A delicious grain free, lection free, pizza crust, great with any of your favorite toppings.


Yield: 10 to 12” Pizza
2 cups Cauliflower florets
1 cup Grated Italian Parmesan Cheese
1 Egg
1 Tbsp. Tapioca Starch
1/2 tsp Onion Powder
1/8 tsp Cayenne
1/2 tsp Dried Oregano


Preheat oven to 400

In a food processor add Cauliflower florets and pulsate until quite fine, about the size of a rice kernel. If you prefer to use Cauliflower rice already processed, you may still need to put in food processor to chop a little finer.

Using a small pot on medium/low heat add cauliflower rice and a splash of water cook for 4 – 5 minutes, just cook a little does – not want to turn brown, after cooling use a clean cloth napkin or milk bag to squeeze out as much moisture as possible.

In a medium size mixing bowl add, egg, tapioca starch, Parmesan cheese, onion powder, cayenne and the oregano mix into it forms a dough like texture.

Put cauliflower dough on a flat surface lined with parchment paper and roll into a ball shape, then press into a flat circle about 1/4 “ thick. At the same time put baking sheet in the oven while pre-heating to get nice and hot, once oven reaches temperature take out the hot baking sheet from oven and put parchment paper with crust onto baking sheet. Put back in oven and cook for about 30 minutes depending on how crispy you like you pizza crust. Once to your desired level of crispiness take out of oven and add your toppings. With topping added put back into oven and cook for 5 to 10 minutes until cheese has melted.