You can make the best cauliflower pizza crust recipe that will not fall apart. Slice it, hold it, eat it–it keeps it’s shape –and it actually tastes like pizza! This cauliflower pizza is gluten free, healthier than bread dough, and definitely worth trying.
A printable copy of this cauliflower crust recipe and more tips on how to prepare it can be found at

Best Cauliflower Pizza Crust Recipe That Won’t Fall Apart

Give this pizza recipe a try and let me know what you think, and for more recipes check out the Chef Buck playlist:
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What You Need To Make a Cauliflower Crust Pizza:
2 cups of grated CAULIFLOWER
1 cup of freshly grated PARMESAN CHEESE
1 EGG beaten
PARCHMENT PAPER to line your baking sheet
and whatever PIZZA SAUCE and

How to Cook the A Cauliflower Crust Pizza Recipe:
Grate fresh cauliflower florets into granules resembling “poprocks”
Heat the grated cauliflower in a skillet–don’t add oil or water–use medium heat, not too hot. Stir until the cauliflower has dried out somewhat, it won’t dry completely, but the dryer the better. Heat at least 10 minutes, just enough to evaporate the moisture, not enough to color or cook down.
Remove skillet from burner and set aside to allow cauliflower to slightly cool.
In a bowl, beat 1 egg.
Add grated Parmesan cheese to the egg. You can substitute, asiago or romano cheeses, just be sure you use a hard cheese for best results.
Add the cauliflower to the bowl and mix well with the egg and cheese and form into a ball.
Spread parchment paper onto a baking sheet. DEFINITELY USE PARCHMENT PAPER, otherwise your crust may tear when you try to pick it up (and also be sure not to mix up parchment paper with wax paper!)
Place the balled cauliflower and cheese onto the parchment paper and spread out into a pizza shape about ¼ inch thick. The crust will be about 10″ across.
Do not make the edges of the crust too thin; keep the size of the crust uniform for even cooking. The cauliflower will darken quite rapidly around the edges if too thin.
Place crust into an oven preheated to 400 degrees Fahrenheit and cook approx. 15-20 minutes until the crust has colored and firmed up.
Remove cauliflower pizza crust from the oven and top with your favorite pizza sauce. Use a marinara sauce, pesto, white sauce, or whatever. Top with your favorite pizza toppings.
Return pizza to the oven and continue to cook at 400 F for about 10 minutes until the toppings are done, watch the edges of the cauliflower crust; the edges will darken too much if overcooked.
Remove the pizza from the oven and set on a cooling rack –or don’t– this step isn’t make or break.
And that’s it.
eat and enjoy.

A cauliflower pizza crust will not rise since there is no yeast involved, and since the crust is entirely cauliflower, cheese, and egg, it will not achieve the same crispness as a thin dough pizza. But the pizza will stay together just fine, and will taste very much like a pizza.

“Your Call” by Kevin MacLeod. Music track used with permission Creative Commons: By Attribution and found at this link:

Kevin MacLeod’s fantastic music selection can be found at



  1. my favourite line – 'if you're making a cauliflower pizza, you probably don't need a big pizza anyway!' hahahah 😀 you're awesome dude ! x

  2. I made this last night exatly the same way and was blown away how easy and good this tasted if there was no more dough for pizza i wouldn't miss it thank you for posting this i will make this again and again

  3. as long as the structural entegrity holds up; pizziola is what I wanna make 🙂 looks damn good.. great toppings. 🙂

  4. This one goes to anyone out there trying to eat healthy (not for gluten intolerant people or Keto diet fanatics): don't try it, it's not worth it. I must mention we tried a mix of recipes since we didn't want to add 500 calories in Parmesan cheese to the cauliflower 'dough'. Shredding the entire cauliflower takes forever even when you are using a food processor, getting the water out of the cauliflower is not easy either (if you are not using 2 eggs and 1 cup Parmesan cheese), preparing the 'pizza' and baking it adds around 40 minutes to the total 'waiting for that healthy pizza' time and the result is really disappointing. So spare two hours of your time, try to eat healthy as many days as you can and allow yourself to have a slice of your favorite pizza every now and then. Sorry, Chef Buck, you seem like a nice guy, but this this is NOT a pizza!

  5. Will Try!! I love Pizza but it makes me feel a bit sick after. I believe its the wheat and fat combo. I rarely eat it but have been craving it lately. This looks AMAZING! Great video…

  6. Love your style! "Boom!" One of the first instructional videos that is easy to follow and entertaining at the same time! Thanks for doing this…and please do more! (I can't wait to try this recipe!)

  7. Loved this video! I’m going to try and make this tonight, plus love your sense of humor! You got yourself a new subscriber!:)

  8. I have made this recipe numerous times since I discovered it on YouTube about 3 months ago. Excellent! The absolute best ever! Actually, I shared the recipe on social media. Thank you for testing out various methods. You hit the nail right on the head! By the way, I use my Ninja blender to shred the cauliflower. Takes less that 5 seconds to shred for each cup!

  9. Enjoyed your video you made it look easy to make a pizza however I've tried 19 different recipes for cauliflower crust pizza and a half to say they all suck they don't taste anything like pizza I've lived in the states and had American style pizza I've lived in Italy and ate Italian style pizza and Cauliflower crust pizza doesn't taste anything like pizza i'm on a ketogenic diet and have been for the last five months I've tried hundreds of different recipes the one thing I've discovered is although it is a healthy option and you do you lose weight the food sucks my friend comes over to the house with his dog the dog used to always beg for food off our plates however I've noticed the dog has not beg for anything in the last five months it's pretty bad when the dog doesn't even want it but I enjoyed your video

  10. Hi Chef Buck,

    I’m actually lactose intolerant. Do you know of any vegan cheeses that I could use in place of the Parmesan cheese?