Cauliflower Pizza Crust

Cauliflower Pizza Crust

Course: Main Course

Cuisine: Italian

Keyword: cauliflower pizza crust

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings:

Calories: 96kcal

Author: Megan Gilmore

Make the best cauliflower pizza crust with this easy recipe! It's low-carb and keto friendly, plus you'll get extra veggies in each bite.

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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 information is for 1/4 of the pizza crust, not including toppings. This is automatically calculated and is just an estimate, not a guarantee.

This crust is the most sturdy when you use only 1 pound of cauliflower florets. However, you can use up to 1 1/2 pounds of cauliflower for a larger crust that has a higher veggie content! I usually use two 12-ounce bags of thawed frozen cauliflower rice to make this as fast as possible, so you can easily use up to 1 1/2 pounds of cauliflower in this recipe. But, if you're buying 1-pound bags of frozen cauliflower, you can use just 1 bag per pizza crust.

Update Note: This recipe was updated in April 2024 to skip the flipping step. After making this recipe for 13 years, I've realized it's not necessary and it will make your life easier to skip it.

Nutrition