Cauliflower Pizza Crust is a low-carb, gluten-free alternative to traditional pizza dough that doesn’t skimp on flavor or texture. Made with just a handful of wholesome ingredients, it delivers a crispy, golden base that’s perfect for your favorite toppings. Whether you’re cutting back on carbs, following a specific diet, or simply looking for a veggie-packed dinner, this crust is a delicious and satisfying solution.
Why You’ll Love This Recipe
- Great for low-carb, keto, and gluten-free diets
- Surprisingly crispy and sturdy, not soggy
- Made with simple, real-food ingredients
- Easy to customize with herbs, cheeses, or spices
- A sneaky way to add more vegetables to your meal
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 medium head cauliflower (about 2.5 pounds), cut into florets
- 1 large egg
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Cooking spray or olive oil (for greasing parchment)
Directions
- Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper and lightly grease it.
- Add cauliflower florets to a food processor and pulse until they resemble fine rice.
- Transfer the riced cauliflower to a microwave-safe bowl. Microwave for 8 minutes, then let it cool.
- Once cool, place the cauliflower in a clean dish towel or cheesecloth and squeeze out as much moisture as possible. This is key to a non-soggy crust.
- In a bowl, mix the cauliflower with egg, Parmesan cheese, Italian seasoning, salt, and pepper until a dough forms.
- Press the dough into a thin, even circle on the prepared baking sheet, about ¼ inch thick.
- Bake for 20–25 minutes, or until golden and firm.
- Remove, add your desired pizza toppings, and return to the oven for another 8–10 minutes, until toppings are cooked and cheese is melted.
Servings and Timing
- Servings: 8 slices
- Prep Time: 25 minutes
- Cook Time: 30–35 minutes
- Total Time: About 1 hour
Variations
- Swap Parmesan for mozzarella or cheddar for a different flavor
- Add minced garlic or fresh herbs to the crust mixture
- Use dairy-free cheese and a flax egg for a vegan version
- Make mini individual crusts for personal pizzas or kids’ lunches
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days
- Freezing: Freeze the baked crust (without toppings) wrapped in plastic and foil for up to 1 month
- Reheating: Bake at 375°F (190°C) for 10 minutes or until heated through and crisp
FAQs
Can I use frozen cauliflower instead of fresh?
Yes, just make sure it’s thawed and fully squeezed of moisture before mixing.
Why is my crust soggy?
Most likely, not enough water was squeezed out of the cooked cauliflower. Removing moisture is key.
Can I make this without cheese?
Yes, but the cheese helps bind the crust and adds flavor. Try using a dairy-free alternative.
What cheese works best?
Parmesan provides crispiness and flavor, but mozzarella or a blend works well too.
Is this keto-friendly?
Yes, it’s naturally low in carbs and suitable for a ketogenic diet.
How do I prevent it from sticking?
Always use parchment paper and lightly grease it before forming the crust.
Can I make this in advance?
Absolutely. You can prepare and bake the crust ahead, then add toppings and reheat when ready to serve.
How thin should I press the crust?
About ¼ inch thick is ideal for holding together and getting crisp.
Can I add extra vegetables or seeds?
Yes, chopped spinach or chia seeds can be added, but keep in mind it may affect texture and moisture.
What toppings go well with this crust?
Classic options like marinara, mozzarella, and pepperoni work great, or try pesto, goat cheese, and arugula.
Conclusion
Cauliflower Pizza Crust is a nutritious, flavorful way to enjoy pizza night while sticking to a low-carb or gluten-free lifestyle. With a few simple steps, you can create a crust that’s crispy on the edges, tender in the middle, and totally satisfying. It’s a great recipe to keep on hand for weeknight meals, make-ahead dinners, or healthier comfort food.
Print
Cauliflower Pizza Crust
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 1 10–12 inch crust 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Cauliflower Pizza Crust is a healthy, low-carb alternative to traditional pizza dough, made with grated cauliflower, cheese, and eggs for a deliciously crisp and gluten-free base.
Ingredients
- 1 medium head cauliflower (about 4 cups grated)
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 large egg
Instructions
- Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper.
- Cut cauliflower into florets and pulse in a food processor until finely grated. You should get about 4 cups.
- Microwave the grated cauliflower for 4–5 minutes until softened. Let cool slightly, then place in a clean kitchen towel and squeeze out as much moisture as possible.
- In a bowl, combine cauliflower, Parmesan, mozzarella, oregano, garlic powder, salt, and egg. Mix until a dough forms.
- Transfer dough to prepared baking sheet and press into a thin, even 10–12 inch round crust.
- Bake for 20–25 minutes until golden and firm.
- Remove from oven, add your favorite pizza toppings, and bake an additional 10 minutes until cheese is melted and bubbly.
Notes
- Be sure to squeeze out as much moisture as possible from the cauliflower for a crisp crust.
- You can substitute Parmesan with nutritional yeast for a dairy-free version.
- Crust can be made ahead and stored in the fridge for up to 3 days.
- To make it vegan, use a flax egg and dairy-free cheese.
Nutrition
- Serving Size: 1/4 crust
- Calories: 90
- Sugar: 1g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg