Why You’ll Love This Recipe
Crispy Cauliflower Pizza Crust is a delicious and low-carb alternative to traditional pizza dough, perfect for those following a keto, gluten-free, or grain-free diet. It’s light yet sturdy enough to hold your favorite toppings, offering a satisfying crunch with every bite. This easy recipe turns simple ingredients into a crispy, golden crust that’s both healthy and tasty.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cauliflower florets (or riced cauliflower)eggsmozzarella cheese (shredded)parmesan cheese (grated)garlic powderItalian seasoning (optional)saltolive oil (for brushing)
directions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
If using whole cauliflower, pulse florets in a food processor until fine, then microwave for 4-5 minutes. Let cool, then squeeze out all excess moisture using a clean towel or cheesecloth.
In a large bowl, mix the cauliflower, eggs, mozzarella, parmesan, garlic powder, salt, and Italian seasoning until combined.
Press the mixture onto the prepared baking sheet, shaping into a thin, even crust.
Bake for 20-25 minutes, or until golden and crisp around the edges.
Remove from the oven, add desired pizza toppings, and return to the oven for another 5-10 minutes.
Let the pizza cool for a few minutes before slicing and serving.
Servings and timing
This recipe yields 1 medium pizza crust (serves 2-3).Preparation time: 15 minutesCooking time: 25-35 minutesTotal time: 40-50 minutes
Variations
Add chopped herbs or chili flakes to the crust for extra flavor.
Use dairy-free cheese alternatives to make it vegan.
Try adding flaxseed or almond flour for a heartier texture.
Shape into mini crusts for personal pizzas or appetizers.
storage/reheating
Store leftover pizza in an airtight container in the fridge for up to 3 days.Reheat in a toaster oven or skillet to regain crispiness.You can freeze the baked crust (without toppings) for up to 2 months; reheat directly from frozen.

FAQs
Is cauliflower pizza crust keto?
Yes, it’s low in carbs and fits well within a ketogenic diet.
Does it taste like cauliflower?
It has a mild flavor that’s masked well by cheese and seasonings.
Can I make it without cheese?
Cheese helps bind the crust; a vegan alternative like almond flour with flax egg may work.
How do I make it extra crispy?
Be sure to remove all moisture from the cauliflower and bake until golden brown.
Can I use frozen cauliflower rice?
Yes, just thaw and drain it thoroughly before using.
What toppings work best?
Anything from classic margherita to meat-lovers—just avoid overly wet toppings.
Can I use this crust for calzones?
Yes, just make smaller rounds and fold over with filling inside before baking.
How thick should the crust be?
Aim for ¼-inch thickness for the best texture and crispness.
Is it gluten-free?
Yes, as long as all ingredients used are certified gluten-free.
How do I keep it from sticking?
Always use parchment paper and lightly oil the surface.
Conclusion
Crispy Cauliflower Pizza Crust is a game-changer for anyone seeking a healthier pizza night. With its golden edges, chewy center, and versatile flavor, this crust proves you don’t need traditional dough to enjoy a satisfying slice. Easy to make and endlessly customizable, it’s sure to become a staple in your kitchen.
PrintCrispy Cauliflower Pizza Crust (Easy & Low-Carb)
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 1 large crust (2 servings) 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
A crispy, gluten-free, and low-carb pizza crust made from cauliflower, perfect for a healthier alternative to traditional dough.
Ingredients
- 1 small head of cauliflower (about 14 oz), riced
- 2 large eggs, lightly beaten
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1 tbsp olive oil (for greasing)
- 1/2 cup pizza sauce (optional)
- 3/4 cup shredded mozzarella cheese (optional)
Instructions
- Preheat oven to 400°F (205°C). Line a baking sheet or pizza pan with parchment paper and brush with olive oil.
- Rice the cauliflower in a food processor until it resembles fine crumbs.
- Microwave riced cauliflower for 3–4 minutes, then let cool and squeeze out moisture using a clean towel.
- In a bowl, mix the cauliflower with eggs, salt, pepper, garlic powder, and oregano until combined.
- Press the mixture into a thin, even circle on the prepared pan, forming a crust.
- Bake for 30 minutes or until golden and firm.
- Optional: Add sauce and cheese, then bake for an additional 5–7 minutes until bubbly.
- Cool slightly before slicing and serving.
Notes
- Ensure the cauliflower is well-drained to prevent a soggy crust.
- Use parchment paper to make removal easier and avoid sticking.
- Avoid overloading with toppings to maintain crispiness.
- Store leftovers in the fridge and reheat in a skillet or oven.
- You can freeze the baked crust for up to 3 months without toppings.
Nutrition
- Serving Size: ½ crust with toppings
- Calories: 325 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 19 g
- Cholesterol: 165 mg
Your email address will not be published. Required fields are marked *