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Cauliflower crust pizza cut into 4 slices and topped with melted cheese and sliced fresh tomatoes.
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5 from 1 vote

How to Make Cauliflower Pizza Crust

A super easy, healthy option to make deliciously flavorful pizza with crispy edges! Plus it's naturally grain-free, gluten-free, low-carb, and keto-friendly.
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings: 4 slices
Author: Rena

Ingredients

  • 1 medium head of cauliflower about 2.5-3lbs
  • 1 large egg
  • 1 teaspoon Italian seasoning
  • ⅛ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup mozzarella cheese shredded
  • cooking spray

Toppings

  • Pizza Sauce
  • Shredded Mozzarella

Instructions

  • Preheat the oven to 375 degrees F and line the baking sheet with parchment paper.
  • Separate one1 medium head of cauliflower, then cut florets from the cauliflower head and break them into even-sized pieces.
    Break cauliflower florets into even sized pieces.
  • Add the florets into a food processor fitted with an "S" blade and process until a rice or couscous-like texture is created.
    Pulsed cauliflower in a food processor until rice texture is created.
  • Lay out the "rice" evenly onto the prepared baking sheet and bake until tender and golden, about 15 minutes.
    Spread the cauliflower "rice" on a baking sheet and bake until golden.
  • Once done, remove the baking sheet from the oven and transfer the "rice" to a clean, thin dishtowel. Let the rice cool down for 10 minutes before squeezing so you don't burn your hands. Twist the towel to squeeze out any excess water.
    a hand holding the cauliflower rice in a thin towel and squeezing out the extra liquid.
  • Place the squeezed cauliflower rice, ½ cup mozzarella cheese, and 1 large egg in a large mixing bowl. Add 1 teaspoon Italian seasoning, ¼ teaspoon ground black pepper, and ⅛ teaspoon salt. Using clean hands, mix until all the ingredients are evenly combined.
    Mix cauliflower rice with egg and seasonings in a bowl.
  • Preheat the oven again to 450 degrees F and line a baking sheet with a new sheet of parchment paper. Coat with some cooking spray. Transfer the cauliflower mixture onto the prepared baking sheet and gently pat it into a 1/3-inch thick circle.
    Place cauliflower dough on a baking sheet and pat it into a 13-inch circle.
  • Place the sheet back into the oven and bake for 15 minutes, flipping halfway through to ensure even browning. Once the crust is golden brown, remove it from the oven.
    pizza sauce and cheese toppings are added over the cauliflower crust and baked until melted.
  • Top with Pizza Sauce, Shredded Mozzarella cheese, and your favorite toppings, and bake for 5-6 minutes more until cheese is melted, then serve warm.

Video

Notes

  • Serving size is one full pizza 
  • Cauliflower: Choose firm, pale cauliflower. If there are soft spots, it is on its way to spoiling.
  • Mozzarella cheese: I prefer to shred my own cheese because I find that it melts better than pre-shredded or frozen mozzarella.
  • Squeeze as much liquid out as possible. The secret to making cauliflower crust dry with crispy edges is to squeeze out the excess liquid. No soggy crust here!
  • Go light on the sauce and toppings. If you add too much sauce, it will rehydrate the cauliflower and become soggy. If you add excessive toppings, it will weigh the crust down.
  • Freezing instructions: Bake and cool thoroughly, then freeze in an airtight container for up to 3 months. When ready, bake from frozen at 450° until heated through, about 10 minutes. Then add sauce and toppings and bake for another 5-6 minutes. 

Nutrition

Calories: 97kcal | Carbohydrates: 8g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 221mg | Potassium: 466mg | Fiber: 3g | Sugar: 3g | Vitamin A: 171IU | Vitamin C: 69mg | Calcium: 118mg | Iron: 1mg