Ever wonder how to make cauliflower pizza crust that won’t fall apart? This Cauliflower Pizza Crust recipe is deliciously cheesy, sturdy enough to pile with toppings, and perfect for anyone eating low carb!
If you can’t tell, we’ve been on a bit of a low carb kick recently (see Cauliflower Risotto and Hidden Cauliflower Smoothie). We only eat cauliflower around here. No need for any other food in your life, friends (jk, you should obviously eat other foods too).
But I digress, this low carb Cauliflower Pizza Crust recipe is actually so good! It tastes a bit cheesy and a bit cauliflower-y (though you really don’t taste the cauliflower after you put toppings on it!) Cauliflower makes up the bulk of the recipe, held together in sturdy crust form with some eggs and cheese. But there’s a secret that makes this cauliflower crust the best…
How to Make Cauliflower Rice
To make this Cauliflower Pizza Crust, you’ll need to either make or buy cauliflower rice (you can buy cauliflower rice in the refrigerator section of most grocery stores).
To make cauliflower rice, just chop your cauliflower into chunks and blitz it in your food processor until it takes on the texture of rice. (Pro tip: you can make cauliflower rice without a food processor by grating it with a box grater!)
The secret to crispy cauliflower pizza crust
So the secret to making cauliflower pizza crust that won’t fall apart? Dry out the cauliflower as much as possible! Cauliflower has a surprising amount of moisture in it, which is bad news for pizza crust. Too much moisture will cause the crust to be soggy and weak.
To dry out our cauliflower, turning it into a cauliflower flour of sorts, we’ll do two simple things.
First, roast it! Grate your cauliflower into rice consistency then roast it to start drying it out. Then we’ll transfer it to a cheesecloth and wring out as much moisture as possible (we’re talking full arm workout, possibly sweating from squeezing the water out of this.
What you’ll be left with is dry cauliflower pulp that will become the foundation of your sturdy cauliflower pizza crust!
Ingredients for cauliflower pizza crust
- Cauliflower: We’ll use a whole head of cauliflower to make this naturally gluten-free pizza crust!
- Eggs: Eggs will act like the glue holding our pizza crust together.
- Cheese: Cheese not only adds flavor, but helps to make the crust sturdy.
- Seasoning: Finish it off with a few pinches of seasoning. I keep it simple with salt, oregano, and garlic powder, but you can go as crazy as you want here!
How to cook cauliflower pizza crust
Precook your cauliflower crust pizza before adding the sauce and toppings to make it as crispy and sturdy as possible. Shape your cauliflower dough onto a parchment-lined baking sheet and bake. You’ll need to flip the crust halfway through cooking to evenly cook both sides, but I have a trick to make this easy!
Set another parchment paper on top of the dough, and a large plate on top of that (if this were a sandwich, the baking sheet and plate would be the bread, and the pizza crust would be the filling!). Flip the “sandwich” all at once then simply slide the pizza crust onto the baking sheet.
Can you grill cauliflower pizza crust?
After you’ve pre-baked your cauliflower pizza crust, it should be sturdy enough to grill (be sure your grill is well greased). If you’re unsure, just set the cauliflower crust on a grill-safe sheet (or cast iron skillet), add toppings, and grill that way!
Toppings for cauliflower pizza crust
We went with a classic tomato sauce and mozzarella cheese cauliflower pizza today, but here are some other topping ideas:
- Three Cheese Roasted Grape
- Beer Caramelized Onion and Brussels Sprouts
- Gorgonzola and Pear
- Beet Pesto with Goat Cheese and Kale
- Asparagus with Burrata and Arugula
Ingredients
- 1 large head cauliflower
- 2 large eggs
- 1/4 cup grated parmesan 25 g
- 1/4 cup grated mozzarella 25 g
- 1/2 tsp salt
- 1/2 tsp oregano
- 1/4 tsp garlic powder
Instructions
- Rice Cauliflower: Preheat oven to 350 degrees F (175 C). Grate cauliflower into rice consistency using either your food processor or a box grater. Spread cauliflower onto a parchment-lined baking sheet into as flat of a layer as possible. Bake for 20 minutes, or until the cauliflower begins to brown. Remove from oven and let cool slightly. Increase oven temperature to 450 degrees F (230 C).
- Dry Cauliflower: Spoon cauliflower into a cheesecloth and squeeze out as much moisture as possible.
- Make Dough: In a large bowl, stir to combine cauliflower and all remaining ingredients. Shape dough into a pizza round on a parchment-lined baking sheet. Bake for 15 minutes, carefully flipping the pizza crust halfway through cooking*.
- Make Pizza: Top pizza crust with your favorite sauces and toppings, then return to the oven until all melty and delicious, about 7 minutes.
Tips & Tricks
Nutrition Information
This post first appeared over on Amanda’s Cookin’, where I’m a contributor.
Sharon Crandall says
How much frozen premade cauliflower rice do you need for this recipe?
Sarah says
Great question, Sharon! About 4 cups of pre-made cauliflower rice. I would suggest defrosting it and straining as much water as possible before baking. Would love to hear how it goes for you!
elaine says
great recipe
Sarrah says
As inlaw of an Italian family… I had to make this recipe when I was alone at home with my daughter. 🙂
It was good, the slices could be eaten by hand just like with real pizza.
The flavour was good, I liked it. The bonus points came from getting a healthy dose of (hidden) vegetables. But, it’s not comparable to the real stuff for sure (which I also make from scratch once a week)
Another positive: my daughter eats her pizza normally only with tomato sauce, ham, olives and parmesan cheese. Instead, on this one I put slices of zucchini and bell pepper, and she ate it all without a story! (She is 4 years old for those wondering :-))
Sarah says
Hahah, glad you could sneak it in when the fam wasn’t home! 😀 Also that you daughter ate it up, so many veggies!
Tina Hawkins says
Can you make crust ahead and freeze?
Sarah says
Hi Tina! I haven’t had the chance to try this yet so I’m not completely sure, but I think you could freeze it after the first bake, before you put on toppings 😀
A says
To get the moisture out of the cauliflower – just put it into a salad spinner and spin it out!
EASY
Sarah says
BRILLIANT!
John Cat says
I’m totally new to this low carb baking thing. Can you add some sort of Xanthan gum or psyllium husk powder, for a more firm and stable crust?!
Sarah says
Ooof, that’s a great question, John! I haven’t tried either of those as gluten-free baking isn’t my specialty. With that said, this crust shouldn’t really need it. If you press out most of the moisture, then the egg and cheese work wonders for making this crust firm.
Sherri says
I just made this but added a different step! I processed my cauliflower in a JUICER instead of food processor! Removed so much water…. then followed your steps including the baking and cheese cloth… absolutely removed all water and crust was fantastic!!!
Sarah says
That’s BRILLIANT! Thanks for the tip, Sherri!
Diane Clark-Brown. says
I followed your recipe to a T. It’s in the oven after I flipped it. Can’t wait to put the pizza sauce on it and finish it up. It looks Devine! I hope it tastes as good!
Sarah says
YAY! So happy to hear it, Diane! Enjoy 😀
Steve says
Will this feed 4 people ?
How big will the crust be ?
Thank you.
This sounds delicious.
Sarah says
This will make a 10 to 12 inch pizza (8 slices). Enjoy!
Janet says
Can you airfry a cauliflower crust pizza?
Sarah says
I haven’t tried this personally, but I think it would be possible! 😀
Ruth says
This recipe is SENSATIONAL!
I followed it to a T and topped with goats cheese and caramelized onions. It was so tasty, you didn’t even notice it was cauliflower instead of bread! I used a rolling pin to squeeze the excess water out of the cauliflower and it worked wonderfully.
Michele says
This is a great recipe. I did put it in a little longer but it didn’t have a crisp to it. Might try my pizza stone, possibly raise the temperature. ?m
El says
Unfortunately the dough came out way too sticky. Couldn’t make the form at all. Threw it out
Sarah says
Strange! Next time try to squeeze out as much moisture as possible in Step 2, that should prevent any stickiness.
Diana says
good recipe. recommend replacing regular with powdered eggs. Powdered eggs have binding properties while absorbing excess moisture.