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Overhead view of an overhead view of cauliflower pizza cut into four.
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5 from 2 votes

Cauliflower Pizza Crust

Crispy and flavorful, this Cauliflower Pizza Crust is surprisingly easy to make. This cauliflower crust is naturally gluten-free, veggie-packed, and low-carb friendly without tasting bland! Seasoned to perfection, this healthy pizza crust recipe is so tasty and comes together quickly.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: Italian
Servings: 2 servings
Calories: 472kcal
Author: Justin Coit


  • 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


  • mozarella cheese
  • pizza sauce
  • basil


  • 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.



  • 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.


Calories: 472kcal | Carbohydrates: 25g | Protein: 36g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 239mg | Sodium: 2681mg | Potassium: 1432mg | Fiber: 8g | Sugar: 12g | Vitamin A: 1490IU | Vitamin C: 147mg | Calcium: 691mg | Iron: 4mg