A sturdy, golden cauliflower pizza crust made with cauliflower, mozzarella and eggs, with exact moisture-removal and doneness cues.
Dietary labels are based on the listed ingredients. For allergies or celiac disease, verify every packaged ingredient and guard against cross-contamination.Original handwritten date: August 2013. The three-ingredient base is preserved; sauce, toppings, salt and pepper are optional and not counted.
FROM JO’S RECIPE NOTES
Why this recipe works
Cooking the cauliflower rice before mixing softens it and drives off the first layer of moisture.
Twisting the cooled cauliflower in a thin towel removes the water that would otherwise steam and weaken the crust.
Low-moisture mozzarella and two eggs bind the dry cauliflower without flour.
A hot 425°F oven and a compact 1/4-inch layer create a golden surface before moist toppings are added.
Ingredient notes
Cauliflower
A medium 2 lb (900 g) head should yield about 4 packed cups of fine cauliflower rice after its leaves and core are removed.
Mozzarella
Use low-moisture shredded mozzarella. Fresh mozzarella releases too much water for this base.
Eggs
Two large eggs provide the binding in Jo’s handwritten three-ingredient formula; do not taste the mixture before baking.
Toppings
Choose thick sauce and pre-cooked, well-drained toppings. A heavy or watery layer softens cauliflower crust quickly.
Practical substitutions
These are conservative alternatives based on standard kitchen practice; results may vary from the original recipe.
Frozen cauliflower rice can replace fresh by volume. Cook it until tender, cool and squeeze it exceptionally dry before measuring the compacted cauliflower.
Part-skim low-moisture mozzarella works well; replacing all of it with a hard cheese has not been verified for this documented formula.
Troubleshooting
The crust falls apart
The cauliflower was probably still wet, the layer was too thick or the edge was not compacted. Squeeze until no liquid drips and press the round firmly to 1/4 inch.
The centre stays pale and soft
Keep baking the untopped base until the surface looks dry and the edges are deep golden. Oven and pan colour can change the timing.
The crust sticks to the parchment
Bake until properly browned, rest for 5 minutes and slide a thin spatula underneath. A pale, underbaked crust is more likely to cling.
The finished pizza is watery
Use no more than 1/3 cup thick sauce and drain or pre-cook vegetables before topping.
Storage and freezing
Refrigerate cooked crust or leftover pizza within 2 hours in a clean airtight container and use within 2 to 3 days.
Reheat at 425°F (220°C) on a hot sheet pan until the centre reaches 165°F (74°C); avoid repeatedly reheating the same leftovers.
Freeze the fully baked, untopped crust between parchment for up to 2 months. Re-crisp from frozen before topping.
THE BUTTER & BLOOM RECIPE
Three-Ingredient Cauliflower Pizza Crust
Print-friendly layout
Preparation time
25 min
Cooking time
33 min
Total time
1 hr 13 min
Yield
1 ten-inch crust (4 servings)
Cuisine
North American
Updated
Ingredients
1 medium head cauliflower, about 2 lb (900 g), leaves and core removed (about 4 packed cups cauliflower rice)
1/4 teaspoon fine salt and 1/4 teaspoon black pepper, optional
Up to 1/3 cup (80 mL) thick pizza sauce and modest desired toppings, for finishing
Detailed directions for Three-Ingredient Cauliflower Pizza Crust
Prepare the oven and pan — Position a rack in the lower-middle of the oven and preheat to 425°F (220°C). Line a large rimmed metal baking sheet with parchment. Rinse the cauliflower under cool running water, dry it and cut away the leaves and tough core.Three-Ingredient Cauliflower Pizza Crust · AI instructional image: Preheat to 425°F (220°C), line the pan and rinse the cauliflower with water only.
Make fine cauliflower rice — Cut the cauliflower into florets. Working in batches, pulse in a food processor until the pieces resemble fine rice, stopping before they become wet purée. Measure about 4 packed cups.Three-Ingredient Cauliflower Pizza Crust · AI instructional image: Pulse in batches to fine, separate crumbs rather than a wet paste.
Cook off the moisture — Put the cauliflower rice in a wide, dry skillet over medium heat. Cook for 8 to 10 minutes, stirring often, until tender, steaming and visibly drier. Spread it on a plate and cool for 8 to 10 minutes, until safe to handle.Three-Ingredient Cauliflower Pizza Crust · AI instructional image: Cook for 8 to 10 minutes until tender and visibly drier, then cool briefly.
Squeeze it very dry — Transfer the cooled cauliflower to the centre of a clean, thin kitchen towel. Gather the towel and twist firmly over the sink or a bowl until no more liquid drips out. The cauliflower should look compact and substantially reduced; this is the most important step for a crust that holds together.Three-Ingredient Cauliflower Pizza Crust · AI instructional image: Squeeze until no more liquid drips; dryness determines whether the crust holds together.
Mix the three-ingredient base — Put the dry cauliflower in a medium bowl. Add the mozzarella, eggs and optional salt and pepper. Mix thoroughly until no separate egg remains and the mixture holds together when pressed. Wash hands, utensils and surfaces after contact with raw egg, and do not taste the uncooked mixture.Three-Ingredient Cauliflower Pizza Crust · AI instructional image: Mix the three base ingredients until cohesive, and do not taste the raw-egg mixture.
Shape and bake until golden — Press the mixture firmly on the parchment into one compact 10- to 11-inch round about 1/4 inch thick, keeping the edge even and free of cracks. Bake for 20 to 25 minutes, until the edge is deep golden, the top looks dry and the centre feels firm when gently pressed.Three-Ingredient Cauliflower Pizza Crust · AI instructional image: Form a compact 1/4-inch-thick round with an even, crack-free edge.
Top lightly, finish and store — Spread no more than 1/3 cup thick sauce over the baked base and add a modest layer of toppings; excess moisture makes the crust soft. Return to the oven for 5 to 8 minutes, until the toppings are hot and the cheese melts. Rest 5 minutes before slicing. Refrigerate leftovers within 2 hours and use within 2 to 3 days; reheat to 165°F (74°C).Three-Ingredient Cauliflower Pizza Crust · AI instructional image: Bake the base until deeply golden before adding a light layer of sauce and toppings.
Keywords: three ingredient cauliflower pizza crust · easy cauliflower pizza crust · cauliflower crust with mozzarella · gluten free cauliflower pizza crust · how to make cauliflower crust not soggy · cauliflower pizza base
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COMMON QUESTIONS
Three-Ingredient Cauliflower Pizza Crust FAQ
Is cauliflower crust crisp like regular pizza?
It becomes golden, sliceable and firm enough to lift, but it remains more tender than a flour-and-yeast crust.
Can I skip squeezing the cauliflower?
No. Removing as much water as possible is the most important step for a base that holds together.
Is this cauliflower pizza crust gluten-free?
The listed base contains no gluten ingredients, but check every cheese, sauce and topping label and prevent cross-contact if cooking for someone with celiac disease or an allergy.
Can I make the crust ahead?
Yes. Bake the base fully, cool it and refrigerate for up to 2 to 3 days or freeze. Add toppings only when reheating.
Should I flip the crust?
This method does not require flipping. Press it thinly and bake on a metal sheet until the exposed surface and edges are well browned before topping.
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