The Best Low-Carb Cauliflower Pizza Crust Recipe

Magimix Food Processor ReviewAfter going through my 2nd processor this year alone, I wanted to try something a little more durable and more importantly, a food processor that I wouldn’t have to replace a few months in. I’d rather pay a little more for something that’s going to last a life-time, rather then skimping out and having to spending more down the line.

I’m a simple gal, so I just wanted something that will processor my food with leaking or making a ton of noise. I didn’t really have high expectations, but after trying the  Magimix 3200XL 12-Cup Food Processor by robot-coupe, my expectations skyrocketed. I did not know it’s possible for a food processor to shred, slice, puree and even juice! I fell in love with this food processor right after opening the box!

The Magimix Food Processor is produced by the French company who developed the world’s first food processor and is also the first to invent the use of multiple bowls for the kitchen food processor. Magimix offers a trio of work bowls so you don’t need to stop to wash a bowl while preparing foods. The 6-cup mini bowl is ideal for blending baby food and sauces or mincing herbs. The 10-cup midi bowl is designed for slicing and grating of vegetables, fruit and cheese and the 12-cup main bowl is generously sized for kneading dough, mixing batters, whisking egg whites and making citrus juices.


Magimix Food Processor Review

 After setting it up on the counter so many thing came to mind and I wanted to start using it right away.  I was making cauliflower crust pizza so I decided to test out the shredder first because that sounded too good to be true, if this thing can shred that’s it I’m in! I didn’t even have to see anything else.

Magimix Food Processor Review + The Best Low-Carb Cauliflower Pizza Crust Recipe Magimix Food Processor Review + The Best Low-Carb Cauliflower Pizza Crust Recipe I placed my block of mozzarella cheese into the valve and within 10 seconds the whole block was shredded. I was so shocked at how fast and perfect the shredding was, I saved over 10 minutes of shredding time right there!

Magimix Food Processor Review + The Best Low-Carb Cauliflower Pizza Crust Recipe

seriously, this food processor is a pro! good bye old cheese shredder and welcome home my new kitchen helper!

Magimix Food Processor Review + The Best Low-Carb Cauliflower Pizza Crust Recipe Next, I processed my cauliflower for the pizza and as you can see below, it did an amazing job as well. califlower crust pizza-21Who’s ready to shed a few pounds this season! cauliflower pizza is great because it’s low-carb and contains no flour what so ever.

After processing the cauliflower place it in a microwave safe bowl and microwave it on high for 4 minutes. After removing it from the microwave allow it to cool for at least 5 minutes, then place the cauliflower in a kitchen towel and squeeze away. Make sure to get all the water out of it, like every last bit! I squeezed my water how so hard I ended up with an amazing ball of cauliflower. remember, the trick to making a perfect cauliflower crust is to squeeze out as much liquid as possible out of the cauliflower. The Best Low-Carb Cauliflower Pizza Crust Recipe Now place the cauliflower ball in a bowl and add an egg, 1/4 cup Parmesan cheese, 1/4 mozzarella cheese, salt, garlic powder (optional) rosemary and oregano.  Mix it all in with a wooden spatula or your hands until a dough forms.  The Best Low-Carb Cauliflower Pizza Crust Recipe Spread the dough out on a lightly greased parchment paper or a pizza pan like you would with regular pizza dough.  The Best Low-Carb Cauliflower Pizza Crust Recipe   Bake the crust at 500 degrees F for 10-15 minutes or until you begin to see that nice and golden color form around the edges.  The Best Low-Carb Cauliflower Pizza Crust Recipe Remove the crust from the oven and add your toppings. I decided to go with a simple margarita pizza but you can add whatever you want.  The Best Low-Carb Cauliflower Pizza Crust Recipe Now place the pizza back in the oven and turn on the broiler for just 3-5 minutes to melt the cheese. After the cheese has melted remove from the oven and slice.  The Best Low-Carb Cauliflower Pizza Crust Recipe Doesn’t that look amazing! this was the first time in my life I didn’t feel bad eating pizza! Now of course this crust won’t replace my usual high-carb crust but it sure it great for times when I’m on my low-carb diets.

 The Best Low-Carb Cauliflower Pizza Crust Recipe The whole family loved the it; Even baby Layan couldn’t stop eating! the crust was so crispy and moist at the same time and paired quite well with the marinara and cheese.

 The Best Low-Carb Cauliflower Pizza Crust Recipe

The Best Low-Carb Cauliflower Pizza Crust Recipe

4.4 from 40 reviews


  • 1 small to medium sized head of cauliflower - should yield 2 to 3 cups once processed
  • ¼ cup shredded Parmesan cheese
  • ¼ cup mozzarella cheese
  • 1 egg
  • ¼ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon basil or rosemary, minced (or dry)
  • ½ teaspoon oregano, minced (or dry)
  • 1 cup marinara sauce
  • 1-2 cups mozzarella cheese


  1. Preheat oven to 500 degrees F.

  2. Remove the stems from the cauliflower and cut into chunks, Place the cauliflower into a food processor and pulse it until it resembles the texture of rice. If you don't have a food processor, you can use a cheese grater or chop it very finely.

  3. Microwave the processed cauliflower uncovered in a microwave safe bowl for approximately 4-5 minutes on high. Remove it from the microwave and allow it to cool for at least 4-5 minutes (trust me don't rush this step!). After the cauliflower is slightly cooled, place it in a kitchen towel and squeeze all the liquid out of it. Be sure to squeeze as much liquid as humanly possible.

  4. Combine the cooked cauliflower, egg, garlic, cheese, and seasonings. Stir until a dough texture forms. Spread the cauliflower mixture out onto lightly greased parchment paper or a pizza pan in the shape of a pizza crust.

  5. Bake the crust for approximately 10-15 minutes (depending on your oven), or until the crust is golden and crispy. I cooked mine for approximately 15 minutes. After the crust is golden remove it from the oven and add your toppings, I used marinara sauce and cheese for a simple margarita pizza.

  6. Place the pizza back in the oven but this time turn on the broiler, bake for about 2-5 minutes until the cheese melts. be sure to keep an eye on it because the broiler can burn the cheese quickly.

  7. Slice and serve warm , enjoy!

 The Best Low-Carb Cauliflower Pizza Crust Recipe


  • Michael Flora

    I tried this and the spagetti squash crust pizza side by side and I’m not sure which one I like better. One thing is certain I’m a fan of both.

  • wendy derrick

    I made this and I loved it. My mother found out recently that she was a diabetic. Looking for a low carb crust option and stumbled on this. My mother,brother, and father loved it. I bought store pizza for the kids and everyone preferred mine. Thanks for sharing the recipe and step by step instructions.

  • linsey

    this looks great! just wondering if you can freeze these bases and cook from frozen? have you ever tried it?? thanks!!

    • Layla

      I haven’t tried freezing them but that sounds like a great idea. I would suggest making the bases small so they don’t break on you while frozen. Maybe making individual sizes will be best. Please do update us on how that goes for you!

  • Rachel

    Not sure if it was that I shredded my cauliflower, erred on the side of 2 cups instead of 3 (just cooking for myself), or microwaved/let cool for 4 minutes, not 5… But either way, I combined everything and it just looked like a mess. No matter how much I mixed, kneaded, with spatulas/spoons/fingers, I could not get the ingredients to combine. Ended up just dumping it all in the garbage disposal to avoid further frustration… 🙁

    • Phoebe

      Too bad you didn’t bake the mixture anyway! I actually don’t bother cooking the cauliflower in the micro–just put it into the mix shredded raw. Though it looks a mess and doesn’t resemble dough on the way into the oven, when the cheese melts together with everything else as it bakes, it turns magically into a great crust.

  • Lorely

    Hi Layla!
    I have made this several times already and I love it thank you! What I did want to ask if you happened to know approx how many carbs per slice? I’m trying to add this recipe to my favs list and I’d like to just put the total instead of per item.. Look forward to trying more yummy recipes. Thanks again.

  • Kristin

    Great recipe absolutely loved it! Just a tip: Use a potato ricer/press to really press all of the water out of the cauliflower. MUCH less work than a tea towel or cheese cloth and MUCH faster. They sell them on Amazon or at Ikea. Also if you steam it and the chill it in the refrigerator for awhile it’s much easier to handle. 🙂

  • Jeanne Heyworth

    I was so excited to try this and I did. I must say I understand about the sogginess of the crust but on just a little. I used the parchment paper and it turned out like a picture. I was going to take it out of the oven and take a picture and send it to my sisters and then…SPLAT it fell on the floor in a huge mess. I should have know not to count on the parchment twice out of the oven. It was just to brittle. It was delish though!

  • Jennifer

    This was amazing. Turned out great. Of course, I wrung the heck out of the cauliflower. Made the traditional margarita pizza but added some chicken for protein. My husband was thrilled with the flavor and said it didn’t weigh him down like regular pizza. Excellent. Will be making on every pizza night at my house.

    • Beverley Cannon

      No one has said anything about the smell. The odor is really strong and goes throughout the house. As far as the squeezing…no one said it was going to be like a 20 minute or more isometric workout for your arms. I won’t be able to lift my arms tomorrow. I haven’t made my crust yet but am going to soon.

      • Karianne

        Try to soak the cauliflower florets in cold, lightly salted water for 5-10 minutes before shredding them, that will reduce the smell and taste of cauliflower. Pat dry thoroghly with kithchen towel paper before shredding. Also, be careful to remove as much stem from the florets as possible – this is where the strongest taste and smell comes from.

  • Savannah

    I made this for dinner and it went surprisingly well for the first time trying the recipe. The only thing I noticed is that when I squeezed the water out it seemed like a lot of my cauliflower disappeared. I should have sprayed my pan because it stuck and I have to eat it with a fork off the pan but it didn’t effect the taste which is what matters. I put pepperoni, mushrooms, and bacon bits on top and it was really good. Almost tasted as good as real pizza. Awesome healthy substitute for regular pizza and I will definitely make it again.

  • @just_bleeb_2bfit

    If people are having trouble with the moistness of it… add 2T of coconut flour to it. It’s a very low carb solution and is an extremely absorbant ingredient 🙂

  • Kira

    Thank you for this recipe! I found it on BuzzFeed and I was BLOWN away by the result of cauliflower crust pizza! It was absolutely delicious and I will be making this weekly in my home! Blessings and keep on cooking on!


  • Bobbi

    I do nto have a microwave. What would you suggest I do instead? Is this step to cook the cauliflower or to aid in releasing water?

  • Lucia LV

    Just made this and I LOVED the flavour of this crust. Its only downside is that it’s not crispy (except on the edges), but it held together perfectly and I ate it with my hands just like I would eat a regular pizza. Out of two cups of cauliflower rice, I managed to squeeze about 1/2 cup water. I’ll try to do more next time, but I totally recommend this recipe.

  • Lorette

    I have to agree with kkh. Made this on Friday night and even after baking it for longer than suggested (I have a gas oven), I ended up scrapping the toppings off and eating only that with the rest of the base in the bin. The base turned out soggy and I took great care to squeeze out the water. After the pizza I had at Forresters Arms in Newlands Cape Town, I was so looking forward to this and it was not at all like it.

    So I guess, I am still looking for the perfect crispy pizza base.

  • Angela La Muse

    I just tried this recipe tonight and it was AMAZING… I have been celiac since 2006 and it’s the best gluten free pizza i have ever had. My husband, who is an Italian/Cuban foodie himself, said it was the best pizza he has had in a long time and then asked if we could have this every week, and said he would buy me whatever i needed to make it easier. lol
    I had to troubleshoot not having a microwave, and i will share what i did. After grating the cauliflower i wrapped it in cheesecloth and then i steamed it in the cheesecloth for about 7 minutes, then squeezed out the moisture in the cheesecloth once it cooled. Worked fine!
    Thank you for sharing this!

    • Layla

      I’m so glad you and your husband enjoyed this recipe! Thanks so much for the extra tip on steaming, I’m sure it will help a lot of people! 🙂

      • kkh

        so bummed. i did everything the recipe said, and the crust came out soggy and unappetizing. really really bummed. that was a lot of expensive local mozz, local cheddar and a lot of work for something that is now sitting in the trash. wont be putting this one in the recipe box. it says “rate this recipe” but will only let me go as low as three stars (?) so i guess i wont rate it. btw what kind of rating system is that? if its horrible, i cant put one star? *disappointed big time*

  • Amanda

    I never write comments, but I just had to say that this recipe is DELICIOUS! Although not the lowest fat or calorie meal, it is a much better alternative to an extremely high carb, hi fat pizza (which I sadly love). I was a little leery to try this recipe, but I am so glad I did, the flavor of the crust is phenomenal! I highly recommend it!

  • Stef

    I love this recipe, and make it all the time. Normally I top with more veggies and cheese. I found when I topped it with sauce and cheese, the crust absorbs the sauce too much and gets soggy. Any suggestions?

  • S

    Great idea, but you guys all know that there are a lot of calories in cheese right?

    It may be better for you than a pizza but hardly diet food!

  • Allison R.

    This is so great! I can’t wait to try this out on my picky little brother.

    Can I use a blender as a food processor? I don’t have one at the moment.

  • MissMaddie

    This is truly amazing for what it is! My boyfriend and I made this tonight and it was not a let down. The only advice that i would give is make sure you ring out the cauliflower thoroughly and do not make the “dough” to thick or it will not be crispy (if that’s what you’re aiming for!) We also made our own sauce if you are interested check it out ( it tastes great.

    Thanks for the wonderful recipe, I will be sure to pass it along.

    – M & W

  • Cindy

    This recipe sounds amazing. My husband was recently diagnosed with diabetes and cannot eat pizza due to it spiking his blood sugar. This sounds like it would be alright for him to eat. Is there another way to get the water out besides a kitchen towel? Any idea how many calories it has?

  • Melinda

    I have been wanting to try a cauliflower pizza for about a month or so now. I finally decided to give it a go tonight! It didn’t turn out perfect for me, but it was still pretty good! My five year old did not have a clue that he wasn’t eating regular pizza. It didn’t stay together 100%, but we just used our forks and it had great flavor. We got a lot of water out, but I am guessing we should have gotten a little more for better results. Thanks for the recipe!

  • Marie

    We made this last night and it was so good! I was very proud of us that it worked out so well. It was smaller though, we were joking that we would need three cauliflower heads to feed ourselves next time!

  • Wendi

    I cook a lot of low carb for my dad. We love pizza and this recipe is just the ticket. I compete in figure so I don’t get to eat anything but chicken and brown rice basically but after my next show, I’m indulging. 🙂

  • Allison

    Making this right now! Can’t wait! I’ve always used the shredder attachment to rice the cauliflower instead of the blade attachment- your way looks much better! Thanks for the tip!

  • TiffanyK

    I love making cauliflower crust pizza! My husband and I don’t feel guilty after eating a half pizza when the crust is cauliflower based. I have made this pizza so many ways and so many times but my favorite is exactly the way you describe EXCEPT I use 1/3 cup goat cheese (soft chèvre) in the recipe. I’ve used dry cheeses, cream cheese, etc. and it never made a difference with the crust firmness and crispiness. I just prefer the taste of the goat cheese (whereas many people do not like it). There are 2 huge things in this recipe that make it work. The first (just like you said) is squeezing out all the water. Then squeeze again. The second thing is using parchment paper. Anything else and it sticks. I’ve used wax paper, non stick pizza pan greased well, pizza stone, etc. I’ve never had my pizza come out bad as long as I squeeze out the water well and use parchment paper.

    I love that you posted this recipe! More people should know about this and try it! It’s such a good way to get your nearly guilt free pizza fix.

    • Layla @ Brunch Time Baker

      Yes the top 2 things to make it work is squeezing out the water and using parchment paper. It’s a must! Thanks for all your advice, I’m sure it will help everyone else making the recipe and I will try goat cheese next time! Glad you enjoyed, Tiffany! 🙂

  • laura

    I love this it tasted so good .. but I messed it up big time I did not use the microwave.. because I got rid of mine.. any way I steamed it.. it add way to much water.. even with squeezing the water out I never could get it dry enough so it had to be eaten with a fork and stuck to the pan… could I bake the cauliflower next time?.. help me please

    • Layla

      Laura I’m glad you liked it and I understand your concern. If you don’t have a microwave I suggest you blend the cauliflower first then place it in a deep dish and cover in the oven for 10-15 minutes or place a bowl over boiling water and let it steam the cauliflower. Let me know if it works. Good luck! 🙂

  • Leslie

    I’ve been wondering… If instead of squeezing the water out you put it in a food dehydrator, could you store it and use it dry?

  • Ariel

    I’ve tried a million different cauliflower crust recipes but could never seem to get them to work. No one ever told me to ring out the water!

    My BF and I are serious foodies and I’ve told him to cancel all of his evening plans so we can try this out. Can. not. Wait!!

    Thanks for sharing! You’re awesome!

  • Kelly

    This pizza looks delicious! The cauliflower crust sounds awesome – love the recipe and you make it sound so easy – can’t wait to try it out 🙂 Pinning 🙂

  • Maggie

    This looks very interesting and delicious! Didn’t know the food processor could be used this way.
    Great photos too, just pinned and shared.
    I want some pizza now! 🙂

  • Kathi @ Deliciously Yum!

    This recipe looks so delicious and super simple to prepare! I’ve always been worried about making a cauliflower crust because I hate wasting food and was convinced I’d screw it up, but you make it look so easy. Can’t wait to make it 🙂

    • Layla

      I’m sure your going to love this recipe and won’t mess it up, just make sure to squeeze all the water out and it will stick like glue!

  • Helen @ Scrummy Lane

    Do you know … I have a small, cheap food processor that I bought years ago and it is still going strong, although various bits and pieces are missing or cracked now. Still … I wouldn’t say no to one of these!
    Also … love the step-by-step piccies for the cauliflower pizza crust. Every time I see this I tell myself I’m going to have a go at it. Will pin this for later for when I eventually get around to it! 🙂

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