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    Home » Keto Pizza Recipes » Cauliflower Pizza Crust

    Cauliflower Pizza Crust

    Last updated: Jun 5, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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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 just to melt the cheese.

    Cauliflower pizza crust topped with cheese and pepperoni.

    As soon as my husband and I transitioned to a low-carb diet, I started looking for acceptable substitutes for some of our favorites. Not surprisingly, pizza was high on my list!

    Using cauliflower to make a pizza crust sounds quite suspicious, I know. I was a big skeptic - until I made it.

    But now it's one of my favorite keto pizza crusts (this keto breakfast pizza is another one, and I also love this crustless pizza). In fact, we have it almost weekly for lunch on Saturdays. It's a beloved - and tasty - tradition.

    Jump to:
    • Ingredients
    • Variations
    • Cauliflower Pizza Crust Instructions
    • Expert Tips
    • Recipe FAQs
    • Serving Suggestions
    • Storing Leftovers
    • More Pizza Recipes
    • Recipe Card

    Ingredients

    You'll only need a few simple ingredients to make this tasty 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 here as a binding agent. I use large eggs in most of my recipes, this one included.
    • 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).
    The ingredients needed to make a cauliflower pizza crust.

    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.

    Cauliflower Pizza Crust Instructions

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

    You start by processing cauliflower into "rice" in your food processor. (Photos 1-2).

    Next, mix the riced cauliflower with egg and spices. (Photo 3).

    Flatten the mixture on a parchment-lined pan. (Photo 4).

    Bake it until golden brown. The edges should be brown at this point and easily lift away from the pan. (Photos 5-6).

    A photo collage showing steps 1-6 for making a cauliflower pizza crust.

    Once you have your crust, you can top it with your favorite toppings. (Photos 7-9).

    Then return the pizza to the oven, and bake (or broil) it until the cheese has melted and the edges are crispy and browned. (Photo 10).

    Cut the pizza into triangles and serve! (Photos 11-12).

    A photo collage showing steps 7-12 for making a pizza crust out of cauliflower.

    Expert Tips

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

    • My most important tip is to pat the crust very thin. Then bake it until it's deep golden brown with dark edges. That's how you'll get the best flavor and texture.
    • 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 up 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 very tasty, 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 wonderful as real pasta. But if a doughy crust is out of the question, then this crust is a truly tasty alternative.

    In fact, the cauliflower flavor is hardly noticeable once you season it, bake the crust, and add the toppings.

    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.

    Can you freeze cauliflower pizza crust?

    Yes, you can. 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 at 375F for 10 minutes, then add your toppings and return to the oven to melt the cheese.

    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

    The leftovers keep fairly well 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. You can reheat the leftovers in the microwave.

    Pizza made with a cauliflower crust served on a white plate.

    More Pizza Recipes

    • Chicken crust pizza topped with olives.
      Chicken Crust Pizza
    • Keto breakfast pizza topped with eggs and bacon.
      Keto Breakfast Pizza
    • Crustless pizza on a white plate.
      Crustless Pizza
    • Portobello pizza served on a white platter with a napkin.
      Portobello Pizza

    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Cauliflower pizza crust topped with cheese and pepperoni.
    4.97 from 288 votes
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    Crispy Cauliflower Pizza Crust

    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.
    Prep Time20 minutes mins
    Cook Time30 minutes mins
    Total Time50 minutes mins
    Course: Main Course
    Cuisine: American
    Diet: Gluten Free
    Servings: 2 servings
    Calories: 290kcal
    Author: Vered DeLeeuw
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    Ingredients

    • Olive oil for the pan
    • 1 small head cauliflower trimmed and cut into florets (14 oz, 400 grams without refuse)
    • 2 large eggs lightly beaten
    • ½ teaspoon Diamond Crystal kosher salt
    • ¼ teaspoon black pepper
    • ½ teaspoon garlic powder
    • ½ teaspoon dried oregano

    Toppings:

    • ½ cup pizza sauce no added sugar (I like Rao's)
    • ¾ cup shredded part-skim mozzarella (3 oz)
    • Any other pizza toppings you like (but don't overdo it)

    Instructions

    • Preheat your oven to 400°F. Line a baking sheet with high-heat-resistant parchment paper (this is important - I tried without parchment and the cauliflower crust got soggy instead of crispy) and lightly brush it with olive oil. You can also use a 13-inch pizza pan, and cut a parchment circle to cover the bottom of the pan.
    • Place the cauliflower florets in your food processor and rice them - process until their texture resembles rice.
    • In a medium bowl, whisk together the eggs, kosher salt, black pepper, garlic powder, and oregano. Add the riced cauliflower and mix with a rubber spatula to combine.
    • Transfer the mixture to the center of the prepared baking sheet and use the spatula to press it into a thin 13-inch circle. Try to even it out so that it's all the same thickness, and don't allow the edges to be too thin, or they'll burn (but even if they do get too dark, they're still delicious).
    • Bake the crust until golden-brown and very set (so that the edges can be gently lifted up from the baking sheet without the circle falling apart), about 30 minutes.
    • Remove the baking sheet from the oven. Switch oven to broil*, set on high. With a spatula, spread the tomato sauce on top of the crust. Sprinkle the cheese on top. You can obviously add more toppings at this point, but not too many if you don't want a soggy crust. 
    • Return the pizza to the oven and broil until the cheese is bubbly and browned in spots, 1-2 minutes. Remove from oven, cut into eight triangles using a pizza cutter, and serve.

    Video

    Notes

    Since I don't know what toppings you will use, nutrition info does not include any toppings except for pizza sauce and mozzarella.
    *Broil only if your pan is broiler-safe and the parchment is unbleached and marked as broiler-safe. Otherwise, you can bake the pizza at the final stage to melt the cheese instead of broiling. 
    I have three tips for you for making sure the crust comes out nice and sturdy and not soggy:
    1. My most important tip is to pat the crust very thin. Then bake until it's deep golden brown with dark edges. That's how you'll get the best flavor and texture.
    2. Don't add too many toppings. This crust is not as sturdy as a regular crust. Adding too many toppings could cause it to become soggy and floppy. So add your toppings sparingly.
    3. Don't be afraid to bake the crust until the edges seem almost burned, especially in the last step of heating up the toppings. That's exactly how you ensure a tasty, crispy crust.

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    Nutrition per Serving

    Serving: 0.5pizza | Calories: 290kcal | Carbohydrates: 14g | Protein: 21g | Fat: 18g | Saturated Fat: 7g | Sodium: 779mg | Fiber: 5g | Sugar: 6g
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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