This post may contain affiliate links. Please read our disclosure policy.
Did you know you can make pizza using Cauliflower Pizza Crust? It’s a super easy, healthy option to make deliciously flavorful pizza with crispy edges! Plus I love that it is naturally grain-free, gluten-free, and low-carb.
Did you know you can also make a pizza crust using ground chicken? Check out my Chicken Crust Pizza recipe.
If you have ever considered learning how to make Cauliflower Pizza Crust, now is the time! It’s very simple to make and super tasty with classic pizza toppings. Cauliflower is naturally gluten-free and low-carb, which makes it a great option to use to make a low carb pizza.
Try topping your cauliflower crust with my Homemade Pesto Sauce or serving it alongside my Zucchini Pizza Bites.
Why this recipe is so good
- Low Carb: You can now enjoy your pizza without worrying about all the carbs.
- Simple and easy: It uses simple ingredients and the steps are very easy, even for beginner chefs.
- Delicious: Crispy edges and classic Italian flavors make this crust so tasty!
- Freezer options: You can make an extra crust and freeze it ahead for the next time you have a pizza craving.
Ingredients you will need
- Cauliflower
- Egg
- Italian seasoning
- Salt and ground black pepper
- Mozzarella cheese
See a full list of ingredients and quantities in the recipe card below!
How to make cauliflower pizza crust
- Preheat the oven to 375 F. Line a baking sheet with parchment paper.
- Prep the cauliflower. Cut the cauliflower into florets, then break into even-sized pieces. Add the florets into a food processor fitted with an “S” blade and process until rice or couscous-like texture is created.
- Bake. Lay out the “rice” evenly onto the prepared baking sheet and bake until tender and golden, about 15 minutes.
- Squeeze excess liquid. Once done, remove the baking sheet from the oven and transfer the “rice” to a clean, thin dishtowel. Let the rice cool down for 10 minutes before squeezing so you don’t burn your hands. Twist the towel to squeeze out any excess water.
- Mix with other ingredients. Place the squeezed cauliflower rice, cheese, and egg into a large mixing bowl. Add Italian seasoning, black pepper, and salt. Using clean hands, mix until all the ingredients are evenly combined.
- Shape crust. Preheat the oven again to 450 degrees F and line a baking sheet with a new sheet of parchment paper. Coat with some cooking spray. Transfer the cauliflower mixture onto the prepared baking sheet and gently pat it into a 1/3-inch thick circle.
- Bake. Place the sheet back into the oven and bake for 15 minutes, flipping halfway through to ensure even browning. Once the crust is nicely golden brown, remove from the oven; top with your favorite toppings and bake for 5-6 minutes more, until cheese is melted, then serve warm.
My Pro Tip
Recipe Tips
- Cauliflower: Choose firm, pale cauliflower. If there are soft spots, it is on its way to spoiling.
- Mozzarella cheese: I prefer to shred my own cheese because I find that it melts better than pre-shredded or frozen mozzarella.
- Squeeze as much liquid out as possible. The secret to making cauliflower crust dry with crispy edges is to squeeze out the excess liquid. No soggy crust here!
- Go light on the sauce and toppings. If you add too much sauce, it will rehydrate the cauliflower and become soggy. If you add excessive toppings, it will weigh the crust down.
Pin this now to find it later
Pin ItFrequently Asked Questions
Yes, you can use frozen florets. Just thaw them in the fridge overnight before making the crust. You can also use frozen pre-riced cauliflower to save some time. Either way, be sure to squeeze out all the extra liquid before shaping the crust.
For a vegan or dairy-free option, you can substitute the cheese for an extra egg. The texture will be different, though! But if you can’t use the cheese, this option still forms a flavorful and firm crust that you can pick up with your hand.
Yes! You can make a double batch and freeze one of the crusts for the future. Bake it off, cool completely, then freeze in an airtight container for up to 3 months. When your next pizza craving hits, bake it at 450 F straight from frozen until it is heated through, about 10 minutes. Then add toppings and bake for 5-6 minutes more.
More Cauliflower recipes
- How to Make Cauliflower Alfredo Sauce
- How to Make Cilantro Lime Cauliflower Rice
- Cheesy Cauliflower Bake
- Garlic Butter Mashed Cauliflower
- Creamy Chickpea Cauliflower Curry
- Chimichurri Grilled Cauliflower Steaks
Thanks for stopping by! If you make this dish or any of my other recipes, I would really appreciate you taking the time to comment and rate it. I hope you enjoy it as much as I did.
FOLLOW me on FACEBOOK | INSTAGRAM | PINTEREST | TIKTOK for all of my latest blog posts, videos, and recipes.
How to Make Cauliflower Pizza Crust
Ingredients
- 1 medium head of cauliflower, about 2.5-3lbs
- 1 large egg
- 1 tsp Italian seasoning
- ⅛ tsp salt
- ¼ tsp ground black pepper
- ½ cup mozzarella cheese, shredded
- cooking spray
Instructions
- Preheat the oven to 375 degrees F and line the baking sheet with parchment paper.
- Separate the cauliflower then cut florets from the cauliflower head and break them into even-sized pieces. Add the florets into a food processor fitted with an "S" blade and process until a rice or couscous-like texture is created.
- Lay out the "rice" evenly onto the prepared baking sheet and bake until tender and golden, about 15 minutes.
- Once done, remove the baking sheet from the oven and transfer the "rice" to a clean, thin dishtowel. Let the rice cool down for 10 minutes before squeezing so you don't burn your hands. Twist the towel to squeeze out any excess water.
- Place the squeezed cauliflower rice, cheese, and egg in a large mixing bowl. Add Italian seasoning, black pepper, and salt. Using clean hands, mix until all the ingredients are evenly combined.
- Preheat the oven again to 450 degrees F and line a baking sheet with a new sheet of parchment paper. Coat with some cooking spray. Transfer the cauliflower mixture onto the prepared baking sheet and gently pat it into a 1/3-inch thick circle.
- Place the sheet back into the oven and bake for 15 minutes, flipping halfway through to ensure even browning. Once the crust is golden brown, remove from the oven; top with your favorite toppings and bake for 5-6 minutes more, until cheese is melted, then serve warm.
Notes
- Serving size is one full pizza
- Cauliflower: Choose firm, pale cauliflower. If there are soft spots, it is on its way to spoiling.
- Mozzarella cheese: I prefer to shred my own cheese because I find that it melts better than pre-shredded or frozen mozzarella.
- Squeeze as much liquid out as possible. The secret to making cauliflower crust dry with crispy edges it to squeeze out the excess liquid. No soggy crust here!
- Go light on the sauce and toppings. If you add too much sauce, it will rehydrate the cauliflower and become soggy. If you add excessive toppings, it will weigh the crust down.
- Freezing instructions: Bake and cool thoroughly, then freeze in an air-tight container for up to 3 months. When ready, bake from frozen at 450° until heated through, about 10 minutes. Then add sauce and toppings and bake for another 5-6 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was yummy ❤️