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.

Once you have your beautiful crust, top it with your favorite toppings and return it to the oven just to melt the cheese.

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! 🍕

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).

Instructions

Granted, making a pizza crust out of cauliflower is not as easy as ordering pizza. But it's actually quite easy. Scroll down to the recipe card for the full instructions. Here are the basic steps:

You start by processing cauliflower into "rice" in your food processor, then mix it with egg and spices.

Next, flatten the mixture on a parchment-lined pan and then bake it 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. Then return the pizza to the oven, and bake (or broil) it until the cheese has melted and the edges are crispy and browned.

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. 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.

Frequently asked questions

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, sauteed bell pepper strips, 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.

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).

Storing leftovers

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.

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Recipe card

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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 mins

Cook Time30 mins

Total Time50 mins

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings: 2 servings

Calories: 290kcal

Author: Vered DeLeeuw

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 degrees 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.

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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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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.

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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