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.

Cauliflower pizza on parchment paper and a wood pizza paddle.

Cauliflower Pizza Crust Ingredients

There are two parts to this recipe – the crust and the toppings!

Baked cauliflower pizza crust on parchment paper.

Here’s what you need for the cauliflower pizza crust:

Some topping ideas:

  • pizza sauce
  • shredded mozzarella cheese
  • fresh basil
  • crushed red pepper

Cauliflower pizza cut into slices.

Notes & Substitutions

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.

Cauliflower pizza cut into slices.

How to Make Cauliflower Pizza Crust

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.

Cauliflower cooking in a pan.

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.

Cauliflower, spices, and egg and cheese in a mixing bowl.

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.

Cauliflower pizza crust mixture in a bowl.

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.

Cauliflower pizza crust before being baked.

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.

Baked cauliflower pizza crust on parchment paper.

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.

Cauliflower pizza on parchment paper and a wood pizza paddle.

Can Pizza Be Healthy?

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!

More Healthy Pizza Recipes

Want More Cauliflower Recipes?

If you make this cauliflower pizza crust recipe be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is so helpful!
 
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Close up photo of cheese cauliflower crust pizza.

Cauliflower Pizza Crust


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 2-4
  • Diet: Vegetarian

Description

Love pizza, but want to keep it healthy? Make this low-carb cauliflower pizza crust. Only 6 ingredients and so easy!


Ingredients

Crust

  • 2 cups riced cauliflower (about ½ head)
  • 1 clove garlic, minced
  • 1 cup part-skim shredded mozzarella cheese
  • 1 egg, beaten
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Olive oil spray or 1 teaspoon olive oil, for greasing 

Toppings

  • ⅓ cup pizza sauce
  • 1 cup part-skim shredded mozzarella cheese
  • Fresh basil
  • Crushed red pepper

Instructions

  1. Preheat oven: Preheat oven to 400° F.
  2. Prep a baking sheet or pizza stone: Line a baking sheet or pizza stone with parchment. Grease the parchment with olive oil spray or rub on regular olive oil. 
  3. Prep cauliflower: If using whole cauliflower, remove the stems and leaves from the cauliflower and chop the florets into chunks. Add to a food processor or blender and pulse just until the texture is similar to rice. If you don’t have a food processor or high powered blender, you can grate the cauliflower with a cheese grater or chop it. Another (much faster option) is to buy riced cauliflower. 
  4. Cook cauliflower rice: Sauté cauliflower “rice” in a non-stick skillet over medium heat and cook until translucent, approximately 6-8 minutes. (You can use the microwave for this as well. Just place cauliflower in an uncovered microwave-safe bowl and cook for 8 minutes.)
  5. Mix cauliflower dough: In a bowl combine the cooked cauliflower with garlic, mozzarella cheese, egg, basil and oregano. The cheese will melt a bit and this is okay. 
  6. Spread dough to make the crust: Spread dough out evenly on your parchment lined baking sheet and form into a circle. You’ll want it to be about 1/4 to 1/3 of an inch thick. The pizza should be about 9-10 inches in diameter.
  7. Bake: Bake for 25-30 minutes or until the crust is golden, crispy on the edges and cooked through the middle.
  8. Remove the crust from the oven and set oven to broil.
  9. Add toppings: Top with pizza sauce and cheese. You can also add additional toppings, but be careful not to add too many heavy toppings as you don’t want to weigh down the crust.
  10. Broil: Broil the pizza for 5 minutes, or until the toppings are hot and the cheese is melted. Allow the pizza to cool for 2-3 minutes then cut and serve immediately. Serve with fresh basil and crushed red pepper.
  • Category: Dinner
  • Method: Oven
  • Cuisine: Italian

Nutrition

  • Serving Size: 1/4 of crust
  • Calories: 149
  • Sugar: 2g
  • Sodium: 267mg
  • Fat: 6g
  • Saturated Fat: 3g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 9g
  • Fiber: 5g
  • Protein: 9g
  • Cholesterol: 62mg

Keywords: cauliflower pizza crust

Photos by Ashley McLaughlin.

This post may include affiliate links. Thank you for your support.

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    222 comments
    1. Erin H
      January 22, 2021 AT 10:06 am

      I can’t get over how good this crust is! I made a cauliflower pizza crust a few years ago and it was horrible! I’ve avoided them ever since but am so happy I gave this one a try. This pizza-loving-Celiac-Disease patient will now be making this at least once a week! THANK YOU!

    2. Jacki
      January 20, 2021 AT 9:12 pm

      Very easy and yummy! My 10 year old said, “it tastes just like pizza!” So I think that is a win! We love pizza and it was fun to make our own and with a healthier spin.

      1. Brittany Mullins
        January 21, 2021 AT 6:39 pm

        Yay!! This makes me so happy to hear, Jacki! I really appreciate you coming back to leave a comment and star rating as well!

    3. Brittany F.
      January 19, 2021 AT 6:49 pm

      WOW! I made this tonight for my brother and me. I used frozen cauliflower rice and it came out perfect! I also make it into 2 smaller pizzas so we each could choose our own toppings. This was SO easy to make and SO delicious! I will absolutely be making this again and sharing this recipe with all my friends!!

      1. Brittany Mullins
        January 20, 2021 AT 12:04 pm

        Oh yay!! That’s awesome to hear it worked well with frozen cauli rice. I was worried it would add too much liquid. Did you let the frozen cauli rice thaw before using it and did you soak up any of the extra liquid? I’m so glad this crust turned out for you! Thanks for coming back to leave a review. I so appreciate it!

    4. Kathryn
      January 16, 2021 AT 12:21 pm

      This was so incredibly tasty! It satisfied my thin crust pizza craving with half the calories. I forgot I was eating cauliflower!

      1. Brittany Mullins
        January 17, 2021 AT 7:50 pm

        Woo! That makes me so happy to hear, Kathryn. I’m so glad you enjoyed this pizza crust. Thanks for making it and for coming back to leave a review. It means the world to me. 🙂

    5. Beth
      January 15, 2021 AT 8:26 pm

      Crust was delicious! The only thing I will do next time is double the recipe to make a larger pizza and have more leftovers!!

      1. Brittany Mullins
        January 17, 2021 AT 7:55 pm

        I’m so glad you enjoyed this pizza crust, Beth. Thanks for making it and for coming back to leave a review. I really appreciate it. <3

    6. Jayme
      January 14, 2021 AT 11:23 am

      Is there a way to make the crust without the cheese for a dairy free family? Thanks so much.

      1. Brittany Mullins
        January 14, 2021 AT 10:34 pm

        Yes! You can use vegan cheese or skip it all together!

    7. Jennifer S
      January 13, 2021 AT 1:57 pm

      This crust is amazing! It was easy to put together in very little time and soooo delicious. Putting this on repeat!

      1. Brittany Mullins
        January 13, 2021 AT 2:25 pm

        Oh yay!! That makes me so happy to hear! Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂

    8. Lydia Coathup
      October 8, 2020 AT 2:31 pm

      Dear Brittany..
      Hello from Kingwood,Texas. I have been a subscriber for just about a month and just made this delicious and easy pizza crust recipe ❤️With our 6th grade daughter who has special needs and is on fall break ,we decided to have pizza for lunch ( she is not picky except that she just loves her turkey pepperoni and cheese to eat off her crust no matter what kind of crust it is..
      I found you through Dani spies and also drink your acv detox drink every day too..
      Just made this for our lunch and for my husband who works from home ( due to COVID and essential worker )..
      I finally had the guts to use our pizza stone we got for a wedding present 14 years ago ..
      I did follow every step and sprayed baking spray on the stone but the crust still stuck ..
      Did I do anything wrong ?
      Hugs and I also told my niece who just became vegan to subscribe to your site too 🙏
      Hugs

      1. Brittany Mullins
        October 9, 2020 AT 1:32 am

        Hey Lydia – So sorry to hear that the crust stuck. What spray did you use? It seems like the pizza stone wasn’t greased properly, which is why you probably had issues.

        1. Lydia Coathup
          October 9, 2020 AT 12:02 pm

          Hi Brittany.,
          I used a butter flavored baking spray on my baking stone ..
          Should I use something else?
          Hugs

          1. Brittany Mullins
            October 9, 2020 AT 2:43 pm

            That should have worked just fine! Maybe it just needed more of the spray on the baking stone. You didn’t change anything about the crust did you?

            1. Lydia Coathup
              October 9, 2020 AT 8:25 pm

              No ma’am I didn’t .. followed it 100%.

              1. Brittany Mullins
                October 10, 2020 AT 7:30 pm

                Mmm, it must just not have been enough spray for it to not stick.

    9. Sarah E
      March 19, 2020 AT 12:48 am

      This recipe was amazing!! I ‘ve been wanting to try and make cauliflower pizza crust for the longest time and with being at home more often, I finally decided to try it out. Topped with kale, tomatoes, mushrooms & tomato sauce — no need for extra cheese! Delicious & I can’t wait to try more of your recipes.

      1. Brittany Mullins
        March 19, 2020 AT 2:33 pm

        Ahh that makes me so happy to hear, Sarah!! I’m so glad you finally got the chance to try this recipe. Thanks for coming back to leave a comment and star rating. I really appreciate it. <3

    10. Ruth Ambrozaitis
      November 24, 2019 AT 4:38 pm

      The cauliflower crust was so mushy. Very disappointing. Next time I would drain the riced cauliflower. Flavor was good, but texture was awful.

      1. Brittany Mullins
        December 2, 2019 AT 4:08 pm

        Hey Ruth – I am so sorry to hear that this crust didn’t turn out for you. 🙁 Did you use frozen cauliflower rice or an actual head of cauliflower? And did you change anything about the recipe?

    11. scott
      February 1, 2019 AT 3:14 pm

      Shouldn’t you strain all the liquid out of the cauliflower before adding the other ingredients?

      1. Brittany Mullins
        February 1, 2019 AT 3:24 pm

        You can totally do that if you’d like, but I haven’t found it necessary with this recipe.

    12. Jeanne
      October 9, 2018 AT 6:18 pm

      one thing we have missed while doing a low-carb life style has been pizza! Made this recipe tonight – didn’t expect much but wow!!! What a wonderful surprise! Both my husband and I agreed it was delicious and we’ll make it again soon! I don’t have a food processor so just chopped fine with a knife and it worked just fine. Topped with just peppers and onions and cheese. Delicious!!!!!!!

    13. Laurie
      June 8, 2018 AT 6:21 pm

      We love this cauliflower crust recipe!! My husband and I make this at least a couple times a month. You can even buy the riced cauliflower in the freezer section of the grocery store making this a much quicker recipe on a weeknight. We’ve tried numerous different topping ideas and haven’t been unsatisfied with any. Great with Pesto topping too! I can’t help but share the recipe with family and friends.

    14. Edi [www.suncakemom.com]
      March 14, 2018 AT 4:45 am

      I’m so reluctant to swap gluten filled crust to cauliflower. I did once and it wasn’t a disaster but wasn’t anything that I’d be proud of either. But your one looks so delicious I may give it a try again.

    15. Carol
      August 2, 2016 AT 8:59 pm

      I tried to make it , and it was a fail! The middle of the pie was really soggy and soft , couldn’t life he pizza up & I used greased aluminum foils .. Any tips for next time ? 🙁

    16. Jean Husson
      May 19, 2016 AT 7:58 pm

      This is unbelievably good. I did add a half teaspoon of cumin to the cauliflower mixture. Topped with a pretty decent heirloom tomato and sauteed mushrooms and onions. Can’t wait until August when the great tomatoes are in. BTW, Trader Joe’s is now selling riced cauliflower so you can cheat and put this together in record time. Thanks so much for the recipe.

    17. TJ
      March 24, 2016 AT 4:17 pm

      I was so happy to find your cauliflower pizza crust recipe. There are others out there but the use of goat cheese was the clincher. I did a little Test Kitchen experiment with the crust. I made one according to your recipe and as I was squeezing the water out of the cauliflower- with all my might!- it occurred to me that roasting the cauliflower rice would add nice toasty flavor and eliminate extra liquid. So with my second cauliflower I followed your recipe except for how to prep the cauliflower “rice” – instead of boiling I spread it on a baking sheet and baked it for about 20min or so at 375 to roast the cauliflower. When it came out of the oven it was nice and dry and smelled delicious. I let it cool. I didn’t squeeze the baked cauliflower before I added egg and goat cheese, salt and herbs and popped it back in the oven. It didn’t need to cook as long as the boiled cauliflower version. I cooked it about 12-15 min. instead of 20mins.

      The verdict, according to hubs, is that the roasted crust tasted more like cauliflower which was both a good thing and bad. He felt the boiled cauliflower crust held up better and though it needed more salt, it wasn’t obvious that it was cauliflower.

      I’d love to hear what you think. We eat roasted whole cauliflower frequently- so I like the roasted cauliflower crust as much as the other. I would suggest squeezing the cauliflower after roasting it. The crust didn’t hold up as well as the one when I followed your recipe.

      Great site! Thanks

    18. Selena
      October 26, 2015 AT 8:39 pm

      Made it for the first time and loved it!

      1. Brittany Mullins
        October 26, 2015 AT 9:40 pm

        Yay! So glad that you enjoyed it, Selena.

    19. Jim
      May 2, 2015 AT 7:27 pm

      Thanks for a great recipe! I made this for dinner tonight and my wife and I both loved it. While you can tell that the crust is not bread related you can’t tell that it’s cauliflower. I stuck to the recipe and topped it with pepperoni, black olives and mozzarella. It was delicious! If people think that it will be as filling as regular pizza they will be disappointed, so they should make a nice green salad to go with it. Great meal, thanks again!

    20. Krista
      February 21, 2015 AT 8:53 pm

      So you put the cauliflower in the vitamix *without* adding water?? If that’s the case, I didn’t realize the vitamix acted as a food processor in that way and I may need to get one. 🙂

      1. Brittany Mullins
        February 21, 2015 AT 9:36 pm

        Oh yeah, you can chopped veggies in it too. The Vitamix does it all. 🙂

    21. Alison H
      February 19, 2015 AT 3:27 pm

      If you wring out the cooked cauli”flour” in a clean dish towel or cheese cloth, it helps hold it together better and then ti doesn’t seem to fall apart. You have to make a little more since when you squeeze the water out of it, it ends up being HALF of what you started with but it was so freakin good! I used the crust to make a quiche… and i added 1/4 cup of grated parmesan cheese to the crust which helped hold it together and rid the crust of the cauliflower taste…

    22. 1111
      November 30, 2014 AT 5:46 pm

      Is this pizza bird food?

    23. Lindsey
      September 19, 2014 AT 8:37 pm

      I followed the recipe exactly- it turned out mushy and tasting of cauliflower. Had to eat it with a fork. I’m not sure how to assign stars, but I would give it 1 of 5. Will not make again

    24. Hannah
      September 2, 2014 AT 9:00 am

      This looks amazing!! I definitely need to take some pointers from here.. never thought to use a food processor I sat grating mine.. like a fool!!
      I’ve written a blog post on my version of a cauliflower pizza, it’s no where near to this standard but I’m still learning, it’d be great if anybody wanted to check it out 🙂
      http://thatthoughtfulgirl.blogspot.co.uk/2014/09/pizza-with-twist.html

    25. donnamf
      August 22, 2014 AT 8:00 am

      Sorry but what do you mean by BROIL? do you mean boil or bake?

      1. Brittany Mullins
        August 22, 2014 AT 11:30 am

        Broiling just means baking at a high temperature. Most ovens have a BROIL setting. If yours doesn’t, here’s a little guide — the presets for broil are usually a low of 400 degrees, medium of 450 degrees and a high 500 degrees.

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