Cauliflower Pizza Crust
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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.
Cauliflower Pizza Crust Ingredients
There are two parts to this recipe – the crust and the toppings!
Here’s what you need for the cauliflower pizza crust:
- riced cauliflower – learn how to make cauliflower rice or use store-bought
- garlic
- part-skim shredded mozzarella cheese
- egg
- dried basil
- dried oregano
Some topping ideas:
- pizza sauce
- shredded mozzarella cheese
- fresh basil
- crushed red pepper
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.
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.
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.
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
- Spaghetti Squash Pizza Crust
- Naan Pizza with Butternut Squash and Pesto
- English Muffin Pizza
- Cottage Cheese Pizza Crust
- Chicken Crust Pizza
Want More Cauliflower Recipes?
- Cheesy Cauliflower Nachos
- Cauliflower Soup
- Baked Cauliflower Mac and Cheese
- Roasted Cauliflower
- Cauliflower Gratin
Be sure to check out all of the cauliflower recipes here at EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Cauliflower Pizza Crust
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
- 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
Photos by Ashley McLaughlin.
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:)
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!!
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
Yay! I’m so glad the pizza came out and you enjoyed it!
Awesome! I’m so glad that it came out well. 🙂
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.
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 🙂
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!
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)
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.
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. 🙂
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!!!
Loved this recipe! Changed up the toppings and even my veggie fearing spouse loved it!
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!!
Just made this for dinner tonight and it was DELICIOUS!!! thank u for sharing the recipe.