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. 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!

  2. 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!

    1. 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.

  3. What if you dont have a microwave? Please help!!!

    1. Boil the cauliflower florets for a few minutes before placing in the food processor. Drain, process, and squeeze water out.

  4. Hi, we have egg allergies, just wondering if you think the egg could be left out of the crust.
    Thanks!

    1. I’d recommend using a flax egg replacement – 1 TBS ground flax meal to 2.5 TBS water.

  5. 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?

    1. No, the yeast is only used for flour crusts but does not need to be used for a cauliflower crust!

  6. 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?

    1. 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.

  7. 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.

  8. This was delicious! I will definitely be making this again!

  9. 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!!

  10. I was so excited to try this and so I tried this yesterday and it didn’t come out crispy at all. The dough was so soft and mushy. We had to throw it away. Not sure what I did wrong but I followed all the directions and measurements.

    1. All the water must be squeezed out of the cauliflower or the crust will be soft.

  11. Couldn’t find carb count, protein count under recipes.

  12. I made this today to use as flatbread for sandwiches and it was delicious! Thank you for the recipe.

  13. I made several pizza crust and froze 2. What is the best way to cook them, frozen or defrosted?

    1. I would just cook them straight from the freezer because they are easier to handle that way!

  14. If no microwave can I boil it first before I put in blender?

  15. 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!

  16. 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.

    1. Oh no, I’m sorry to hear about your experience, Olivia! You’re right, parchment paper can be very tricky under the broiler.

  17. Thank you for the recipie. This is the best pizza dough ,I´d ever tried.

  18. Hi – Great recipy – What do I do with the califlowers, when I dont have a microwawe oven?

    -Nomi

    1. Blanch the cauliflower florets in boiling water for 2-3 minutes then drain and chop!

  19. 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

  20. 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!!!!!!

  21. 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…

  22. 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!

  23. Could the plain, baked crusts be frozen for future use? If so, are there suggestions for successfully thawing them?
    Thank you.

  24. 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.

  25. 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 🙂

  26. Can the riced cauliflower be used? If so, it would make it much simpler.

    Thanks

  27. 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.

    1. 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 🙂