Cauliflower Pizza Crust
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.
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.
Tips and Techniques for the Best Cauliflower Pizza Crust
** Nutritional information is an estimate and may vary.
- 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.
Serving: 1serving | Calories: 98kcal | Carbohydrates: 6g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 331mg | Potassium: 343mg | Fiber: 2g | Sugar: 2g | Vitamin A: 170IU | Vitamin C: 51.4mg | Calcium: 173mg | Iron: 0.7mg