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!

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

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.

 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.

 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.

 

4.47 from 79 votes

The Best Cauliflower Pizza Crust (Low-carb/Keto)

By: Layla
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!
Prep10 minutes
Cook20 minutes
Total30 minutes
Servings 8 slices

Ingredients 

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

Serving: 1slice, Calories: 99kcal, Carbohydrates: 6g, Protein: 8g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 36mg, Sodium: 422mg, Potassium: 335mg, Fiber: 2g, Sugar: 3g, Vitamin A: 305IU, Vitamin C: 37mg, Calcium: 150mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: American
Keyword: cauliflower, crust, keto, lowcarb, pizza
like this recipe? Rate & Comment below!

 

 The Best Low-Carb Cauliflower Pizza Crust Recipe


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200 Comments

  1. I can’t have any dairy. Is the cheese necessary to hold it together? Any other ideas?

  2. 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.

    1. It took me about an hour to complete…. clean while u wait.

  3. 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.

    1. 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

    2. Try cooking for less time. Or shoot for a 450 degree oven… sounds like ur over may be hotter than normal. Certain ovens vary. ????

  4. 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

    1. I am wondering this too.. We don’t have, never mind use, a microwave. Any suggestions?

      1. 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.

        1. Thank you! We don’t use, nor want a microwave, either!

  5. I need the carbs/protien/sugar count in this recipe ???? How do I find it?!!

    1. Just added the nutritional info. You can find it right under the recipe.

  6. What’s the nutritional value of this?

    1. I just added the nutritional info for the recipe. Please check under the recipe box.

  7. I don’t have a microwave…. How else can I go about that step to properly drain the cauliflower??

    1. 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.

  8. 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

  9. 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.

  10. 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.

  11. First recipe that gave me a crust I can hold!!!! Love love love it!!! Thank you for sharing this!

  12. What would this be like reheated? Would it work? Currently eating it and its delicious but can’t handle it all!

  13. 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.

  14. I don’thave a microwave. Is there another way for me to heat the cauliflowers?

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

    1. 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!

  16. 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… 🙁

    1. 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.

  17. 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.

  18. 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. 🙂

  19. 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!

  20. 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.

    1. 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.

      1. 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.

  21. 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.

  22. 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 🙂

  23. 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!

    🙂

  24. 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?

  25. 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.

  26. This one looks good..how do you suppose frozen cauliflower would work??

  27. 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.

  28. I made this and struggled with getting the crust to get crispy in the middle. Any tips would be appreciated!