Crust Recipe

Activate yeast & combine wet

Place warm water (about 105–110°F / 40–43°C) in a small bowl. Stir in sugar and instant yeast. Let sit 5 minutes until foamy. In a mixing bowl, whisk together the egg and olive oil; when yeast is foamy, add it to the wet mixture.

Mix dry ingredients

In a large bowl, combine gluten-free all-purpose flour, almond flour, xanthan gum, and kosher salt. Whisk to distribute evenly.

Form dough

Pour wet ingredients into dry ingredients. Use a wooden spoon or dough hook on low speed to combine until a tacky, slightly sticky dough forms. If dough appears too dry, add up to 1–2 tablespoons water; if too wet, add up to 1–2 tablespoons flour. The dough should hold together but be slightly softer than wheat pizza dough.

Rest the dough

Cover the bowl with plastic wrap or a damp towel and let rest in a warm place for 20–30 minutes. This relaxes the dough and makes it easier to shape.

Shape the 10-inch crust

Lightly oil a 10-inch pizza pan or baking sheet. Turn dough onto a sheet of parchment paper dusted with a little gluten-free flour. Press and stretch the dough with your hands from the center outward to form an even 10-inch circle about 1/4–1/3 inch thick for a thin, hand-tossed style. For a slightly puffier edge, leave a 1/2-inch rim and gently pinch while stretching.

Pre-bake (par-bake)

Transfer the parchment and shaped dough to a pizza stone or baking sheet. Brush the top lightly with olive oil. Bake in a preheated oven at 475°F (245°C) for 7–9 minutes, until the surface is set and just beginning to color but not browned. This prevents sogginess when topping.

Finish and cool

Remove crust from oven and allow 2–3 minutes to cool before adding sauce and toppings. If making multiple crusts, let cool completely on a rack, then wrap tightly and refrigerate for up to 48 hours or freeze for longer storage.

Roll or press thinner

After resting, place dough between two sheets of parchment and roll with a rolling pin to about 1/8–1/6 inch thick for a very thin crust. Use additional dusting flour sparingly to prevent sticking.

Crisp on high heat

Preheat pizza stone or cast-iron pan in the oven at 500°F (260°C) for 30 minutes. Transfer thin crust (parchment allowed) and cook 6–8 minutes until edges crisp. Brush edge with remaining olive oil immediately after baking if desired.

Rice the cauliflower

Preheat oven to 425°F (220°C). Pulse cauliflower florets in a food processor until rice-sized. If using frozen, thaw and squeeze out excess water first.

Cook and drain

Transfer riced cauliflower to a microwave-safe bowl and microwave on high for 4–5 minutes until softened, or sauté in a skillet 5–7 minutes. Let cool slightly, then place in a clean kitchen towel or cheesecloth and squeeze very firmly to remove as much moisture as possible (this step is crucial for a non-soggy crust).

Mix cauliflower crust

In a bowl, combine the drained cauliflower, grated Parmesan, shredded mozzarella, egg, salt, and dried Italian herbs. Stir until a cohesive mixture forms. If too wet, add 1–2 tablespoons extra Parmesan or a tablespoon of almond flour to bind.

Form and bake cauliflower crust

Line a 10-inch pizza pan with parchment. Press the cauliflower mixture into a 10-inch circle about 1/4–1/3 inch thick with a slightly raised edge. Bake at 425°F (220°C) for 18–22 minutes until golden and set. For a crisper bottom, transfer to a preheated pizza stone for the final 3–5 minutes.

Cool before topping

Let the cauliflower crust rest 3–4 minutes to firm up before adding sauce and toppings. This prevents the crust from breaking.