Cauliflower Pizza Crust Recipe

Cauliflower pizza crust on a round cutting board.

No ratings yet

Cauliflower Pizza Crust Recipe

This cauliflower pizza crust recipe is a simple low-carb, gluten-free alternative with a crisp crust and easy customizable toppings.

Prep Time15

Cook Time45

Total Time1

Course: Dinner

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 449kcal

Author: Joy Kincaid

Equipment

Ingredients

Crust Ingredients

2 10 ounce bags riced cauliflower thawed, about 5 cups
1 cup parmesan cheese finely grated
1 egg lightly beaten
3/4 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper

Toppings

1/3 cup pizza sauce
1/2 cup mozzarella cheese shredded
Pepperoni slices
Fresh basil optional

Instructions

Preheat oven to 400 degrees F. Line a 12 inch or larger baking sheet with parchment paper, set aside.
Heat riced cauliflower in a 10–12-inch skillet over medium heat. Cook for 5-7 minutes, stirring regularly. Place cauliflower in a bowl, cool for 10 minutes. Working in batches, if necessary, place cauliflower in a piece of cheesecloth or a thin, clean kitchen towel. Squeeze cauliflower to remove excess moisture. Place drained cauliflower in a separate clean bowl.
To the cauliflower, add the grated parmesan, beaten egg, garlic powder, Italian seasoning, salt, and pepper. Stir until thoroughly combined.
Pour mixture onto prepared baking sheet, press into a 12-inch round, about ¼ inch in thickness. Bake crust for 40-45 minutes or until crust is golden brown.
Remove baking sheet from the oven. Top crust with 1/4-1/3 cup of pizza sauce. Top with shredded mozzarella cheese, and desired toppings. Bake pizza an additional 8-10 minutes, or until cheese is melted. Remove baking sheet from the oven, slice and serve warm.

Notes

Tips for Success

Squeeze out as much moisture as possible from the cauliflower for the best texture.
Use parchment paper to prevent sticking.
Don’t overload with sauce or the crust can become soggy.
Bake until golden brown before adding toppings.

How to Store

Store leftover cauliflower pizza in an airtight container in the refrigerator for up to 5 days.
Reheat in a 400-degree oven, air fryer, or microwave until heated through. For a crispier crust, the oven or air fryer works best.

How to Freeze: Cauliflower crust can be frozen after baking. Allow the plain baked crust to cool at room temperature for 30 minutes. Place crust in the freezer on a baking sheet. Allow crust to freeze for 2-3 hours. Remove frozen crust, wrap tightly with 2-3 layers of plastic wrap. Return crust to the freezer for up to 3 months.

To bake, unwrap crust, place on baking sheet, allow crust to thaw at room temperature for one hour, top with desired toppings and bake for 12-15 minutes. To bake from frozen, reduce the temperature to 375, top with desired toppings, add an additional 8-10 minutes to cooking time.

How to Use Fresh Cauliflower Instead of Frozen: You’ll need to use a food processor or box grater to turn cauliflower florets into about 5 cups of freshly riced cauliflower.

Yield: 1 12-inch Crust

Nutrition