Cauliflower Pizza Crust



Save to FavoritesPrintJump to Recipe

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

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.

Want to save this recipe? Enter your email below and we’ll send the recipe to your inbox.
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?

Be sure to check out all of the cauliflower recipes here at EBF!

4.61 from 96 votes

Cauliflower Pizza Crust

Love pizza, but want to keep it healthy? Make this low-carb cauliflower pizza crust. Only 6 ingredients and so easy!
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4


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


  • Preheat oven: Preheat oven to 400° F.
  • 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. 
  • 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. 
  • 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.)
  • 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. 
  • 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.
  • Bake: Bake for 25-30 minutes or until the crust is golden, crispy on the edges and cooked through the middle.
  • Remove the crust from the oven and set oven to broil.
  • 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.
  • 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.



Serving: 1/4 of crust | Calories: 149kcal | Carbohydrates: 9g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 267mg | Fiber: 5g | Sugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: Italian
Keyword: cauliflower pizza crust
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

Photos by Ashley McLaughlin.

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
Get a free 3 day Clean Eating Meal Plan
Subscribe to our list and get your free printable PDF of the 3 Day Clean Eating Meal Plan and Shopping List

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Boston is awesome. The weather is suppose to be gorgeous here this weekend. I suggest getting a T pass (get the hard Charlie card) and walk your heart out. For breweries there is the Sam Adams brewery, on the orange line get off at stony brook the Harpoon brewery is a little ways walking distance out by south station on the red line. ask anyone and they can direct you. Anywhere near the water front is fun to walk around look for Dewey square and you will find food trucks and the farmers market. You could rent a bike (Hubway) and bike around too. The north end is fun for italian food. Hope this helps. Enjoy the wedding!

  2. 5 stars
    amazing!!!!! i am in love with crunchy bread and pizza but dont eat gluten. so i hardly ever eat pizza and usually stick to homemade crackers.
    this looks fabulous! cant wait to try!!!

  3. Thanks so much for this recipe. I am obsessed with pizza and this healthy option actually looks better than regular pizza !

  4. Welcome to New England! Apart from the obvious touristy places, I would recommend a visit to Newbury Street. It’s a nice walk along some fancy shops where window shopping is definitely recommended. They also have some nice restaurants there. Prudential Center is also within walking distance from there. Of course the Boston Commons and Public Gardens are a must see. The North End’s Mike’s Pastry has some delectable treats as long as you’re willing to wait in line for a while. If you’re still up for some walking after all this, the Harborwalk is a nice way to take in the sights of the city. Enjoy Boston!

  5. 5 stars
    This pizza looks amazing! I’m making cauliflower rice tonight for another recipe but now that I have made it I know what to use it for next time 🙂 Yum!

    1. I’m pretty sure it can – just use a vegan cheese like Diaya and sub a flaxseed egg for the egg. I haven’t tried it but I think it should work.

  6. On Fridays there is a great farmer’s market in Copley Square! You should definitely check that out. There is also an amazing restaurant in the South End on Tremont Street called The Beehive. It has amazing food and usually has live music – often jazz. I definitely recommend it!

    1. Thanks so much for the recommendations Jessica. I really want to try that restaurant! We named the house I lived in my senior year of college “The Beehive.” Good memories. 🙂

  7. yum!!!!!!!! I have been wanting to make cauliflower pizza crust foreveeeeeeer…but I don’t have a food processor… and my blender isn’t very powerful! DOH! Someday! It looks delicious!

    Hope all is well,

    1. oh! clearly I can’t read!! chop finely or grate?! SWEET! I will have to make this! I DO need a blender for cauliflower mashed faux tatoes. THAT I did try and it was a FAIL.

      1. You can prepare mashed cauliflower without that equipment, too. Cut into chunks as you would potatoes. Boil till fork tender. Drain. Add the butter, Half & Half, a little light cream cheese, nutmeg salt pepper – whatever you put in your mashed potatoes. Mash with a hand masher. Tastes better than potatoes. Lighter.

  8. This looks so good! Every time I make cauliflower pizza it turns out mushy and falls apart, I must be doing something wrong!

  9. I have made cauliflower crust but it didn’t turn out well. I will have to try your recipe!!

  10. oooh yum. Thanks for the recipe. This weather is making me crave carby foods so I’m sure this will be just the ticket! Good luck with wedding planning!

  11. Boston: walk the Freedom Trail. Lots of history, good eating and drinking stops along the way. Fabulous running along the river–loops between the bridges with a path on both sides. Have fun and please post a vegan version of this if you make it!

  12. I am not sure why I haven’t made a cauliflower crust pizza yet, but I think i need to get on that. I am hoping it will work with non-dairy cheese… I can’t wait to try! Thanks for sharing!

  13. This sounds like such an interesting recipe! I can’t wait to try it. I’ve been seeing so many interesting uses of cauliflower lately – from rice to pizza crust. Who knew such a bland looking vegetable could be so versatile!

  14. I can’t believe there’s no flour in this crust recipe! I can’t wait to try this. And I lurve cauliflower so it’s a win-win all the way around. Holy cow, thanks!!

  15. Just made it last night! fantastic! Boyfriend had nooo Idea! (hahaha)…. brought it as a cold pizza for lunch and let the ladies try it and they were amazed of how good (even as “cold” pizza). They all asked for recipe. I put pizza sauce, sauteed mushrooms and peppers, sprinkled with cheese! It was great!

  16. I just heard about this amazing pizza crust and I can’t wait to try it out. I love your pizza stone too, where did you ever find it?

  17. 5 stars
    OK, so I expected mediocre pizza at best, but this was really good. I tweaked a few things b/c that is how I cook, but it was sooooo good. Bookmarked for future use.

  18. Hi Brittany, I’m really looking forward to trying this recipe soon. I just wanted to ask you if it is crucial for the structure of the dough to put the mozzarella in the crust, or if you can leave it out and do like a regular pizza with the cheese on top? Thanks!


    1. I’m not 100% sure because I haven’t tried making the crust without the cheese but I don’t know if it would hold together as well. You could certainly try it. Let me know if you do! 🙂

    2. I haven’t made this recipe, but I’ve made another one without the cheese, and it was fine. I did squeeze out the water though. I like this one, because she doesn’t do that. But, I’m wondering if you don’t squeeze and there’s no chees, whether it will hold together??

      1. I definitely think cooking the cauliflower to release the liquid and adding the cheese helps hold the crust together. If you’re not using cheese you’d probably need to squeeze the cauli!

    1. I’m not 100% sure because I haven’t tried making the crust without the cheese but I don’t know if it would hold together as well.

  19. Are we supposed to put the cheese in the crust mixture? Referring to the sentence below from the recipe:

    “In a bowl combine the cooked cauliflower with all remaining ingredients.”

    Thank you!

  20. Thanks Brittany!

    I tried it based upon your recipe! Fantastic! Thank you… I will experiment without the cheese maybe more egg? I will let you know… 🙂

  21. 5 stars
    I loved your recipe. I was searching about this recipe after a friend tell me about this tipe of pizza. I made it today for me and my Hubby. When I finished I thought I think it is not enough food for 2…But believe or not we were Happy w/ half and full…Thanks so much.. I just changed the topping…We are in a low proteine diet so it was the best thing for us. And pizza is my hubby favorite dish…So I will make it again in this week…
    Thanks again,

  22. I just had to leave a comment. I was a bit skeptical of cauliflower crust but have seen it a lot recently. I just finished making this ad haves to say it is DELICIOUS!!! I subbed the basil and oregano for mixed Italian herbs. Thank you for the great recipe!!

  23. I made this the other night and was pleasantly surprised! It was very yummy and I will make it again, but when I have someone to cook for. The leftovers were not as good as when it first came out of the oven. I topped my cauliflower pizza crust with fresh mozzarella, prosciutto, and green olives. Thanks for the recipe. 🙂

  24. 5 stars
    This pizza is incredible! Made one tonight and topped with veggies I had on hand: olives, green and yellow bell peppers, mushrooms and tomatoes. It was delicious! Hubby and I had no problem polishing it off!

  25. Hi, I made your recipe last night, followed everything as written but the dough was very soggy.

    I topped it with my own Italian mix of turkey sausage, diced tomatoes and herbs and it was delicious but I am wondering how to avoid the wetness of the crust as we could not lift it from the plate at all without it breaking.

    If you have any advice, I am happy to follow.

    Currently eating the leftovers and they are even better!:)

  26. Awesome recipe! I will have to copy some of this down for one of my blog posts soon! I’ll be sure to mention your site!!

    -Live Satisfied

  27. 5 stars
    Made this tonight. Outstanding! I used sauteed yellow onion, mushrooms, red and green bell peppers as well as roasted rell bell pepper, spinach, feta mozarella, and a homemade chunky tomato sauce.

  28. I made this for my boyfriend and I last night with chicken, onion, red pepper, kale, and mozzarella on top and let’s just say there are no leftovers! Clearly, we hated it. 😉 Thanks for the recipe!

  29. 5 stars
    Loved it! Been wanting to try a cauliflower crust for ages and finally took the plunge. Thank you for posting this!

  30. Thanks for the recipe! I’m transitioning into a GF diet and it’s always helpful to find things like this 🙂 Mine turned out OK. I used vegan mozzarella, baked for 40 minutes, but still a little soggy. Trying to figure out what might have gone wrong. Oh well–will give it another go at some point.

    1. After grating cauliflower and before adding anything to it put it in a towel and squeeze excess water out. I did this and it came out good

  31. I’ve been reading up on the cauliflower crusts and finally decided to try it tonight!! It is AWESOME!!!! I used garlic powder, LOTS OF IT and regular Italian seasoning. I did add a little salt too!!! I started it on a silpat and then once it was ready for toppings, I pulled it off and finished it on an perforated pizza pan!!! I’m beyond happy about this!! I eat a ketogenic diet and will make this OFTEN!!!!!!!! Soooooooo happy!!! Thanks!!!

  32. This is DELICIOUS! Thanks so much! The only things I did differently was to saute the garlic in a touch of olive oil first, then add the cauliflower and herbs (I used Penzey’s Tuscan Sunset blend, and added salt) and cooked it all together. I topped my pizza with (drained) sautéed fresh garlic spinach and sliced sautéed mushrooms, and a grating of parmesan. Incredibly tasty! Five stars (for some reason the system wouldn’t let me rate it)!

    1. Yum! I haven’t tried Penzey’s Tuscan Sunset blend but it sounds great. I’m glad you enjoyed the pizza. 🙂

  33. Made this for dinner tonight. Just chucked on what veges I had and it was amazing!!! so blown away by how easy it was to make and how yum the base was. Going to think of a bit more adventurous toppings to put on it when I make it next week!!

  34. I just made this recipe tonight and loved it! The only thing was that mine turned out super small- do you know the reason for this?
    I do not have a food processor so I chopped the cauliflower up into really small bits. My pizza ended up barely serving 2. It was, however, delicious.

    1. hmm.. I can think of two reasons it may have turned out smaller… maybe your head of cauliflower was smaller or perhaps you didn’t spread the “dough” as thin as I did. You could always double it next time. 🙂

      1. If you are worried about the size of the bits and don’t have a food processor, I chopped my small, but when I removed it from the skillet and added the other ingredients I used a hand blender. I have made cauliflower rice with a friend and their processor, but in a pinch this minimized my fear that the texture would not be satisifying. Trouble was I could have eaten the crust without the toppings. Sooo good!!!

  35. 5 stars
    Ok…yes…sounded crazy, so had to make it to find out. Pizza was awesome…..small though, barely enough for two…for a lunch snack. Will double all ingredients next time. As it was a pizza i added some Pepperoni and Red Onion, and Ground Sausage (pre-cook onion and sausage)

  36. Thanks for this recipe! It was delicious, and sooooo easy to make! I can’t wait to make it again, with different toppings! Did not even taste the cauliflower! Looking forward to making more recipes from your blog!

  37. I have made this twice and the first time it was amazing. I loved it. However please everyone take note DO NOT USE FOIL. The first time I made this I baked on parchment/baking paper and it worked perfectly, but today I ran out and decided that spraying some foil would be enough to stop it sticking. Nope, melted to the foil and had to be thrown out. I was so annoyed because it takes me ages to make (no food processor) and it smelt so good cooking too. Grr. So THANK YOU for the wonderful recipe but I just want to warn others about the foil. Thanks again.

    1. I tried making it for the first time today and used foil. I ended up spraying the foil with a calorie free “oil” type spray. It stuck a little but was able to remove. It turned out great! I cut up 2 little turkey sausage links, sauteed bell peppers, mushrooms and onions. I also added a little garlic salt. I think I found one of my new favorite go-to no bread dishes 🙂

  38. This pizza came out amazing.. I had about three cups of riced cauliflower once sautéed and used two eggs and two cloves of garlic same amount of cheese and it was pretty big rectangle shaped pizza 🙂 I also just sprinkled Italian seasoning over the entire dough prior to baking… This is better than real pizza..but I used turkey pepperoni and sliced olives as my toppings with a handful of 6 blend Italian cheese all over the top..thanks so much for this recipe makes low carb eating easy

  39. I am finally going to try this! I want to make it so i can eat it at work the next day. How would you suggest i prepare it the night before? Thanks!!

  40. This recipe is so great! I do not even miss regular pizza crust when I eat the cauliflower crust. I have passed this recipe on to many of my friends and everyone loves it! Thank you, I finally don’t feel deprived of pizza while on a diet:)

  41. 5 stars
    Made this recipe last week for dinner! I couldn’t believe how much it tasted like ‘regular’ pizza! Was wondering if I could make the crust ahead of time and freeze it? Thoughts?

    1. I’m not sure if it would work, but you could definitely try it. Let me know if you do end up trying it. 🙂

  42. I was putting off making this because I was skeptical and thought it was going to be one more failed “alternative” to gluten-laden favorite. I really am pleasantly surprised and I even made my kids taste test it – two thumbs up! I can’t believe I can eat this and not worry. Thank you SO much for sharing the recipe.

  43. Oh this looks wonderful. I’m wondering … do you think this could be veganized? Perhaps using flax eggs instead of a real one and maybe nutritional yeast instead of the cheese?

  44. I made this for dinner tonight, worked out perfectly!! It was super tasty, couldn’t believe it was cauliflower. I used thinly sliced eggplant, pumpkin, mushroom, zucchini and capsicum for the toppings, really don’t need much more cheese on top.
    thanks for sharing this great recipe will definitely be making again 🙂

  45. I made this for dinner and it was wonderful. We found it flavorful and filling. I made two single servings with this recipe as my spouse and I enjoy different toppings. I topped mine with peppers, mushrooms, black olives and a little cheese. My spouse topped his with mushrooms , cheese, meat, and black olives. I am looking forward to making this again but would spread my “dough” thinner next time. Also, would there be a way to make this crust crunchy? Thanks for the recipe. It didn’t feel
    like a low carb meal at all!

  46. 5 stars
    Yay for gluten free pizza! This was awesome! I used my Pampered Chef pizza stone as well, but I found it stuck a little… maybe mine isn’t seasoned properly? Anyway, we used pesto for our sauce and a light layer of mozzarella cheese, topped with thinly sliced tomatoes and it turned out great! Thank you for sharing 😀

    1. As you can see in the picture, our stone is seasoned a ton so that might be the reason I had no trouble with sticking. So glad that you liked the pizza anyway. 🙂

  47. I will never buy pizza again, this was beyond my expectations and next time i am going to make a bigger one.
    Thank you so much for this recipe, my kids also enjoyed it

  48. 5 stars
    This recipe is so easy and always turns out so well! Thanks so much for posting! My boyfriend and I even used it to make a vegetarian taco pizza last night. Yum!

  49. 5 stars
    DELICIOUS RECIPE! Although I was sceptical at first because I’m not a big fan of cauliflower, the flavor of the crust was subtle and delicious. I made a vegetarian version and eating it was totally guilt-free. I’ve posting the link to this recipe on my FB page and in a nutrition group. Thank you for sharing it!

  50. This was insanely good. 🙂 I ended up eating the whole thing *hides*, but I’d just gotten back from a long run and was starving, so. 😛 I’ll be a little more measured next time. Still, that just goes to show how tasty it was! Thanks for the recipe!

    1. 5 stars
      You could use the egg replacer brand. You can get it at whole foods. If youre a vegan and dont know about this you really really should go buy it!

  51. This was delicious!! I goofed up and forgot to cook the cauliflower the first time and I didn’t even notice a difference tonight when I actually cooked the cauliflower! Both were great – such an incredible recipe. Thank you! This will be a regular meal now!

      1. Just found you and soo glad I did. Thanks so much for sharing but have a crazy idea for you 🙂

        Did you ever think of making a few of your great recipes and selling in the frozen section of a store ( for those culinary challenged ) I think it would be a big seller ! the quiche sounds great too

  52. Hi there!!
    I’ve just made this pizza and I’ve to say it’s DELICIOUS! I put 2 cloves of garlic in the base and it was SO yumi, added some tomatoe/basil sauce and some roasted vegs (pumpkins, sweet potatoes) + tomatoes and ham. Wonderful! Thanks for sharing this recipe, I love your website, it’s such an inspiration for me and I’m looking forward to reading more of your recipes!
    Céline from France

      1. How would you consider this a waste of time? You try things that are healthier for you, and sometimes you don’t like them. Sometimes you do. Spending the time to find out what you like or dislike is worth it.

  53. Delicious. Made it the other night and will definitely make again. I doubled and it made a good sized 12-inch pizza. Also doubled the garlic because we love garlic.
    My stone wasnt seasoned enough so as it was almost done I scraped it off and put on a cookie sheet and make little mini pizzas.
    Thinking of making little mini breadsticks and dipping in marinara for this Friday!!
    Thanks for the great recipe!

  54. So, I kind of stumbled upon your recipe as I have recently been focused on eating without flour and sugar, and I just have to say, you have convinced me that great pizza is possible with cauliflower. Simply amazing.

  55. 5 stars
    This recipe is the greatest discovery ever. I LOVE pizza but regular pizza is not on my diet. This is the 3rd time I’m making it. And it’s really filling, I can only eat about half as much as I could eat with regular pizza.

  56. Question: was thinking of trying this tonight for dinner but don’t have any shredded mozzarella cheese on hand, can I use other cheese in replacement? Would it mess up the cauliflower crust? Cant wait to try this!

    1. Hey Teresa. I can’t say for sure because I’ve only made it with shredded mozzarella. Let me know if you ended up trying it with a different cheese.

    1. You can let it cool a few minutes but I don’t think it’s absolutely necessary if you’re in a rush.

  57. Oh, forgot to mention that I don’t eat dairy so I replaced the mozzarella with “mozzarella style” almond cheese and tasted great. May help Teresa above.

    1. I’m so glad that you liked it Christine! What brand was the almond cheese? Or did you make it yourself?

      1. Wish I could say I make my own cheese, haha! It’s made by Lisanatti Foods. Whole Foods sells it. my litte ones (6 & 8) also thought it was pretty tasty! Yay!

  58. Found this post while doing a search for cauliflower pizza crust, but am intrigued by the kale, tofu and quinoa skillet you mentioned…have you posted that recipe yet?? Excited to make this pizza tonight!

  59. Hello,

    I am just wondering when you said “the pizza crust of cauliflower isn’t as hearty as most dough-based crusts”, I am confused. I thought this was healthier, as you said Pizza can be healthy as the beginning of the article? Isn’t the point of cauliflower crust to be healthy?

    1. Hi Joanna,

      When I said “hearty” I was referring to the ability for the crust to hold a ton of toppings and be held in your hand like most regular dough based crusts. Hope this helps explain it.

      1. Hi Brittany,

        Thank you for clarifying that to me! I didn’t know hearty could be used that way. It certainly tasted like a hearty/healthy pizza crust!


  60. Quick question: Do add the cheese in the crust mix or only after once you’ve put the veggies? By the look of this picture, it looks like there isn’t any cheese on top.

    1. You add the cheese in the crust mix. I only put a tiny amount of cheese on top since the crust has quite a bit. 🙂

  61. I just made this and it is AMAZING. Better than pizza dough in my opinion. I eat gluten, but I was trying this recipe for my gluten free father and it is just fantastic. I will make again and again, thank you! How did you come up with this?

  62. 5 stars
    This is amazing… so excited to see a healthy version of pizza. Heading to the grocery store to get the missing components. Excited for Pizza tonight!

  63. This crust looks amazing – have you tried a non-dairy version? I’m thinking of using Daiya – wonder if I could skip the egg or use flax meal – I’ll try it if no one else has and let you know!

    Looked like a great time at the Jamba Juice Fit Event – was following another great healthy food and fitness blogger and that’s how I got to your site – you all have a wonderful community!

  64. I used your recipe to make the pizza just now. LOVED it! I added fresh rosemary and oregano leaves to the cauliflower as it chopped in the Vitamix. Then, sauteed on LOWish heat slowly before putting it back into the bowl with the egg. Then, I sprayed my pizza plate with LOTS of olive oil (I didn’t want sticking); then, placed the cauliflower mix into a pizza shape, placed in the oven and cooked. It didn’t get brown enough, so I ended up putting it into the broiler. After browning, I put on fresh tomatoes, jarred pasta sauce, crushed red pepper and Daiya (vegan cheese). Then I put it back into the oven.

    The taste was LOVELY. But, it really stuck to the pan. Did I take it out too soon? I’d also like to find an egg substitute so that it can be entirely VEGAN? I have another smaller “crust” in the oven now. I’m going to save it for another day … I ATE the WHOLE thing!

    Thanks for sharing your recipe! Any tips would be great!

  65. 5 stars
    Just had pizza without the crust due to the carbs. Now I have this recipe I must try! Thanks a million for sharing 🙂

  66. Looks delicious! I have a bag of frozen cauliflower in the freezer. Would I be able to use that instead of fresh cauliflower?

    P.S. Congrats on your wedding! Instagram pics were beautiful!

    1. Hi Cristy,

      I haven’t tried it with frozen cauliflower so I’m not 100% sure. Let me know if you try it.

      Thank you for the congrats. 🙂

  67. 5 stars
    Just a tip regarding the CHEESE. My daughter has issues with cheese so I make mine without cheese in the crust at all and it turns out great. Can’t tell the difference.

    1. That’s awesome news Michele. I’m sure the folks looking for a vegan recipe will be happy to hear that. I’ll have to try it without the cheese too!

  68. 5 stars
    This is an awesome recipe Brittany. I have been a chef, writer, menu designer and helped with a few pop up Thai street food restaurants in London for a while now and never come across this. Great recipe, thanks for sharing – eat well

  69. 5 stars
    My roommate and I just made this for dinner tonight. SO GOOD. We probably should have spread the dough a little less thick, but I was shocked by how savory and delicious the crust was considering it is made out of cauliflower. We topped with yellow squash, onion, purple bell pepper, tomato, a little tomato sauce, garlic hummus, and a little bit of shredded cheese!

  70. I’d love to try this pizza. I read the recipe few times but I don’t see at what point to put the egg. Than you.

  71. 5 stars
    This was tasty! I riced the cauliflower and cooked it in a pan. Added three garlic cloves an egg, mozzarella, parm, feta cheese, and some italian spices. Cooked the crust on my baking stone for 25 minutes and added veggies and more cheese for the toppings. I really liked the taste of this and may experiment with the crust a bit more by adding different cheeses. What can I say, I love cheese. Thanks for posting and I really enjoy your website!

  72. 5 stars
    Tried your recipe and LOVED it! Husband loved it and toddler daughter loved it too! Thanks for posting! Will definitely be making this a regular in our recipe rotation!

  73. This was delicious and I was very happy it was healthy too! I made it tonight, my husband told me it was “fancy” and it tasted like it came from a high-end restaurant. I’ll take that compliment! Thanks! 🙂

    1. Hi Sarah. Thank you so much for trying the recipe. I’m happy to hear that you enjoyed it and that your husband thought it was tasty as well. I love it when people come back to tell me how the recipe turned out! 🙂

  74. I have been using your recipe for about a year now. I cannot have pizza any other way! I double the recipe and make a nice big giant pizza and my husband and I can polish off almost the whole thing! With healthy toppings and this crust, no way do I feel guilty about having thirds!

  75. Do you think frozen cauliflower would be okay if I drained the excess water? I have a couple bags sitting in my freezer, so I’d love to use those when whipping this up if possible. This looks great, and I can’t wait to make it this week!

    1. I haven’t tried frozen cauliflower so I’m not 100% sure, but if you do try it, I’d cook the cauliflower then wrap it in a towel to squeeze out all the water. Let me know if you try it!

  76. I am super interested in the vegan pizza you said you will try next! This one sounds great, but I don’t know what I would substitute for the egg. (and I don’t do cheese)
    Keep up the great recipes!

  77. 5 stars
    For Vegans you could try using Tofu to replace the egg? Add ¼ cup to blender with enough water to smooth it out = 1 egg.

    1. Yes, but I would spray the parchment paper with a non-stick spray to just to be sure it doesn’t stick. 🙂

      1. OH MY YUM!

        This was amazing! It came out just fine on parchment. After I baked it, I slid it off the parchment and onto my pizza pan (it has holes in it) and broiled it like that. It crisped up a little on the bottom that way. I don’t have a pizza stone otherwise I would have used that.

        Thank you so much for this great recipe.

        1. 5 stars
          That’s a good idea, about the pizza pan with the holes in it. I made it last night and loved it. Next time I’m not even adding the sauce or cheese, more like a flatbread. I love cauliflower so this works for me. Tonight I’m making cauliflower fried rice.

  78. I was so excited to try this. It looked amazing. I just didn’t like it and despite actually really liking both raw and cooked cauliflower, the smell and taste were just overwhelmingly cauliflowery. I wanted to love it, but it’s not for me. 🙁

  79. I want to try the pizza but my problem is my granddaughter cant have milk. What will happen if I leave out the cheese?

    1. Hi Cynthia. I’m working on a dairy-free/vegan version but haven’t posted it yet. I wouldn’t leave out the cheese completey as I don’t think it will turn out properly. You could try using 1 cup Daiya Mozzarella Shreds instead of the regular cheese — Daiya is vegan and dairy free. (

  80. I don’t cook much and don’t care for cauliflower AT ALL, but I just made this recipe (with my own topping modifications) and it was unbelievably delicious!

    1. Hooray. I’m so happy that you decided to try it even though you’re not a big cauliflower fan. Glad you liked it. 🙂

  81. Will you please email me the actual recipe for cauliflower crust pizza?
    I can receive the comments but am unable to see the actual recipe.
    Thank you!

  82. Question: So the cheese in incorporated into the cauliflower crust…. and doesn’t stick to the foil? I’m just making sure before I try this recipe 🙂 Please let me know. Thank you so much for posting!

  83. My husband would like the recipe for Penne Rosa from Noodles & Co. It comes with parmesan crusted chicken as well as an add-on. His new favorite! 🙂

    Looking forward to trying your pizza.

  84. Love, love this recipe a winner…I’m not much of a cook and was able to ace this recipe. Thank you for keeping it simple. Taste too good to actually be healthy 😀 I used all organic non-GMO food to make it and it was beyond good…5 Stars. You save me calories and money. Now I have no need to buy Whole food Market Pizzas

  85. This pizza is absolutely delicious! I made it just now. It took less than a hour total time. I chopped up the veggies and got my sauce ready while the crust cooked. I used mushrooms, tomatoe, spinach, and ground turkey sausage. I mixed in a bruschetta with my favorite spaghetti sauce. Oh my goodness who would have thought we could eat such a healthy pizza! This is definitely making it into my weekly dinner rotation!

  86. tried this tonight, i didn’t have mozzarella so i used cheddar which still only came to 70 calories a slice. i burnt it around the edges and it was still softish in the middle but i think thats mainly down to my oven. so easy and so delicious!

  87. I have used grated zucchini, drained well, patted dry, mixed with egg to stabilize it. That is also delicious. I can’t wait to try the cauliflower now. My mouth can well imagine its goodness, though!!! Thank you for the recipe.

    1. 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.

  88. 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

  89. 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…

  90. 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. 🙂

  91. 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!

  92. 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

  93. 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.

  94. 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 ? 🙁

  95. 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.

  96. 5 stars
    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.

  97. 5 stars
    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!!!!!!!

  98. 3 stars
    The cauliflower crust was so mushy. Very disappointing. Next time I would drain the riced cauliflower. Flavor was good, but texture was awful.

    1. 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?

  99. 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. 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

  100. 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 🙏

    1. 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. 5 stars
        Hi Brittany.,
        I used a butter flavored baking spray on my baking stone ..
        Should I use something else?

        1. 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?

  101. 5 stars
    This crust is amazing! It was easy to put together in very little time and soooo delicious. Putting this on repeat!

    1. 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. 🙂

  102. 5 stars
    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. 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

  103. 5 stars
    This was so incredibly tasty! It satisfied my thin crust pizza craving with half the calories. I forgot I was eating cauliflower!

    1. 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. 🙂

  104. 5 stars
    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. 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!

  105. 5 stars
    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. Yay!! This makes me so happy to hear, Jacki! I really appreciate you coming back to leave a comment and star rating as well!

  106. 5 stars
    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!

    1. Ahh that makes me so happy to hear, Erin!! So glad this crust turned out for you. Thanks for coming back to leave a review. I so appreciate it!

    1. Woo!! So glad this crust turned out for you, Megan. Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂

  107. 2 stars
    We did not enjoy this pizza. In the past I seem to recall wringing out the excess liquid in a towel which crisped it up nicely. I assumed cooking it on the stovetop would serve the same purpose, but not so much. soggy and meh flavours.

    1. Sorry to hear that you didn’t enjoy this recipe, Patty. Did the crust not crisp up for you? And did you change anything about the recipe?

  108. 5 stars
    This recipe was fantastic! It tastes just like pizza crust! I used fat free mozzarella and made my own spinach pesto to put on top. It was delicious! I am actually making it as a bread-like snack for this weekend! 🙂 Thank you so much!

  109. 5 stars
    First time ever having cauliflower crust pizza and we loved it! Thank you for a great recipe with clear, detailed directions.🤗

    1. Woo! So glad this recipe was a hit! Thanks for making it and for coming back to leave a review. I so appreciate it, Vicki!

  110. Just made this on lunch today and it was great. It was a bit oily because I added a little bit cheddar but I will not next time to see the difference. I am ecstatic because my toddler who doesn’t eat veggies and seem to feel it when I hide it in some dishes ate this. So Thank you for the recipe!

    1. Oh yay!! So glad this was a hit. Thanks for making it and for coming back to leave a comment. I so appreciate it!

  111. 5 stars
    I love this recipe. I used nutritional yeast instead of mozzeralla to keep it dairy free-still amazing! Thank you so much for the recipe and the easy to follow directions.

    1. Oh yay!! So glad it turned out without the cheese in the crust. Thanks for making it and for the review, Corrie. I so appreciate it!

  112. 5 stars
    Really enjoyed making this it turned out perfect and I know it was good because hubby went back for more…thank you 😍

    1. Yay! So glad you both loved this recipe, Vanesa. Thanks for coming back to leave a review. I really appreciate it.

    1. Yay! I’m so glad you enjoyed this recipe, Dorice! Thanks for the review. I really appreciate it!

    1. So glad you enjoyed this recipe, Heather!! Thanks for making it and for the review. I so appreciate it!

  113. 5 stars
    This was SO very very good! I was pleasantly surprised by how tender the crust was and how well it held together. I will be making this again & again & again!

    1. Woo!! Pumped this recipe was a success, Kristina! Thanks for trying it out and coming back to leave a review. It means the world to me!

  114. 1 star
    your website is FULL of ads. i can’t even read your recipes as the ads make the pages shoot up which makes it impossible to scroll. it is extremely annoying and makes it virtually impossible to view recipes on my phone or ipad. you need to fix this glitch if you want your pages to contain this many ads. they are affecting your page navigation.

    1. Thank you so much for this feedback, Faith. I realize how frustrating that must be. I will reach out to my ad network and have them do some testing on the backend to see if we can fix this issue.

  115. 5 stars
    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!

    1. 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.

  116. 5 stars
    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!

    1. 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.

    1. 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!

  117. 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?

    1. 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.

      1. 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?

        1. 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.

  118. 4 stars
    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?

    1. 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!

  119. 5 stars
    So good! I did use frozen cauliflower rice because that’s all I had on hand. I cooked it first in a fry pan on stove top to cook out moisture. I am sure the oven would work the same.
    came out perfectly browned and edges crispy cooked in my air fryer. added topping and cooked again until cheese was bubbly.
    Thanks for such a good healthy recipe.

    1. Ah this is great, Audra. Thank you for sharing that frozen cauliflower worked for you. I am so glad this recipe turned out great for you and that you are loving this recipe. I appreciate your star rating + review, it means so much to me!