This Cauliflower Crust Pizza recipe is super easy to make with only 3 ingredients and a few seasonings. A delicious low carb & keto pizza crust alternative. Which is then easily topped with all your favorite pizza toppings. Gluten Free, Low Carb, Keto, Easy.
So if pizza is one of your favorite foods and you’ve yet to try a cauliflower crust pizza, then you’re really gonna need to get on board with me…
Cause cauliflower really can be a delicious low carb alternative to some of your favorite foods.
And yesss, I get that cauliflower is not going to have the same texture as a traditional pizza crust or mac and cheese.
But it really is a great way to swap out some of those foods with a lower carb healthier option.
What you need for this Cauliflower Pizza Crust:
- Cauliflower rice
- Mozzarella cheese
How to make Cauliflower rice:
You can easily do it in a food processor or if you don’t own one you can use a box grater.
Another option is to buy frozen riced cauliflower.
But you would need to pre-cook this and squeeze out water prior to making the pizza crust since it comes frozen.
With this recipe using fresh cauliflower you don’t need to pre-cook the cauliflower therefore saving one extra step…
Making this a super simple recipe! 👌
Can I make the cauliflower crust ahead:
Yes and I actually recommend that. It stores well in the fridge for up to five days or you can freeze it for longer storage.
Tips for making Cauliflower Crust Pizza:
You don’t have to pre-cook the cauliflower but do try and dry it well with a clean kitchen towel or paper towel after you’ve riced it.
I recommend using a pizza stone if you own one to cook the crust… even though it’s not required you’ll just end up with a better tasting crust.
I use a large circular plate with parchment paper that’s about the size of my pizza stone and lightly grease it with olive oil.
Then just press the pizza crust out on the plate in a circular shape. It’s then really easy to slide this crust on to your pre heated pizza stone.
If you don’t have a pizza stone just line a large pan with the lightly greased parchment paper.
And depending on how you like your pizza, if you spread this out thinner you’ll have a crispier crust…
Thicker it will be more bendable.
Make sure to bake it until it’s golden brown on top and around the edges of the crust.
Can I store the leftover topped pizza:
Yes you can store it in the fridge for up to a week. And just like regular pizza you can eat it cold or just warm it up prior to serving.
Toppings used on this Cauliflower Pizza Crust:
- Red onion
- Bell peppers- red & green
- Black olives
I like to use up what I have readily available in the fridge…
More Cauliflower love ❤️…..
AND IF YOU TRY THIS RECIPE PLEASE BE SURE TO LET ME KNOW IN THE COMMENTS BELOW…..
I’d love to hear if you make this & how you like it. Plus please be sure to include a star rating.
Until next time- xoxo
Cauliflower Crust Pizza (Low Carb, Gluten Free)
- 1 medium head of cauliflower broken into florets* (see recipe notes)
- 2 cups of mozzarella cheese divided
- 2 eggs
- 3/4 tsp. garlic powder
- 1 tsp. dried basil
- salt to taste
- 1/4 tsp. black pepper
- 1 tbsp. olive oil
- Preheat oven to 375 degrees
- Line large baking sheet with parchment paper*
- Generously grease parchment paper with olive oil
- In small batches pulse cauliflower until rice like in food processor
- Then lay riced cauliflower on several layers of paper towels or clean kitchen towel.
- Pat dry and try and squeeze as much liquid out of cauliflower as possible.
- The goal is to remove as much moisture from cauliflower.
- Meanwhile grate mozzarella cheese and set aside
- Place riced cauliflower in medium mixing bowl.
- Beat two eggs and add to riced cauliflower
- Add, garlic powder, dried basil, black pepper, salt to taste & 1 cup mozzarella cheese
- Combine well
- Place mixture into parchment paper and form into pizza shape
- Bake in oven 20-25 minutes until golden brown
- Remove from heat and allow to rest about 10 minutes prior to adding your favorite toppings
- You can actually make the crust earlier in the day and store in the refrigerator covered with saran wrap until ready to top your pizza
- Bake in 375 degree oven once topped an additional 10-15 minutes or until pizza gets bubbly
Updated- originally posted October 2015