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)
Ingredients
- 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
Instructions
- 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!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
I squeezed the cauliflower in the cloth like shown and couldnt believe how much more waTer came out. This recipe came out just perfectly and it was delicious! Now I can have pizza again….
I put on wax paper & sprayed it, the crust still sticks. any suggestions?
Try parchment paper!
GREAT RECIPE! I USED COSTCO CAULIFLOWER RICE, MICROWAVE IT, THEN STRAIN WITH NUT BAG – MUCH FASTER!
you can put them in a frying pan put the heat on very low, dont let it turn brown and dry as much of the water out as you can. When you hear less sizzling, then its dried pretty good.
where is the nutitional information?
Just added it!
Could you freeze this? if so, raw or baked?
thanks
I suggest freezing after baking because the crust will not hold up well raw.
The recipe sounds great and I would love to try it myself. Unfortunately, i do not have a microwave. What could I do instead?
You can always use an instant pot or other electric pressure cooker, or Perhaps steam it on the stOVetop.
Please Forgive the caps. For some reason, even when the caps are off, that isn’t wHats showing up in the text box.
what kind of Marinara sauce did you use? everyone i have seen is high in carbs and sugars
rAO’S SAUCE IS LOW IN CARBS LOCATED WITH SPAGHETTI SAUCE. IT CAN BE PRETTY PRICEY, BUT YOU CAN FIND IT AT WALMART.
Making your own is quite easy and you get to control the ingredients. It’s very easy to find a reliable recipe online
Rao’s “Sensitive” is the lowest Rao’s I’ve found. You can also make your own very simply with tomato sauce and some garlic powder and Herbs. I googled low carb pizza sauce and found one that was super simple because I didn’t have Rao’s on hand.
Can you freeze the crusts.
Yes, you should be able to freeze the crusts without a problem. I suggest shaping them into small pies so they are easier to handle.
Best cauliflower crust there is…
Thanks for the 5 starts Chris! 🙂
This was very easy to make and delicious. I decided to substitute the mozzarella in the crust for cheddar I already had and it was still really tastey. I would recommend this to anyone who wants more veggies and less carbs! Thank you!
The instructions are better than any other ive seen. I added 2 tbsp of almond flour and 1 tbsp of corn meal because it looked like it wasnt going to sticK together. It tasted better than a STORE BOUGHT frozen flour crust!
I also put the cheese and toppings on first with the sauce and a little more chesse on top so that the crust remained crispy.
What if you dont have a microwave? Please help!!!
Boil the cauliflower florets for a few minutes before placing in the food processor. Drain, process, and squeeze water out.
Hi, we have egg allergies, just wondering if you think the egg could be left out of the crust.
Thanks!
I’d recommend using a flax egg replacement – 1 TBS ground flax meal to 2.5 TBS water.
tHE PIZZA LOOKS SO CHEESY AND YUMMM! I WAS GOING TO TRY IT RIGHT AWAY BUT I NOTICED YOU HAVEN’T USED YEAST LIKE THEY DO IN THE REGULAR PIZZA CRUST WHICH IS PROBABLY BECAUSE OF THE CAULIFLOWER. BUT ISN’T THE CRUST GOING TO BE TOO HARD WITHOUT IT?
No, the yeast is only used for flour crusts but does not need to be used for a cauliflower crust!
Do you put any water in the cauliflower before microwaving? I did not and my pyrex 4 cup measuring cup exploded. I thought it was microwave safe. I have used it to boil water for tea before but maybe there isn’t enough water in the cauliflower to keep the glass from overheating.
What kind of bowl do you use? Corning ware?
Oh no, I’m so sorry to hear that happened to you, Danfan! I don’t add water when microwaving the cauliflower because they cook with the steam in the microwave. I use the glass mixing bowls or any large ceramic bowl that’s microwave safe. I’m not sure what went wrong in your situation but I’m sure it has something to do with the microwave or bowl.
I just made this, it was really good but the crust was a bit soft. The edge was lovely and crispy but the middle didn’t crisp up at all.
I did add spinach, chicken and salami on top of it because we like pizza’s with a lot of toppings but in general I definitely liked it.
This was delicious! I will definitely be making this again!
I tried this recipe for dinner tonight. It’s so good!! I didn’t have to mess with the broiler; I turned the oven off when the crust was done, added toppings and put it back into the (still) hot oven. Cheese melted just fine. Thanks!!
All the water must be squeezed out of the cauliflower or the crust will be soft.
Couldn’t find carb count, protein count under recipes.
I made this today to use as flatbread for sandwiches and it was delicious! Thank you for the recipe.
I made several pizza crust and froze 2. What is the best way to cook them, frozen or defrosted?
I would just cook them straight from the freezer because they are easier to handle that way!
If no microwave can I boil it first before I put in blender?
Yes, that is the best way to steam it otherwise.
Hey lovely!
I’m using this recipe in a compilation of healthy comfort foods, so you’ll be getting traffic from my audience :)! thanks girl for this amazing recipe!
BE CAREFUL! Don’t use parchment paper under broiler!!! I just made the pizza, a fire caught up at the moment I put the pizza under the broiler!!! Thank god no damage caused because me and my husband blowed the fire out. The pizza itself is delicious.
Oh no, I’m sorry to hear about your experience, Olivia! You’re right, parchment paper can be very tricky under the broiler.
Thank you for the recipie. This is the best pizza dough ,I´d ever tried.
Hi – Great recipy – What do I do with the califlowers, when I dont have a microwawe oven?
-Nomi
Blanch the cauliflower florets in boiling water for 2-3 minutes then drain and chop!
Hi ???? Great reccipy – I would just like to know, if I dont own a microwawe, what do I do with the califlower then? Do I cook it/in the oven or?
Thanks
Nomi
Thank you! Turned out awesome! My boyfriend likes meat so I bought breakfast sausage roll cooked it put onions in microwave 44 seconds to soften . Added mushrooms! It was the bomb! Just took a long time to make as I don’t have a good prosseser and the store I went to disco’d cauliflower rice????. You are amazing thank you from a non cook to a low carb cook!!!!!!
okay so I have made this a bunch of times and love the taste but my edges burn every time and its to soft to pick up.. I don’t know what to do …I want to be abele to give it to my kids but they know its not real pizza when they cant pick it up…. please help…
Made this tonight, I don’t know what I did wrong but my crust stuck pretty bad to the parchment paper, I even sprayed it pretty generously with Pam cooking spray! I had to peel it and was only able to save a section! My crust was a bit soggy but the taste was terrific tasting and would be excellent it I could have gotten it right! Any suggestions on what I can do to make it better next time? Soggy or not the taste of the crust was out of this world, but would have preferred a crispy crust!
Could the plain, baked crusts be frozen for future use? If so, are there suggestions for successfully thawing them?
Thank you.
Thank you for this amazing recipe! I was a bit skeptical at first but it turned out beautifully. Delicious and healthy – will definitely be making this again.
I made this for the first time tonight after trying your spaghetti squash recipe for the first time last night and having that come out amazing. The pizza did not disappoint either! I used frozen riced cauliflower to cut down on the time because I still use real dough for the kids and my husband, so it’s like making 2 dinners…other then using the frozen cauliflower, I followed your recipe to a tee and found that cooking times and temp were perfect for our oven. I will definitely share this recipe and add it in to my low carb rotation!!! Thanks for sharing 🙂
Can the riced cauliflower be used? If so, it would make it much simpler.
Thanks
Yes! You can use riced cauliflower.
I’m planning on using this recipe for a Year 9 school assessment for my “alternative food for junk food.” I’ve already guessed that I have to make the dough overnight, so I’m just wondering if I could freeze it overnight then use it for the period. Also, am I allowed to use your recipe?
P.S. I promise to add in your URL when handing it in.
I think it’s great you are teaching students to eat healthy. I would just make the dough and tightly wrap it in plastic wrap or a ziplock bag and store it in the fridge. They can later shape it in class into mini pizzas or a large pizza. Also, yes you are more than welcome to use the recipe! Best 🙂
I can’t have any dairy. Is the cheese necessary to hold it together? Any other ideas?
I’ve tried it without cheese and it came out well!
I’ve tried this recipe before. It’s soooo much better the more water you squeeze out. She’s not kidding about letting it cool first. Lol.
It’s actually so firm that we could pick it up like a real pizza. And my husband and I both agree, the cauliflower taste so much better then regular bread. I put shiitake mushrooms, onions, and garlic on for the toppings.
It took me about an hour to complete…. clean while u wait.
This is my third time making this recipe because it is good but incredibly time consuming (2 + hours including how long it takes to let the cauliflower cool before squeezing out the water). Also, one cauliflower head will not yield a big enough pizza for a family, barely even for two, and like mentioned above, 500 degrees is just too hot and ends up burning the outer edges before cooking the middle.
You can purchase a steamable bag of cauliflower (Green Giant is one company who makes it) All you have to do is cook in the microwave it for 4 minutes and then let it cool. It makes 3 cups
Try cooking for less time. Or shoot for a 450 degree oven… sounds like ur over may be hotter than normal. Certain ovens vary. ????
How to process if we don’t have a microwave and don’t want to nke it? Looking forward to make this recipe… looks delicious
I am wondering this too.. We don’t have, never mind use, a microwave. Any suggestions?
Steam the cauliflower in a pot of water for 5 minutes then shred in a food processor or cheese grater. Be sure to let it cool if you will use a grater.
Thank you! We don’t use, nor want a microwave, either!
Low Carb Cauliflower crust pizza https://imgur.com/gallery/0aUKH
My try at it. Came out amazing.
Thanks so sharing the pics!
I need the carbs/protien/sugar count in this recipe ???? How do I find it?!!
Just added the nutritional info. You can find it right under the recipe.
What’s the nutritional value of this?
I just added the nutritional info for the recipe. Please check under the recipe box.
I don’t have a microwave…. How else can I go about that step to properly drain the cauliflower??
You can steam the cauliflower on a pot of water before processing. Then grate or process in a food processor and drain the water out using the method above.
I just started a new diet and can’t have carbs. saw these and Just made the cauliflower crust with tomatoe and spinach it was great
Tried this for tea tonight, not sure if I squeezed enough water out as it still tasted like cauliflower. The oven temp seemed really hot, and seemed to catch the outer edges before the middle was golden. I used some sausages from the local farm shop and cooked up some sliced red onion for the topping. Hubby and I gave it a 7 out of 10 rating, but my 7 yr old son and 3 year old daughter barely touched it 🙁 which was frustrating after the effort of making it. In two minds as to whether I would do it again.
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.
First recipe that gave me a crust I can hold!!!! Love love love it!!! Thank you for sharing this!
What would this be like reheated? Would it work? Currently eating it and its delicious but can’t handle it all!
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.
I don’thave a microwave. Is there another way for me to heat the cauliflowers?
this looks great! just wondering if you can freeze these bases and cook from frozen? have you ever tried it?? thanks!!
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!
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… 🙁
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.
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.
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. 🙂
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!
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.
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.
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.
Need the macros for this please!
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.
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 🙂
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!
🙂
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?
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.
This one looks good..how do you suppose frozen cauliflower would work??
I made this and struggled with getting the crust to get crispy in the middle. Any tips would be appreciated!
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!
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! 🙂
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*
I can’t wait to try the cauliflower pizza crust recipe! Do you add any water to the cauliflower before putting it in the microwave?
Just made- amazing! Drizzled some balsamic glaze on top of the last few pieces for the home run.
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!
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?
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!
most people who are doing low carb do not count calories
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.
Can you sub shredded provolone instead of mozzarella? I’m lactose intolerant and I can eat provolone not mozz
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 (http://www.gimmesomeoven.com/marinara-sauce-recipe/) it tastes great.
Thanks for the wonderful recipe, I will be sure to pass it along.
– M & W
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?
I was wondering how many inches across this crust is. I wish to judge what size pan to use and how many it may feed.
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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!
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!
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. 🙂
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!
Yeah it makes a huge difference. Do let me know if you end up making it, Allison! 🙂
I added coconut flour for a little bit more crisp..I know it kinda adds more carbs but hey, delish!
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.
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! 🙂
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
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! 🙂
I made this for dinner tonight and it was DELICIOUS! Great recipe, thanks!!
xoxo Jenny
I am so glad you enjoyed it!
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?
I’ve never tried doing that so I really can not tell you if it will work or not.
This pizza looks amazing!! I totally need to jump on the cauliflower pizza crust bandwagon! Thanks for the tip on squeezing out as much water as you can. Pinned!
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!
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 🙂
This pizza crust looks amazing! Totally going to have to try this sometime.
Pinning!
Thanks For pinning Abbie!
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! 🙂
Thanks for the pin Maggie!
I’ve always been a bit skeptical of cauliflower crusts, but yours looks just perfect!
Thanks Erin! The secret is to squeeze out as much water as possible!
Your pizza looks perfect! I’ve only made cauliflower crust pizza once, but it din’t look as good as yours.
First times are always the worst, I’m sure it will turn out great next time Nancy.
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 🙂
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!
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! 🙂
That’s great to hear that! Some things do last a life time and some break down right away, yours is a keeper!
This pizza looks delicious! I’ve never tried a cauliflower crust before, but I think I just found the perfect recipe! 🙂
Thanks Gayle-I’m sure you will love it! 🙂
I made this tonight and I squeezed all the water out – the edges were crispy but the center was soggy. Disappointing!
Lots of work doubt I will try it again.