot and also good cold today in my lunch bag. It sat on my desk from 8am to 3pm and even then it was delicious. Another winner!

  33. Lysa

    I tried this with almond meal, it’s super good. The middle is not as crispy but it’s delicious thank you for you recipes:)

  34. Pam

    Made it again. My cauliflower cooked down to 2.75 cups of rice so I made 2.5 batches. Made one 14″ pizza and a bunch of little pizza crusts I froze. I forget how many of those my 7 year old ate tonight. (Think of all the cauliflower he ate!)

    I just read your favorite crust recipe. I noticed it had LOTS of flax in it. Do you think this crust would be really crispy with that much flax?

  35. Maya

    Made my first ever paleo pizza for dinner last night using your dough, and it was an enormous success! It was really, really delicious and actually satisfied my bread craving, which I still have after going paleo two months ago. We have no basis for comparison among other kinds of paleo dough, but my husband said he likes it waaaaay better than regular pizza dough and I think I might agree. It was a white pizza (given your comments about soggy sauce), with mozzarella, shredded chicken, sautéed red peppers and cremini mushrooms, caramelized red onions and fresh chopped rosemary…a recreation of (maybe improvement on???) the non-paleo pizza we used to get delivered from our local artisan pizza place at least a few times a month. Will definitely make this as often, if not more. In the meantime, SO glad I get to eat leftovers today :)

  36. Helen

    I just made this is and this is definitely the best gluten-free crust I have tasted! I really like it and it was pretty easy and quick to make, too.
    I was so excited about it, I took a picture and shared your recipe on Facebook. (I hope that was okay.) Thank you so much for this recipe!

  37. Taylor

    can i ground Almond’s for the flour? And then use half almonds and half sun flower?

  38. Jenny

    I love this recipe. It’s my favorite for yummy pizza crusts. It is definitely the best of the cauliflower recipes out there. Today, I doubled the batch and made mini pizza crusts. I par-baked three of them to freeze for later, and I am enjoying the other one tonight! Thanks for your amazing work. I recommend people to your blog all the time.

  39. Sarah

    I have a pizza stone..can I use that for this recipe or will it not work well?

  40. Patti

    Will be making this tonight so anxious to see how it tastes. I wanted to state that when I make my cauliflower crust I rice it in the food processor then I sauté it for 3-4 minutes in coconut oil and so far that seems to keep it from being soggy. I too hate soggy crust.

  41. Cauliflower Pizza Crust | Sugar Free Is Easy

    […] finally our turn.  So far, we have tried two different recipes. The first recipe is from Brittany Angel. This is a delicious recipe, but just know that the crust can get a little crumbly. Unfortunately, […]

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