Low Carb Cauliflower Pizza Crust

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Low Carb Cauliflower Pizza Crust is a simple gluten-free pizza crust that you’re going to love. Use this healthy crust to make your favorite pizzas and enjoy the low-carb benefits!

For some other cauliflower recipes, try my Greek Cauliflower Bowls with Chicken and a zesty Shaved Cauliflower Salad with Lemon Dressing! Both are lower carb too!

A Hawaiian pizza after baking.

Cauliflower Pizza Crust

It’s no secret that I’m a bread lover, which is why I normally use my Homemade Pizza Dough to make pizza. However, I think it’s important to have choices, and we try to eat lower carb on occasion (especially after vacations).

Pizza Toppings

The good news is that you can use the toppings on any of my pizzas for THIS low-carb crust. Try my BBQ Chicken Bacon Pizza, a Meatball Pizza, or one of our all-time favs, this Taco Pizza Recipe. All are so good, and I’m sharing a new recipe each month in my pizza series. So check back here on the regular!

Pictured below are two other toppings that we enjoyed on cauliflower crust. Both of them included my delicious Pizza Sauce From Scratch that you should most definitely try. It freezes well too!

  • Hawaiian Pizza – Just pizza sauce, ham, pineapple, and mozzarella cheese.
  • Margherita Pizza – A combo of pizza sauce, sliced roma tomatoes, fresh mozzarella cheese, and fresh basil.

For another THIN crust pizza, have a go with my Flatbread Pizza too!

Ingredients Used

Super simple WHOLE ingredients used for this pizza crust.

  • Cauliflower – Use one medium head of cauliflower (about 8-9 cups) for the crust.
  • Seasonings – A combo of garlic powder, onion powder, red pepper flakes, and black pepper. You can adjust these to your liking.
  • Eggs – Two large eggs, beaten.
  • Cheese – One cup each of freshly grated parmesan cheese and mozzarella cheese.

How to make cauliflower pizza crust

  1. Preheat oven. Preheat oven to 425 degrees. Prep two baking sheets with parchment paper.
  2. Prep cauliflower. Remove the stems and leaves from the cauliflower and place florets in a food processor. Pulse until it’s riced, or is in small crumbled (as seen below).
  3. Cook cauliflower. Add riced cauliflower in a large bowl and cook in the microwave until softened, approximately 6-7 minutes. Let cool slightly.
  4. Strain. Spoon cooked cauliflower into a clean dish towel and squeeze excess moisture out. (You should get about one cup of liquid out.)
  5. Combine crust ingredients. Combine the cauliflower rice, the eggs, both types of cheese, and seasonings. Stir well.
  6. Shape pizzas. Press half of the mixture onto each prepared pan, using a spoon (or your hands) to flatten each to about a 9×7 inch round, or whatever shape you like. The crust should be thin.
  7. Bake. Bake on two racks of your oven, rotating them as needed, for about a total of 25 minutes. The crust should be browned on both the tops and bottoms.
  8. Add toppings. Remove pans and add your desired toppings. Bake again. You can speed the process up by broiling the toppings, but watch closely to avoid burning them!

Expert Tips

  1. Squeeze out the liquid. Use your muscles to squeeze out as much liquid as possible from the cooked cauliflower rice. You want to get as much out as you can. If you let the cauliflower cool off some, it will be easier to squeeze!
  2. Adjust seasonings. Feel free to use different combos of seasonings. I used my fav combo, but use whatever you like.
  3. Make two pizzas. Make sure you don’t try to use all the cauliflower mixture to make only one pizza. You want to spread it out thin so it cooks better. Also, more yummy toppings will be consumed!
  4. Bake it the full amount of time. You’ll want to bake this crust extra long to get it as firm as possible. If you take it out early, you’ll end up with wimpy, soggy crust!

Measurements:

Here are a few quick measurements that you can use as your gauge. Yours don’t have to be identical but should be relatively close.

  • Cauliflower Florets – 8-9 cups (before ricing)
  • Cauliflower Rice – 6 cups (after ricing)
  • The liquid after cooking and squeezing – 1 cup
  • The cauliflower rice after squeezing – 1.5 cups
A whole Margherita pizza.

Attention readers! Realize this is cauliflower, not bread. I’m a dough girl, like I said, but I thoroughly enjoyed this pizza crust. It’s REALLY good! But it does NOT taste like regular dough made with flour. Just be aware of this before making it.

Storing and Freezing

  • Storing – This pizza is thin so you’re probably not going to have leftovers. But if you do, just cool, wrap tightly, and refrigerate for a day or two.
  • Freezing – I haven’t personally frozen this dough, but I think you could try that AFTER cooking and BEFORE adding toppings.
A pan of baked cauliflower crust.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

A Hawaiian pizza after baking.

Low Carb Cauliflower Pizza Crust

Low Carb Cauliflower Pizza Crust is a simple gluten-free pizza crust that you're going to love. Use this healthy crust to make your favorite pizzas and enjoy the low-carb benefits!
5 from 1 vote
Print Pin Rate
Course: Main Dish
Cuisine: American
Keyword: cauliflower pizza crust recipe, low carb pizza crust
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 2 9-inch pizzas
Calories: 547kcal
Author: Sue Ringsdorf

Ingredients

  • 8-9 cups cauliflower florets (or about one medium-large head) – stems and leaves removed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon black pepper
  • 2 large eggs – beaten
  • 1 cup freshly grated parmesan cheese
  • 1 cup mozzarella cheese – shredded

Instructions

  • Preheat oven to 425 degrees. Prepare two baking sheets with parchment paper.
  • Place the cauliflower florets in a food processor and pulse until it's riced.
  • Place the cauliflower rice in a glass bowl and cook until softened, approximately 6-7 minutes. Cool slightly.
  • Spoon mixture into a clean dish towel and squeeze excess moisture out. (You should get about one cup out.)
  • Add the ingredients into a mixing bowl – the cooked cauliflower, spices, eggs, parmesan cheese, and mozzarella cheese. Stir well.
  • Press half of the cauliflower pizza dough on each baking sheet (lined with parchment), using a spoon to flatten it to about 9×7, or whatever shape you desire.
  • Bake on two racks of the oven, rotating them as needed, for about a total of 25-30 minutes. The pizza crust should be browned on both the bottom and the top.
  • Spread your desired toppings on the pizza crusts and bake again. You may also want to broil the toppings.

Notes

**READ MY EXPERT TIPS on the blog post!
Pizza Toppings Pictured:
  • Hawaiian Pizza – Just pizza sauce, ham, pineapple, and mozzarella cheese.
  • Margherita Pizza – A combo of pizza sauce, sliced roma tomatoes, fresh mozzarella cheese, and fresh basil.
Search for other pizza recipes on the blog to get some more delicious toppings to add to cauliflower crust!

Nutrition

Calories: 547kcal | Carbohydrates: 26g | Protein: 45g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 264mg | Sodium: 1353mg | Potassium: 1398mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1190IU | Vitamin C: 193mg | Calcium: 1000mg | Iron: 3mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

2 Comments

  1. This speaks my love language. Awesome recipe!

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