Low-Carb Cauliflower Pizza Crust

This vegetarian Cauliflower Pizza Crust is made with a cauliflower base. It’s low-carb, grain-free, keto friendly and can be customized with any toppings!

This easy and nutritious Cauliflower Pizza Crust will change the way you think about pizza night! Made with a whole head of cauliflower, mozzarella cheese, and a few seasonings, it’s a lighter alternative to your traditional pizza base. Pizza crust made with cauliflower is perfect for those who can’t get enough pizza (guilty!) but want a low-carb, gluten-free option.

Who knew cauliflower could make such an amazing pizza base?! Unlike traditional dough, this gluten-free cauliflower pizza crust brings a unique, light, and satisfying crunch that you never knew you needed in a pizza. Plus, it’s incredibly simple to make! No kneading or rising time required – just mix, spread, and bake.

Excellent recipe! Followed it to a t and came out great! I definitely think the dryer u can get the cauliflower, the better! Highly recommend!

RECIPE AT A GLANCE

Cuisine Inspiration: Italian-Inspired
Primary Cooking Method: Baking
Dietary Info: Low-carb, grain-free, gluten-free, keto
Key Flavor: Cheesy, slightly garlicky
Skill Level: Easy

SUMMARY

• Perfectly Crispy Texture: Say goodbye to soggy cauliflower crust! This cauliflower pizza crust bakes up beautifully crisp, giving you that satisfying crunch.
• Easy to Make: Forget the pizza stone or special pans. All you need is a baking sheet and your trusty oven, and that’s about it. Perfect for a quick meal on busy weeknights without the hassle.
• Kid-Friendly: This crust is a clever way to introduce more vegetables into meals, especially for those picky eaters at your table. Kids love pizza in any shape or form, so they just gobble this one up before they even realize it’s made of cauliflower.
• Versatile for Toppings: From classic pepperoni to a veggie medley, this crust is the perfect canvas for all your favorite pizza toppings. I often add some broccoli, but you can get way more creative.

INGREDIENTS YOU’LL NEED TO MAKE A CAULIFLOWER PIZZA

FOR THE PIZZA CRUST

• Cauliflower: Cauliflower is fantastic for this recipe because it creates a light and healthy-ish crust. Choose a fresh, firm head, making sure it has no dark spots.
• Egg: Acts as the binding agent for the crust. If you’re vegan, a flax egg could be a great substitute.
• Shredded Mozzarella Cheese: Brings that essential cheesy goodness and helps the crust to hold together. There are many keto pizzas you can’t pick up after baking, but thanks to the egg and mozzarella, you can pick this one up!
• Italian Seasoning: Adds that classic Italian flavor.
• Garlic Powder: To make the crust extra flavorful.
• Salt: Just a pinch.

FOR THE TOPPINGS

• Pizza Sauce: The fresher, the better. You can use store-bought for convenience, but I suggest you make a homemade one.
• Mozzarella Cheese: More cheese, because why not? Some say the sauce it’s the heart and soul of any pizza, but I think it’s the cheese. Whether dairy or non-dairy, it’s a must.
• Fresh Basil Leaves: Another must in pizza! It adds a fresh, aromatic touch. If you don’t have fresh basil on hand, you can use dried basil or oregano.

POPULAR SUBSTITUTIONS & ADDITIONS

• Mix up the cheese. Feel free to experiment with other kinds of cheese like sharp cheddar, provolone, or even a dairy-free variety like cashew milk-based mozzarella.
• Create your own Italian seasoning. If you don’t have a pre-made Italian seasoning blend, make your own! Mix dried basil, oregano, thyme, and rosemary. This allows you to adjust the individual flavors to suit your taste.
• Switch the sauce. Traditional pizza sauce is great, but there’s a world of possibilities out there. Marinara sauce is simple yet flavorful, while a creamy garlic sauce might be perfect for those who want a richer flavor profile. Even a simple brush of olive oil with a sprinkle of garlic is a delicious (and light) alternative!
• Add different toppings. Beyond the classic pepperoni or veggie toppings, you can add caramelized onions, olives, bell pepper slices, or pineapple chunks to this cauliflower pizza crust recipe for a sweet and savory combo.

HOW TO MAKE CAULIFLOWER PIZZA CRUST

Start with a whole fresh cauliflower and cut it into florets. Then grate the cauliflower with a box grater or in the food processor, and place in a microwave safe bowl. You want to cook it in the microwave for 5 minutes so it’s no longer raw. You can also steam it on the stovetop.

To cool it, transfer it from the bowl to a cheese cloth or kitchen towel and allow it to become cool to the touch. Then wrap the cauliflower in the towel and use your hands to squeeze out as much of the cauliflower liquid as possible.

You would be surprised how much liquid will come out…as much as 2 cups sometimes! This part is the most important step of the recipe, so take the time to dry out the cauliflower as much as possible.

Now you’ll make the cauliflower crust “dough.” Mix together the egg, cheese and seasoning. Then add the cauliflower crust and use a fork or a spoon to blend everything together.

Spread the mixture to your desired shape on a baking sheet lined with parchment paper. It’s easy to move it around if you mess up. Be sure not to spread it too thin. Then bake it on its own with no toppings until the crust is crisp and browned. Then it’s completely edible at this point. But you can go ahead and add the marinara sauce and cheese, and return to the oven to melt the cheese.

You can even broil it for a couple minutes until the cheese is bubbly and golden. And then the cauliflower pizza crust is ready! Hit it with some fresh herbs, slice it up and serve! It will be soft while hot, but will continue to harden as it cools.

Hello Yumna, I made this cauliflower pizza and it was the best pizza we ate as family. I used frozen cauliflower and it made it even easier My son and husband loved it, its so easy,quick and tasty. Definitely a kids friendly pizza. Thank you so much for your recipe. – Sheetal Gokak

TIPS FOR MAKING THE BEST CAULIFLOWER PIZZA CRUST

1. Make sure to squeeze out as much water out of the cauliflower after cooking as possible. That is the key factor in how well the cauliflower pizza crust turns out. So drain that moisture for the best crisp crust to get a dry crust you can pick up with your hands.
2. Make it faster by buying grated cauliflower. You can buy fresh or frozen grated cauliflower to eliminate a step, but you’ll still need to cook the cauliflower and squeeze out the moisture. However, if it’s frozen, you won’t have to cook it because simply thawing it in the fridge will soften it.
3. Limit the number of toppings you add. It’s fun to customize the cauliflower pizza crust, but be sure not to go over-board with the add-ins, especially the vegetables. That’s because they can release too much moisture, which we spent a lot of time removing.
4. Flip the crust when it’s almost done cooking for extra crispy edges. You’ll need two spatulas and you’ll want to do this when the cauliflower pizza crust looks crispy and cooked. This is not necessary, but will result in a more crisped crust.

HOW TO STORE & REHEAT PIZZA MADE WITH CAULIFLOWER CRUST

You can store your cauliflower pizza crust in an airtight container or wrap it in cling film. If your crust is topped and baked, store it the same way. You can reheat it in the microwave or the oven at 350°F for about 5-10 minutes, or until it’s heated through.

How long will pizza made with cauliflower last in the fridge? This pizza crust can last in the fridge for 3 to 4 days. If it’s already topped and baked, it can last 2 to 3 days.

Can you freeze cauliflower pizza crust? Yes! To freeze the pre-cooked crust, wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer bag. It’ll keep well for up to 1 month. Add toppings to the frozen crust and bake it directly, adding a few extra minutes to the baking time. You do not want to freeze the crust raw.

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