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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, keto 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!

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!

A hand lifting up a piece of Hawaiian pizza on cauliflower crust.

Side shot of a hand picking up a piece of Margherita pizza on cauliflower crust.

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.

A food processor of cauliflower florets. — the cauliflower florets from one med head

A food processor of riced cauliflower. — the cauliflower florets from one med head

A cutting board of the shredded mozzarella cheese and the shredded parmesan cheese. — freshly shredded cheese

Four bowls of the cauliflower pizza crust ingredients. — freshly shredded cheese

How to make Cauliflower Pizza Crust:

Step 1
Preheat oven. Preheat oven to 425 degrees. Prep two baking sheets with parchment paper.

Step 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).

Step 3
Cook cauliflower. Add riced cauliflower in a large bowl and cook in the microwave until softened, approximately 6-7 minutes. Let cool slightly.

Step 4
Strain. Spoon cooked cauliflower into a clean dish towel and squeeze excess moisture out. (You should get about one cup of liquid out.)

A large measuring cup of riced cauliflower. — the cauliflower rice.

A towel with cooked cauliflower rice. — the cauliflower rice.

Step 5
Combine crust ingredients. Combine the cauliflower rice, the eggs, both types of cheese, and seasonings. Stir well.

Some squeezed out cauliflower rice. — the cauliflower rice after squeezing liquid out.

A bowl of the cauliflower pizza crust dough. — the cauliflower rice after squeezing liquid out.

Step 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.

Step 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.

A pan with a unbaked cauliflower crust. — the pressed cauliflower mixture

A pan of baked cauliflower crust. — the pressed cauliflower mixture

Step 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

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!
Adjust seasonings. Feel free to use different combos of seasonings. I used my fav combo, but use whatever you like.
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!
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

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.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue