Crispy Cauliflower Pizza Crust

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The secret to a great cauliflower pizza crust? Bake it until it becomes deep golden brown, with dark edges. That's how you'll get the best flavor and texture. Once you have your beautiful crust, top it with your favorite toppings and return it to the oven to melt the cheese.

Cauliflower pizza crust is topped with cheese and pepperoni.

Using cauliflower to make a pizza crust sounds suspicious, I know. I was a big skeptic until I made it. But now, it's one of my favorite keto pizza crusts (this chicken crust pizza is another, and I also love this crustless pizza). In fact, I serve it to my family almost weekly for Saturday lunch. It's a beloved - and delicious - tradition.

Ingredients

You'll only need a few simple ingredients to make this crust. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

Olive oil: You'll use it to grease the pan. Avocado oil is another good option.
Cauliflower: I recommend using fresh cauliflower in this recipe. Frozen won't give you the right texture.
Eggs: Used as a binding agent.
Kosher salt and black pepper: I only use ½ teaspoon of kosher salt in the crust since the toppings are quite salty.
Spices: I like to use dried oregano and garlic powder. They nicely flavor the crust and help to mask the flavor of the cauliflower.
For the pizza topping: Pizza sauce, shredded mozzarella, and any other favorite toppings (such as pepperoni, olives, peppers, or mushrooms).

Variations

The best way to vary this recipe is to use different toppings. So, while I typically use mozzarella and pepperoni, you can use olives, sauteed mushrooms, strips of roasted peppers, raw or roasted red onions, or any other topping you like. You can also add 2 tablespoons of parmesan.

Just remember to add toppings sparingly. This crust is not sturdy enough to carry a lot of toppings.

Instructions

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

You start by processing cauliflower into "rice" in your food processor.

Riced cauliflower in the food processor.

Next, mix the riced cauliflower with egg and spices. Flatten the mixture on a parchment-lined pan.

Bake the crust until golden brown. The edges should be brown at this point and easily lift away from the pan.

Once you have your crust, you can top it with your favorite toppings. Return the pizza to the oven and bake it until the cheese has melted and the edges are crispy and browned. Cut the pizza into triangles and serve.

Expert Tips

I have three tips for you to make sure the crust comes out nice and sturdy and not soggy:

My most important tip is to pat the crust very thin and bake it until it's deep golden brown with dark edges. That's how you'll get the best flavor and texture. See the photo below - after the first stage of baking the crust, before adding the toppings, you should be able to easily lift the edges of the crust away from the pan.
Lining the pan with parchment paper is a must. I tried to make this recipe without parchment and the crust turned out soggy instead of crispy.
Don't add too many toppings. This crust is not as sturdy as a regular one (or even as a chicken-crust pizza, which is definitely sturdier). Adding too many toppings could cause it to become soggy and floppy. So, add your toppings sparingly.
Don't be afraid to bake the crust until the edges seem almost burned, especially in the last step of heating the toppings. That's exactly how you ensure a tasty, crispy crust.

Recipe FAQs

Does cauliflower pizza crust taste good?

Yes, it does. The shredded cauliflower combines with the eggs and seasonings to bake into a delicious, crispy crust. It truly gives you a wonderful keto pizza experience.

Does it taste like a regular crust?

No. Kind of like spaghetti squash noodles, which are wonderful but not as good as real pasta. But if a doughy crust is out of the question, then this crust is an excellent alternative.

In fact, the cauliflower flavor is hardly noticeable once you season it, bake the crust, and add the toppings. But if you'd like to enjoy pizza flavors without cauliflower, I recommend this keto pizza casserole.

Should I add cheese to the crust?

I know that some recipes instruct you to add parmesan, and I'm sure it's delicious, but I don't think it's necessary. This crust is excellent without any cheese.

Do I need utensils to eat this crust?

No. Even though it's not as sturdy as a traditional crust, it's sturdy enough to hold with your hands, as shown in the photo below.

Serving Suggestions

I almost always serve this pizza with a side salad. This simple arugula salad goes very well with it (and with any pizza, for that matter). Other excellent options include cucumber tomato salad, Israeli salad, and creamy cucumber salad.

Storing Leftovers

You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Place them on paper towels to absorb extra moisture, and replace the paper towels daily. Reheat the leftovers in a warm, nonstick skillet.

You can also freeze the crust. Cool it completely on the pan, and don't add any toppings. Carefully place it on a piece of cling wrap, top it with another piece of cling wrap, and gently seal. Place it flat on a freezer shelf.

Once it's frozen, you can keep it in the freezer for up to 3 months, and you can reheat it in the oven from its frozen state. Simply bake it in a 375°F oven for 10 minutes, then add your toppings and return the pizza to the oven to melt the cheese.