How to Make Cauliflower Pizza Crust

I originally posted this recipe back in 2011, when I learned the secret to making a cauliflower pizza crust that isn’t soggy. (Hint: you need to squeeze out the moisture from the cooked cauliflower before making your crust!)

Now that we’ve been making this pizza crust for over a decade, I’ve learned some time-saving tricks, like using frozen cauliflower to skip the cooking process. Sometimes, you can even find frozen riced cauliflower, which allows you to skip using the food processor as well. 

Be sure to read all the tips below if you’d like to make a frozen pizza crust that you can use in the future, or if you need to make any substitutions.

⭐⭐⭐⭐⭐ Featured Review

“Made EXACTLY as recipe states. This was phenomenal! The last recipe for the crust I tried left a lot to be desired. This has an excellent smell, taste, and mouth-feel. The texture is perfect!” -Kristy

Ingredients You’ll Need

• Fresh or Frozen Cauliflower. While you can certainly make this recipe with fresh cauliflower florets, it’s 100% easier if you start with frozen cauliflower florets that have been thawed. (You can either let the bag thaw in the fridge overnight or warm it up to thaw it faster.) Your life will be even easier if you can find frozen, riced cauliflower at the store. I’ll walk you through all the variations I’ve tested below.
• Egg. This adds protein and holds the crust together. I don’t recommend using an egg substitute for this recipe, but I have tested a vegan Cauliflower pizza crust if you need an egg-free recipe.
• Cheese. Even if you’re not the biggest fan of goat cheese, soft goat cheese (also known as chevre) creates the best texture for cauliflower pizza crust. I highly recommend trying the recipe as written, but other varieties of cheese will work, too. Read the comments below for feedback on mozzarella or Parmesan.
• Spices. I think pizza crust tastes best with a little extra flavor. Adding oregano and salt boosts the overall flavor so you don’t feel like you’re eating a crust made mostly of cauliflower.

How to Make Cauliflower Pizza Crust

Step 1:

Preheat the oven to 400ºF and line a large baking sheet with parchment paper. If you’re using fresh cauliflower, place the cauliflower florets in a food processor fitted with an S-blade. (Mine is a 12-cup size.)

Briefly pulse the florets until they have a rice-like texture.

Step 2:

Transfer the cauliflower rice to the prepared baking sheet and spread it out into an even layer. Place it in the oven to soften and cook for 15 minutes. 

Alternatively, you can place the cauliflower in a covered microwave-safe bowl and cook for 4 to 5 minutes on high to steam it. Or, you can cook it in a large skillet with a 1/4 cup of water for 8 to 10 minutes, until it has softened and the water has evaporated. 

Once the cauliflower has cooked, let it cool for 10 minutes, or until you can safely handle it without burning yourself. 

Step 3:

Transfer the riced cauliflower to the center of a clean dish towel. Arrange the towel filled with cauliflower over a small bowl, then squeeze as much liquid as you can out of the cooked cauliflower.

It might not feel like there’s excess moisture at first, but you may be surprised by how much liquid is released! (There should be at least 3 to 4 tablespoons of liquid in the bowl.)

Step 4:

Place the cauliflower rice that you just squeezed into a large bowl, then add in the egg, cheese, oregano, salt, and a pinch of black pepper, if desired.

Use a spatula to stir well, until the cauliflower mixture looks relatively uniform. 

Step 5:

Arrange a fresh piece of parchment paper, if needed, on the large baking sheet, then place the cauliflower mixture in the center of the pan.

Use your hands to gently press the cauliflower pizza dough into the shape of a round pizza crust, about 10 to 12 inches wide. It will be thin, but there shouldn’t be any holes in the crust.

Step 6:

Place the cauliflower crust in the oven and bake at 350°F for 30 minutes, or until the crust is golden brown. Then it’s ready for toppings! 

Add a thin layer of pizza sauce, mozzarella cheese, and any toppings you love, like pepperoni, mushrooms, onions, fresh basil, or olives.

Return the pizza to the oven to bake until the cheese has melted, about 10 more minutes. You can turn on the broiler and watch closely if you want the cheese to turn golden even faster. 

Let the pizza cool for 5 minutes, then cut it into slices. Because you took the time to remove excess moisture, the crust should be easy to pick up with your hands! 

Storage + Meal Prep Tips

Leftover pizza slices can be stored in an airtight container in the fridge for up to 5 days. Or you can freeze them for up to 3 months.

If you’d like to freeze a whole pizza crust, bake the crust as directed for 30 minutes, then let it cool completely. You can freeze the pizza crust tightly covered for up to 6 months. Since you’re already cleaning your food processor after this, you might as well make a double batch!

When you’re ready to bake your frozen cauliflower pizza crust, place it on a baking sheet and add your toppings. There’s no need to thaw the frozen crust first. Bake at 400ºF for 10-15 minutes, or until the cheese is golden and bubbly.

More Low-Carb Recipes to Try

• Cauliflower Fried Rice
• Zucchini Lasagna
• Chicken Vegetable Soup
• Zucchini Hummus (no beans)
• Cottage Cheese Dip
• Mexican Chicken Soup
• Healthy Chicken Burgers

If you try this Cauliflower Pizza Crust recipe, please leave a comment and star rating below letting me know how you like it.