This cheesy Cauliflower Pizza Crust is loaded with flavor and 2 different kinds of cheese. It holds together amazingly well so you can add all of your favorite pizza toppings. With only 4 grams of net carbs per serving, it’s low carb, keto-friendly, and gluten free.
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Cauliflower Pizza Crust is the most common stand-in for traditional pizza crusts.
It’s often preferred by people who are gluten free or following a low carb diet, like keto. It’s lower in calories than classic crust and a great way to get extra vegetables into your diet.
This is the exact crust used in the recipes for Low Carb Buffalo Chicken Pizza, Spinach Ricotta Pizza with Roasted Garlic, and Mini White Pizzas with Broccoli, Sun-Dried Tomatoes, & Roasted Garlic.
Why This Recipe Works
This homemade cauliflower pizza crust is so much better than store bought. It’s seasoned with garlic and basil so you get loads of flavor in every bite.
Made with two types of cheese, mozzarella and Parmesan, this crust is cheesy and delicious.
It’s naturally gluten free and has only 4 grams of net carbs per serving – much less than traditional pizza crust.
How to Make a Cauliflower Pizza Crust
Prep!
Preheat your oven to 425°F and line a pizza stone or baking sheet with parchment paper to help keep your crust from sticking.
Rice the cauliflower.
Tip: you can reference this post on How to Rice Cauliflower, if needed.
Create!
Place the riced cauliflower in a microwave safe bowl and cover with plastic wrap leaving one area slightly open to vent. Microwave for 6 minutes.
Dump the cooked cauliflower onto a clean (but old) kitchen towel.
Let it cool to the point you can handle it without burning yourself.
Wrap the cauliflower tightly in the towel and squeeze out as much water as you possibly can. The more water you get out, the better. You will be surprised how much water there is.
Place the cauliflower back in the bowl and add the salt, basil, Parmesan cheese, mozzarella cheese, egg and garlic powder. Mix until everything is moist.
Spread the cauliflower “dough” out onto the parchment lined stone or baking sheet and shape into a rectangle or circle about 1/4-1/2″ thick.
Bake for 10-14 minutes, depending on thickness, or until the crust starts to brown evenly.
Present!
Remove from the oven and top as desired.
You will have to bake the pizza again after the toppings are on for about 5-7 minutes.
Tips and Techniques for the Best Cauliflower Pizza Crust
- You can reference this post on How to Rice Cauliflower, if needed.
- Be sure to use an old kitchen towel to wring all the water out as cauliflower doesn’t typically have the best smell.
- Really squeeze hard to get as much water out as possible for the best results.
- Store leftover pizza crust tightly wrapped in the refrigerator. Use within 3-5 days for the best results.
FAQ’s
- Can you freeze homemade cauliflower pizza crust? Yes. Place the crust on a tray in the freezer for a couple of hours or until frozen. Remove and wrap tightly in plastic wrap. You can store it in the freezer for up to 3 months.
More Recipes to Try
Eggs Benedict on Cauliflower Toast is another recipe that shows how cauliflower can be transformed into a fun, yummy way.
You might also want to try this recipe for Keto Breakfast Casserole or this very popular recipe for Creamy Buffalo Chicken Cauliflower Casserole. Both are super easy and full of flavor!
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Cauliflower Pizza Crust
Ingredients
- 4 cups cauliflower rice * from one medium head
- 1/4 teaspoon salt
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 cup Parmesan cheese * grated
- 1/2 cup mozzarella cheese * shredded
- 1 egg
Instructions
- Preheat your oven to 425°F and line a pizza stone or baking sheet with parchment paper.
- Place the riced cauliflower in a microwave safe bowl and cover with plastic wrap leaving one area slightly open to vent. Microwave for 6 minutes.
- Dump the cooked cauliflower onto a clean kitchen towel. Let it cool to the point you can handle it without burning yourself.
- Wrap the cauliflower tightly in the towel and squeeze out as much water as you possibly can.
- Place the cauliflower back in the bowl and add the salt, basil, garlic powder, Parmesan cheese, mozzarella cheese, and egg. Mix until everything is moist.
- Spread the cauliflower “dough” out onto the parchment lined pizza stone or baking sheet and shape into a rectangle or circle about 1/4-1/2″ thick.
- Bake for 10-14 minutes, depending on thickness, or until the crust starts to brown evenly.
- Remove from the oven and top as desired, then bake an additional 5-7 minutes to melt any added cheese and warm the toppings.
Notes
Tips and Techniques for the Best Cauliflower Pizza Crust
- You can reference this post on How to Rice Cauliflower, if needed.
- Be sure to use an old kitchen towel to wring all the water out as cauliflower doesn’t typically have the best smell.
- Really squeeze hard to get as much water out as possible for the best results.
- Store leftover pizza crust tightly wrapped in the refrigerator. Use within 3-5 days for the best results.
Nutrition
This recipe was originally posted on April 21, 2016. It was updated with new images, more thorough instructions, tips, techniques, and FAQ’s in January 2020.
