Cauliflower Pizza Crust

Cauliflower Pizza Crust! Low carb and cauliflower lovers, pay attention! I’ll show you two options/methods to prepare this crust. It’s so good and such a delicious way to make pizza!

I’m not sure what took me so long. I know cauliflower pizza crust has been a thing for quite a while. I think it’s been on my “I have to try this” list for a couple of years now. Maybe it’s because low carb and keto are so popular right now. Maybe it’s because I’ve been eating pizza non-stop lately (I’m working on a Best Places in Madison, Wisconsin to get Pizza post) and had pizza on the brain. This post is coming soon, I promise. 

There are already a ton of recipes online. I read a lot of them and followed two recipes and slightly changed things up a little. Read this post in its entirety to find out the best way of cooking for you. Both ways will give you a delicious pizza crust; one way takes a bit longer and one way will give you a slightly crispier crust!

Cauliflower Pizza Crust

Whoever discovered that you could make a cauliflower pizza crust is genius. It’s flavorful and tastes like a gluten free pizza but it’s CAULIFLOWER! This does take a little time but believe me, it’s worth it! And if you are looking for ways to work more vegetables into your diet, or your kid’s diet, this is a great alternative!

The first few steps need some explaining so I will give you more detail on these steps here.

Step 1: Prep Your Cauliflower

The first step: pulse up your cauliflower. If you don’t own a food processor, you can also use a mini chopper and pulse in batches, or you can even just buy cauliflower rice at the grocery store.

Step 2: Roast or Microwave Your Cauliflower Rice

We tested two things: 1) roasting the cauliflower rice and then 2) just microwaving it. I didn’t notice a huge difference in taste when roasting and you’re basically just doing this to soften the cauliflower so it’s easier to remove the liquid from the cauliflower rice when you are squeezing it. You basically want the cauliflower rice to be as dry as possible before you mix it with everything else to form and make the crust.

So, I say, just microwave or steam the cauliflower rice. This will save you a step and it’s easier and faster.

Step 3

Print Recipe

Cauliflower Pizza Crust

This recipe will make (2) 10-inch personal sized pizzas. If you'd rather (and have a large pizza stone) you can just make ONE large pizza. Some people also shape it into a rectangle so that it fits onto the baking sheet better. *NOTE FOR THE COOK: I think: keep the toppings to a minimum. You don't want to load on too much. Keep it simple so you can really enjoy the cauliflower crust!

Prep Time15 minutes mins

Cook Time35 minutes mins

Total Time50 minutes mins

Course: Main

Cuisine: American

Keyword: cauliflower pizza, cauliflower pizza crust, pizza

Servings: 2

Author: Hip Foodie Mom

1x2x3x

Ingredients

• 1 medium sized head of cauliflower or 5 to 6 cups of store bought cauliflower rice
• 1/2 cup shredded mozzarella
• 1/4 to 1/2 cup freshly grated Parmesan*
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon kosher salt
• 1/4 teaspoon garlic powder
• 2 large eggs lightly beaten
• Non-stick cooking spray
• 1/2 cup tomato sauce homemade or store bought, split
• 2 cups shredded mozzarella cheese split
• fresh basil leaves torn for garnish

Instructions

• Preheat the oven to 425 degrees F. Line TWO baking sheets with parchment paper.
• Break or cut the cauliflower into florets and pulse in a food processor until fine, (see above photo). Place the cauliflower rice into a microwave safe bowl and microwave for about 2 to 3 minutes. Transfer your microwaved cauliflower rice to a cheesecloth or linen towel, wrap up and squeeze so that all the liquid comes out. Keep squeezing until there’s no more liquid and your cauliflower is as dry as possible.
• In a mixing bowl, combine and mix the cauliflower rice with the mozzarella, parmesan, Italian seasoning, salt, garlic powder and eggs. *You can add more grated parmesan for texture and flavor if desired. Spray baking sheet with non-stick baking spray. Transfer HALF of the mixture to the center of the baking sheet and, using your hands or a rubber spatula, spread the cauliflower rice mixture into a thin, flat circle, resembling a pizza crust. The thinner your pizza is, the more crispy it will get.
• Bake for 15 to 20 minutes, or until you see light browning around the edges. Remove from oven and let the crust cool for about 2 minutes. Then, very carefully, flip the pizza crust (I used two spatulas to help me lift and flip it) and bake for an additional 10 to 15 minutes, or until your desired level of crispiness is achieved. This will give you a nice crispy crust. If you don't want to mess with flipping, just skip this step and bake for a total of 30 to 35 minutes, or until the edges are nice and golden and the crust is crispy.
• Remove crust from the oven, top with a 1/4 cup tomato sauce and about 1 cup of mozzarella cheese and bake an additional 10 minutes, or until the cheese is nice and melted. Remove from oven again. Top with some fresh torn basil leaves, slice, serve and enjoy! REPEAT process for second pizza.