Table of Contents
- You'll Love this Recipe for Cauliflower Pizza Crust
- Cauliflower Pizza Dough Ingredients
- How to Make Cauliflower Pizza Crust
- Cauliflower Pizza Toppings
- Best Cauliflower Pizza Crust Tips
- Homemade Cauliflower Pizza Crust FAQ
- Cauliflower Pizza Crust Storage
- More Great Cauliflower and Pizza Recipes
- Homemade Cauliflower Pizza Crust Recipe
This is simply the best Cauliflower Pizza Crust out there (it has been Pinned more than 1 Million times! It is also a great gluten-free, guilt-free, low-carb option (and packed with protein!). But the thing that’s so great is that my kids love it!
The comments below say it all! “Uh-Mazing!” “Love this recipe!” There is a reason this cauliflower pizza recipe has gone viral on Pinterest, Facebook, and Instagram! It is just that good!
You’ll Love this Recipe for Cauliflower Pizza Crust
So, how did I get on the cauliflower pizza kick? Well, I had heard a lot about cauliflower pizza crust and something about it intrigued me. I don’t know why, but it did. So, I had a head of cauliflower and some time on my hands (thanks to numerous snow days in a row) and decided to give it a go.
Confession – I made my kids and husband try it without telling them what it was – they LOVED it! My ten-year-old made me promise to say in this post that it was “10-year old approved” – but more surprisingly, my husband loved it too!
This is going to happen in so many different ways now! Because I’m in love with the flavor of cauliflower pizza crust, I almost don’t even care about the other benefits.
What I also love about using cauliflower for recipes is that not only is it a great low carb alternative, but it also is gluten-free, not to mention a healthy option.
Because of the versatility of cauliflower, you will be getting some great vegetables into your kids without them even knowing. This was so helpful when I was on Weight Watchers, too and way cheaper to make than a store bought crust!!
Cauliflower Pizza Dough Ingredients
- Head of cauliflower – should make 2 cups once processed, OR buy a bag of frozen riced cauliflower florets and make your life easier! That second option is so nice.
- Dried basil
- Dried oregano
- Garlic salt (I love Lawry’s) OR 1/4 teaspoon salt and 1/4 teaspoon garlic powder
- Shredded parmesan cheese
- Mozzarella cheese
- Egg
- Pizza sauce or tomato sauce & toppings of your choice
The cauliflower is going to take on that great Italian flavor because of the basil, oregano and garlic. However, shredded parmesan sends it over the top.
How to Make Cauliflower Pizza Crust
- To make cauliflower pizza crust, you will mix cook the cauliflower and squeeze as much water out of it as possible (this is key to keeping your cauliflower pizza crust from getting soggy)
- In a large bowl, mix all of the ingredients together and spread the “dough” out of a baking sheet, pizza pan or pizza stone (lay parchment paper down on the sheet or pan).
- Bake at 450 degrees for about 15-20 minutes. About halfway through the cooking process, you will want to flip the crust over. This will help you get the crispy results for the pizza crust! If the crust isn’t crispy enough, leave it in a few minutes longer. All ovens cook a bit differently and it will depend if you are using a pizza stone or a baking sheet.
- Top with your favorite pizza toppings and bake at 350 degrees until the cheese is melted
Cauliflower Pizza Toppings
The crusts toppings make the pizza – so pile them on! Because you have a solid base for the crust it will taste great. However, if your still unsure of cauliflower pizza crust, the more toppings you add will disguise any lingering difference.
- Cheese – mozzerlla, parmesan, etc.
- Pepperoni
- Mushrooms
- Green Pepper
- Pineapple
- Ham
- Turkey pepperoni
- ANYTHING GOES!
Best Cauliflower Pizza Crust Tips
Some important tips for making a successful cauliflower pizza:
- Make sure to rice the cauliflower to nice small pieces
- The more water you can squeeze out the better. I like to use a dish towel to squeeze out the water. Just lay it in the center of the dish towel and twist the water out.
- When you bake the crust flip it over about halfway through the baking process
- If you have a pizza stone, use it! (reader suggestion so it doesn’t stick to the stone. Initially bake it on parchment then after you flip it, place it on the pizza stone. If you do not have a pizza stone, use a baking sheet lined with parchment paper.
Cauliflower Pizza Crust Storage
Can I freeze it?
Yes, you can freeze cauliflower pizza crusts. Once they are cooled, place them in a freezer-safe bag. If storing multiple crusts, wrap them first in plastic wrap or put wax paper between each layer so they do not stick together. Freeze for up to 3 months.
More Great Cauliflower and Pizza Recipes
Cauliflower fried rice | Cauliflower breadsticks | Cauliflower Macaroni and Cheese | Roasted Cauliflower Popcorn | Pizza Casserole | Homemade Pizza Pockets | Pull Apart Pizza Bread
Homemade Cauliflower Pizza Crust
Ingredients
- 1 small to medium sized head of cauliflower – should make 2 cups once processed (many stores now sell frozen riced cauliflower
- ½ teaspoon dried basil
- ¼ teaspoon dried oregano
- 1 teaspoon garlic salt OR 1/4 teaspoon salt and 1/4 teaspoon garlic powder (I love Lawry’s)
- ⅓ cup shredded parmesan cheese
- ⅓ cup mozzarella cheese
- 1 egg
- pizza sauce & toppings of your choice
Instructions
- Preheat oven to 450 degrees
- Place a piece of parchment paper on a cookie sheet and spray it with non-stick butter spray. (or use a silicon baking mat, which is my favorite thing in the world)
- Cut off the florets of the cauliflower – try to cut off as much of the stem as possible. Place the florets in a food processor and “rice it” – you do this by pulsing the food processor – press the button in short “pulse-like” increments- be very careful not to over process and puree, it won’t be good!
- The cauliflower should come out looking almost grain like. See picture.(You can save a step by buying the frozen riced cauliflower. I have done this and it comes out just as good!)
- Place the cauliflower in a microwave safe bowl and microwave it for about 4 minutes.
- Pour it out on a kitchen towel or paper towels and wring the water out of it. The more water you get out the better.
- Place in a bowl and mix in all of the other ingredients.
- Using your hands, take the mixture and make it into a ball.
- Place it on the parchment paper and flatten it out to a pizza shape. (careful not too make it too thick or thin!)
- Place the cookie sheet in the oven and bake until the edges start to get golden brown and the middle sets – about 15 minutes. Flip over and bake another few minutes.
- Remove from oven and let it cool for a few minutes.
- Put your favorite pizza sauce and toppings on and cook on 350 degrees for 3-5 minutes or until cheese is melting and starting to brown.
- If you have a pizza stone, I think this would help it to get nice and crispy, I don’t have one, but I may have to invest in one!
Jenn’s Notes
- Make sure to rice the cauliflower to nice small pieces.
- The more water you can squeeze out the better – really squeeze the water out!
- When you bake the crust flip it over about halfway through the baking process.
- If you have a pizza stone, use it! (reader suggestion so it doesn’t stick to the stone. Initially bake it on parchment then after you flip it, place it on the pizza stone.
Video
Nutrition Info
Originally posted on February, 2015
I was thrilled with the results of this recipe! I never thought it would taste as good as it did!
I used the cheesecloth to get the water out and it worked perfectly.
I also sprinkled a little grated parmesan on top before baking.
I added pepperoni and shredded mozzarella for toppings.
Thank you for this delicious recipe
When using Frozen riced cauliflower, how many cups of cauliflower should I have after wringing the water out? The bag made almost 3 cups of cauliflower, but it measures I cup after wringing water out
I LOVE this recipe! I follow the recipe using frozen riced cauliflower and use cheese cloth to squeeze as much water out as I possibly can.
Can you make the crust and then freeze it to make future pizzas?
I froze mine, but now I am having trouble getting it crisoy again
This was an awesome crust!! Held together perfectly. Was the perfect keto crust for my Mexican inspired pizzas. Used frozen cauliflower. Used mixed Italian herbs in place or other herbs. Cooked 15 minutes, flipped, cooked 10 minutes. Cooked 7 minutes with toppings.
Do you have to microwave and squeeze out water if you buy frozen rice cauliflower or just thaw and proceed with recipe instructions?
You still need to cook the cauliflower and I would try to squeeze out the water as well.
I like to toast the cauliflower in a pan without oil prior to mixing the dough. That way, you don’t have to wring out the cauliflower with a cheesecloth and it leads to a crispier crust as well. Thanks for the recipe!
I put frozen rice cauliflower in the oven(I squeezed it by pushing paper towel on top once I put all the ingredients in) doh!! 😆 I’m going to cook cauliflower rice in microwave (squeeze out excess water) then mix with ingredients see which one is better.
Do you put water in the microwave safe bowl when you microwave the cauliflower for 4 minutes? Or does it naturally provide moisture/water when you microwave it??
You can add a tiny bit of water, but you don’t need to. You are going to be squeezing out all of the water after.
No need to add water! When you steam it in the microwave it produces water 🙂 we use frozen diced cauliflower all the time 😉
This was awesome! Pizza stone gets really hot. I think next time after flipping it I would put toppings on and let the bottom cook at the same time e as the top.
Can you share what the nutritional facts are based off? what would you consider 1 serving?