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This guide will teach you how easy it is to make a flavor-packed cauliflower pizza crust that won’t fall apart. It’s the perfect low-carb base for your favorite pizza toppings.
save this recipe!Cauliflower makes up the bulk of this crust recipe, while eggs and cheese hold it together and make it taste amazing (we love you, cheese). And to make sure it holds up to all those delicious toppings? Well, I have a trick for that!
Reader rating
“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.” —Ruth
Grab these ingredients
This is an overview of the ingredients needed – the full list with measurements is in the recipe card.
- Cauliflower: We’ll use a whole head of cauliflower to make this naturally gluten-free pizza crust!
- Eggs: Eggs 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!
Cauliflower Rice Tip
This pizza crust uses cauliflower rice, which can be bought in the freezer section, or you can make your own. You can either make it in a food processor or by grating cauliflower florets or chunks with a box grater – more on how to rice cauliflower here!)
here’s the trick to a cauliflower crust that doesn’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 the pizza crust. Too much moisture will cause the crust to be soggy and weak. We’ll do two simple things to dry out our cauliflower, turning it into cauliflower flour.
Drying tip 1 – Roast it to dry it out initially.
Drying tip 2 – Squeeze the roasted cauliflower with cheesecloth or a clean towel to get every last ounce of moisture out.
This Pizza crust is so easy to make
- Bake the riced cauliflower on a parchment-lined baking sheet until it turns slightly golden. The cauliflower should be in a single layer.
- Dry the cauliflower by squeezing it with a cheesecloth.
- Combine all the ingredients in a large bowl to make the dough. Shape this into a circle on the baking sheet to form the crust.
- Bake the crust for 15 minutes, but flip it halfway through. Top with your favorite pizza toppings and return to the oven for a few more minutes!
a tip to flip the crust
The pizza crust will be really hot, so here’s how I flip it halfway through baking. Set a piece of parchment paper on top of the half-baked 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 filling!). Flip the “sandwich” all at once then simply slide the pizza crust onto the baking sheet.
grilled pizza
I love grilled pizza, but grilling a cauliflower crust is a bit harder. 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!
classic pizza toppings
These topping ideas are just a starting point, let your imagination go wild!
- Homemade Marinara Sauce: This will set the stage for mozzarella cheese (or your favorite cheese) and fresh basil.
- Vegan Pepperoni: Name a more classic pizza topping – I’ll wait.
- Truffle Oil: Adds just a hint of the mystical truffle. Finish the pizza with a drizzle of this tasty oil.
Or make this roasted vegetable loaded pizza on this cauliflower crust!
Cauliflower Pizza Crust (That Won’t Fall Apart)
Ingredients
- 1 large head cauliflower
- 2 large eggs
- ¼ cup grated parmesan, 25 g
- ¼ cup grated mozzarella, 25 g
- ½ tsp salt
- ½ tsp oregano
- ¼ tsp garlic powder
Instructions
- Rice Cauliflower: Preheat oven to 350°F (175°C). Grate cauliflower into rice consistency using either your food processor or a box grater.
- Bake Cauliflower: 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°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, or until firm.
- Make Pizza: Carefully flip the pizza crust*. Top the pizza crust with your favorite sauces and toppings, then return it to the oven until it is all melty and delicious, about 7 minutes.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
I made this using 2 pounds and 2 ounces of frozen riced cauliflower. It came out great. I did use a strainer bag and squeezed out a lot of water. I cooked it on a 12″ pizza pan on a pizza stone. Very tasty and it held together, but I wonder what might make it rise a bit more.
It’s going to be difficult to get cauliflower crust to rise because they’re no flour in it. Eggs are the only thing that’s really providing rise here! But I like to just compare it to thin crust 😀
Whip the eggs in a food processor before you add the other ingredients might do it.
My wife likes it thin and crispy and it is hard to get it really crispy but it can take thin…..very thin.
I find a food processor the best tool to rice and to blend the crust into a very think pasty the use a spatula to smooth it out into a round.
It can take a great deal of browning before you burn it so don’t be afraid of getting too brown the first time you make it watch it and you’ll see speckles just before it is perfect….great recipe..
How much was ‘a slice’?
1/8th of the recipe!
Hey! Really great recipe, and I follow all your posts.
I make my cauliflower pizza crust with a little bit of whole wheat just to give it a little more of a regular crust. I put it in the cast iron and it didn’t cook through and I had to eat it like a casserole. However, I started it in the cast iron. Do you always have to start first on parchment paper and then transfer to cast iron? I’m guessing it provides more air to escape when on parchment or something. Thanks!
Yep exactly! This allows moisture to escape so you can get a nice dry and crispy crust!
Sarah,
Thanks so much for your response to my last comment. It is always great to be able to actually engage with the author.
I have just started to use a cast iron for my food and pizzas, etc.
Would you say for all pizzas (or all baked goods) that they should start out on parchment paper to let out the moisture before going into the cast iron or do you think that only is necessary for cauliflower pizza / cauliflower based baked goods because the cauliflower needs to crisp and just has so much moisture?
I think it’s only necessary for cauliflower crust due to the high water content! Traditional pizza dough is perfect in the cast iron 😀
Thanks for sharing this recipe. Looking forward to making it in the next day or two. Your tips are fantastic and will be worth the time. The last recipe I used taste good but the crust was not crisp enough for my husband’s taste.
I’d love to hear how it goes! 😀
This turned out very good. Glad we gave it a try, we will make it again for sure, Thank You for sharing.
I decided to try making my own cauliflower crust pizza as the cost of them in a pizzeria are over the top!
I had frozen cauliflower I had grown last season in the freezer, so I defrosted a package and then used a large knife to cut it into rice sized bits. I toasted, squeezed and then I added a handful of tapioca flour and 2 handfuls of white rice flour to the mixture and then followed the rest of the recipe.
For someone who is gluten free this is VERY tasty.
My spouse HATES cauliflower, so I didn’t mention the fact that the crust was made up of it, to see a genuine reaction to it. At first the response was, “I’m not sure about this crust.” I was so bummed, but that response changed to “I don’t know, I kinda like it.” They gobbled it down and still don’t know they had cauliflower.
Just FYI – it took longer to get the defrosted cauliflower to brown, almost double the time and it also took almost double the time to cook after putting on the toppings, so don’t rush if it looks not quite done.
Put my cauliflower in a juicer and followed the recipe but added goat cheese to the dough. I’ve been eating bits of the uncooked dough after flipping it and it is DEEELICIOSO!
Kids love this; and despite the faff of a prep, it still yields the best results for a cauliflower crust. Some trial and error depending on your oven; moisture of the veg and moisture in your kitchen – but it is worth it.