Garlic Cauliflower Pizza Crust

This crust is a little finickier than my Classic Homemade Crust Recipe, and it requires more of a “go by feel” style since the cauliflower component skews the liquid to flour ratio a bit, but (I think) it’s well worth the effort! This recipe will give you a slightly lighter and more nutritious crust with a nice garlicky undertone…an excellent base layer for whatever toppings you have in store for it!

Time: 90 minutes

Ingredients: (to make two thin crust pizza doughs…the second can be frozen in a zip top bag for later use…or cut the ingredients in half, and worry not about leftovers)

  • Active Dry Yeast – 1 Tablespoon
  • Sugar – 1/2 Teaspoon
  • Cauliflower – 1/4 of a medium sized one
  • Warm Water – 1/2 cup
  • Flour – 3ish cups
  • Garlic – However many cloves you wish…I used 3.


  • Place your cauliflower in a pot, add water, and boil until soft.
  • While the cauliflower begins to boil, pour your yeast and sugar into the bowl of your stand mixer, and add your 1/2 cup of warm water to activate it.
  • Returning to the cauliflower, when it’s soft, remove it carefully from the water, put it in your preferred pureeing device (Ninja/Blender/Food Processor), and puree!
  • Into your yeast and water mixture, add one cup of your flour, and mix.
  • Then, into the same bowl of flour/water/yeast, add your cauliflower, and grate in your garlic using a microplane grater or a garlic press.
  • Add your second cup of flour, and mix again until it’s all incorporated.
  • Then, add in another cup, and mix again. Here, you may find that you need either a little more flour or a little more water…the end goal is to have a dough that is tacky and sticky, but can be formed into a ball (I should have used more flour for mine to get that last trait).
  • When your dough is close enough to the right consistency, stash it in a lightly oiled glass bowl, and top it with plastic wrap to rise for an hour or so. About 15 minutes before your rise is done, place your pizza stone in the oven, and preheat it to 425 degrees F.
  • Pour your dough out onto a lightly floured surface, and cut it in two. Either stash one in the freezer and focus on the other half, or working in batches, shape your dough into balls.
  • Throw down some flour and/or corn meal on your pizza stone, and shape your dough directly on the pizza stone (much easier this way than shaping then transporting, we found out)
  • Bake until done!
  • Plate, devour, and enjoy!
This dough could have used a bit more flour, as it was too sticky. You want it to be formable into a ball before the rise.

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