Learn how to make the BEST low carb and keto-friendly cauliflower crust pizza in under 30 minutes. This cauliflower crust pizza is super crispy and tastes so much like regular pizza and is just 4g net carbs per slice!
Who’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. You will be pleasantly surprised as to how delicious and different this pizza is I promise you will be a keeper.
Cauliflower crust Pizza lifesaver if you are on a low-carb or keto diet and will help curb your carb cravings! it’s also naturally gluten-free and can be made vegan by simply replacing the cheese with your favorite alternative.
Aside from how delicious this pizza is, it’s loaded with nutritious cauliflower which is super HEALTHY and naturally high in B vitamins, antioxidants, and fiber which can help you lose weight!
WHAT IS CAULIFLOWER PIZZA CRUST MADE OF?
The crust is made of cauliflower, cheese, and eggs and from there, you can customize the pizza any way you like to make your favorite type of pizza.
HOW TO MAKE CAULIFLOWER PIZZA CRUST
Making this cauliflower pizza crust takes a few steps but is well worth the effort and you will be glad you made it!
Begin by processing (or mincing by hand) your cauliflower in a food processor.
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.
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.
Spread the dough out on a lightly greased parchment paper or a pizza pan like you would with regular pizza dough.
Bake the crust at 500 degrees F for 10-15 minutes or until you begin to see that nice and golden color from around the edges.
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.
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.
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 is great for times when I’m on my low-carb diets.
The Best Cauliflower Pizza Crust (Low-carb/Keto)
- 1 small to medium sized head of cauliflower - should yield 2 to 3 cups once processed
- 1/4 cup shredded Parmesan cheese
- 1/4 cup mozzarella cheese
- 1 egg
- 1/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon basil or rosemary minced (or dry)
- 1/2 teaspoon oregano minced (or dry)
- 1 cup marinara sauce
- 1-2 cups mozzarella cheese
- Preheat oven to 500 degrees F.
- 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.
- 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.
- 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.
- 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.
- 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.
- Slice and serve warm , enjoy!
Tried this for the first time. OMG, this is the best ever. This is now my go to pizza base. Used pesto as the sauce, cooked chicken, pepper, bacon, anchovies, cherry tomatoes, cheese. AMAZING
So good!! I ate the whole thing myself and didn’t feel bad because it’s so much more healthy than regular pizza. I went with a bag of 12oz frozen riced cauliflower and it turned out perfectly. Going to be using this recipe from now on. Also so much more nutritional than the store bought cauliflower crusts. A lot of them have around 30g of carbs so this was amazing to be able to make it better and have it taste way better too!!
I loved this so much the first time I tried it! Today I am doubling the recipe and making 4 smaller crusts. Will they freeze? I am about to find out! I just got a deep freeze so I want to double everything I make (that can be frozen!)
I have some feta and black olives and spinach for today’s pizza. Looking forward to it!
Yes, these pizzas freeze perfectly and can be re-heated in the oven!
I am trying this for the first time ,How many cups of Cauliflower do I ad ? It says 1 small or medium cauliflower should yield 2 3 cups ?=.So do i ad 2 or 3 cups to my 1/4 cup each of parm and mozz cheese ?
This is a yummy pizza! I really don’t like the fathead pizza. Store bought cauliflower crusts seem to have a ton of carbs. This was fun to make with frozen riced cauliflower from Costco. I heated a cast iron skillet to 500 (actually 475 convection roast), plopped the parchment with the formed crust in to it, then baked for about 12 minutes. The hot pan made sure both sides crisped up! Slid it off the parchment, topped, and broiled. Yum. I ate 4 slices which didn’t exactly keep me in my macros but whatever. Ha !! Enjoy.
Super yummy!!! I made it with frozen riced cauliflower from Costco, but besides that followed the instructions exactly. Topped with fresh picked basil and tomatoes from my garden. Definitely a keeper especially with this giant bag of Costco cauliflower I have haha !!
Stupid question over here, but I live in Italy where the mozzarella is in the form of milky wet balls (😅)… Can I use a substitute like .. asiago? Thanks in advance!
Asiago is most likely too hard a cheese. Mozzarella should be available in a form other than fresh and watery . Gouda would be more comparable in consistency. Do you have pasteurized mozzarella?
This was my first time making a cauliflower crust but it was very easy and excellent! I did flip it halfway as suggested. I will make this again for sure! Thank you for the great recipe.
Barbara Meyers says
So I had a very large head of cauliflower to work with. I riced then fried it for about 20 minutes. Then squoze out ALL the water. I used twice the amount of cheese garlic oregano basil and added a tsp garlic salt instead of the salt. I beat in a separate bowl, two large eggs due to the larger amount of cauliflower, but only added about 2/3 of the egg mix. Mixed it all together then I then split it into two balls. I had two 13 inch pizza pans so I sprayed the parchment with olive oil on one pan, spread the one ball of dough out to a 10″ thin but even crust and baked for 10 minutes. I pulled it out and put the second piece of sprayed parchment paper and pizza pan on top and flipped it. Then baked for another ten minutes checking towards the end. When it was done I pulled it out and spread mozzarella first then dotted tomato sauce and put sliced salami on top. Broiled for only a minute and it was Fabulous! My husband and I loved it. Baked the second one after and froze it. Great recipe! Thanks Jan for the flipping tip!
I did this last night and it was so delicious! I wish I could post photos of my end result. It held so well, I could lift the slice with so much toppings without the crust falling apart 💕
I pulsed the cauliflower florets,
oven baked them at 375F for 15minutes (I don’t have microwave)
squeezed the hell out of the liquid from it using a tea towel,
followed the rest of the recipe,
baked it at 500 for 15minutes,
I’ve let the crust dry for a couple of hours for some chewiness and crispness,
Put toppings and bake again for 5 minutes.
I’ve made the pizza sauce too by myself : canned crushed tomatoes, erythritol, herbs and spices, and sautéed garlic. Yummmmmm
I can’t believe people are complaining about the crust being soggy. Maybe get some strength in your upper body and strain better! Also, this is cauliflower people. You want real pizza crust? Then have real pizza crust lol Mine was somewhat limp as well but that’s ok! I’ll follow someone else’s suggestions and flip the crust to get both sides crispy. Great recipe!
kathy Murphy says
Just tried this for dinner. used frozen cauliflower . put it in the microwave for about 5 min. then squeezed all the liquid out. It came out great. Will do this recipe again was so good.
Happy you enjoyed it!
To solve any “crispness” issues, I flip it over like a tortilla and let it brown somewhat on both sides/ It looks just like the store-bought cauliflower” crusts I have to pay $3 for – I thinks its gonna be a winner! Ps. I use a second sheet of parchment on top and use a pizza peel or another cookie sheet or similar surface – ceramic/ pyrex/ etc. cutting board to slide it under and Voila! flip it over.
john carlson says
mine stuck miserably 3 times.. could not get the crust to peel off the parchment paper.
Spray the paper a bit.
Charity Chester says
Can I used regular Parmesan cheese that you find in the spaghetti section in the green Shaker containers
Yes, that will work!
So good , turned out just great!!
So good turned out great
Linda Holland says
I am a senior citizen and I cook only for myself. I have trouble finding recipes for one person. Can you suggest how I can make this for just one person. It sounds great but I need to only make one serving. Thank you.
The serving size can actually be adjusted above the recipe by sliding the number to the serving size you need to make and the recipe will be adjusted to that serving. Please let me know if you need more help, Linda! 🙂
Make it into 2-3 personal size pizza crust or make cheesy ‘bread’ and cut into strips (make a rectangle instead of a circle). After cooling wrap and freeze the rest. Even when I make something for myself I still make the full recipe because, leftovers. With a chronic illness I like cooking once and getting multiple meals.
You can also adjust the amount of servings in the recipe card and it will adjust the measurements. You may want to use readymade riced cauliflower so you don’t waste a whole head. HTH
Mark Solomon says
I make small pizzas by using frozen cauliflower from Wal-Mart. And half the rest of the ingredients. With one bag of frozen cauliflower. Hope this helps.
Really aMazing recipe.
I FOLLOWED the steps exacty and it turned out great. Before starting a low carb lifestyle i had pizza as a Weekend treat and Ive been missing it so much until i found this gem.
For what it is, its DELICIOUS. OBVIOUSLY Nothing wiLl ever replace Actual pizza. But for trying to eat healthIer it is deliciOus. It actually tases like pIzza. I would recommend that You put the sauce and cheese All the waY to the eDge so theres no crust because when you just taSte the crust you just tase cauliflower. Also dont expect this crust to be crispy like regular pizza crust its almost always Going to be floppy.
Is the nutritional information for the crust or for the pizza? 3 net carbs for a slice is pretty high for just the crust…
Debby Kay Raines says
So, what if the cauliflower isn’t precooked?
It won’t stick together and form a crust.
Mary Beth says
I made this with already riced, frozen cauliflower. Worked great! Love the flavors too!
What size is the crust? 8 inch 10 inch?
10 inches works!
Darla Chamberlain says
The crust was soggy. I well never. Make this again. The Cheese and pepperoni on top was delicious. It actually made a great Pizza caserole
Made it without the sause with cheese, mushrooms and pepporni. Loved it!
You dont need to coOk the califlower use raw works same way
We bake our CAULIFLOWER FOR ABOUT 15-20 MINUTES TO HEAT UP AND DRY OUT THE CAULI. IT DRIES IT OUT QUITE NICE. @375F
STIRRED IT TWICE DURING THE PROCESS. WATCH FOR BROWNING.
Angela Beckman says
Do you bake it before you put it in the food processor or after? Does baking eliminate the need to sri about moisture?
April Oestman says
this is delicious! My husband does not like cooked cauli but he bragged to everyone about how good it is. I have tried other recipes but this is by far the best.
I tried this recipe last night and will not make it again. It wasnt pretty horrible actually.
Delicious, its tUrned out everytime! Can i make this ahead, and how long wil it keep fresh in the FRIDge? I like prEpping my meals ahead of time for the week. Thank you!
You could make your crusts and freeze them – an whip one out to use as you need.