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Cauliflower and Tofu Pizza Crust (Gluten-Free, Low-Carb)

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“Cauliflower and Tofu Pizza Crust (Gluten-Free, Low-Carb)”

Ingredients Nutrition

  • 8 ounces firm tofu (organic sprouted tofu is preferable)
  • 2 12 cups cauliflower, cut into small florets
  • 1 egg, beaten (or Egg Replacer for one egg)
  • 12 teaspoon mixed Italian herbs
  • 1 pinch salt
  • 6 ounces pizza sauce
  • 2 cups pizza toppings, of your choice
  • 1 12-2 cups mozzarella cheese, pizza cheese or 1 12-2 cups vegan cheese


  1. Place a block of tofu in a bowl and top with a heavy weight to drain water as much as possible.
  2. Place cauliflower florets in a food processor and process until a rice-like texture is achieved.
  3. Fill a medium pan with an inch of water and bring to a boil. Add the processed cauliflower and cook about 4 – 5 minutes. Drain water and cool.
  4. Preheat oven to 400ºF degrees.
  5. Place the cooled cauliflower in a nut milk bag or wrap with cheesecloth and squeeze excess water out as much as possible.
  6. In a bowl, place drained tofu and use your hands to mash it well.
  7. Add cauliflower, beaten egg, herb, and salt and mix well.
  8. Press the dough out onto a baking sheet lined with parchment paper. The thickness of the dough should be around 1/2 inch.
  9. Bake for about 30 – 40 minutes. The crust should be firm and slightly brown.
  10. Remove the crust from oven. Top with pizza sauce, toppings and cheese.
  11. Bake for another 10 – 20 minutes until the cheese is bubbly and slightly browned.
  12. Infuse love and serve!

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