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This cauliflower pizza crust is a guilt-free way to satisfy your pizza cravings! Low in carbs but super flavorful, it takes just 15 minutes to make and is perfectly chewy and crispy.
Want to satisfy your pizza cravings the healthy way? This cauliflower pizza crust recipe is your answer.
It’s a healthier, low calorie, and low carb alternative to pizza. It’s quick to make and tastes like the real thing.
Table of Contents
Why this recipe works
This pizza may look cumbersome and time consuming but it’s honestly such a simple dish to whip up!
- Healthy. This is a guilt-free pizza fix, packed with fiber, protein, and plenty of nutrients.
- Ready in 15 minutes. This is honestly quicker than ordering a takeout pizza!
- Perfect texture and flavor. The texture is perfectly chewy and crispy and holds its shape. Many cauliflower crust recipes often fall apart and are soggy- not this one! It also doesn’t taste like vegetables, which you want in this pizza!
Ingredients needed
This cauliflower pizza is so easy, and besides the eggs and cheese, there isn’t much else needed to make. Here is what you’ll need:
- Cauliflower- Fresh cauliflower or pre-riced cauliflower (also known as cauliflower rice).
Frozen cauliflower tip
Frozen cauliflower and/or cauliflower rice also works. Just be sure to thaw them out first completely.
- Garlic- Freshly minced or pre-minced.
- Mozzarella cheese- Helps bind the pizza crust together. Choose part-skim and low-moisture mozzarella as this has less liquid that traditional mozzarella and will yield a crispier crust.
- Parmesan cheese- Adds extra flavor and helps hold the pizza together.
- Eggs- Works with the cheeses as a binding agent and aids the crispy crust.
- Italian seasoning- A must for any good pizza recipe.
- Toppings- I used cherry tomatoes, fresh basil, and mozzarella cheese, but add whatever you like!
How to make a cauliflower pizza crust
Cauliflower crust is so easy: just remember to soak up all the excess moisture from the cauliflower before assembling the pizza.
Rice the cauliflower: Add cauliflower to the food processor and blend until it reaches a rice-like consistency.
Make the crust: Take a large bowl and add cauliflower, parmesan cheese, mozzarella cheese, and eggs. Keep mixing until the mixture binds.
Shape the crust: Transfer the mixture onto a baking pan lined with parchment paper. Shape it into a pizza shape.
Bake the cauliflower pizza: Put the crust in the oven for about 15 minutes or until it turns golden in the middle and darker at the edges. Remove the crust from the oven and top with pizza sauce and your favorite toppings.
Cook the toppings: Place the pizza back on the baking sheet and bake until the cheese has melted and is bubbling. Remove the pizza from the oven, slice it up, then serve.
Frozen cauliflower crust pizza
Did you know that you can make batches of this crust and freeze them to enjoy later? Here is how you do it:
- Prep the crust as instructed.
- Bake the crusts.
- Let them cool completely.
- Wrap each crust in parchment paper, followed by saran wrap.
- Store in the freezer for up to 2 months.
When you are ready to cook a pizza, let the crust sit at room temperature for 30 minutes before adding toppings and baking it.
Tips to make the best recipe
- Squeeze out all the moisture from the cauliflower: While it can be a little time-consuming, squeezing out all the moisture from the cauliflower will yield a sturdy and tender crust.
- Freshly grate the cheese: Always grate your cheese instead of using the pre-shredded kind. It not only melts better, but it binds the crust better too.
- Use good quality parchment paper: Cheaper brands of parchment paper don’t have the extra layer of coating which prevents the crust from sticking to it.
- Broil at the end: Our secret trick to perfect cauliflower pizza crusts every single time is to broil it at the end.
Storage instructions
To store: Leftovers can be stored in the refrigerator, covered, for up to three days.
To freeze: Place the cooked and cooled pizza in an airtight container and store it in the freezer for up two months.
Reheating: Add slices of the pizza to a preheated oven and cook until hot and crispy.
More delicious pizza recipes to try
Frequently Asked Questions
Yes! For a cheese-less cauliflower crust, swap it out with ground flaxseed and almond flour.
Always use parchment paper or a silicon baking mat to prevent the cauliflower crust from sticking to the baking sheet.
Either fresh or frozen cauliflower rice can be used. If you use the latter, thaw it completely first and remove excess moisture.
The eggs in this recipe are used to help bind the crust together. If you’d like to make it without eggs, try one of these egg substitutes.
Cauliflower Pizza Crust
Video
Ingredients
- 1 medium cauliflower chopped
- 3 cloves garlic minced
- 1 tablespoon Italian seasonings
- 1 2/3 cups mozzarella cheese low moisture
- 1/2 cup parmesan cheese grated
- 2 large eggs
Instructions
- Preheat the oven to 220C/440F. Line a large pizza stone or baking sheet and set aside.
- Add the cauliflower to a food processor. Pulse until finely ground. Transfer into a large bowl.
- Add spices, salt, pepper and Italian mixture to the cauliflower and mix well. Transfer it into a cheese cloth or kitchen towel and squeeze out excess moisture. Add the mixture back into the bowl.
- Add the cheeses and eggs to the cauliflower mixture and mix until combined.,
- Spread the cauliflower mixture into a 12-inch-wide circle on the parchment paper.
- Bake until the cauliflower crust for 12-15 minutes, until it is lightly golden.
- Remove the crust from the oven and add your favorite toppings. Place back in the oven and bake for 10 minutes, or until the cheese has melted.
- Remove the pizza from the oven, slice, and serve.
Wow this is so low calorie and healthy pizza. Great!
Topped with onion, salami and cheese this base is fabulous. Les heavy than the almond flour base and very, very tasty. No negative at all.
Wow for a gluten-free snack
I cannot have egg. Would flax egg work?
Not sure! You can try and see
Very tasty!
So delicious.My Pintrest page is mostly your recipes
never tried making this before, so thank you for the recipe and the tips, especially flipping half way through, good idea!