Cauliflower Pizza Crust

This Cauliflower Pizza Crust is deliciously cheesy and sturdy enough to pile it with toppings! Perfect for the low carb lovers.

Why this recipe works

If you can’t tell, we’ve been on a bit of a low-carb kick recently. We only eat cauliflower around here, no need for any other food in your life, friends (jk, you should obviously eat other foods too).

But I digress, this Cauliflower Pizza Crust is actually so tasty! Cauliflower makes up the bulk of it held together in sturdy crust form with some eggs and cheese. You can even make your own mini cauliflower pizzas if you like bite-sized portions.

But there’s a secret that makes this cauliflower crust the best… The secret is drying out the cauliflower as much as possible. Cauliflower has a surprising amount of moisture in it, which is bad news for pizza crust. Too much moisture will cause the crust to be soggy and weak.

Ingredient Info and Substitution Suggestions

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

CAULIFLOWER – Look for a medium to large-sized head of cauliflower for this recipe. To dry out our cauliflower we’ll do two simple things.

EGG – The eggs are used to bind the “dough” together, you’ll need two large eggs.

CHEESE – We like to use grated Parmesan and mozzarella, it creates a perfectly cheesy and flavorful crust.

SEASONINGS – We keep it simple and use salt, oregano, and garlic powder.

How to Make Cauliflower Pizza Crust

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Grate cauliflower into rice consistency using either your food processor or a box grater.
2. Preheat oven to 350 degrees F. Spread cauliflower onto a parchment-lined baking sheet into as flat of a layer as possible. Bake for 20 minutes, or until the cauliflower begins to brown. Remove from oven and let cool slightly. Increase oven temperature to 450 degrees F.
3. Spoon cauliflower into a cheesecloth and squeeze out as much moisture as possible.
   
   TIP – Wring out as much moisture as possible (we’re talking full arm workout, possibly sweating from squeezing the water out of this. What you’ll be left with is relatively dry cauliflower pulp of sorts that will become the foundation of your cauliflower crust!
   
   
4. In a large bowl, stir to combine cauliflower and all remaining ingredients.
5. Shape dough into a pizza round on a parchment-lined baking sheet. Bake for 15 minutes, carefully flipping the pizza crust halfway through cooking.
6. Top pizza crust with your favorite sauces and toppings, then return to the oven until all melty and delicious, about 7 minutes.

Frequently Asked Questions & Expert Tips

Store crust in an airtight container in the refrigerator for up to 3 days.

Absolutely! After baking, let it cool completely, then wrap it tightly in plastic wrap or foil and store it in the freezer for up to 2 months. Reheat in the oven before adding toppings.

Serving Suggestions

In need of topping ideas? Try out this 3 Cheese Roasted Grape Pizza, Beer and Brussels Sprouts Pizza, or this Appetizer Veggie Pizza.

Top your cauliflower pizza crust with all the classic fixin’s you would normally put on your pizza. You can even mix and match the sauces (alfredo, pesto, you name it). Enjoy!

More Cauliflower Recipes

• Cauliflower Risotto
• Cauliflower Fried Rice
• Cauliflower Casserole
• General Tso’s Cauliflower
• Sticky Garlic Cauliflower

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This post was originally published here on March 24, 2019.