This cauliflower pizza crust is riced cauliflower bound with mozzarella, Parmesan and eggs, then pressed flat on a parchment-lined baking sheet and baked until golden. There is no flour in it. It takes 45 minutes in total, with 15 minutes of prep and 30 of cooking, and it makes 4 servings of one slice each.
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The step that decides whether the crust turns out crisp or soggy is getting the water out of the cauliflower. The rest is mixing and shaping.
What Goes in the Crust
Amounts are in the recipe card at the bottom. There are seven ingredients.
- Cauliflower (1 head): the base. Riced and baked, it makes a sturdy crust with plenty of flavor.
- Mozzarella (1 cup, shredded): it adds stretch and helps bind everything together.
- Parmesan (1/4 cup, grated): a sharp, nutty flavor that backs up the mozzarella.
- Eggs (2 large): the binder. They hold the cauliflower and cheese together and give structure.
- Garlic powder (1/2 teaspoon) and Italian seasoning (1/2 teaspoon): savory flavor and a blend of herbs that suits pizza.
- Salt (1/4 teaspoon): brings the flavors together.
Getting the Crust Crisp
Preheat the oven to 425°F (220°C). Remove the leaves and stem, cut the cauliflower into chunks and pulse it in a food processor until it looks like rice. Microwave the riced cauliflower for 8 minutes, then let it cool.
Once it is cool, squeeze out as much moisture as you can using a clean kitchen towel. This matters more than anything else in the recipe. The less water left in, the crispier the baked crust.
Mix the cauliflower with the mozzarella, Parmesan, eggs, garlic powder, Italian seasoning and salt. Spread it on a parchment-lined baking sheet and shape it into a crust. Bake for 25 to 30 minutes, until golden brown. Add your toppings, then bake again until the cheese is melted.
Ways to Change It
- Heat: red pepper flakes or jalapeños go into the mixture before baking.
- Herbs: fresh basil or oregano can be mixed in. A pinch of smoked paprika or a dash of cayenne also works.
- Cheese: cheddar gives a sharper taste, goat cheese is creamier, and feta is another option. You can blend several.
Topping Ideas
Marinara and cheese with pepperoni is the classic. You can also try barbecue sauce with grilled chicken, a pesto base with sun-dried tomatoes, a white sauce with spinach and ricotta, or goat cheese with roasted vegetables. After baking, a drizzle of olive oil and fresh arugula makes a simple finish.
For serving, mixed greens with balsamic vinaigrette go well on the side, as does sparkling water with lemon. If you are feeding a group, set out several toppings and let everyone build their own slice.
Time and Nutrition
Prep is 15 minutes, which covers ricing the cauliflower and mixing. Baking the crust takes 25 to 30 minutes. In total, count on about 45 minutes. You can rice the cauliflower ahead and keep it in the refrigerator to save time on a busy night.
Each serving, one slice, has approximately 120 calories, 8 grams of fat (4 grams saturated), 6 grams of carbohydrates, 2 grams of fiber, 2 grams of sugar, 8 grams of protein, 300 milligrams of sodium and 60 milligrams of cholesterol.
FAQ
What is cauliflower pizza crust?
It is a crust made mainly from riced cauliflower, cheese and eggs in place of flour dough.
Can I freeze cauliflower pizza crust?
Yes. Make it ahead, cool it completely, then wrap it tightly in plastic wrap or foil. When you are ready to use it, bake it with your toppings.
How should leftover crust be stored?
Keep it in an airtight container in the refrigerator for up to three days. Reheat it in the oven until it is warm and crisp again.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Cauliflower Pizza Crust
Ingredients
Instructions
Preheat the oven to 425°F (220°C).
Remove the leaves and stem from the cauliflower and cut into chunks.
In a food processor, pulse the cauliflower until it resembles rice.
Microwave the riced cauliflower for 8 minutes, then let it cool.
Once cooled, squeeze out excess moisture using a clean kitchen towel.
In a bowl, mix the cauliflower with mozzarella, Parmesan, eggs, garlic powder, Italian seasoning, and salt.
Spread the mixture onto a parchment-lined baking sheet and shape into a crust.
Bake for 25-30 minutes or until golden brown.
Add your favorite toppings and bake again until cheese is melted.
Notes
Make sure to remove as much moisture as possible from the cauliflower for a crisp crust.
Try adding different herbs or spices for flavor variations.
Nutrition
| Serving Size | 1 slice |
|---|---|
| Calories | 120 calories |
| Sugar Content | 2g |
| Sodium Content | 300mg |
| Fat Content | 8g |
| Saturated Fat Content | 4g |
| Unsaturated Fat Content | 2g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 6g |
| Fiber Content | 2g |
| Protein Content | 8g |
| Cholesterol Content | 60mg |