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I love making Cauliflower Pizza, simply because it is easy to make, delicious and low-carb keto pizza crust. My simple way to turn any pizza, a healthier one. I’ll show you how to make cauliflower crust for homemade pizzas, then just add your favorite toppings! Are you ready!! This crust may be healthy, but don’t worry! It still has a crispy and crunchy texture, and tons of flavor.
Making homemade cauliflower pizza crust is so much easier than you’d think. Cauliflower itself doesn’t have a distinct flavor, so what you’ll taste is the cheese and seasonings. That means it really just tastes like regular pizza crust!
Whether you’re gluten-free, following a keto diet, or just trying to make slightly healthier decisions here and there, this pizza recipe is a great option.
Low Carb Cauliflower Pizza Crust
Cauliflower is a low carb, keto-friendly and low calorie vegetable. So while you’re chowing down on cheesy pizza, you’ve got a whole extra serving of veggies in there without even thinking about it. No one should have to give up pizza just because of their dietary restrictions!
This recipe is not vegan. We use eggs and cheese, as a integral part of the recipe. While you could make dairy-free substitutions, I have not personally tested that out. Since the base is cauliflower, rather than any kind of wheat or flour, it is also naturally gluten-free.
You can form the cauliflower mixture into whatever crust shape you want. It can be round, it can be rectangular, and if it turns out a little lop-sided…that’s okay!
Ingredients for Cauliflower Pizza
- Cauliflower: I use fresh cauliflower chopped into small florets. if you use frozen, just make sure it’s thawed and cooked until tender so it can be easily chopped up in the food processor. You can even start with cauliflower rice (notes on that below).
- Egg: This is what binds the ingredients together to form a crust.
- Cheese: I’m using multiple types of cheese to add flavor and texture.
- Sauce and Toppings: Once the crust is formed, you’ll need your favorite toppings to finish off this cauliflower pizza!
Why is my cauliflower crust soggy?
To prevent a soggy crust (no one wants that!), you’ll need to get rid of any extra moisture from the cauliflower. The best time to do this is after it’s been cooked and chopped up in the food processor, but before mixing it up with the rest of the ingredients.
- Place the cauli on paper towels to squeeze out any moisture.
- Or wrap up the cauliflower in some cheesecloth or thin linen cloth and squeeze out as much moisture as you can.
- You could also place the pieces on a baking tray in the oven at a low temperature to dry it out before moving onto the next step.
Toppings Ideas
Once you’ve made the crust, you can use it to make any kind of pizza you want! Choose any toppings you like, throw them on top, bake, and you’ve got a low-carb pizza. Simple!
You can keep it healthy with lots of veggies, go classic with lots of cheese and meats, or make a nice mix of both like we did.
We chose to load up our cauliflower pizza crust with pepperoni, mushrooms, leeks, plenty of cheese, all with a classic tomato sauce base.
More Topping Ideas:
- Italian sausage
- Bell peppers
- Sun-dried tomatoes
- Cilantro
- Olives
- Broccoli
- Goat cheese
- Red onions
- Possibilities are endless!
Tips For Success
- Just pat down the top so you have a flat surface, and try to make it the same thickness throughout (so it cooks evenly).
- If you don’t have a food processor, use a grater to grate the cauliflower into small pieces. Otherwise, I’d recommend starting with cauliflower rice, since it’s already the perfect size!
How to Store and Reheat
Refrigerator: I’ll transfer any leftover pizza in an airtight container and store in refrigerator for 3-4 days. Just reheating in microwave for few seconds or back in oven for 5 mins.
Freeze: Once you’ve made the crust and baked it, let it cool completely, double/triple wrap it in plastic wrap and foil, then freeze for up to 3 months. You can certainly freeze the pizza after toppings in the similar way.
Reheat: If frozen before toppings, thaw the crust, add toppings, and bake! If after toppings, completing thaw the pizza, and reheat in oven for 10 minutes at 425°F.
Serving Suggestions
Cauliflower is a versatile vegetable. If you love mashed potatoes then you should check my Cheesy Mashed Cauliflower. Cook Cauliflower Tikka Masala and Roasted Cauliflower with Chimichurri for spicier flavor. By now I’m sure I have showed you many enticing cauliflower recipes to try and start taking interest in this veggie.
Finally, when you make this pizza, Enjoy with the cold beer or any of your favorite drink.
5-Star Review
“I made this last night and it was the moistest chicken we’ve ever had. A bit of crispy and the flavor was wonderful. I didn’t have buttermilk and did add lemon juice to 1% milk. I am making it again today. Thank you for this recipe.” – Dawn
Cauliflower Pizza Crust
Equipment
- Pizza Pan OR
- Baking Sheet
- High Powered Blender OR
- Food Processor
Ingredients
- 2½ cups cauliflower florets
- 1 large egg lightly beaten
- 1½ cups freshly shredded mozzarella cheese divided
- 2 tablespoons freshly grated Parmesan cheese
- 1 teaspoon garlic salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 1 tablespoon chopped fresh basil leaves
- ¼ cup tomato sauce
- ¾ cup freshly shredded sharp cheddar cheese (see note)
- 8 pepperoni slices
- ¼ cup chopped cremini mushrooms chopped
- 1 tablespoon chopped leeks
Instructions
- Line a rimmed pizza pan or baking sheet with parchment paper, and preheat the oven to 425ºF.
- Place the cauliflower in a microwave-safe bowl and add a splash of water. Cover. Microwave for 3 minutes or until tender. Allow to cool.2½ cups cauliflower florets
- Place cauliflower in a high powered blender or food processor and pulse until fully chopped and in tiny pieces. It will almost be grated.
- Remove as much water as possible from the processed cauliflower by using paper towels or by placing the cauliflower in a cheesecloth or thin linen cloth and squeezing out as much water as you possibly can. This step is important for a firm crust.
- Add the egg, 1¼ cups mozzarella cheese, Parmesan cheese, garlic salt, pepper, red pepper flakes, and basil. Stir to combine all of the ingredients.1 large egg, 1½ cups freshly shredded mozzarella cheese, 2 tablespoons freshly grated Parmesan cheese, 1 teaspoon garlic salt, ½ teaspoon ground black pepper, ¼ teaspoon crushed red pepper flakes, 1 tablespoon chopped fresh basil leaves
- Pour the cauliflower mixture onto the pizza pan or baking sheet and form the shape of crust you want. Pat down to create a flat surface.
- Press a paper towel on the top of the crust to absorb some more moisture, then throw the paper towel away.
- Lightly spray with cooking spray, then bake for 15-20 minutes or until golden and firm to the touch, flipping the crust over after 10 minutes.
- Spoon on the tomato sauce, followed by remaining mozzarella, cheddar, leeks, mushrooms, and pepperonis. (Feel free to use any toppings that you love instead)1½ cups freshly shredded mozzarella cheese, ¼ cup tomato sauce, ¾ cup freshly shredded sharp cheddar cheese, 8 pepperoni slices, ¼ cup chopped cremini mushrooms, 1 tablespoon chopped leeks
- Bake for another 5-10 minutes until melty. Allow to cool slightly. Slice and serve. Enjoy!
Becky’s Tips
- Cheddar: If you prefer to not use cheddar (we like a mix of cheeses), just use extra mozzarella.
- To Freeze the Crust: Make and bake the crust as instructed. Let it cool completely, wrap it and store it in a freezer-safe container, then freeze up to 3 months.
- If you don’t have a food processor, use a grater to grate the cauliflower into small pieces.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Cauliflower Pizza Crust Step by Step
Preheat the oven: Line a rimmed baking sheet and preheat the oven to 425F.
Prepare Cauliflower: Microwave the 2½ cups of cauliflower florets in microwavable bowl for 3 minutes or until tender. Allow to cool. Then place it in the food processor to chop into tiny pieces. (Note: if starting with cauliflower rice, just microwave to thaw, and skip the processor.)
Drain the cauliflower: Remove as much moisture as you can from the cauliflower. Either use paper towels or by placing the cauliflower in linen cloth or in cheese cloth. You need to squeeze out as much as water possible. This will result in firm crust.
Prepare the Crust: Combine the cauliflower with the rest of the crust ingredients, then shape and form it into a pizza crust. Transfer the squeezed cauliflower in a bowl and add 1 large egg, 1¼ cups of freshly shredded mozzarella cheese, 2 tablespoons freshly grated Parmesan cheese, 1 teaspoon garlic salt, ½ teaspoon ground black pepper, ¼ teaspoon crushed red pepper flakes and 1 tablespoon chopped fresh basil leaves. Stir to combine everything together.
Pour this mixture onto the baking sheet and form the crust in any shape you want. Pat down to create a flat surface. Do not thin the corners as they tend to burn out first.
Press a paper towel on the top of the crust to absorb some more moisture, then throw the paper towel away.
Bake the crust: Spray the crust with cooking spray and bake until firm and fully cooked, about 15-20 minutes. Flip the crust over after 10 minutes.
To make pizza: Once the crust fully cooked add 1/4 cup tomato sauce, 1½ cups freshly shredded mozzarella cheese, ¾ cup freshly shredded sharp cheddar cheese, 8 pepperoni slices, ¼ cup chopped cremini mushrooms and 1 tablespoon chopped leeks. (Feel free to use any toppings that you love instead). Bake for another 5-10 minutes until melty. Allow to cool slightly. Slice and serve. Enjoy!
Turning cauliflower into pizza crust might sound difficult (trust me, making regular pizza crust from scratch sounds hard enough if you ask me), but it’s actually pretty easy. And once you have the crust, the rest of the pizza is super simple!
How much cauliflower should I end with after mixing in the food processor? ( I’m starting with frozen cauliflower rice ).
Thank you !
Hi Nancy, we didn’t measure, but it should be about 2 cups.
Thank you for your quick reply. I’ll be trying the recipe soon!
Great recipe. Did it last week, going to try again tonight. It tasted wonderful but was a bit floppier/had to eat it with a fork so I need to get more moisture out of it! Thanks for posting this!
Thanks for sharing your experience so far, Robert! I hope you have more success in the future! Cauliflower does have high water content, so it does need to be wrung out quite a lot.
I would like to know what the nutritional values are I’m on keto and I need this to enter my carbs my proteins please
Hi Kristin, at the bottom of the recipe card, there is a section titled “nutritional information”. If you click on it, it will open a drop-down with the full nutritional info!
Definitely going to try this, add pineapple to your mushroom pepperoni next time, it’s the best.
We hope you love this recipe, Judie!
It was not that hard. I’ve tried other cauliflower crust recipes, and this came out the crispiest. Key is getting as much moisture out of the cauliflower dough.
EXTREMELY easy and delicious!! I love this recipe and how versatile it is
Looks delicious, Kaela! Thanks for sharing!
I am not a cook, but I try. Why cook the cauliflower prior to adding ingredients. You will be baking anyway.
The cauliflower will not cook all the way through in the time it takes to bake the pizza, so it’s important to blanch it beforehand!
The recipe was SO easy – DELICIOUS !
It looks absolutely delicious!
Healthy & delicious version of pizza!
Even better!