Cauliflower Pizza Crust is an easy way to turn any pizza into a healthy pizza! This low carb keto pizza crust recipe is delicious and EASY to make. Learn how to make cauliflower crust for homemade pizzas, then just add your favorite toppings!
Cauliflower Pizza
Cauliflower? As a pizza? I know, I know. I used to doubt it too if I’m being honest. But my eyes have been opened and my ways have been changed.
Now I’m just wondering why it took me so long to try this cauliflower pizza crust recipe?
I’ve seen blog posts and recipes about the greatness of this low carb pizza crust for so long, but never actually tried it. It’s popular in the keto world, and of course popular with anyone who can’t eat gluten. But what about someone who is just trying to cut out a few extra carbs and calories without giving up PIZZA? That’s what I’m here for!
I’m so glad I finally gave this cauliflower pizza recipe a try because it’s easy and delicious! Yes, I loaded it with cheese and toppings (I made a mushroom pepperoni pizza, but you can use any toppings you like). That might make it “less healthy”, but I’m not willing to give up everything.
Why You’ll Love this Cauliflower Crust Recipe:
- EASY: Making homemade cauliflower pizza crust is so much easier than you’d think. And you can make them to freeze ahead of time, so they’re ready to use!
- KETO-FRIENDLY: There are so many health benefits to using cauliflower to make pizza crust. And the fact that it’s low carb and keto friendly makes it perfect for every day meals.
- CRISPY & DELICIOUS: The crust comes out super crispy and flavorful. So if you like crispy pizza crust, then you’ll definitely love this one!
This keto pizza crust is so flavorful, EVERYONE will enjoy it, even those who aren’t watching their carbs. And once you load it up with your favorite toppings, this cauliflower pizza will become a household favorite, even for the kids!
Low Carb Cauliflower Pizza Crust
Sure, this crust may be healthy, but don’t worry! It still has a crispy and crunchy texture, and tons of flavor, all while being super light on carbs.
Whether you’re gluten-free, following a keto diet, or just trying to make slightly healthier decisions here and there, this cauliflower pizza recipe is a great option. No one should have to give up pizza just because of their dietary restrictions!
Is this healthier than regular pizza crust?
Absolutely! It’s gluten-free, low on carbs, low on calories, and it’s a 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. That’s my kind of healthy.
Ingredients List
- Cauliflower: Use you can use fresh or frozen cauliflower, chopped into small florets. You can even start with cauliflower rice (notes on that below).
- Egg: This is what binds the ingredients together to form a crust.
- Cheese: We’re using multiple types of cheese to add flavor and texture.
- Seasonings: Garlic salt, pepper, and red pepper flakes create the perfect pizza crust flavor.
- Sauce & Toppings: Once the crust is formed, you’ll need your favorite toppings to finish off this cauliflower pizza!
How to Make Cauliflower Pizza Crust
Be sure to see the recipe card below for full ingredients & instructions!
- Line a baking sheet and preheat the oven to 425F.
- Microwave the cauliflower until tender, and 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.)
- Remove as much moisture as you can from the cauliflower.
- Combine the cauliflower with the rest of the crust ingredients, then shape and form it into a pizza crust.
- Bake until firm and fully cooked, about 15-20 minutes.
- To make the rest of the pizza: add sauce, cheese, and toppings, then bake until everything is warm and melted.
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!
Recipe Notes:
- How much cauliflower do I need?: You can start with a full head of cauliflower, or you can buy some that’s already been cut into florets. But it will need to measure about 2 1/2 cups and be cut small enough to put in a food processor. This will do the hard work of chopping it into tiny, almost grated, pieces.
- Fresh or frozen cauliflower?: The recipe assumes fresh cauliflower, but 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.
- Forming the crust: 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! That’s the beauty of homemade pizza. Just pat down the top so you have a flat surface, and try to make it the same thickness throughout (so it cooks evenly).
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!
Yes! The crust is low-carb and keto-friendly. The pizza itself can contain any toppings you choose, but meat, cheese, and veggies are all keto-friendly as well.
Yes you can. The cauliflower is basically riced in the process of this recipe, so starting with frozen riced cauliflower totally works. Microwave it to thaw, and remove as much moisture as you can. Then continue on with the recipe.
Absolutely! 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. When ready to use, thaw the crust, add toppings, and bake!
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.
Yes! Since the base is cauliflower, rather than any kind of wheat or flour, it is naturally gluten-free.
Bake 15-20 minutes at 425°F. It should be a light golden brown and slightly firm when it’s done.
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!
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.
Cauliflower Pizza Toppings
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!
More Cauliflower Recipes We Love
Cheesy pizza AND it’s low-carb? Count me in on this homemade cauliflower pizza crust recipe. A crispy, healthy, keto-friendly pizza is something the whole family can enjoy. Let me know what toppings you choose!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Cauliflower Pizza Crust
Prep: 10 minutes
Cook: 30 minutes
Total: 45 minutes
Cauliflower Pizza Crust is an easy way to turn any pizza into a healthy pizza! This low carb keto pizza crust recipe is delicious and EASY to make. Learn how to make cauliflower crust for homemade pizzas, then just add your favorite toppings!
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.
2 1/2 cups cauliflower
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, 1 1/4 cups mozzarella cheese, parmesan cheese, garlic salt, pepper, red pepper flakes, and basil. Stir to combine all of the ingredients.
1 large egg, 1 1/2 cups shredded mozzarella cheese, 2 tablespoons grated parmesan cheese, 1 teaspoon garlic salt, 1/2 teaspoon good quality pepper, 1/4 teaspoon crushed red pepper flakes, 1 tablespoon basil
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)
1 1/2 cups shredded mozzarella cheese, 1/4 cup tomato sauce, 3/4 cup shredded sharp cheddar cheese, 8 pepperonis, 1/4 cup crimini mushrooms, 1 tablespoons chopped leeks
Bake for another 5-10 minutes until melty. Allow to cool slightly. Slice and serve. Enjoy!
Becky’s tips
- 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.
Nutrition Information
Calories: 556kcal (28%) Carbohydrates: 11g (4%) Protein: 38g (76%) Fat: 40g (62%) Saturated Fat: 22g (138%) Cholesterol: 205mg (68%) Sodium: 2403mg (104%) Potassium: 673mg (19%) Fiber: 2g (8%) Sugar: 5g (6%) Vitamin A: 1415IU (28%) Vitamin C: 62.4mg (76%) Calcium: 825mg (83%) Iron: 2mg (11%)
