Cauliflower Pizza Crust

Cauliflower Pizza Crust is my ultimate go-to when I want all the delicious satisfaction of pizza, but without the heavy carbs or gluten. It’s crisp on the outside, soft in the center, and sturdy enough to hold all my favorite toppings—from melty mozzarella and tomato sauce to roasted veggies, fresh herbs, or even pepperoni. I love how this veggie-powered crust brings both flavor and nutrition to my plate without sacrificing anything I crave about pizza night.

This recipe has become a staple in my kitchen because it’s surprisingly easy to make, incredibly versatile, and works beautifully for anyone following a low-carb, keto, or gluten-free lifestyle. Even those who aren’t watching their carbs are always amazed at how good this tastes—and how close it comes to a traditional crust in texture and satisfaction. Whether I’m prepping a cozy meal for myself or serving it to guests, cauliflower pizza crust always hits the spot.

Why You’ll Love This Recipe

I love this recipe because it’s the perfect blend of healthy and indulgent. It gives me a chance to sneak more veggies into my diet in a fun, creative way. Unlike some cauliflower crusts that fall apart or turn soggy, this version holds together well and crisps up beautifully thanks to a few tricks—like squeezing out all the excess moisture and using a mix of cheeses for structure.

Another reason I keep coming back to this recipe is how adaptable it is. I can make it thin and crispy or slightly thicker and chewier, depending on what I’m craving. And since the flavor is so neutral, it pairs well with everything from a classic Margherita topping to bold barbecue chicken or even Mediterranean-style toppings with hummus and feta.

Plus, it’s freezer-friendly and makes amazing leftovers. I usually make a double batch, bake one crust for now, and freeze the second for a quick, healthy meal later in the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh cauliflower florets (or frozen cauliflower, thawed and well-drained)
• Eggs
• Shredded mozzarella cheese
• Grated parmesan cheese
• Garlic powder
• Italian seasoning
• Salt
• Olive oil (optional, for brushing the crust)

These ingredients come together to create a crust that’s cheesy, aromatic, and just firm enough to stand up to any topping. The garlic powder and Italian herbs add a nice touch of flavor to the base, so it tastes good even before anything is added on top.

Directions

1. Prep the Cauliflower:
   I start by pulsing the cauliflower florets in a food processor until they resemble fine crumbs or “rice.” If I’m using frozen cauliflower, I thaw it completely first and squeeze out any water it might be holding.
2. Steam or Microwave the Cauliflower:
   I place the riced cauliflower in a microwave-safe bowl and microwave it for about 4–5 minutes. This softens the cauliflower and makes it easier to blend into a dough. I let it cool for a few minutes after microwaving.
3. Squeeze Out the Moisture:
   This is the most important step. I wrap the cauliflower in a clean dish towel or cheesecloth and squeeze out as much water as I can. The more water I remove, the crispier and sturdier the crust will be.
4. Mix the Dough:
   In a large mixing bowl, I combine the drained cauliflower with eggs, shredded mozzarella, grated parmesan, garlic powder, Italian seasoning, and salt. I stir until it forms a thick, sticky mixture that holds together.
5. Form the Crust:
   I line a baking sheet with parchment paper and lightly grease it. Then I spread the dough into a 10–12 inch circle or rectangle, about ¼ inch thick. I try to keep the edges slightly raised to help hold the toppings in place.
6. Bake the Crust:
   I bake the crust in a preheated 425°F (220°C) oven for about 20–25 minutes, until it’s golden brown, crisp around the edges, and firm in the center.
7. Add Toppings and Finish Baking:
   Once the crust is cooked, I remove it from the oven and top it with my favorite sauce, cheese, and toppings. Then I return it to the oven for another 8–10 minutes, until the cheese is melted and bubbling.
8. Cool and Slice:
   After baking, I let the pizza rest for a few minutes before slicing. This helps it firm up even more and makes it easier to cut and serve.

Servings and Timing

This recipe makes one 10–12 inch crust, which usually yields 6–8 slices. Depending on the toppings and appetite, it serves about 2–3 people as a main dish. Here’s the time breakdown:

• Prep time: 15 minutes
• Cook time (crust): 25 minutes
• Cook time (after toppings): 10 minutes
• Total time: 45–50 minutes
• If I’m making a double batch or freezing extras, I just add a few more minutes for prep.

Variations

• Vegan version: I swap the eggs with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) and use dairy-free shredded cheese. The crust won’t be quite as firm, but it still works well.
• Spicy crust: I mix in red pepper flakes or chopped jalapeños to give the crust a little kick.
• Cheesy crust: I use a mix of mozzarella, cheddar, and parmesan for an ultra-cheesy flavor that reminds me of cheesy breadsticks.
• Herb-packed: I add chopped fresh basil, oregano, or rosemary into the dough for extra aroma and flavor.
• Mini pizzas: I divide the dough into smaller portions and make personal-sized pizzas, perfect for a build-your-own pizza night.

storage/reheating

I always store any leftover pizza in an airtight container in the refrigerator for up to 3 days. The crust actually holds up really well and doesn’t get soggy like regular pizza sometimes does. To reheat, I pop it into a 375°F (190°C) oven or toaster oven for about 7–8 minutes until the edges are crisp again.

If I want to make the crust ahead of time, I bake it fully without toppings, let it cool completely, then wrap it tightly and freeze it for up to 1 month. When I’m ready to eat, I bake it straight from frozen for about 10 minutes, then add toppings and bake again until everything is hot and melted.

FAQs

Why is my cauliflower pizza crust soggy?

I make sure to squeeze out every bit of moisture from the cauliflower before mixing the dough. It’s the key to a firm, crisp crust. I also avoid adding too much sauce or wet toppings, which can make the crust soggy during baking.

Can I use frozen cauliflower?

Yes, frozen cauliflower works just as well. I thaw it completely and drain it, then squeeze it dry in a towel just like fresh. It saves time and is super convenient.

Is this crust keto-friendly?

Absolutely. This cauliflower pizza crust is naturally low in carbs and high in fiber. It’s a great option for keto, paleo, and low-carb lifestyles when I want to enjoy pizza without the guilt.

Can I make this without cheese?

It’s possible, but cheese helps bind the dough and adds flavor. If I’m avoiding dairy, I use dairy-free cheese or mix in a small amount of almond flour for texture.

How do I make the crust extra crispy?

To get a crispier crust, I bake it longer during the first bake, or I place the crust directly on a hot pizza stone or cast iron skillet. Letting it cool for a couple minutes before slicing also helps keep it firm.

Conclusion

Cauliflower Pizza Crust is one of those recipes I make over and over because it checks all the boxes—healthy, satisfying, easy to customize, and totally delicious. It’s perfect for those nights when I want comfort food without the carb overload, and it’s always a hit with everyone at the table.

Once I got the hang of prepping the cauliflower and forming the dough, it became a fast favorite. Whether I’m going classic with tomato sauce and mozzarella or experimenting with bold toppings like goat cheese and sun-dried tomatoes, this crust holds up beautifully. It’s a simple, wholesome way to enjoy pizza—my way.