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This Cauliflower Pizza Crust recipe is a delicious way to enjoy your next pizza night! It’s naturally gluten-free and grain-free, plus you’ll get extra veggies in each bite.
I originally posted this recipe back in 2011, when I learned the secret to making a cauliflower pizza crust that isn’t soggy. (You need to squeeze out the moisture from the cooked cauliflower before making your crust mixture!)
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 will let you skip using the food processor, too.
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.
Ingredients You’ll Need
Fresh or frozen cauliflower is the base of this recipe, without using any extra flour for filler. As a result, this recipe is low-carb and keto-friendly.
The egg and cheese act as a binder and hold the crust together. Soft goat cheese (chevre) gives the crust an amazing, non-greasy texture and you can’t taste it at all. However, you can also use grated Parmesan cheese or your favorite shredded cheese to create a crust that will hold together.
Adding oregano helps add an Italian flavor you’ll love, and you can also add a pinch of garlic powder if you’d like.
Need an egg-free recipe?
Try my Vegan Cauliflower Pizza Crust recipe, which is made without eggs or cheese.
How to Make Cauliflower Pizza Crust
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.
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.
Time-Saving Tip
If you buy frozen cauliflower florets, you can simply let them thaw overnight in the fridge before making this crust. They will have a tender texture so you can skip the cooking step altogether! Simply pulse them in a food processor and then wring out the moisture as directed.
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.)
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.
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.
Tip
Get your hands wet if you find that the crust is sticking to your fingers; wet hands help prevent sticking!
Place the cauliflower crust in the oven to bake at 350ºF for 30 minutes, or until the crust looks golden. 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 into slices. Because you took the time to remove excess moisture, the crust should be easy to pick up with your hands!
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.
Looking for more low-carb dinner ideas? Try Cauliflower Fried Rice, Zucchini Lasagna, or Chicken Vegetable Soup for more options.
Ingredients
- 1 pound cauliflower florets (or thawed from frozen; see notes)
- 1 large egg , beaten
- ⅓ cup soft goat cheese (or grated Parmesan)
- 1 teaspoon dried oregano
- ¼ teaspoon salt
Instructions
- Preheat the oven to 400ºF. If the cauliflower isn't already riced, add the cauliflower florets into a food processor and pulse briefly, until it has a rice-like texture. Line a large baking sheet with parchment paper, then spread the cauliflower rice out in a single layer. Bake for 15 minutes, or until the cauliflower is tender.
- If you're using frozen cauliflower, be sure that it is completely thawed, and process it into a rice-like texture using a food processor. (Alternatively, you can start with frozen cauliflower rice that has been thawed, to skip the food processor step.) There is no need to cook thawed frozen cauliflower so it will save you time! Tip: You can use up to 1 ½ pounds of cauliflower if you want to use two 12-ounce bags. This crust will still hold together well!
- Once the riced cauliflower has been cooked (or thawed), transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! (Be careful if your cauliflower is still hot; let it cool before handling.) A lot of extra liquid will be released, which will help you avoid a soggy pizza crust.
- In a large bowl, mix up the squeezed-out rice, egg, cheese, oregano, and salt. It won't be like any pizza dough you've ever worked with, but don't worry, it will work!
- Press the dough out onto a baking sheet lined with parchment paper. (It's important that it's lined with parchment paper, not wax paper, or it will stick.) Keep the dough about 1/4-inch thick. Wet your hands to prevent sticking, if needed.
- Bake for 30 minutes at 400ºF or until the top looks dry and golden.
- Add your favorite pizza toppings to the crust, such as sauce and cheese, then return the pizza to the 400ºF oven. Bake an additional 5-10 minutes, just until the cheese is hot and bubbly. Slice and serve warm.
Video
Notes
Nutrition
If you try this Cauliflower Pizza Crust recipe, please leave a comment and star rating below letting me know how you like it.
Do you have the nutritional info on this recipe. Like how many calories? and serving size per calories? Thanks
Please see my FAQ, regarding nutrition information: https://detoxinista.com/frequently-asked-questions/
Delicious, the crust was sweet and tasty. I will be using this on a regular basis. I feel so full after eating 1/3 of what eat of regular pizza with no bloat. Would love to eat more but am just too full. Thanks will try it on my spouse when he returns.
Wow! I love PIZZA so thank You for its healthy alternative
I was unsuccessful with this! I followed all the directions except I used mozzarella cheese (I don’t have goat cheese) and it just crumbled when I tried to pick it up. I ended up using spinach tortillas instead but I was super disappointed.
This pizza crust is wonderful. I ended up only having crumbled goat cheese so I blended that up and added to cali, eggs and spices. Added lots of toppings and think it has more cheese flavor that most pizza. I really like it. will defintely make again. Thank you for bringing pizza back to our home!
This is one of my favorite ways to use the pulp left over from juicing! I make it tonight with cauliflower, carrot and zucchini pulp, and it’s heavenly. No veggie taste at all, and came out nice and firm. Delish!
I just made this tonight, and it was pretty good. As I pulled it to my face, I still got a whiff of cauliflower which threw me off a little bit. However, it had a great flavor (I did throw a few more herbs like basil and garlic powder in my “dough”). The crust was easy enough to pick up and didn’t fall apart, but it broke in half if I tried folding it too much (I typically fold my pizza in half to keep toppings from falling off and it’s easier to hold). The pizza was tiny. I would definitely suggest making 2 to 3x the amount if it’s the main dish for your family. I used aluminum foil because no parchment paper was available, and it seemed to have worked fine, just in case anyone doesn’t have parchment paper. All in all, I would definitely suggest it, and I’ll be making it again. It won’t let me rate it on the cell phone, but I’d give it a 4.5… All it’s lacking is the chewiness I enjoy from regular pizza crust. Otherwise, it was appetizing and had a great flavor!
I thought you recently update a post about how to make this vegan. I went through all my old emails, but I haven’t been able to find it. Can you send me the link to the post, or clarify how to make it vegan?
Thanks!!!
Hi Chris! I haven’t had much luck making a vegan crust myself, but it looks like some comments here have mentioned making it with success. You might want to check out some of the comments above to see what works!
Thanks! What is the purpose of the egg? Is it a binder? Do you think non-dairy yogurt would work? If so, how much?
can you make a vegan version of this or would it be to difficult?
You can check out some of the comments above– it sounds like a few people have had success!
Hi is there a substitution you recommend for the egg for vegans? Thanks! I love your website and FB page thanks for all you do!
You can use ground flax seed! 2 Tbsp. Finely ground flax seeds plus 3 Tbsp. water replaces one egg. Mix them together in a small bowl or mug, and let sit a couple of minutes until it becomes like jelly, then add as you would eggs.