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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 hope I can get this answer soon, as I planned it for today and I just realized I don’t have parchment paper. Can I put the dogh straight on the pan? or any alternative? My options are very limited as I am visiting a friend.
Sounds like a great recipe and can’t wait to try it! Thank you.
It’s best to put it on something to help make transferring it easier! Otherwise try rolling it out directly on the baking sheet. Do you have foil?
Can you use flour to dry it out?
You certainly can! I haven’t tested with that, but it should work.
Tried this pizza recipe as a guide with fresh ingredients and 12 ounces of frozen riced cauliflower. Reduced moisture in cauliflower before baking with paper towels. Added Italian seasoning, 2 eggs, cheese, and 2 tablespoons of jalapeno cheese dip before baking each side at 450 for 10 minutes each. Added sauce, toppings, and mozzarella before baking 15 more minutes. It was terrific!!!
We absolutely love this pizza! Thank you for sharing. I’ve shared it with so many friends and family. 🥰
I’m so happy to hear it, Vicki! Thanks for sharing!! 😀
Yes I did! And it turned out great! I cheated, I have a juicer and I put the cauliflower through that to separate juice from fiber. I put the liquid in ice cube trays to save it for other cooking times.
“Large” head of cauliflower can vary. Can you give an estimate as to how many cups of cauliflower you end up with once you’ve grated and squeezed out the liquid?
4 to 5 cups!
I tried something I have not read about anyone else trying. I freeze dried my cauliflower. Then followed the recipe only adding in enough moisture after putting in the eggs and cheese to make it spreadable. Freeze drying takes all the moisture out of the cauliflower. Worked beautifully
Do u need to cook toppings first. Before putting them on pizza such as onions peppers mushrooms
I would!
I made this tonight…it was a huge hit! Definitely will make it again!
I’m so happy to hear it, Gina! Enjoy!
This sounds terrific! Can you clarify one thing, please? If I am using frozen riced cauliflower, do I still bake it first? And is one package sufficient? ( sorry, two questions 🙂)
Yep, bake it first to help get out all that moisture! And 1 bag should be okay, but 2 would be a safe bet.