This easy Low Carb Cauliflower Pizza Crust Recipe is going to be your new go-to when you want a lighter pizza option! It’s made with simple ingredients, perfectly seasoned, and easy to make.
Everybody loves pizza, and I make a traditional homemade pizza dough often, baked up with our favorite toppings.
But sometimes I’m not looking to eat all of the bread and carbs that come with traditional pizza crust, and that’s where this veggie-based low-carb cauliflower crust is perfect!
My low-carb pizza crust has a soft texture with crispy edges and a neutral flavor that is deliciously enhanced with some simple pantry seasonings.
Complete your gluten-free low-carb pizza with tomato sauce and melty mozzarella cheese for the full effect!
Looking for more ways to cook cauliflower? Try my Crispy Air Fryer Cauliflower or savory Cauliflower Steaks next.
Cauliflower Pizza Crust Recipe Highlights
- Low Carb Pizza! Each slice of this pizza, with tomato sauce, has only 4 grams of net carbs, which means that this recipe is a great way to enjoy pizza on a low-carb or keto diet. This recipe is also naturally gluten-free.
- Simple Ingredients –You can easily make this recipe without any starches or fancy starch substitutes. You will just need cauliflower, eggs, and cheese. Making a homemade cauliflower pizza crust instead of using a store-bought one is also healthier and more delicious!
- Versatile Recipe – Cauliflower pizza makes a delicious weeknight dinner, party appetizer, or snack! I’m making my pizza with just sauce and cheese, but feel free to add your favorite pizza toppings too!
Key Ingredients
Here’s what you need to make this pizza with cauliflower crust recipe:
Complete list of ingredients and amounts can be found in the recipe card below.
- Cauliflower: You’ll need about 1 medium head of cauliflower to get the 1 ½ pounds of florets needed to make this crust.
- Eggs: Eggs bind the cauliflower together into a loose dough that can be formed into a round shape.
- Cheese: Mozzarella cheese and grated parmesan cheese add flavor to the pizza crust, but also serve as a way to hold the cauliflower together and give the crust a wonderful texture.
- Seasonings: This blend of salt, pepper, dried oregano, and spices gives the crust a delicious Italian-inspired flavor.
How To Make Cauliflower Pizza crust
Tip!
Keep your toppings light, as too many heavy items can cause the crust to break while serving. I love this cauliflower crust with just sauce and cheese!
Recipe Tips
- Use freshly grated cheese for this recipe. Pre-shredded parmesan and mozzarella have starchy ingredients added to them that can keep the cheese from melting properly.
- Remove moisture from the cauliflower. Sauteeing should handle most of this, but if there is still moisture after cooking, squeeze it out using a cheesecloth or a thin tea towel. The dryer the cauliflower, the crisper your crust will be.
- Cool before eating. Give the pizza about 5 minutes to cool down before slicing it. This will give the crust time to firm up and make it easier to eat.
- To brown the cheese, place the pizza under the broiler for a couple of minutes.
- Try Mini Pizzas! The crust will crisp up more if you create smaller circles with the mixture. Divide the dough into two or four portions to make smaller pies.
Topping Ideas
- Classic: Add sliced pepperoni and fresh mushrooms.
- Veggie: Top with chopped onion, green bell pepper, mushrooms, sliced tomatoes, and black olives.
- Meat Lover’s: Try pepperoni, Italian sausage, and bacon (just be sure to cook everything first).
- Margherita: Pizza sauce, sliced fresh mozzarella, sliced tomatoes, and fresh basil.
- No matter what toppings you decide to add, remember that Cauliflower Pizza will be best with a light layer of them. Too many heavy toppings will make this pizza difficult to pick up and eat.
Storing Tips
- To Store: Keep leftover cauliflower crust pizza in the fridge for up to 3-5 days.
- Make Ahead: For meal prep, bake the crust in advance and store it in the fridge for up to 3 days, or freeze it for up to 3 months. Add toppings and bake as directed. You can bake the crust from frozen, just add 5 more minutes to the baking time.
- To Freeze: Wrap the cooled cauliflower crust in plastic wrap, then wrap again in foil. Keep in the freezer for up to 3 months.
What To Serve With Cauliflower Pizza
Keep your meal light and fresh by serving the pizza with a low-carb salad! Try my classic Chef Salad or a simple homemade Caesar Salad (minus the croutons).
If you’re looking for some protein, why not pair your pizza with chicken wings? I have easy recipes for baked chicken wings and air fryer chicken wings that you’ll love.
Recipe FAQs
Can I make this on a pizza stone?
I think that baking cauliflower pizza crust on a sheet pan is the easiest way to do it, but if you have a pizza stone, it is definitely worth trying! Preheat the stone as you preheat the oven, and very carefully transfer the crust to the stone using a pizza peel or a flat tray.
Is Cauliflower Pizza Crust Healthy?
This recipe is gluten-free, grain-free, keto-friendly, and low-carb. It fits in well with many low-carb diets.
Why didn’t my cauliflower crust get crispy?
This will happen if you don’t remove moisture from the cauliflower. Make sure to saute the cauliflower rice until all of the moisture evaporates, and then squeeze out any excess.
Enjoy everything you love about pizza, but without all the carbs! Make sure to save the recipe by pinning it, and sharing it with your friends.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Cauliflower Pizza Crust
Equipment
- Baking sheet
Ingredients
- 1 ½ pounds (675 g) cauliflower florets washed and dried
- 2 large eggs
- ½ cup (56 g) shredded mozzarella cheese
- ¼ cup (21 g) grated parmesan cheese
- ¾ teaspoon kosher salt
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
Toppings
- ½ cup (112 g) pizza sauce
- ¾ cup (110 g) shredded mozzarella cheese
- Fresh basil leaves optional
Instructions
- Preheat the oven to 350°F (180°C), or 160°C for a fan oven. And line a baking sheet with parchment paper.
- Add cauliflower florets to the jug of a food processor and pulse 15-20 times until it resembles cauliflower rice.
- Heat a skillet over medium heat, add the cauliflower rice, and cook for 10-12 minutes, stirring occasionally, until slightly wilted and the moisture has evaporated. Avoid browning the cauliflower. If any moisture remains, squeeze it out using cheesecloth.
- Transfer the cauliflower rice to a mixing bowl. Add eggs, mozzarella, parmesan, salt, smoked paprika, oregano, garlic powder, onion powder, and black pepper. Stir until fully combined.
- Dump the mixture on the baking pan and shape it into a circle around 10 inches in diameter.
- Bake in the preheated oven for 20-25 minutes, or until the crust is firm, cooked through, and the top looks dry.
- Remove the crust from the oven, spread pizza sauce on top, sprinkle with cheese, and return it to the oven for an additional 5 minutes or until the cheese has melted.
- Let the pizza cool for 5 minutes before slicing and serving.
Notes:
- Use freshly grated cheese for this recipe. Pre-shredded parmesan and mozzarella have starchy ingredients added to them that can keep them from melting properly.
- Remove moisture from the cauliflower. Sauteeing should handle most of this, but if there is still moisture after cooking, squeeze it out using a cheesecloth or a thin tea towel. The dryer the cauliflower, the crisper your crust will be.
- Keep the toppings light. Too many heavy items on top of the pizza will make it difficult to pick up and eat.
- Cool before eating. Give the pizza about 5 minutes to cool down before slicing it. This will give the crust time to firm up and make it easier to eat.
- To brown the cheese, place the pizza under the broiler for a couple of minutes.
- Try Mini Pizzas! The crust will crisp up more if you create smaller circles with the mixture. Divide the dough into two or four portions to make smaller pies.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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