How to Make Cauliflower Pizza Crust (That Won’t Fall Apart)

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

How to Make Cauliflower Pizza Crust (That Won’t Fall Apart)

Ever wonder how to make cauliflower pizza crust that won’t fall apart? This recipe is sturdy enough to pile with toppings and perfect for eating low carb!

Print Pin Rate

Course: Baked Goods, Main Dishes, Pizzas

Cuisine: American, Italian

Keyword: cauliflower pizza crust, cauliflower pizza crust that won’t fall apart, how to make cauliflower pizza crust

Diet: Gluten-Free, Low Carb, Vegetarian

Occasion: Birthdays, Game Day

Time: 45 minutes or less

Prep: 5 mins

Cook: 40 mins

Total: 45 mins

Servings: 8 slices

Calories: 58kcal

Author: Sarah Bond

4.58 from 7 votes

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.

NOTES

*A trick to make flipping the crust easier: 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.

NUTRITION

Serving: 1slice | Calories: 58kcal | Carbohydrates: 6g | Protein: 5.1g | Fat: 2.3g | Saturated Fat: 1g | Cholesterol: 49mg | Sodium: 234mg | Potassium: 337mg | Fiber: 2.7g | Sugar: 2.6g | Calcium: 50mg | Iron: 0.7mg

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This post first appeared over on Amanda’s Cookin’, where I’m a contributor.