This Cauliflower Pizza Crust recipe is a healthy veggie-packed option that is naturally gluten-free and grain-free. It’s perfect for people who still want to eat their pizza, while following a low-carb or food combining diet.
How to Make Cauliflower Pizza
Making cauliflower pizza is straight-forward, but a little labor intensive. If you start with fresh cauliflower, you’ll need to steam it until tender. (You can skip this step by using frozen cauliflower– read further down in this post for more info.) Then, you’ll pulse it in a food processor until it’s rice-like in texture.
(You can save even more time by purchasing pre-riced cauliflower, either fresh or frozen.)
The Secret to a Non-Soggy Crust
Once your cauliflower is tender and “riced” you’ll need to squeeze out the moisture that cauliflower naturally contains. This is the secret to getting a dry crust that you can pick up with your hands. (I the same nut milk bag that I use to make almond milk to do this.)
Once the cauliflower “rice” is very dry, you mix it with an egg, soft goat cheese (which gives the crust a better texture than using shredded cheese), and some Italian seasonings.
If you don’t have goat cheese on hand, many readers have reported success in the comments below using other cheeses. You can try mozzarella, cheddar, or even cream cheese with similar results. The texture is the driest with the soft goat cheese, though.
The crust won’t be like anything else you’ve worked with before– you spread it with a spatula, and use your hands to press and shape the dough.
Bake until the crust is dry and golden, then flip it and bake longer until the other side isn’t soggy. I use the parchment paper to make the flipping process easier.
(You don’t need a second piece of parchment paper after you flip it– the baked crust won’t stick to the pan after it’s been flipped.)
Using Frozen Cauliflower for Pizza Crust
I’ve been making this cauliflower pizza crust for years, and there are a number of ways you can make it, but the easiest method is by starting with frozen cauliflower.
I buy 1-pound bags of frozen cauliflower, so that I don’t have to do any chopping, and then I thaw them in the fridge the night before I want to make my pizza.
Using frozen cauliflower allows you to skip the pre-cooking of the cauliflower, and ultimately saves you time, but I’ve also included directions for starting with fresh cauliflower in the recipe below if you’d prefer to do that.
You must thaw and squeeze out the liquid from the cauliflower to get a non-soggy crust.
Update: Many stores are also now carrying frozen pre-riced cauliflower, which will save you even more time, since you won’t have to break out the food processor, either. I’ve made this crust using two 12-ounce or two 16-ounce bags of frozen cauliflower, so know that this recipe is relatively flexible with the cauliflower amount.
Cauliflower Pizza Toppings
One last thing to keep in mind when making a cauliflower pizza crust is that you should try to keep the toppings minimal. Go light on the sauce, so that it doesn’t re-hydrate the crust and make it soggy, and the same goes for the cheese. (Remember, there’s already some cheese baked into the crust, too!)
How to Make It Without Cheese
If you don’t tolerate dairy well, I’ve made this crust by omitting the cheese and using an extra egg instead. The crust texture is a little “egg-ier” that way, but it still holds up.
I’ve also posted a Vegan Cauliflower Pizza Crust recipe, if you need an egg-free and dairy-free option.
How to Freeze Cauliflower Pizza Crust
Because making a cauliflower pizza crust can be a bit labor-intensive, I like to double the recipe and make two large crusts (or 4 smaller crusts for individual pizzas) and freeze the extras for an easy future meal.
I’ve found that this works best by baking the crusts, and then freezing them in an airtight container. That way, when you’re ready to make a pizza, you can simply place the frozen crust on a pizza sheet and bake it at 400ºF just until it’s heated through, about 10 minutes.
Then add your toppings and bake for 5-10 minutes more, until the cheese is bubbling.
The Secret To Perfect Cauliflower Pizza Crust
Ingredients
- 1 pound cauliflower florets (or thawed from frozen; see notes)
- 1 large egg , beaten
- 1/3 cup soft goat cheese (or grated Parmesan)
- 1 teaspoon dried oregano
- 1/4 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 the frozen & thawed caulifower, so it will save you time! Tip: You can use up to 1 1/2 pounds of cauliflower, if you want to use two 12-ounce bags. It still holds 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, and spices. 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"thick.
- Bake for 30 to 35 minutes at 400ºF, until dry and golden. Use the parchment paper to flip the crust over, and bake again until the other side is nice and dry, about 10 more minutes.
- 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
Nutrition information is for 1/4 of this recipe. This information is automatically calculated, and is just an estimate, not a guarantee.
If you try this Cauliflower Pizza recipe, please leave a comment below letting me know how you like it. And if you make any modifications, I’d love to hear about those, too. We can all learn from your experience!
More Cauliflower Recipes:
- Mashed Cauliflower “Potatoes” (or try my Slow Cooker version)
- Air Fryer Cauliflower
- Mouth-Watering Cauliflower Steaks
- Cauliflower Fried Rice
- Creamy Cauliflower Alfredo
- How to Make Cauliflower Rice
I can’t wait to hear what else you try!
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Reader Feedback: Have you tried a cauliflower pizza crust yet?
Ours weren’t ‘perfection’. Fell apart when trying to transfer to the other side. Tasty—-indeed!!! Perhaps needed a smaller dish size.
I made this, cooking it on parchment paper browning both sides. It made a delicious pizza crust. My husband and I are fans, it was really good. My 6 year old ate it, but declined a second piece.
If you have a hand blender this can be simplified. Simply dice the cauliflower, then put it in a pot, barely cover with water, bring to a boil and cook until tender, 3-5 minutes. Scrape down the sides of the pot, then use your hand blender, pulsing for a maximum of 30 seconds in total. Drain through a fine mesh strainer, using a spatula to press out most of the water. You’ll likely need to strain it in 2 or 3 batches. After that, proceed as for the rest of the recipe. The texture is extremely dough like. I also added a couple tablespoons of grated Parmesan and a teaspoon of granulated garlic. Yum!!
I wonder if a light egg wash on the crust After it’s been flipped (baked again before toppings) would help with the crust from getting moist again after adding toppings?
I have hashimotos and can’t eat any grains and have an allergy to eggs. I hadn’t attempted the cauliflower pizza crust bc i knew it would be labor intensive, which it was, but I appreciated this simple and descriptive recipe. I substituted the egg with a chia egg (1 tbls ground chia + 3 tbls water). I didn’t have goat cheese to add to the crust but I can see how it would be a delicious addition. Next time I will make a few “frozen pizzas” at the same time! Thank you for this recipe! I really enjoyed it!
Just made this and it was good as a pizza crust with lots of toppings!. Instead of cooking the cauliflower and squeezing out the juice with a cloth, I used my Juiceman juicer to juice out the uncooked cauliflower. All the pulp gets collected separately in very fine pieces and what a time saver. No need to cook it, either. These machines are a little pricy and I have had mine for years. If you plan to make this alot, I would suggest investing in one.
Delicious!! Used the exact recipe! So happy with how it turned out!!
Do you think I could use nutritional yeast in the crust instead of goat cheese? If so how much would yoi suggest? I can’t wait to make this. Thank you.
Yes, I’m not sure exactly what the results would be but I’ve left out the cheese and it’s still worked with the egg. Maybe 1/4 cup nutritional yeast?
Best cauliflower pizza crust I’ve made so far. Made it really thin, like cracker thin.
Topped Alfredo sauce, cheddar cheese mix, artichoke hearts, Sundried tomatoes, Aidells artichoke & Garlic smoke chicken sausage, mushrooms, topped with Parmesan.
Love to show you a picture
Can you used mashed cauliflower (frozen)?
Probably, as long as there aren’t too many added ingredients. Make sure you thaw it and squeeze out the moisture first before using this recipe.
I don’t have a food scale so can anyone tell me how many cups of Cauliflower I need…after I’ve squeezed it out?
Followed your recipe guide and riced cauliflower makes it so much easier. To make the crust have this amazing taste, I add garlic powder, salt, pepper and 2tsp cumin 1tsp coriander. It turns out so good!
Amazing!!!! Definitely a keeper
So good.
Awesome recipe! I didn’t have the cheese you suggested so I tried with ricotta. It worked really well too and tasted yummy. Thanks for the great recipe!!
This was amazing! I think squeezing the hell out of the cauliflower definitely helped it stay together. The edges were crispy and it tasted like healthy but still delicious pizza! I juiced the cauliflower first and then squeezed it more with a cheesecloth for 4 or 5 minutes and then ultimately dabbed it with a towel. Topped it with a little pizza sauce, light amount of cheese, no nitrate pepperoni, mushrooms, green peppers, black olives, and drizzled extra olive oil on top to bump up the fat to protein ratio. I will definitely be making this again!
That’s great recipe..what can we use of goat cheese is not available..
Any cheese should work! Readers have mentioned trying cheddar, feta, and Parmesan with good results.
Does the goat cheese taste come through strongly?
Thanks!
I don’t think so, especially after you add the toppings.
Would you be able to cook the crust, assemble the toppings, and then freeze?
Yes, I think so!
Do you know if this will hold up with butter and an extra egg in place of goat cheese?
We’re super broke and its all we have lol.
I don’t think the butter is necessary, but I’ve made this with 2 eggs instead of the cheese and it held together. Texture isn’t exactly the same (more eggy) but it still worked!
Nice alternative to regular pizza. Not sure I would have time do this all the time, but really good for a healthier option. I’ll try the double batch and freeze one next time.
I didn’t remember to pick up any goat cheese, so I used used mozzarella cheese and it worked well.
I don’t think I let the dough cook long enough before putting toppings on…a little softer than it could have / should have been…I should have followed the recipe. But still manageable and tasted great. Thanks!
Mine was delicious however it did fall apart …I actually had to use a fork..
What did I do wrong.
I got a 1.5 cups of liquid out of it …
Can shredded zucchini be a substitute for the cauliflower rice?
Yes, I think so if you squeeze out all the moisture.
I was really surprised and amazed how good recipe was! I added some crused garlic, and it smelled amazing baking. It was a lot of work, but it was worth it. I was surprised how nice the texture was. It looked and felt more like bread than I expected. I only used one large head of cauliflower, which seemed like enough at first, but once I squeezed out all the water there wasn’t a lot left. Next time I will use 2 or 3 heads. Even my daughter, who is not a fan of low-card alternatives, loved it. She had no idea it was made with cauliflower. Great recipe!
When using frozen or fresh cauliflower rice do you need to cook it first?
You need to cook the fresh rice to make it soft, but frozen rice only needs to be thawed. Both need to be squeezed out to remove the natural liquid in cauliflower.
Wow! Can’t wait to try this!
I used one of those pre-spiced goat cheese rolls – amazing flavour! Also I strained the heck out of the cauliflower – so for a first time try, it was crispy and tasty!
We like to grill pizza in the summer time. It’s february now and SOOO looking ahead right now. Just wondering if anyone has tried grilling the crust with any luck?
It’s far too flimsy to grill. I wouldn’t try it with this one.
If you put it on a pizza stone, it would work. That’s how I grill pizza anyway.
This was very tasty but except for the shape, doesn’t really resemble pizza. Should be thought of as a really good, veggie side dish. Squeezing the excess water out of the cooked cauliflower definitely is key to a good texture.
Excellent recipe. My kids said that I should make it more often! 😮
Loved this crust. I did not have goat cheese on hand so I used half cream cheese and half laughing cow swiss. I also used the cauliflower rice from Costco. Flipped nicely and tasted great. I was eating pizza with my family and not feeling jealous of their stuffed crust.
Thanks fir this. If I buy prericed cauliflower how much should I use?
Thanks
Tried this last night and my husband and I loved it! Next time I may served the sauce on the side because it got a little moist, but we could still pick it up to eat it. Thank you for publishing this awesome recipe!
Would it work if I used cottage cheese instead of feta?
Possibly. I’ve never tried that so please come back and let us know if it works for you!
Hi! I love this site. Do you think http://janeshealthykitchen.com/dairy-free-parmesan-cheese/ this could be used in place of the dairy form in this recipe??
I made this the other day, i used a Kilo bag of frozen cauliflower and after it’d defrosted i riced it in the food processor and placed in on a baking sheet and put it in a preheated oven I then switched off the oven and left it in there for a number of hours which left it lovely and dry, i then went ahead with the recipe. After my husband had finished his i asked him if he’d enjoyed it and he said he thought it was lovely though he did realise the base was different than normal he had no idea it was cauliflower, will certainly be making this again.
I made a cauliflower pizza for lunch. My hunband was Skeptical And he likes cauliflower. But he liked it and said I’d eat this again. Very flavorful crust. I used egg grated Parmesan cheese and shredded mozzarella seasoned with salt pepper garlic powder and parsley and natures seasons seasoning blend. For filling red and yellow pepper onion and lean ground beef with mozzarella cheese on top.
I made this the other day and is was really successful the base was nice and crispy and you could pick it up and eat in like a normal pizza base even my husband enjoyed it and even when i told him it’d been made with cauliflower he said he’d eat it again. To help with drying out the cauliflower i switched my oven onto high and as soon as it reached temperature i put the riced cauliflower on a large baking tray into the oven and just left it there most of the day whether this was unessasery or not i don’t really know but as I’ve already said it was a great success.
thanks
If I use frozen cauliflower rice, do I still need to strain it? I’m using Trader Joes cauliflower rice and it’s not even frozen, they have it refrigerated.
Yes, you still need to strain it. Thaw it first!
I cook it and straight. It works better. Squeeze it so hard you get tired then just a little more….when you don’t think you can squeeze anymore rest 5 minutes then do it Again
Your recipe was very easy to follow and now I can make my own instead
of buying..
Made this tonight!!! It was Awesome 👏 will be making it more even boyfriends loved it no leftovers lol
your 2013 version of this recipe is what we use. This one is different. We prefer that one. You should repost it as an alternative. thanks in advance
Do you recall what made that one different? I don’t remember changing this recipe other than updating the photos.
I have used your recipe MANY times and my favorite food critics (grandsons who eat standard American diet), LOVE it. They ask for it whenever they visit. As I wwrite this I am baking two crusts to freeze in preparation of their upcoming visit! Thanks!
Omg! Thank you so much this crust was amazing! My only regret is not taking the advice of making a double batch so you could freeze some! I have tried plenty of cauliflower crust in the past and they are always very disappoiting. The goat cheese is definitely the secret to the texture. The only change I made to the recipe was that I used an Italian seasoning mix instead of just oregano! Thanks! I will be making this again next week!
have enjoyed these recipes, very much.. so clean, and nutritious.
Interested in knowing if anyone has made this on a pizza pan (the kind with the holes in it)? If so, with or without the parchment paper?
Unfortunately this recipe just doesn’t work. The cauliflower will not get crispy parchment and flipping it is impossible. A better idea is to place the dough in a well oiled glass oven dish and bake for half an hour at 400 degrees or until crispy and then add toppings. It still is flawed, but a better method.
If it did not hold together it was probably not dry enough. I used a baking sheet to flip the crust and it was tricky because it was so big it was akward. I started using a pizzia stone and it seems to help…I get the it doesn’t want to flip thing just make sure when you shape it it start in the middle and work out so it sticks togethe….by the way egg size would make a difference.. a small egg would not have enough to hold it together….I have tried it with 2 eggs and it has a funny texture so that is not the answer keep going it’s worth figuring it out and tastes way better than a protein powder vrust!
Hey I’ve just made this except I didn’t have any goats cheese so I used Ricotta. It’s 👌🏻 on my second week of a low carb diet and I was really missing pizza 🍕
I run my cauliflower through my juicer after microwaving it just for a couple of minutes. Then I just use the pulp. Save a lot of time squeezing water out
That looks extremely delicious!