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Love pizza, but want to keep it healthy? Make this low-carb cauliflower pizza crust. Only 6 ingredients and so easy!
Cauliflower has blown up in recent years. No more soggy steamed cauliflower… now there’s cauliflower rice, cauliflower tortillas and cauliflower pizza crust.
You name it, cauliflower can do it!
That said, cauliflower pizza crust is arguably the most fun way to eat cauliflower! It’s obviously not the same texture or flavor as a traditional doughy pizza crust, but it’s so delicious! It’s crunchy around the edges, has a hint of roasted cauliflower flavor and tastes just like pizza.
There are two parts to this recipe – the crust and the toppings!
Riced Cauliflower – The star of the show is riced cauliflower. If you’re new to the cauliflower rice world, don’t be intimidated! Simply place cauliflower florets in your food processor and pulse until the cauliflower is broken up into rice-sized pieces. If you don’t have a food processor you can use a blender or cheese grater to manually make rice. You can also buy pre-riced cauliflower, but make sure it’s fresh and not frozen as frozen has excess moisture that won’t work well with the crust.
Dairy-free – You can either use dairy-free mozzarella cheese or try omitting the cheese. I personally prefer this with cheese, but others have tested the recipe without cheese and it turned out just fine.
Vegan – If you want to skip the egg in the crust, you could try a vegan egg replacer or a flaxseed egg. I haven’t tried either, but it should work!
Toppings – You can top the pizza with whatever you like, just make sure the toppings are already cooked since you’ll only be broiling the pizza for a few minutes. Also keep in mind that the cauliflower pizza crust is less firm than most regular dough-based crusts so you don’t want to weigh it down with a ton of ingredients. Keep is simple.
Make cauliflower rice – Remove the stems and leaves from your cauliflower and chop florets into chunks. Add to a food processor or blender and pulse until the texture is similar to rice. If you don’t have a food processor or blender, you can grate the cauliflower with a cheese grater or chop it or buy pre-riced cauliflower.
Sauté cauliflower rice – In a nonstick skillet over medium heat, cook the riced cauliflower until translucent – about 6-8 minutes. This step is key and really helps to dry out the cauliflower.
Combine crust ingredients – In a large bowl, combine the cooked cauliflower with the garlic clove, shredded cheese, egg, dried basil and dried oregano. The cheese may melt a bit during this process, but that’s okay.
Make crust – Line a baking sheet or pizza stone with parchment paper and grease with olive oil. Spread the dough out evenly on the baking sheet and form into a circle. You’ll want it to be about 1/4 inch thick.
Bake crust – Bake at 400ºF for 25-30 minutes or until the crust is golden, crispy on the edges and cooked through the middle.
Add toppings – Remove the crust from the oven and set the oven temperature to broil. Top the crust with pizza sauce, cheese and any other toppings you’d like.
Broil – Broil the pizza for 5 minutes or until the toppings are hot and the cheese has melted. Allow the pizza to cool for 2-3 minutes before cutting and serving.
YES! 100%. If you cut this crust into 8 slices, each piece of crust (without toppings) has only 75 calories, 5 carbs and 5 grams of protein! There’s no need to feel guilty about eating a few slices… several times a week. Enjoy!
Be sure to check out all of the cauliflower recipes here at EBF!
Photos by Ashley McLaughlin.
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Loved it. Easy to prep and tasty!
It cooked well too but it came out a little soggy.
I didn’t mind it but it was more like a tortilla than a pizza base :-/
What shall I do to make it more crusty?
Hi Simona – Few things that could have caused it to be a bit soggy. Did you make sure to leave it 1/4 to 1/3 of an inch thick. When baking your crust for 25-30 minutes, make sure the crust is golden, crispy on the edges and cooked through the middle. It may take a little longer depending on your oven. Glad you enjoyed this recipe!
What should I do if I have frozen cauliflower rice? How should
I make the dough with it? Do I have to still
Cook it?
Hi Lucie – I do not recommend using frozen cauliflower rice for this recipe. It has excess moisture that won’t work well with the crust.
Thank you, is there a way to replace the cheese with something non dairy and non soy? I don’t want fake cheese alternatives and am nut free… also can it be made a day before making? If so, how to store it?
Hi Lucie – If you do not want to use dairy free cheese, I would recommend omitting the cheese. I personally prefer the cheese, but others have tested the recipe with out cheese and it turned out just fine. I haven’t tried making this crust in advance before, but I bet it would work. I would just make sure the crust has cooled completely before putting it in an airtight container and storing it without toppings. Once you’re ready to bake, you can remove it from the container, add your favorite toppings and bake! Let me know how it turns out if you try it.
Does the kcal count include the tomato sauce and the cheese on top of the crust?
Hi Bernadette – Yes it does include the tomato sauce and cheese! If you give this recipe a try, I can’t wait to hear how you like it. Enjoy!
WOZA! 😳
This was amazing! 🙌
We are huge fans of so many of your recipes-we make your baked oatmeal weekly! So I had high hopes for this recipe too and turns out my family absolutely loved it!
This will be on regular rotation in our home for sure!
We made two pizzas- one was topped with fresh mozzarella, cherry tomatoes,prosciutto. After baking we added a light drizzled of olive oil, Trader Joe’s Balsamic Glaze & fresh arugula. (The prosciutto & arugula version was my person favorite! ). The second pizza had a light spread of Trader Joes pizza sauce, fresh and shredded mozzarella, onion, red bell pepper, thinly sliced shiitake mushrooms & Lil mama’s Peppers.
Both pizzas were so good!
I was curious to know if the crusts can be made in advance or even baked and then frozen ? Hoping to speed up weeknight dinner prep.
Thank you so much Brittany!
Hi, Jessica! I’m thrilled you loved this pizza crust! I haven’t tried freezing this crust before, but I bet it would freeze just fine. I would just make sure the crust has cooled completely before freezing and I’d recommend storing it without toppings in a freezer-safe container. Once you’re ready to bake, you can remove it from the oven, add your favorite toppings and bake! Let me know how it turns out if you try it.
Ah-ma-zing! After being on keto for a few weeks, I couldn’t handle any more almond flour. I actually made a couple for a potluck for me and another gluten free girl, and it ended up being one of the first things everybody ate! Several ladies asked for the recipe, and we will definitely be making again!
Yay! I’m so glad to hear that, Stacy! Thank you for making this recipe and sharing it with your friends, I really appreciate it.