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.
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.