Riced Cauliflower Pizza Crust

Prep Time

5 minutes

Prep Notes

For toppings: 

I like to use organic fire roasted tomatoes cooked with basil and oregano and a wide variety of vegetables for my dinner Paleo Pizza.

I like to use kale, bacon and eggs for my breakfast Paleo Pizza.

Many stores have already prepared riced cauliflower, so do not rice a head of cauliflower yourself...it is a waste of your precious time. Costco and Trader Joe's have bags of this precious item at reasonable prices. If you buy it frozen, just thaw it before you use it and let excess water drain out.

Cooking Time

25-35 minutes


One Rectangular Pizza Crust


About 4 cups of riced cauliflower

2 pasture-raised eggs 

1/4 cup of nutritional yeast ( you can get this at any health food store-it looks likes flakes of cheese and is a good cheese replacement in this recipe)

1 teaspoon of dried herb of your choice - (I like dill)

2 tablespoons chia seeds (optional and good, but not necessary)

Himalayan salt and pepper to taste


Pre-heat oven to 350 degrees. Mix all ingredients together in a large bowl until combined. Do not worry too much about exact portions, you cannot ruin this recipe.

Place on parchment that has been treated with fat of your choice...melted coconut oil or avocado oil (I don't like to heat olive oil). 

Place mixture on parchment and spread evenly forming a rectangle. 

Bake at 350 for 25 - 30 minutes depending on your oven. While crust is cooking get your ingredients ready. 

The edges should be a little brown and crispy looking. It may stick a bit to the parchment, but use a spatula as it cools to lift it off before you bake again with the toppings. 

After pizza crust is done, add your toppings and bake again for 10-12 minutes depending on how much you need to heat your toppings.