Cauliflower Pizza Crust always made me roll my eyes. Like, come on, how good could it really be? I thought it’d be crumbly. Or taste like, well, straight-up cauliflower. But one day, I was craving pizza (again) and feeling sorta guilty about the grease and dough and all. So I tried making it at home. Honestly? Mind blown. It actually held up under my toppings and suddenly Wednesday nights were fancy—like, five-star restaurant level at my little kitchen table. If you’ve ever been let down by sad, soggy crusts, keep reading, ‘cause you’re about to make a game-changer.

How To Make Cauliflower Pizza Crust

Here’s the deal—you need just a few ingredients and a bit of patience (it’s not quite as fast as regular pizza dough, but stick with me). Start by chopping your cauliflower into florets and giving it a spin in the food processor until it’s kinda like crumbs—not mushy, but not chunky. Microwave that for about five-ish minutes till it’s all steamy. Now, let it cool a bit (don’t burn your hands, friend), then wring out all the water. And I mean all of it. Seriously, if you skip this, your crust will flop. Toss the cauli in a bowl with an egg, some cheese (I stick with mozzarella), a sprinkle of salt, maybe a dash of dried oregano if you’re feeling chefy. Mix it up.

Pat that onto a parchment-lined baking sheet—make it thin, but not see-through, and kinda pinch up the edges a teensy bit. Bake in a super-hot oven until golden. Now comes the fun: sauce, cheese, whatever toppings you love. Bake again till it looks perfect to you. Grab a slice and pretend you didn’t just eat half a head of cauliflower! If you want more low-carb ideas, check out this ridiculously good delicious low-carb pizza recipe you’ll love to make.

Recipe Tips

Wanna avoid a soggy situation? Here’s what I do. After pulsing the cauliflower, I always use a nut milk bag or a clean kitchen towel to squeeze out every bit of water (it’s a workout, not gonna lie). If you’re picky, buy pre-riced cauliflower to skip a step. It’s fine, I won’t tell. Oh—and press the crust really firm onto your baking sheet. A flimsy crust just won’t fly.

Don’t skimp on cheese. It’s not just for flavor, it glues everything together. Also, totally okay to use parchment paper—actually, I beg you to use it. The crust tries to stick to everything. Please, just trust me on this one. I’ve been that person scraping pizza off foil before, and it’s not cute.

Another tip: If you love crispy edges, maybe flip the crust for the second bake before you add the toppings. Not essential, but sometimes I go wild like that.

“I tried so many cauliflower pizza crust recipes, and this one actually held together! Tastes way better than the frozen ones, seriously.” — Janelle P.

Nutrition Facts (per serving)

Okay, let’s get real for a sec: this isn’t a zero-calorie miracle, but you’re skipping a ton of carbs compared to standard crust. A typical cauliflower pizza crust slice usually clocks in at less than 100 calories if you’re keeping the toppings basic. And (get this) only a handful of carbs! It’s gluten-free, so perfect for sensitive tummies. Plus, you’re sneaking in fiber and vitamin C without even trying.

But don’t fool yourself into stacking four pounds of cheese and sausage on top—balance is key, right? Toss on fresh veggies, a sprinkle of parmesan, some lean meats if you want more protein. Honestly, it fits into so many nutrition goals, whether you’re all about keto stuff or just wanna lighten things up now and then. This stuff is definitely way more exciting than eating plain roasted cauliflower.

Time-Saving Tips

Not everyone’s got endless hours to hang in the kitchen (I sure don’t when I’m hangry for pizza). Try these quick tricks:

• Use pre-riced cauliflower from the store—major shortcut, total game changer.
• Double-batch the crust and freeze one for next week (future you will thank you).
• Buy pre-shredded cheese to skip grating.
• Prep all toppings while the crust’s in the oven, so you’re not twiddling your thumbs.

If you love easy swaps, you might like this delicious gluten-free pizza crust recipe you’ll love, too.

More Cauliflower Recipes

Once you nail cauliflower pizza crust, you’ll probably eye every head of cauliflower at the store and imagine what else you could do. I go back and forth between making pizza and quick stir-fries—like this wild simple and delicious cauliflower fried rice recipe to try today. Or try cauliflower bites as snacky appetizers. There’s even ways to stuff it with cheese, roast it whole, or add it to soups. Let your imagination (and cravings) lead.

Honestly, cauliflower is like the duct tape of the produce world. It just fits everywhere, and you don’t have to be a pro to make it taste amazing. Seriously, experiment a little—sometimes my best dinners come from just emptying my fridge onto a pizza crust.

Common Questions

Q: Does cauliflower pizza crust taste like cauliflower?
A: Sorta, but not really. The cheese and spices help a ton. If you drown it in sauce and toppings, you’ll barely notice.

Q: Can you freeze cauliflower pizza crust?
A: Yes! Bake the crust first, let it cool, then freeze it flat. When you want pizza, just thaw, top, and bake.

Q: Is cauliflower pizza crust really healthy?
A: Healthier than regular pizza crust, for sure. Lower in carbs, more fiber. But don’t eat it for every single meal or anything (unless you really, really want to).

Q: How do you make it crispy?
A: Squeeze out as much water as possible! Sometimes I even bake the crust a little longer before topping.

For even more tips and a deep-dive on this topic, I stumbled onto this awesome guide, The Secret to Perfect Cauliflower Pizza Crust – Detoxinista. Plus, if you’re itching to try fun new spins (Greek, Mexican, you name it) you should totally peek at Greek flatbread pizza or this easy Mexican pizza recipe for more creativity.

If you give the cauliflower pizza crust a whirl, let me know how it goes—and if you come up with a wild topping combo, I’m all ears. Sometimes the best things come from a little kitchen improv.

Cauliflower Pizza Crust

A delicious and healthy alternative to traditional pizza crust made from cauliflower that holds up well under toppings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Healthy

Calories: 100

Ingredients Method Notes

Ingredients

  

Crust Ingredients

• 1 head head of cauliflower chopped into florets
• 1 large egg
• 1 cup mozzarella cheese shredded
• 1 teaspoon salt
• 1 teaspoon dried oregano optional

Method

 

Preparation

1. Preheat your oven to a high temperature for baking.
2. Chop the cauliflower into florets and process it in a food processor until it resembles crumbs.
3. Microwave the processed cauliflower for about 5 minutes until steamy.
4. Let the cauliflower cool slightly, then use a nut milk bag or a clean kitchen towel to wring out all the moisture.
5. In a bowl, combine the drained cauliflower, egg, mozzarella cheese, salt, and oregano. Mix well.
6. Spread the mixture onto a parchment-lined baking sheet, forming a thin crust and pinching the edges slightly.
7. Bake the crust in the oven until it’s golden brown.

Topping and Final Baking

1. Add sauce, cheese, and desired toppings to the baked crust.
2. Bake again until toppings are melted and golden.

Notes

To avoid a soggy crust, ensure to remove as much water as possible from the cauliflower. Pre-riced cauliflower can be used for convenience. It's best to use parchment paper to prevent sticking.