This is going to be the best cauliflower crust you've ever made. Cauliflower can really do it all, but I hate when pizza crusts can hardly hold up the toppings. But not with this crust! It’s hearty enough to hold up toppings without having to add filler ingredients like the store-bought versions.
This crust recipe only requires a handful of ingredients, with cauliflower being the star of the show. If you want more delicious recipes using cauliflower, you should try my Cauliflower Steak or Cauliflower Tater Tots.
Key Ingredients You Need
- Cauliflower — When picking a cauliflower, you want one that’s dense and seems heavy for its size. Avoid any that have yellow or brown spots on them. The head should be compact and firm.
- Eggs — The eggs help bind the crust together.
- Cheese — I use both Parmesan and mozzarella cheese for this crust. Just like the eggs, the cheese will bind the crust together as it melts in the oven.
How to Make Cauliflower Pizza Crust
Step 1: Break the cauliflower into florets and pulse in a food processor or blender until it has broken into rice-sized pieces. Place the cauliflower rice into a bowl and microwave for 3 minutes until softened. Let cool.
Step 2: Place the cooled cauliflower rice in a clean dish towel or cheesecloth and squeeze out as much water as possible.
Step 3: Transfer the cauliflower to a bowl and add the eggs, mozzarella cheese, parmesan cheese, oregano, garlic powder, and salt and pepper. Mix and knead with your hands until a soft dough forms.
Step 4: Place the dough on a lined baking sheet and form it into a pizza-shaped circle. Spray with a light coat of cooking spray and bake for 20 minutes until the crust is slightly golden brown.
Step 5: Top the crust with the pizza sauce of your choice.
Step 6: Add the cheese or toppings of your choosing. Bake again for another 8 to 10 minutes. Watch closely and remove from the oven if the crust starts to burn.
Tips For This Recipe
- The ideal thickness of this crust should be about ¼” to ½”.
- Avoid over saucing the cauliflower crust as you don’t have to add too much moisture onto the crust.
- If you do not have a food processor, you can grate the cauliflower head with a box grater or finely dice the florets with a knife.
- Do not skip squeezing the riced cauliflower. Squeeze as much liquid out of it as you can! Excess moisture in the crust will make it difficult for the crust to crisp up in the oven and will lack structure.
- To keep the crust crispy when you reheat leftovers, reheat the cauliflower pizza in the oven.
- Try to cut your florets similar in size, ideally just under 2 inches. If the florets are too large or too small, you’ll end up with uneven pieces when you pulse them in the food processor.
Frequently Asked Questions
It’s healthier than traditional pizza crust as the cauliflower crust is made out of cauliflower and is lower in calories and carbs. However, cauliflower crust is also lower in protein, fat, and fiber.
If you have cauliflower rice on hand, you can skip processing the cauliflower head. Just be sure to cook it and squeeze out excess water. If you’re using frozen cauliflower rice, skip thawing and cook straight from frozen before squeezing out the moisture.
There are so many ways to top this pizza! Instead of pizza sauce, try pesto sauce. You can also top the pizza with red onions, kale, spinach, goat cheese, mushrooms, chicken, bell pepper, pepperoni, jalapeno, and more. The sky’s the limit. Just be sure not to overpack the pizza as the crust is thinner than a traditional pizza.
You can! After baking the crust, allow it to cool, wrap it in foil, and freeze it for later. When ready to use, thaw it overnight in the fridge before reheating in the oven and before adding the toppings. Then bake as instructed. Frozen cauliflower crust lasts for up to 3 months.
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Cauliflower Pizza Crust
Ingredients
- 1 medium head cauliflower
- 2 eggs lightly beaten
- ½ cup mozzarella cheese shredded
- ¼ cup parmesan cheese grated
- ½ tsp oregano
- ½ tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
Toppings:
- mozarella cheese
- pizza sauce
- basil
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Break the cauliflower into florets and pulse in a food processor or blender until it has broken into rice-sized pieces. Place the cauliflower rice into a bowl and microwave for 3 minutes until softened. Let cool.
- Place the cooled cauliflower rice in a clean dish towel or cheesecloth and squeeze out as much water as possible.
- Transfer the cauliflower to a bowl and add the eggs, mozzarella cheese, parmesan cheese, oregano, garlic powder, and salt and pepper. Mix and knead with your hands until a soft dough forms.
- Place the dough on your prepared baking sheet and form it into a pizza-shaped circle. The ideal thickness of this crust should be about ¼” to ⅓”.
- Spray with a light coat of cooking spray and bake for 20 minutes until the crust is slightly golden brown. Remove from the oven.
- Top the crust with the toppings of your choosing. Bake again for another 8 to 10 minutes. Watch closely and remove from the oven if the crust starts to burn.
- Remove the crust from the oven and let cool for 2 minutes before serving.
Video
Notes
- The ideal thickness of this crust should be about ¼” to ⅓.”
- Avoid over saucing the cauliflower crust as you don’t have to add too much moisture onto the crust.
- If you do not have a food processor, you can grate the cauliflower head with a box grater or finely dice the florets with a knife.
- Do not skip squeezing the riced cauliflower. Squeeze as much liquid out of it as you can! Excess moisture in the crust will make it difficult for the crust to crisp up in the oven and will lack structure.
- To keep the crust crispy when you reheat leftovers, reheat the cauliflower pizza in the oven.
- Try to cut your florets similar in size, ideally just under 2 inches. If the florets are too large or too small, you’ll end up with uneven pieces when you pulse them in the food processor.
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