Pesto cauliflower crust pizza

This pizza crust uses cauliflower as a base, making it a great source of fibre and antioxidants. You won’t get that from your delivery pizza!

1 ½ lbs fresh cauliflower
3 Tbsp flax seeds
½ cup almond flour
or meal
½ tsp sea salt
1 clove garlic, minced
½ tsp. Italian bulk seasoning
Toppings of choice:
Roasted garlic
Fresh basil
Red onion
Spinach or kale
Shiitake mushrooms
Roasted zucchini
Roasted herbed chicken breast


  1. Preheat the oven to 400ºF and prepare a large baking sheet with parchment paper.
  2. Steam cauliflower for 10-15 minutes until tender.
  3. In a food processor, pulse the cauliflower until it has a rice-like texture.
  4. If hot, cool the cauliflower to a temperature that is comfortable to handle. Place it in a nut milk bag, cheesecloth or a clean dish towel, and squeeze out all the excess liquid.
  5. Add the strained cauliflower to a bowl and mix in the remaining ingredients.
  6. Press the mixture evenly onto the prepared lined baking sheet, flattening until it’s thin.
  7. Bake the crust for 45 minutes, checking after 30 minutes to ensure it’s not burning. At the 30-35 minute mark, carefully flip the crust. You want the crust as dry and golden brown as possible.
  8. While your crust bakes, prepare your choice of toppings.
  9. Once the crust is firm and dry, top with homemade pesto and your prepared toppings.
  10. Bake for an additional 5-10 minutes.

If using frozen cauliflower rice, let it thaw in the fridge overnight and skip directly to the straining step.





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