Cauliflower Pizza Crust comes out crispy, you can hold the slice and use frozen cauliflower or cauliflower rice to make it. Tasty, low carb and the best recipe on the web with foolproof step by step video. Just read reviews for yourself!
For more lighter fair, make sure to check out cauliflower potato salad and Mexican cauliflower rice.
Table of contents
You are looking at the best cauliflower pizza crust on the web! It is crispy, cheesy and you can really hold the slice. Healthy dinner is served.
I will not lie, the crust doesn’t taste like traditional pizza crust. Or that recipe is not time consuming. But crust is super tasty and I highly recommend to make 2 crusts!
Ingredients for Cauliflower Crust
- Cauliflower: You will need a large head of cauliflower, 6″ – 7″ in diameter, about 2.5 – 3 lbs.
- Egg: Egg is part of “the glue” that holds cauliflower pizza dough together.
- Cheese: As cheese melts during baking, it helps to bind small pieces of cauliflower into a crust. Cheese is crucial! So is the egg. Sorry cannot be vegan.
- Spices: Simple dried herbs like oregano, basil or Italian mix plus salt and pepper add flavor to the crust. Cauliflower itself is pretty bland. Also you can add garlic powder.
How to Make Cauliflower Pizza Crust
1. Separate Cauliflower Head into Florets
- Using cauliflower rice: Skip this step.
- Preheat oven: It is a good time to preheat oven to 375 degrees F. We first cook rice in it and after bake the crust, so it makes sense to keep the oven on.
- Separate cauliflower: Using a paring knife, remove outer leaves, rinse and cut off florets one by one. Here is easy tutorial how to cut cauliflower.
Tip: Core is used too – do not discard.
2. Rice the Cauliflower
- Food processor: Place cauliflower florets in a food processor and process until “rice” texture. Some coarse chunks are fine. You will be baking and then squeezing the cauliflower, so chunks do not matter.
- Using cauliflower rice: Skip this step.
3. Cook “the Rice”
- Dish: I spread rice on same baking sheet I will be using for baking or use pie plate for microwave.
- Oven: Bake in the oven for 15 minutes.
- Or Microwave: For 8 minutes.
4. Let Cool a Bit
- Line large bowl with cheesecloth: You can also use linen tea towel. We will be folding and squeezing “rice” in this material.
- Transfer and cool: Then transfer cooked cauliflower “rice” to prepped bowl and let cool down until safe to the touch. We will touching the ball with hands to squeeze.
5. Squeeze All Water Out
- Fold, hold and squeeze: Holding by the four corners of a cheesecloth with one hand, squeeze out as much liquid as you can with another hand.
- How much to squeeze? Squeeze really well. Quite a few times. I mean it! Count it as an arm workout for the day. I squeezed and then moved the cauliflower around a bit, and squeezed again. If your arm is sore for a bit after, you did it well.
- Final product: You should be left with a cauliflower mash that is very-very dry.
6. Form the Crust
- Increase oven temperature to 450 degrees F: If you cooked “rice” in the oven, it is a good idea to keep it on. And now is a good time to crank up the temperature for baking the crust.
- Make pizza dough: Transfer squeezed cauliflower to a bowl. Add egg, oregano or basil, cheese, salt and pepper, and mix well.
- Prep baking sheet: Line rectangle or round baking sheet with parchment paper or silicone baking mat and spray with cooking spray well. Can also use pizza stone but line and spray!
- Flatten the crust: Using your hands, flatten pizza dough. Make it smaller than in the video. I made it a bit too thin and edges burnt a bit, which is not the end of the world though.
7. Bake the Crust
- How long to bake? Bake for 20 minutes at 450 degrees F.
- Make crispy: Flip and bake for a few more minutes until crispy.
- Ready! Your healthy pizza crust is ready for toppings.
8. Add Toppings and Bake
- Load it up in this order: Add pizza sauce, toppings, cheese and bake again until cheese is melted.
- Not too much: Do not overload the crust with heavy toppings as you won’t be able to hold the slice then.
Toppings Ideas – Cauliflower Pizza Crust Recipe
- Mediterranean: Tomato sauce, bell pepper, tomato, olives, red onion, feta cheese and parsley.
- Chicken and pepper: Tomato sauce, sliced grilled chicken breast or baked chicken breast or Instant Pot chicken breast, olives, red onion and cheese.
- Cheese: My favourite!!!
- Asian: Shredded honey garlic chicken, finely chopped broccoli, thinly sliced white onion, sriracha and mozzarella cheese.
- Shrimp: Cook shrimp and make sauce as per my shrimp taco recipe, and use mozzarella or provolone cheese. So good!
FAQs
Yes, you can use store bought fresh or previously frozen cauliflower rice instead of making your own. About two 12-16 oz packages.
Yes. No need to thaw, just cook from frozen. Same idea with cauliflower fried rice. It is best not to thaw it to avoid mushy dish.
Bake for 20 minutes, carefully flip with spatula and bake for a few more minutes.
Unfortunately not. Eggs and cheese act as a “glue” and hold tiny pieces of cauliflower together.
You can find cheesecloth in most well-stocked supermarkets, dollar store or on Amazon for a very reasonable price. Linen towel works great too. You can throw both in the washer after.
More likely your crust will not cover as much of a pan as shown in the picture above. It depends on the size of your round pizza pan. And if you are using rectangular baking sheet, size will vary. Any baking sheet with parchment paper works. You can use pizza stone lined with parchment paper.
In the past few years, cauliflower pizza has gained huge popularity as a low carb gluten free alternative to traditional wheat flour pizza crust. Along the trends of chia pudding and almond flour banana bread. People are looking to eat healthier!
Nowadays, you can indulge in “pizza”, America’s favourite comfort food, and not overeat or feel bloated.
Cauliflower quick facts:
1. Vitamins: High in vitamins K and C, which keep your bones healthy.
2. Detox: Cruciferous vegetable like cauliflower help detox your liver. My grandma’s borscht recipe and lemon water recipe are super popular for this reason.
3. Heart and immunity: It helps to reduce high blood pressure and strengthens your immune system.
4. Also high in fiber and antioxidants: Never a bad thing, just like homemade vegetable soup. So much goodness!
5. Calories: Healthy pizza crust has 56 calories, 4 grams of carbs and 4 grams of protein.
But of course there is an egg and cheese too. A nice balance.
Tips for Best Results
- You will use oven 3 times: To cook “rice, to bake crust and then to bake pizza with toppings. It’s easier to keep oven running.
- Double the recipe: Make 2 pizza crusts at a time if you want to feed more than two. Means two large heads of cauliflower. It’s best to buy 2, you can always make roasted cauliflower with one if you change your mind later.
- Squeeze more than you think you can! The best advice I can give you for foolproof cauliflower crust – squeeze cooled cooked cauliflower very well. You really do need to squeeze out more water than you think you’ll ever be able to. Squeeze and then pass it to a husband/wife, if necessary. Cauliflower should be pretty dry. I squeezed and then moved the cauliflower around a bit, and squeezed again. If your arm is sore for a bit after, you did it well.
- If you don’t have a food processor, do this: Grate cauliflower on a box grater or buy cauliflower rice.
How to Freeze Cauliflower Pizza Crust
- Bake, cool and wrap in plastic wrap. Or place in a resealable extra large Ziploc bag.
- Freeze for up to 3 months.
- Thaw completely before baking with toppings.
If you have been waiting to jump on the cauliflower pizza crust bandwagon, here is your chance. I think I took all the guessing out for you. Make it and let me know how your cauliflower pizza turns out.
What pizza toppings have you tried? I would love to hear your ideas!
More Low Carb Recipes
- Tex Mex chicken and zucchini
- Turkey burgers
- Cauliflower mashed potatoes with lemon chicken
- Turkey zucchini skillet
- Baked turkey meatballs
- Also check out recipe collections of zucchini recipes and salad recipes. So easy and healthy!
Step-by-Step Cauliflower Pizza Crust Recipe
Ingredients
- 2.5 lbs medium-large (6" – 7" wide) head of cauliflower 2 lbs of store bought cauliflower rice
- 1 large egg
- 1 tsp Italian seasoning or dried oregano/basil
- 1/8 tsp salt
- 1/4 tsp ground black pepper
- 1/2 cup Parmesan or Mozzarella cheese grated/shredded
- Cooking spray I use Misto
Instructions
- Prep: Preheat oven to 375 degrees F and line baking sheet with unbleached parchment paper or silicone mat.
- Make “rice”: Rinse cauliflower, remove the outer leaves, separate into florets and chop into smaller pieces. Process in a food processor in 2 batches, until “rice” texture forms (skip if using store-bought “rice”).
- Cook “rice”: Transfer cauliflower rice on a prepared baking sheet and bake for 15 mins. Remove cooked cauliflower rice from the oven, transfer to a large bowl lined with a double/triple layered cheesecloth or linen towel, and let cool for 10-15 minutes or until safe to touch.
- Squeeze: Then squeeze the liquid out of the ball (cauliflower inside the cheesecloth) as hard as you can. Be patient and do this a few times until barely any liquid comes out. Muscle work.:)
- Make dough: Increase oven temperature to 450 degrees F. In a medium mixing bowl whisk the egg with dried herbs, salt and pepper for 10 seconds. Add cheese and squeezed cauliflower; mix very well with spatula until combined.
- Form crust: Line same baking sheet with new parchment paper or silicone mat (just make sure to scrape off any bits of cauliflower) and spray with cooking spray. Transfer cauliflower pizza dough in the middle and flatten with your hands until thin pizza crust forms. Make it thicker than in my video, I made it a bit too thin.
- Bake crust first: Bake for 20 minutes, carefully flip with spatula and bake for a few more minutes.
- Bake pizza with toppings: Top cauliflower pizza base with your favourite toppings and bake again until cheese on top turns golden brown.
- Enjoy! Cut into 8 slices with a pizza cutter and finally enjoy!
- Store: Refrigerate leftovers covered for up to 2 days.
- Freeze: Bake, cool and wrap in plastic wrap. Or place in a resealable extra large Ziploc bag. Freeze for up to 3 months. Thaw completely before baking with toppings.
Video
Notes
- You will use oven 3 times: To cook “rice, to bake crust and then to bake pizza with toppings. It’s easier to keep oven running.
- Microwave: You can also cook “rice” in microwave for about 8 minutes instead of baking in the oven.
- Can I use store bought cauliflower rice? Yes, you can use store bought fresh or previously frozen cauliflower rice instead of making your own. About two 12-16 oz packages.
- Frozen cauliflower rice: No need to thaw, just cook from frozen.
- How to make crust even more crispy? Bake for 20 minutes, carefully flip with spatula and bake for a few more minutes.
- Squeeze more than you think you can! The best advice I can give you for foolproof cauliflower pizza crust – squeeze cooled cooked cauliflower very well. You really do need to squeeze out more water than you think you’ll ever be able to. Squeeze and then pass it to a husband, if necessary. Cauliflower should be pretty dry. I squeezed and then moved the cauliflower around a bit, and squeezed again. If your arm is sore for a bit after, you did it well.
- Can I skip eggs and cheese – make it vegan? Unfortunately not. Eggs and cheese act as a “glue” and hold tiny pieces of cauliflower together.
- Double the recipe: Make 2 pizza crusts at a time if you want to feed more than two. Means two large heads of cauliflower.
- Where can I find cheesecloth? You can find cheesecloth in most well-stocked supermarkets, dollar store or on Amazon for a very reasonable price. Linen towel works great too. You can throw both in the washer after.
- What baking sheet can I use? More likely your crust will not cover as much of a pan as shown in the picture above. It depends on the size of your round pizza pan. And if you are using rectangular baking sheet, size will vary. Any baking sheet with parchment paper works. You can use pizza stone lined with parchment paper.
- If you don’t have a food processor, do this: Grate cauliflower on a box grater or buy cauliflower rice.
Nutrition
Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes anywhere including social media, print and all world wide web. Nutritional info is provided for informational purposes only and to the best knowledge.
I’ve been interested in making a cauliflower pizza crust ever since I bought 2 from Trader Joe’s which I fell in love with. This has absolutely passed my expectations! It was a bit of work but well worth it. The flavor was perfect and didn’t taste like cauliflower. I will be certainly be making it again. Can’t wait to try it out on my husband.
So glad to hear you enjoyed it!
Making it vegan is definitely doable – there are ways around egg as a binder. Flaxmeal or aquafaba for example, and of course there are plenty of shredded vegan cheeses to substitute as well.
Wow, just made this!! It is just fantastic! Lots of work but so worth it! We topped ours with our favorite pizza sauce, fresh mozz, fresh basil and a drizzle of EVOO and balsamic glaze! WILL MAKE AGAIN and try different toppings and uses for the rice!
So glad you enjoyed it Suzanne!
It is an honor to meet you. I look forward to trying your pizza recipe. My microbiome needs overhauling, so easing in healthier recipes is a start. Thank you so much🤗
Glad you are here Debralee and exciting to hear about your new adventure with healthier recipes!
Add chopped white onion to the cauliflower to reduce the vegetative taste.
Unsure why it works.
I also add lemon – instead of salt – since your body requires citric acid.
Thirdly, I use white air popped popcorn to add bulk to the flower. Air-pop & then grind the popcorn in to a flour.
I see 1/2 cup of cheese. How much is mixed in to form the dough?
The 1/2 cup is mixed in with the dough.
Can I omit the cheese that’s supposed to be baked into the crust?
Unfortunately no, the cheese helps act like a binding to hold the crust together.
1st time I tried this recipe and it came out well. it was tasty, not falling apart! yay
So happy to hear!
This was delicious, but the crispy crust became extremely moist when I added the tomato sauce and grilled veggies.
I made this last night and it was by far the best cauliflower crust I’ve ever had! I topped it with mozzarella, Parmesan, tomatoes , basil and chilli peppers. 5 stars!!! My husband loved it too. I will make this again and again.
Cauliflower crust for the win! Sounds like the perfect topped ‘pizza’!
Great recipe made for a delicious pizza. I used 2 of those pouches of precooked cauliflower rice you can get at Costco. I didn’t like them out of the pouch but they made a great, easy, fast crust. I will definitely make this again.
So happy to hear! Thanks for the review!
My husband dislikes cauliflower with a passion. I tried several times to make things with some cauliflower that claimed that ‘no one would know’, but each time, he took a bite and KNEW it had cauliflower in it.
I didn’t make a traditional pizza, I topped it with chicken, mozzerella, red onion and drizzled it with some chipotle aioli. He devoured it and never said a word and when he was told, he said he didn’t taste it at all.
I also loved how this was truly ‘holdable’. I have made cauliflower crust for me before, but I could never really ‘hold’ the slice. This was absolutely perfect!
Awesome!! Loved your review and that it passed the hubby cauliflower test 🙂
Can I make a thick crust? Or…will it hold tuna Salad with tomatoes olives, shredded cheese, broccoli chopped up nice?
The recipe has not been tested with a ‘thicker’ crust, so we can’t ensure that it would cook properly. It would probably hold those toppings, you might not be able to hold the slice…but a fork could be used to eat it.
Once I grate all the cauliflower, do I need to cook it immediately? Or can I do it the day before?
Yes you could grate it the day before and store in the refridgerator.
I made crust from frozen bag of cauliflower rice. Followed directions and went with Mediterranean pizza. I didn’t have parchment paper so I just used aluminum foil on a pizza pan, sprayed Pam so didn’t stick. Wish I could post a photo. Very easy to make and tasty, thank you for the recipe!
So happy to hear of the success, thanks for the review!
Hi, would you recommend leaving out the cauliflower to dry over night to get more moister out?
No, just squeeze excess water out and then proceed with recipe.
I would try that. Food process it, squeeze it, spread it out in a layer on cheesecloth, and place in fridge overnight. Or at least, all day. This works for actual rice that you want to use for fried rice.
Delicious, I was very hesitant at first but thrilled with how it tasted. Recipe and instructions very clear and easy to follow
Hi there,
I used Naturesintent cauliflower rice that I got from Costco. Microwaved it for 8 min. I tried to squeeze out liquid but there was not much. Mixed in mozzarella cheese, herbs and my egg substitute (1 tbsp ground flaxseed/ 3 tbsp water that sits for a bit to gell). Spread the dough out into a circle. Baked on parchment paper for about 18 min, flipped it midway. It holds together nicely! It can be made without egg. Hurray!
Tastes delicious.
Thanks for the review, so glad it turned out well! yeah!
Best explained cauliflower crust recipe I’ve read on the web!
This was fantastic! Loved it, even cold the next day. I used this recipe for the ingredients but I used my own method of cooking out the water from the cauliflower in a large skillet. When the crusts were baking, I used the same skillet to cook out the water in all my veggies. Then I assembled the pizza & baked it again as per recipe instructions. I will make this again & again. Thanks for a great recipe.
Loved it! Made a veggie pizza my kids ate! I didn’t flip the crust but I really recommend not skipping that step. It came out really good but a little crispier would have been nice. I’m definitely making this again!
I love this recipe and have made it several times, exactly as described in the steps provided and it comes out PERFECT every time. It’s flavorful, crispy, and not too complicated. I have a question – do you think I would be able to use leftover steamed cauliflower for this instead of roasting it?
That is so amazing to hear! Glad you enjoyed my recipe! Hmm…I think so.
WOW WOW WOW LOVE THIS RECIPE!!! FANTASTIC!!
I just tried this, and it is truly worth the work. Crispy, tasty, and YOU CAN HOLD THE SLICE! Thank you for a great recipe that I’ll bet took quite a bit of effort to perfect.
Hi Oleana!! Thank you for share your recipie Cheers from Mexico!! 😀
You are very welcome!
what is the cauliflower measurement in cups please. assumming if portion is not correct to other ingredients will cause recipe failure. thank you.
I made this tonight for a breakfast pizza. It came out delicious! I’m a T1 diabetic abs recently diagnosed with Celiac Disease so this crust is a win/win for me. It is labor intensive but definitely worth it. My husband, 4year old and 2year old all loved it. They are used to regular pizza dough crust. Highly recommend. If you’re squeezing the water out of the cauliflower and thinking what did I get myself into, just keep going. One thing I did add was garlic powder. Delicious and we could hold the pizza as a pizza.
Turned out pretty much perfect 🙂
Question: are the nutritional values provided for the crust only?
Yes, whatever ingredients are listed in the recipe.
So when you state “whatever ingredients listed in recipe” are you including toppings and not just crust? That’s what I needed to know, I’m doing Ketos and I use different toppings.
Excellent! The only addition I made was to add a large clove of garlic that I briefly sautéed. I chose to use a blend of parmesan and mozzarella in the base. Worth the effort! I wondered if putting the cauliflower in the dehydrator setting of my Ninja Foodi oven might help eliminate the cheese cloth/squeezing step…Might be worth trying.
Absolutely LOVED this recipe!
This is a labor-intensive cauliflower method. I dry-fry frozen or refrigerated riced cauliflower and prepare the crust in the same pan. Otherwise, this is THE BEST cauliflower crust ever. I continue to be disappointed with pre-made frozen pizzas that add rice flour and artificial yucks.
I’ve tried numerous cauliflower pizza crust recipes, and this is the best. Yours was the first to flip the crust and cook a little longer. What a huge difference it made. I will never do it any other way! The flavor was great, so I’ll stick with the rest of your recipe as well, using half mozzarella and half parmesan. The only modification I’ll make is a little trick I started using to help deal with soggy crust. I add a heaping tablespoon of potato flour, and no more soggy crusts. It adds a few carbs, but I can live with it. It is pizza after all! Many thanks.
you didn’t show how to flip it.. probably the most important thing to see…
Very good, held up well to heaviness of toppings
Thank you so much for sharing! This cauliflower crust is amazing ! And you REALLY can HOLD a slice!!!!
I’m freezing the extra too!
Excellent recipe; thank you. Instead of squeezing mine I heat it in a very large steel skillet on low-med heat until it’s completely void of moisture, even a bit browned. This is how I make my cauli rice dishes as well. Works great!
I would add a little paprika to the crust for the flavor.
Wow!!! This was absolutely delicious. It was VERY labour intensive and halfway through squeezing the cauliflower I almost hoped it wasnt good so I wouldn’t have to do it again. It was worth every second of hard work because it was better than real pizza crust…no guilt!! I added a little garlic powder to the crust and took the advice from a reviewer about using a new piece of parchment paper and a pan to flip the crust and it worked great. I am so thankful for this recipe and will 100% be doing again! Thank you😀
Thanks for taking the time to leave such great feedback, Rebecca!
Instead of cheese, can i use ground oats as a binder?
Holy cow, that cheesecloth method is a workout!! You weren’t kidding. Labor intensive recipe but well worth it for this pizza lover who has curbed carbs again. I made 3 mini pizza rounds with this recipe and can’t wait til my next topping creation. I will definitely be making this crust again.
haha yep a workout! But like any workout…it is worth it 🙂
3rd time making this great crust! I squeezed cauliflower this time instead of my husband, so there was probably more moisture left this time but it held together really well. Full fat mozzarella instead of low fat maybe?
I flipped it with another pan rather than a spatula and that worked really well too!
Thanks so much, Olena. A great find!
I have tried cauliflower crusts before , but I used your recipe tonight and it was the best I have tried. It held together really well and we could hold it like a real pizza. I liked all your tips as well. . I will be keeping this recipe! It was delicious! Thank you Olena!
You are so welcome Deb!
I haven’t tried this recipe yet but very excited! I normally use a reduced fat mozzarella when cooking anything with cheese as it is so much lower in calories as well as healthier. However it is fresh and so contains a fair amount of moisture. I wondered if this was part of the issues some people may have found if using fresh mozzarella and the crust not being crunchy? If using fresh mozzarella, should it be added to the cauliflower rice before squeezing and then squeezing it all to remove all moisture from both?
I am not sure if you are referring to fresh mozzarella cheese like buffalo mozzarella, in that case you can’t use that. Cauliflower just has to be squeezed very very well, beyond what you think is enough, and that’s the main source of issue.
Just recently became pescatarian after seeing a dietitian and her recommending an anti inflammatory diet due to my endometriosis and I have really missed pizza. This was amazing my 2 boys loved it.
I have prepared this recipe several times. It is yummy! I use bagged cauliflower rice. I cook off the moisture in a skillet and prepare the crust in the skillet. No cheesecloth, no squeezing, no bowl required.
I squeezed through a cheesecloth then used my potato ricer to squeeze the rest of the water out. I went slow and the cauliflower did not come through the holes, only the water. I might skip the cheesecloth next time and just use the ricer in small batches. I love the firmness and that no flour was used for this crust. Rock on
Thanks for sharing Marsha!
Thanks for sharing this recipe. It looks like a great gluten free option. Trying this tomorrow.
I have to watch my caloric count so what would the calories be for 2 slMices
Hi Mary! The calories for 2 slices would be 96. And just to note, the nutritional info is just for the pizza crust and doesn’t include whatever toppings you choose to put on top!
Thanks Olena for sharing this cauliflower crust recipe, today I made first try and i out pineapple and ground meat on, my hubby loves it very much and thanks for this low carb recipe
pam
You are very welcome Pam!
Maybe I didn’t squeeze enough water out because my crust was not crunchy except for the edges, it actually folded in on itself, unfortunately. Also, don’t underestimate the water squeezing part because it took me forever and by the end of it my arms were hurting. Pretty good though I would make it again.
This is really good 👍 my husband is hard to please and he gave a 10/10 ⭐
One thing to take note on is that mine looked kind of burnt, but didnt at all taste burnt. I didnt have a cheese cloth the first time i made this and didn’t get all the moisture out, but it worked out just fine. It wasn’t super crunchy, but it did hold together well (even foldable). *I used fresh heads of cauliflower and a food processor to make my crust*
I read a similar recipe and the suggestion was made to juice the cauliflower, using a slow masticating juicer (like an Omega) on the cauliflower and to use that dry pulp to make the crust. I will do it and report back. In the mean tome, if someone else tries it, i would love to know how it worked.
Delish.very tasty. 1st time using cauliflower other than blah plain steamed florets. Never used a cheese clothe either.😅. Thanks for the sharing how to squeeze all the water out..
You are very welcome Angela!
I went into this with hesitation, but it worked perfectly. My flour crust loving husband even approved! Will definitely make this again. Certainly not a last minute dinner decision but will experiment with pre-making crusts and freezing them. Thank you!
You are so welcome Leora! I am glad you gave this recipe a try!
Absolutely a must try especially those how are on Keto like I am🙌🏽
The Cauliflower Pizza Crust Pizza was delicious.
As a non-cook, this was very easy. I doubled the recipe making 3 crust. 1 to eat right away & 2 to freeze.
Awesome to hear Tracy!
Hi, can I freeze this pizza crust for later use?
Yes! How to Freeze Cauliflower Pizza Crust:
Bake, cool and wrap in plastic wrap. Or place in a resealable extra large Ziploc bag.
Freeze for up to 3 months.
Thaw completely before baking with toppings.
I changed out the tea towels as I was squeezing, and got the cauli quite dry. Disappointed that it was soft in the middle, but then so am I! : )
Four stars for my first attempt but think with a bit of trial and error, can get this to five! Some things I will change next time:
– I used a 16″ round pizza pan to bake the crust/pizza which was perfect for 2 3/4 pound head of cauliflower
– More salt. The recipe called for 1/8 tsp which I thought was a little light for a full head of cauliflower. Going to start with 1/2 tsp. next time to see how that goes. I also may try adding salt when cooking the “rice” to try and draw out more water.
– I only had small/medium eggs so I used two vs. one large
– We topped the crust with a bit of sauce, shaved mushrooms, jalapenos and cheese
– The crust lacked the “crunch” I was hoping to achieve. Don’t believe it was due to not squeezing the water out as I was able to squeeze over 16 oz vs the 6-8 oz shown in the video. Next time, I’ll make the crust a bit thinner and cook the pizza on a stone instead of the pan.
Overall, we thought the taste was great. Will provide a nice, healthy option for us and a tasty alternative to serve during our summer pizza parties!
Thanks for sharing what you did and how you enjoyed it Roger!
I added garlic powder too and cooked longer for crunchiness
Love garlic!
If I have frozen cauliflower rice do I bake from frozen ?
Hi Tina! For frozen cauliflower rice: No need to thaw, just cook from frozen. It is best not to thaw it to avoid mushy dish.
Really enjoyed this pizza crust. I once had readymade cauliflower crust; not impressed. I did add more cheese & herbs to the crust than what recipe said, my hubby loved it. Just wish squeezing out cauliflower wasn’t so labor intensive.
A couple questions: First, should I cook the package of cauliflower rice according to the package or bake how you suggest? Also, can I make the crust a head of time and later put sauce and toppings on and bake?
I would bake as per my recipe. Not sure what it says on a package. And yes you can make ahead. But bake crust first no matter what.
This was amazing! It was the second cauliflower crust recipe I have tried. The first one did not hold together very well. Even my regular-crust-loving kids liked this. Thank you thank you thank you!
You are so welcome Erin!
I was pleasantly surprised how easy and tasty the crust was! It did take some time to create from scratch but very straight forward process. I used a small head of cauliflower and it ended being a medium sized pizza. I baked it on parchment paper and then when it came time to flip, I placed another piece of parchment on top and flipped the papers. Much easier than using a spatula. A great gluten free option but with all the cheese, definitely not low calorie. I would definitely make and freeze for future pizza nights! This is a keeper! Thanks for sharing
You are very welcome! Glad you enjoyed the recipe Rennie!
I have made lots of Cauliflower crusts. I like that this one is primarily cauliflower and not as high a ratio of cheese. It was very good but didn’t make as much as I expected and I used a HUGE fresh cauliflower. Like all cauli crust, it is slightly crispy on the edges but soft in the middle. Soft on re-heating even in the air fryer. More like a veggie frittata. But it is delicious and the tradeoff for good health. This is definitely a super recipe. I do like some of the low carb crusts that are not cauliflower, but this is great and is very veggie-full.
I am happy you liked this cauliflower pizza crust recipe!
You suggested not using as large a pan as you did. What size pan did you use?
I don’t have that pan anymore but it’s a regular size pizza pan by Wilton or Betty Crocker. Hope this helps.
Was a little complicated, but was absolutely worth the time. I will make several crusts the next time and and freeze them. I also made homemade pizza sauce; sauteed green peppers with onions and also browned hot bulk Italian sausage for toppings.
My husband and I struggle with regular flour crust pizza as we both are diabetic. We were able to eat this type of pizza without fighting high blood sugars all night. Truly satisfied our pizza craving.
This will become a staple around our house now!
Thanks for the feedback Marie!
Hey tried the receipe and my pizza was so yummy, just wondering are those nutrition facts just for the crust ? Thanks
Yes, Gladys. The nutritional info is just for the crust.
Can you pre-make crust (in morning) then add toppings and cook in the evening?
Thank you
Connie
Yes, sure. Just make sure to bake crust first no matter when.
Loved this crust, I can’t wait to make it again! I was wondering if next time I can use egg whites instead of a whole egg to make it a little healthier and less calories?
Hi Cindy! I always use a whole egg in this recipe. The egg acts like the glue. I have seen other recipes that use egg whites, so I think it is possible. Hope that helps.
Absolutely amazing. I’ve made it three times. Best part is how crispy the crust is!
I am so happy to hear this Joy!
Truly incredible!!! Came out perfectly, ate it as a true blue pizza and tastes amazing!!!
Yay! Happy you think so Adriana 🙂
I cannot believe how amazingly tasting this cauliflower base is!!! I am actually shocked. I came across your recipe few days ago, and i have been making it every day!! My husband is obsessed too and he is a fussy eater! I make different toppings to go with each base and oh my, this makes me not wanting to eat normal dough base ever again! Thank you a million!
You are so welcome Mariam! You don’t know how happy it makes me to hear that you are making my cauliflower pizza crust everyday!
Delicious, held together, guilt free…thanks!
Amazing!
Great recipe 👌
Thank you for such a delicious recipe, Olena!! You never fail to disappoint with your awesome recipes!! I’m always looking for a faster way of getting homemade pizza on the table for my family. Do you think you could make the “dough” of this recipe (everything mixed together) in the fridge, and press it out later onto a baking sheet when ready to make the pizzas?
Yes.
Excellent! I added some coconut flour 1/4 cup because I worried I didn’t squeeze out enough water. It all tasted wonderful! Oh I also added some parsley. Seasoning is personal anyway. Great great recipe! Thanks so much!
Thanks for the feedback Kimba! Parsley would be a great addition.
Very easy to make. It stayed together extremely well, but it didn’t crisp like I expected it to. I tried baking longer but only the edges were crispy. I added grilled chicken and veggies to the top and it held together well. I got full with only two slices which is a huge plus! It does taste a little cauliflowery though which I wasn’t a fan of. Tried to drown it out with garlic but it didn’t help much. Oh well!
Could you use a coffee filter in a ricer to squeeze?
If it can withstand the force, sure. I never tried. Maybe double layer it.
I like the taste but my crust crumbled, I couldn’t even flip it. Not sure where I went wrong
Follow recipe completely. Used a pizza stone for final cook in the oven. Toppings of garlic oil prosciutto and combo of mozzarella and parmesan. Crust was crisp and didn’t taste like califlower at all. Had this been served to guest they wouldn’t have known the difference. This recipe is definitely a keeper
So wonderful to hear this Kaylis!
Thank you for sharing this recipe. It’s what we plan to eat for our family Christmas dinner tomorrow. We’re looking forward to a healthy, delicious meal!
Merry Christmas!
Love hearing that you will be making this for Christmas dinner Johnnie!
Wonderful… i just used a potato ricer to squeeze the cauli – wrapped in cheesecloth , a few batches at a time!
Thanks for the tip about the potato ricer Tom!
Well… expect your first attempt to go horribly… maybe my husband and I squeezed it so good that it became brittle and dry after 15 mins of bake time. I made it a little thicker as suggested and when I tried flipping it, it crumbled and was very dry… well I’ll try to salvage things and just put pizza toppings on it and hide the ugly crust haha. That was super frustrating though – not going to lie…
Hi Olena,
Is it important to drain pre-packaged cauliflower rice? Looks delicious and I can’t wait to try it out!
It shouldn’t have liquid but in any other case you have to cook it and squeeze. So doesn’t matter.
Delicious! I love that you simplified the steps. My family agreed (and they are a tough crowd of 3 men) that it was a wonderful addition to our homemade pizzas. Full of flavor!
Hi Sharron! So happy you have a new family approved recipe!
This recipe is delicious!! I made cauliflower rice a few years ago and I was haunted from taking the time to only have it fall apart. My crust turned out beautifully and held together very nicely and I do not even think I got all of the liquid out of the cauliflower. Making it for the second time in less than a week!
Katie! So happy that your cauliflower pizza crust turned out so well. Thanks for sharing!
We loved this crust. It had great flavor, and the crispy edges were especially delicious! It held up perfectly well too. Best cauliflower crust recipe!
Awesome!
Hi the bags of frozen rice come in bags of 150g or 200g how many bags would I need to use please? And how many grams of cheese?
Hi Nicola. You will need 1.13 kg of cauliflower rice and 56g of mozzarella cheese. I have a new recipe program that allows you to change the measurements of the ingredients into metric. Just click “metric” right below the list of ingredients. Hope that helps!
Loved the recipe.
Can you boil the cauliflower first we accidentally did lol is this still gonna work?
Yes, just let it cool and squeeze out very very well. You will need extra power to squeeze cause it absorbed water during boiling.
I was surprised by how yummy this was and the best part was that my son LOVED it! Great recipe!
I made this and it was very easy. Although my crust had a very strong cauliflower taste. Is there anything I can do to tone down the cauliflower taste ?
Unfortunately I don’t think so.
If you use spices, oregano and pepper this will help. Also parmesan cheese. The cauliflower smell will still be there but it will be greatly camouflaged.
I can’t believe how easy this was to make. It’s absolutely delicious! I used a mild shredded Gruyere cheese for some added flavor. I will definitely be making this again. Thanks for the recipe!
Thanks for sharing your positive experience Janine!
I made this tonight and was very pleasantly surprised. I planned on making this for me when I make pizza for my family. This is so good I’m going to make only this next pizza night. Thanks for the recipe, its going to be a regular for us.
Woohoo! So happy to read this Ava!
Forgot, also used on second day black olives and purple onions. Going to add feta on part of it today. Like a previous comment this is epic!
Oh so good!! I got one piece, my husband most. Half was left for the next day, hubby wanted it all. Will get busy today, gonna make two crusts so I can freeze one for next week. Rouses had cauliflower on sale @1.99 per head. I bought 4 biggest heads I could find. I boiled my first cauliflower Forgot about baking. Oven seems like it would be easier. I used 2 heads for my first crust, I wanted a big pizza. I squeezed, then got a towel and pressed more liquid,was gonna make sure I could get a crispy crust, and I nailed it! The toppings I used were salt free tomato sauce, mozzarella, Italian five cheese ( part skim mozzarella, provolone, parmesan,asiago,&romano) pepperoni, sliced banana peppers, sliced yellow bell pepper. The next day added cooked sage sausage. Guilt free pizza, Im in HEAVEN!!!!!!!!!!!!!!!!!!!!
Yay! I am so happy to hear how much you enjoyed this Annie!
Easy, fun, tasty. I will be doing a double batch to freeze one gonna make breakfast pizza oh yahhhha!
I love this crust and it’s very easy to make. I use frozen herb cauliflower rice and it turns out perfect.
I just used the same riced cauliflower as you. Epic.
How many grams was in the frozen cauliflower rice please? And how many grams of mozzarella did you use?
I haven’t made the recipe yet but I’m wondering if your recipe can be used with cauliflower flour stead of fresh cauliflfower and, if so, how much would you suggest. Thank you for your help.
Honestly, I have never tried or seen cauliflower flour. Sorry.
Excellent love this recipe.
Question…. Is it a rule that if you are going to double the recipe… You would also double the eggs. I’m guessing so but you didn’t mention that, just didn’t want to repeat all that arm grease… Lol.
Yes, double all the ingredients including the eggs.
Yes, give this a try folks! I tried this recipe, and I had ingredients for two personal sized pizzas: 1) a BBQ Chicken flavored pizza. Yum! The taste test is delicious! 2) The other one is a lacto/ova vegan pizza with a thin crust which I have asparagus tomatoes, black olives, & artichokes drizzled with virgin olive oil. Yum! Thanks for your post! – LS
And thank you for your feedback!
Thank you Olena – What a great recipe! I followed it exactly and it was perfect. This is a keeper!
My husband, daughter and I loved this recipe and will definitely make it again!
I am so pleased 🙂
If you are … Concerned about flipping the Pizza just slide it off of the Pizza Pan or Baking Sheet which ever one you are using.
Prepare another Parchment paper, spray it.
Flip the Cooked Pizza onto that. That way it won’t break.
Best cauliflower pizza crust we’ve made. The only set back was that the crust crumbled when we lifted it up from the pan. But we SO LOVED this recipe – it was super simple and really tasty.
Glad you liked it! Not sure why it crumbled though?
Hi Olena,
Is the nutritional info for the crust only?
Hi Steve. Yes, the nutritional info is for the crust only.
Is the nutritional info for the entire pizza crust, or per slice?
per slice
Sounds yummy! I like the options you give! Would love more recipes!
Thanks Wendi
I am very pleased with how this turned out. I followed the directions exactly. The crust turned out great. Crispy and it doesn’t taste like cauliflower. You wouldn’t guess that it’s cauliflower. The key is squeezing out the cauliflower. I love how healthy this is and I will definitely make again. Now I can eat pizza!
I am so happy that you liked the pizza crust!
This recipe was very delicious! Although it was a bit time consuming, as anything worthwhile is. I’ll just adjust to make multiples and freeze. Added mini eggplants from my garden. Thank you for sharing healthy options for pizza as it is my favorite dish. Your instructions and video were very helpful also. Thank you!
You are very welcome!
The recipe made two 8-inch crusts with a large head of cauliflower. I used a food processor to grate the vegetable. I cooked it 8.5 minutes in the microwave, allowed it to rest 30 minutes to cool, squeezed it through cheesecloth (doubled) and cooked it on convection bake (425). I also added a few tablespoons of cornmeal to the dough and sprinkled the lightly oiled parchment paper with the cornmeal. The crusts turned out magnificent. My whole family loves the taste of the cheeses and the Italian herbs and a little thyme. The texture is not exactly bread-like but it stays together and is not stiff like most store-bought gluten-free cardboard crusts. I like to make two and freeze one for later. THANK you so much for sharing this wonderful recipe!
Thanks for your positive feedback Patti! Love the addition of herbs!
Hi, If you want to double up for enough for 3 or so… Using 2 cauliflowers, do you need to use 2 eggs?
Thanks,
Val.
You need to double-triple all ingredients equally.
Many thanks Olena, thought this might be the case.
OMG! This was my first time making a non-flour pizza dough & it was really good. I’ll definitely make it again. Thank you for such a good recipe.
You are very welcome!
How do you recommend to bake the prepare crust once it has been frozen?
From frozen, watching it closely and maybe adding 5-10 mins. Just go by the look and doneness.
This was great!! My only complaint was that it was SMALL. I thought it would be full-size, with 8 normal pieces…. but it turned out more like a personal pizza. Maybe I just used a small cauliflower?
Hi Melinda! I am not sure why yours turned out small. You should use a medium sized cauliflower which gives you 5-6 cups. As you can see it the picture, it should fill a regular size pizza pan.
I made the Cauliflower pizza over the weekend. Well not bad with the way it looked but it was my first time and I did not get the binding of the cauli crust. I was disappointed because looks are deceiving sometimes. I try cutting and it crumbled so I will try again as a matter of facted I have two heads of Cauliflower because I am determine. The taste was terrific! I am trying to eat better not that I am drastically horrible with my eating habits but I can do better. So thank you for sharing I wish your recipe was on video take care.
Hi Darlene. Here is a link to my cauliflower crust video.
https://www.youtube.com/watch?v=YSdR30JKpqs
Hope it helps you to get the crust just right!
Hi there… Do i need the cheese or can it be omitted? Or replaced with another ingredient?
Also, if using the cheese, can i be cheddar?
I watched your video.. Wondering if I can get away with doing the crust a little thicker so it’s not so flimsy?
Thanks in advance 🙂
Cheese is a must to bind. Yes, cheddar is fine. I think you can try thicker crust, just make sure cauli is squeezed well. Have fun!
This recipe was my 1st attempt at a cauliflower pizza crust. I followed it as is and the crust was perfect! I picked up a slice and proceeded to eat 5 of those 6 slices ?. Definitely keeping this recipe!
That’s so great to hear Lou Anne!
Tastes excellent! I can see where everyone is complaining about time consuming to make but I found an easier way to get the water out of the cauliflower, use a potato ricer. It squeezes all the water out and you can do the whole head in 5 minutes. I don’t even rice it, I do a quick chop and leave it on the chunky side.
Thanks for sharing your tip for getting the water out of the cauliflower Melissa!
What a GREAT idea!!
I made this for dinner. It is a little time consuming. But well with the effort. My husband said that it tasted just as good as regular pizza crust. We will definitely be adding this to our favorite meals.
Awesome!
Great recipe! A little involved at first but once understood it’s easy, although be warned it’s a little time consuming. It’s a pizza base I will actually make myself again. Fresh is definitely better and it’s far better than any shop bought GF options that I am aware of. Almost all GF pizza bases are either awful or mediocre at best – but this one is a keeper! Thanks!
Awesome!!! Happy to hear, Dave.
So good! We absolutely enjoyed this! I will be trying to adapt this to other applications.
Awesome!!! Happy to hear.
Was really good. Would definitely make again but I’d make the dough ahead of time because it’s a lot of work start to finish.
Fantastic! Glad you enjoyed the recipe, Rachel. It is a bit work, agree.
Have been looking for a Receipe like this
Happy you found what you were looking for on my site Heather!
OK so I am confused… I am using store-bought, frozen cauliflower rice from Costco. So I cook it per the package directions, then bake it for fifteen minutes, then do the drain and squeeze thing, then mix in the egg, cheese, and other things, then shape crust and bake again, then flip and bake again, then add toppings and bake one more time?
Yep.
Wow you weren’t kidding when you said it felt like a workout when squeezing the water out of the cauliflower. Do you do anything with the liquid?
You can add it to any soup or smoothie or discard. Yup, that’s when a husband comes in handy.:)
It was perfect. Came together easily. I used store bought riced cauliflower, microwaved it for 8 minutes. Cool and squeeze.
Fantastic Rhonda!
Did you use one or two bags of the frozen cauliflower rice for this recipe?
Yummy. I divided the squeezed cauliflower in half then froze it for future use. Half the recipe is perfect for a thin crust in a cast iron skillet with lots of toppings! Pizza tonight was delish!
That’s fantastic Jan!
DId you bake the crust before making it in cast iron?
I liked this recipe. I was looking for a low calorie recipe and stumbled across this one. Made it tonight and loved it Thanks
Happy you enjoyed it Artemisa!
Great recipe!
super easy to follow, and tastes wonderful!!
Tweaked a bit but this was one of the best cauliflower recipes I’ve tried. Will work on get it a little firmer. Think I’ll have hubby squeeze the cauliflower rice!
Simple and Delicious!
I wrap the cooked cauliflower in cheese cloth, then use a tofu press to get the water out. I also shape the ‘dough into 4 rectangles then freeze (separated with parchment paper in a ziploc) to use as ‘lunch pizzas’.
When ready to use, I grab one from the freezer, I microwave for 30 seconds then bake in the toaster oven at 450 for 10 mn, then top with whatever I have on hand and then bake another 10mn at 450. Perfect single serving of Pizza! (the first time I made a single crust I ended up eating the entire pizza in on day so this helps me with portion control 😉
This was my first time making cauliflower crust and it was amazing! I was completely surprised by how much water had to be squeezed out of the cauliflower. 🙂
I made crust tonight. It’s the perfect alternative! I did double the recipe and added both, Mozzarella and Parmesan to the crust “dough”. It turned out SO good! Thank you for a great recipe! It’ll definitely be our go-to from here on out. 🙂
Love to hear this Milah!
Hey I tried the recipe. It was excellent!!! I will recommend it to my friends. Thank you ?
Awesome Grant!
First time I’ve loved a cauliflower crust pizza! So tasty, making it again and again!
Woohoo! Glad you liked the pizza crust Caroline.
olena,
YOU ROCK!!! This is the first time I tried this receipt. I have tryed your other reciepts and know that you are such an amazing chef!! I followed your receipt to the tee. I did put spinach and onions on top after I fried them in a pan with olive oil. The pizza is a surprise for me and my husbands lunch. A surprise for him. I know it will be delicious. You are adorable and thoughtful to respond to everyone. Thank you for being there as I know if I follow you I will think of you and try more receipts you have published. I have a grandmother from Poltava so I am feeling close to you. Thank you again for your amazing details. Your kind heart and your wonderful receipts.
Gail! Thank you for your kind and positive feedback on my recipes. I love what I do and I love hearing that my recipes are being enjoyed!
Made this for my family the first time last night and it was absolutely delicious!
So easy to make and so delicious… thanks so much for this recipe!! Truest the hardest part was the squeezing.. I made smaller cauliflower rounds that I could use as low carb sandwich thins… everyone loved them!!
You’re welcome Jacqueline!
Made your cauliflower pizza crust today and loved it …..was a big hit with my neighbours teenaged son .I will definitely be making it again.Thank you for this great recipe
You are so welcome Patricia!
This may sound like a stupid question, but cauliflower tastes like styrofoam to me. Is the cauliflower taste prominent, or just filler for the other tastes?
It is prominent cauliflower taste. You shouldn’t make this recipe.
I have already tired cauliflower. How much riced cauliflower is needed for the recipe?
5-6 cups
I will try this recipe! I am excited and looks delicious!
Hi Ale! Don’t be shy to leave a comment and star review when you try out this recipe 🙂
Can you saute the cauliflower to get water out?
Hi Cynthia, the best advice I can give you for foolproof cauliflower pizza crust is to squeeze cooled cooked cauliflower very well.
Can you use frozen cauliflower rice for this recipe? If so, do you have to thaw the cauliflower rice first? If so, then do you cook it before you make this recipe? I am not a cauliflower fan, but I thought I would try this, and I have no idea how to use the frozen cauliflower rice into this recipe.
Yes, you can and just cook it from frozen as per recipe. Might need a few mins extra cook time.
Amazing! Absolutely delicious. Even my 4 year old liked it.
I cold a cotton tea towel in half then lay another cotton tea towel on top of that. I place the riced cauliflower on half of the second tea towel, fold the other half of the second tea towel over the cauliflower. I place another folded cotton tea towel on top of that for a total of 3 layers of tea towels with the cauliflower in the second layer. I then use my rolling pin and roll it over and over and over. I get way more moisture out of the cauliflower this way than I ever can when I try to twist it. It scrapes off of the tea towel easily into a heap that can then be moved to a bowel.
that is fold not cold:)
This was FANTASTIC!!!!!! Best one I’ve ever made!! I did accidentally cook the cauliflower and then rice it, but it didn’t seem to matter! You were correct about the arm workout! I actually used a linen apron I had to squeeze the water out! Thank you!
You are welcome Margaret!
Success with the first try. Very good even without topping. Have made it at least 5 times since I found the recipe. Thank you!
Q
You are so welcome Sally.
Great recipe. Very tasty. My family liked it.
Never made anything like this before but was successful on my first attempt and delicious!
Great recipe .I lightly fried the cauliflower as didn’t have linen towel etc.Took about 10 mins to dry .
It was delicious.Thank you.
You are so welcome Philip!
I was only able to get 4 decent slices out of my pizza but it was incredibly delicious. I kept saying I feel like I’m cheating by eating this!!! Wow! I plan on making several of these to freeze I just need to figure out why mine only came out to 4 slices. Either way terrific recipe! 5 stars ⭐️
This was a great pizza base more enjoyable than a dough base……
Yay! So happy to read this Marcus. Have a great day 🙂
Oh my word! I made two crusts with 2 heads of cauliflower and all of the other quantities as listed (doubled). My “dough” was a little dry so I added a couple of spoonfuls of plain Greek yogurt to make it easier to work with. I baked them for 20 minutes, flipped them then baked them for another 5.
I added my toppings (grilled chicken, spinach, feta, mozzarella) on and made them tonight as I wanted to have them for lunch this week. I had my teenagers try them and they LOVED them.Thank you so much for this recipe!
You are very welcome Richelle!
I made this last night for my son. He loved it. I did get a pizza stone and cooked it on that. I really makes a good difference from other cookware for pizzas.
I love that this is only cauliflowerand cheese with spices.
Simply incredible.
Fantastic Sandy!
Awesome. Great crust to build a pizza on. I roasted garlic cloves and mini peppers while the crust cooked. Layered that with cheese and sauce. YUM! Thank you.
Marcia! You are so welcome!
Super. Instead of dried herbs, I added a few drops of fresh basil paste (By gourmet garden) to the crust with cheese and egg. It was delicious.
I love this recipe soooo much!!!
Love hearing this Cheri!
We made a Mexican pizza with good taco dried seasoning, refried black beans, mozzarella cheese, and canned jalepeno peppers. After baking we added salsa verde, and cilantro. So delicious!!! The crust can serve as home to almost any topping. I ate it with a fork but others ate it folded, New York style.
Sounds so delicious! Thanks for sharing Susan!
This came out excellent! Even though I made it thin, it holds up to chicken pesto! This will be my go to cauliflower crust recipe!
So great to hear Lynn!
My first time making or eating cauliflower pizza. This is a very good and very easy recipe. We love it and will def make again. Thanks Cathy
Made this for my daughter, who already was a vegetarian, when she was newly diagnosed with Type 1 diabetes. She loved it — said it was the best cauliflower crust she’d ever had. In fact, she said it was the only cauliflower crust she’s ever tasted that’s really good. (This recipe has a warm spot in our hearts because it brightened our way to her new dietary path.)
Mary- thank you for your comment. It made my day to hear that your family has enjoyed this recipe so much!
Great recipe!!! I’m not a cauliflower lover but I as determined to at least try a cauliflower pizza crust. This was my first attempt and I used the frozen riced cauliflower. It’s so easy to follow your recipe! The crust was great, just the right thickness! Thank you for sharing!
Awesome to hear Maureen!
This was my 1st time making cauliflower pizza crust, and I missed a step. ( my fault) Put the toppings on before cooking for 20 minutes to crisp the crust. It was still sooo good! Will try again soon, and bake the crust ( as the recipe states) . Yum!!!
I made the mistake and added two eggs, but I followed the rest of the recipe. This was my first time making a cauliflower crust pizza. It was delicious! Better than I expected. I made my own sauce and added lots of mozzarella, simply delicious! Thank you for posting this recipe.
You are welcome!
Excellent recipe. My whole family enjoyed the cauliflower crust. Topped it with bbq sauce, boneless chicken thigh pieces, mushrooms, red onion, spinach, and mozzarella cheese. Will definitely make again.
Happy to hear this Laurie!
Easy to follow. Good suggestions. Straight forward. Good results. It’ll never be a flour crust in regards to crisp, which I like, but throwing in the right seasonings like oregano, thyme, and rosemary in the crust certainly adds a depth to this recipe. The draining is essential. Have no doubts. This is my 3rd time making it. Certainly keeps getting better. Dig it.
Thanks for the awesome feedback Tyler!
I’ve been on a keto diet and needed pizza in some form. This is the first time I’ve ever made cauliflower pizza. And it WAS NOTHING SHORT OF AMAZING! I used fresh cauliflower. A giant 4 lb head. I have a very small 4 cup Processor so I grated by hand most of it however NOW I will buying a much larger processor, lol. I made the crust a bit thicker as recommended in the recipe about a quarter of an inch and I cooked it on one side for 22 minutes and flipped it over and cooked it with my toppings for an additional 10 minutes and it came out perfectly with crispy brown non-burnt edges And the center was cooked pretty well. The flipping part is a bit tricky especially when it’s thicker. When flipping, I placed a sheet of parchment paper on Top of my pizza and an additional cookie sheet on top to flip with it upside down because it was not possible with a spatula. I topped it with olives, red onions, Portabella mushrooms, thin sliced cherry tomatoes and mozzarella cheese. The recipe says to be careful with your topping load however my pizza did not fall apart! I think the extra cooking time is what’s needed to really make it more sturdy. Will definitely be making this again in the near future! Thanks so much! Delish recipe!
Yay! So great to hear that this pizza crust was a hit!
Very good AND nutritious. Love it!
This is the only recipe thy worked for me! I am thirteen and made this recipe and it was so easy to follow! Other recipes weren’t good at removing all of the water!
This made my day that you enjoyed the recipe and that you are learning to cook at 13! Way to go!
Love this recipe!! Added some miced garlic to the crust, yum yum! Made smaller circles so it can be used for sandwiches.
Quick and Easy to follow for a first time maker of cauliflower base.
Thank you .
Elizabeth, so glad you found this recipe quick and easy!
Really like this recipe.
I added 1/2 cup coconut flour and used 2 eggs for a firmer consistency.
Why the coconut flour? I
This just may be my new favorite. And I’m eating veggies! Lots of veggies. Added a bit of turmeric, because turmeric is so good for you. Gave the crust a lovely yellow color that made the browned cauliflower spots look golden. Thank you for sharing. Much appreciated.
Fantastic! Thanks for the feedback about the turmeric Susan!
My husband and I love spinach, mushroom and extra cheese on our bread pizza. We are currently trying to “watch our carbs” so that is why I decided to try this recipe. It was absolutely wonderful! Even though the evening that I prepared the cauliflower our time got late and I had to refrigerate the riced and drained cauliflower. I stored it in a plastic zip-lock bag overnight and in the refrigerator.
The next day I prepared the pizza as directed and it turned out perfect! My only warnings are to be diligent in squeezing out the water/moisture in from your riced cauliflower, do not use too much pizza sauce and if you are adding more than one topping you may need to cook a few minutes longer to ensure crisp crust. Thanks so much for this recipe!!
You are so welcome Lisa! Thanks for the positive feedback!
Delicious with just cheese on top and dipped in light pizza sauce.
Glad you enjoyed the pizza crust Patty!
This is the second time I have made this califlower pizza crust. It gets easier. I like to put pizza sauce then spinach, mushrooms, pepperoni, then more cheese. Soooooo good
Marilyn! Glad you made the pizza crust again and found it easier the second time around. Your toppings sound delicious!
I made this last night and while it had great flavor, it wasn’t as crispy as I was looking for. But it was still worth 4 stars! I’m reserving that 5th star for crispy perfection!
Do you still cook frozen pre riced cauliflower and squeeze? Or only fresh and when you rice yourself?
You have to cook ANY!
I made this last night. It was absolutely beautiful! Thank you for the recipe. I topped mine with homemade tomato sauce and lits of fresh basil
You are very welcome Suzi! Adding homemade sauce and fresh basil sounds lovely!
I haven’t made it yet, but I L-O-V-E your reassuringly detailed explanations. Thanks Olena.
You are welcome! Please don’t be shy to leave a comment and star review when you make the pizza crust. Have a great day!
O… M…G… Had my son and his family over and we made the pizzas yesterday, and I will never eat it any other way! Deeeelicious!!! So good it’s on the menu tonight too! I took pics and posted them to my daughter and sister! Yum-oh! This will be something I make many, many times! Thanks you guys! You rockadahouse!?
Awesome Deb! So glad your whole family enjoyed the pizza crust so much!
This was delicious. We were craving pizza tonight but didn’t want to pick up or order anything. Plus we happened to have these ingredients. I have high blood pressure, and my husband is avoiding carbs. I used shredded cheddar that we had since no mozzarella. I used some canned diced tomatoes and more cheddar for toppings. It was soooo yummy! I will definitely make this again. Thank you!
You are very welcome Susan!
Thought this was absolutely fabulous.
So happy to hear you liked the pizza crust!
Tastes fantastic. Great receipe to find. Thanks for sharing.
Taste is great and fairly easy to make.
Excellent recipe. Held together and baked golden brown. Thanks you!
Real easy to make and a lot better than I thought. Thanks for the recipe.
This was very good. Thanks for the recipe! ?????
Very tasty! What a great way to have your veggies. Thank you. It turned out really good. I split and made two different kinds.
OMG!!!! Sooooooo good! This was my first time making it. I work on the road in construction, so the process from start to finish took two hours since I don’t have much for convenient kitchen gadgets. I had to grate the cauliflower by hand and just have a much smaller space to work in. Totally worth it! It came out absolutely perfect! Love it! My only issue now is not eating the whole thing in one sitting! Lol. I’m thinking I made it more of a “personal pan” size pizza, since it’s only me. Maybe about 10″ across. I used about 3/4 head of a good sized cauliflower and cut it into 6 decent sized slices. I did eat two slices though!! Thank you for this recipe! I took photos after each step. I’ll attempt to post them! Absolutely delicious!!!
This is my first time doing a pizza base with cauliflower
It was lovely apart from squeezing it out lol
Thank you for your lovely healthy recipes
As a person with high cholesterol and high blood pressure plus been told I’m boarderI line diabetic I. need all the help I can get thank you again I look forward to your next healthy recipes
You are very welcome, Ilona!!!
I will surely try this recipe soon.
Just wanted to ask if he can b replaced with something else. I mean for people who don’t eat egg.
So if there is anything else, would like to know the quantity too.
Thank u so much?
Sorry I meant can egg be replaced by anything else
As far I think no but I haven’t tried. Maybe extra cheese or flax egg but idk. Sorry.
Hi you don’t mention how many eggs or how much cheese to add to the cauliflower in order to make the crust?!
If you scroll past all the pics and post there is an actual recipe card. Or you can use Jump to Recipe button at the top.:)
1 medium head of cauliflower (6″ – 7″ wide or 2.5–3 lbs) or 5-6 cups of store bought cauliflower rice
1 egg, large
1 tsp Italian seasoning (dried oregano or basil)
1/8 tsp salt
1/4 tsp ground black pepper
1/2 cup Parmesan or Mozzarella cheese, grated/shredded
Cooking spray (I use Misto)*
Absolutely delicious crust! You would never know it was cauliflower!
Hi, i have some frozen cauliflower i would like to use…should i thaw it first before baking or microwaving? I cant wait to try your recipe. Thank you.
No, cook from frozen. Might take a minute or two longer.
I hate cauliflower!!!
Just thought I would put that out there first……second I love this crust
Decided to give it a go as a family member is now on a gluten free diet and the result was amazing first try, I had heard cauliflower crusts tend to fall apart a lot and you need some practice but not with this recipe.
Thank you very much x
I’ve made this recipe over 6 times and it’s my man’s absolute favorite. Definitely a never fail cauliflower pizza recipe.
Absolutely awesome. I allowed the crust 5 extra minutes! Wow. It is perfect, thank you. ? the key is drain the mixture keep it as dry as possible.
I tried this recipe today and it was great. Excellent flavor, the recipe was easy to follow. the ringing out of water NOT as much, butI did it with a cotton napkin! It worked well, and am looking at getting something much more porous! The crust came out nice, it could have been stiffer, but still enjoyable! Maybe because I didn’t get all the water out and it was about 1/4 in thick! Added marinara sauce, mozzarella cheese and turkey pepperoni! Will DEFINITELY make again. When the water is wrung out, how many cups of cauliflower is it? weight would be nice too. Or a really good guesstimate, please. Thank you again!
My sister and I decided this experiment was great!!! Because we are a couple of arthritic little old ladies, we are going to try a change in this. The crust was good, but soft, possibly because we just couldn’t squeeze out enough liquid. So we are going to try it again with about 1/3 cup flour to help absorb some of the liquid — sort of like potato pancakes — and add about a tablespoon of olive oil for crispness. Otherwise, we really enjoyed it.
Fabulous crust recipe! My first try and it was spectacular!
Wonderful recipe I am so thankful I found your recipes. I was completely lost on what to make low carb for Christmas. My grandson was put on low carb diet for health reasons these recipes are great I let you know how everything works out for my bunch cooking for 9 people ?????
Good luck and have fun!:)
This turned out AMAZING. I topped mine with white sauce, spinach, and artichoke. Two pizzas got taken down by 3 people before they even had a chance to cool!
Works perfectly every time and it is delicious!!!
I have made this recipe about 4 times now and my husband and I LOVE IT! I promise you…it’s excellent. I do not miss real pizza crust at all.
Great recipe. Can I bake the crust while the toppings are on there or it has to be baked first?
Has to be baked first otherwise will fall apart.
This is the only Cauliflower pizza Crust recipe I have tried and it would be my only. The guys that suggested the food processor instead of squeezing is a genius.
Thanks for this recipe!
I made this tonight and all I can say was it’s the best pizza I’ve eaten in years.
This crust held together great! The best I’ve tried so far! Thank you
Can I use the frozen cauliflower rice? If so, how would I do that? Would I cook it as instructed on the package and then proceed as I would with the recipe?
Yes, the idea is to get cauliflower cooked so you can squeeze water. You can cook it as per my recipe too until soft. Fresh or frozen, same idea pretty much.
Instead of doing all that squeezing I run the florets threw my juicer, takes just one minute
This was genius! Thanks for suggesting this Jim!
do you still cook the cauliflower juice pulp? brilliant way to get out moisture!
Sorry! I just found the nutrition info!!!
Great!
The nutrition info would be appreciated. Those on Keto need the carbs especially!
Thanks!
Awesome! I love this recipe!
I read that someone put 2 kitchen towels down and then put rice cauliflower on top and another towel on top.
Then put a cast iron skillet on top to squeeze water out.
Set for 10 -15 min. Should be pretty dry. Easier than using your hands. These arthritic hands appreciate that!
Thank you, Olena, for sharing this wonderfully easy and tasty recipe. Squeezing out the water from the baked “rice” is definitely the hardest part of the recipe, but I enjoyed it! My wife is gluten intolerant, and she loves pizza. I have tried gluten-free flours for pizza crust, but have never been happy with how they came out. However, this crust came out crisp and delicious and my wife thoroughly enjoyed it. We topped it off with homemade pizza sauce, red onion slices, and black olives. Yummy! I look forward to exploring more of your recipes.
That is so amazing to hear! Glad you and your wife enjoyed my recipe!
I have made cauliflower pizza, in the past and it never turned out delis like this one. I love the part where you bake it on both sides, so it is not soggy. I added some turkey pepperoni, spinach, mushroom, onions and black olives. I love that this is so easy. Next time I will double the recipe crust and so I can freeze one for a quick meal.
It was really good, even though it took some prep. This recipe made stable slices, which left me cold pizza left overs. Topped mine with marinara, basil, and mozzarella. Delicious!
This is such a great recipe, and finding it and trying it is the reason I signed up for your emails, Olena! I took your advice to squeeze and squeeze again, and again and again. And again. LOL Imagine being able to have a great pizza while eating low carb! Time to celebrate!
Lol yes you have to really squeeze. Glad it worked!
So great!! Thank you so much for sharing this. Have a beautiful rest of the year : )
You too!
I also added garlic powder to crust. When time to “flip” I lined a second, little larger pan, put on top of “crust” pan and flipped. Evidently, I had a larger head of cauliflower and had to add to some extra egg and cheese. Using onions, olives, bell pepper, Feta and Mozzarella cheeses – (what I have on hand) for toppers. Also using tomato sauce. There is also a chicken crust that I’m wanting to try. Has anyone thought about partially dehydrating the cauliflower? Just thinking because it is a mess and time consuming. Crust could maybe be made ahead and let cool (dry out) on rack? This could be done a day or so in advance.
I made this with chicken and spinach ?
I added 1 tablespoon of pesto to the crust with the egg. Really gave flavor.
I loved it too. Obviously it tastes slightly like cauliflower; however with all the yummy pizza toppings it is a delicious and healthy low carb option. I used a frozen 500g bag of cauliflower and thawed in fridge overnight. Shredded it in the morning. I didn’t use a cheesecloth to dry it; I used my oven at 325F… took quite a long time but it worked out perfectly. Very time consuming.? Need to take a day of of work to make it again lol ?
This crust was worth the work. I added garlic powder otherwise followed the recipe nice and firm and good taste
I can’t believe the taste! It was an instant favorite in my house.
Great recipe! I topped mine with some squid rings and shrimps with mayo…delish! Thank you!
This is my first time making cauliflower crust, and honestly I don’t think I’ll try another recipe. This one was GREAT! The whole family loved it. Though it was time consuming, it wasn’t hard at all. Keeping this in my rotation for sure!
Any way to know the carb count on one?
Inside the recipe card.
Looks so good
I think I did something wrong 🙁 it’s in the oven right now and it’s bubbling up and then melting down everywhere ?
Sounds like it. Maybe not enough squeezed.
This tasted so great. It takes a loooong time to make though. 🙂 Cauliflower makes my kitchen so messy when prepping it. Don’t forget the cooking spray or you’ll have a hell of a time! The edges were so nice and crispy and the texture was great.
I use frozen cauliflower Do I still have to squeeze it
Yes, you have to cook it first anyways just like fresh.
This is my second go round making this crust. Yours is by far the best and easiest recipe. Appreciate it. Will subscribe to your YouTube channel asap.
My guns are on fire lol I squeezed and squeezed lol but…TOTALLY WORTH IT!!!
I added bruschetta sauce puréed, red onion, pepperoni, and of course more cheese!
I can’t wait to do it again!!!
Thank you for sharing an excellent recipe!
I used 3/4th of a cup fresh shredded cheese, 1egg and 1x 12oz bag frozen cauliflower florets. I thawed the Cauliflower, then minced it in a mixer,squeezed out water. Mixed it with egg&cheese. Put in on parchment paper&baked it in a 375F for 20min,flipped it&baked it 5more min until goldish brown. Topped it with cheese,onions,mushrooms,spinach&cherry tomatoes&baked it another 10min. Yumm
Delicious! Easy to make and perfect for a long carb diet
Can I use mashed cauliflower for the pizza crust instead of riced? I have mashed on hand in freezer.
No. Won’t work. Sorry.
Why won’t mashed work?
Because it will not stay together.
Any recipe for pizza crust using the cauliflower flour (
Never heard of one.
Best recipe. Thank you so much. This is perfect. My husband threw a whole mashed cauli into a tray and we had to eat with knives and forks. But your recipe is so good that we didn’t need cutlery this time :p
A little trick to drain more water from the cauliflower is to add salt before squeezing and letting it sit for 15-20 mins before squeezing the water out.
20 minutes was a bit too long for my crust. The edges got too brown. Also, I know you told me this more than once…..there was still too much water, so I added a little almond flour. Turned out great. It is delicious, AND I can have pizza! I also added a tsp of zesty Italian dry packet, usually used to make salad dressing.
I’ve made pizza for over 40yrs and this is better.
This has become a staple in our house! Sometimes (mostly) I don’t have time to cook the cauli rice before hand and I just cook the crust a little longer without the toppings. I never flip it (too scared I’ll break it) but it is great every time. People who say they don’t like cauliflower love it. Anything you could put on a salad is fantastic on it, My latest favorite, go=to dinner when I want something light but satisfying!! Thank you, thank you, thank you!
I’ve made this crust twice now and it’s turned out great, both times!
I really don’t care for cauliflower but I can’t taste it in this crust at all.
My husband requested it for dinner tonight, so if he asks for an encore, it has to be good!
I do wish there was an easier way to squeeze the water out, though. My poor hands!
Hubby has to do that part.
I used two bags of frozen cauliflower and it’s enough for us and a neighbor.
Thank you so much for this recipe!
You are very welcome!
Do I refrigerate the crust for 2 weeks or the prepared pizza. Same question for freezing.
Refrigerate the crust covered for up to 2 days.
Freeze: Tightly wrapped crust in plastic for 1 month.
Add toppings before cooking because it will get soggy.
I made this crust last night! Mind you, my hubby is not a huge cauliflower fan. I found this so super easy to make, it was ridiculous!. Can I just tell you how tasty it came out. I accidentally didn’t add the cheese into the raw crust and it came out perfect. Crispy and held together, I will try the cheese next time. I used a little red sauce and tomato paste, some slices of mozzarella , fresh basil, fresh garlic and slices of tomato and my “picky” husband just loved it. I have been telling everyone at work how easy and tasty this came out. I have printed copies of the recipe to hand out.
Thanks so much for sharing!!!
So I thought I give this a try…now as far as the whole putting together process…EASY!!! However, the flipping part was ridiculous..lol Either I didn’t squeeze enough of the water out,I’m just not a good flipper,or the temp was to high???lol….it literally stuck to the parchment paper…any Ideas or help would be appreciated 🙂 I salvaged what I could and it is currently in the oven
Sorry to hear that. Spraying parchment paper with cooking spray helps. Also squeezing as much water as possible and flipping with 2 spatulas. Maybe it was wax paper? Or some parchment paper is more sticky. Should work!:) Good luck!
If you have trouble flipping it, try putting it under the broiler for a minute or so. 🙂
Ok, I see that at the end of the recipe, I was following the picture steps laid out on the top, and didn’t get that far down past the advertisements.
I like cauliflower pizza, the store ones I have had have been fine, and the one a friend made was great, and nothing like the crumbly mass that I end up with when I make i.
I see. Maybe if you try the actual recipe card, it will work now? Inside the post it is more of a guide with pics and explanations. Actual recipe is below. It should work because it works for all of us. Good luck!:)
Best Cauliflower Pizza crust so far!
Easy and delicious. I have been wants to make my own crush for some time. I made mini crusts to use for sandwiches. I seasoned with Italian seasoning and everything bagels. They turned out great!! Can’t wait to make more.
Super easy and perfectly delicious! Past the the toddler and picky 6 year old test ?
Oh, also “follow your heart” vegan mozzarella, well all their stuff is incredible!!!!! Most comparable ranch, coming from someone who gives things up if the alternatives aren’t exactly as delicious, but the soy free veganaise and smoke gouda slices.. I don’t know how they do it, since the rest are blagg, but they do and I am so grateful ☺
Best altetnative pizza crust recipe hands down???❤❤
Not true it can’t be vegan lol have you heard of vegan cheese??? Also we have aquafaba and just egg products that work in this.
This is the best cauliflower crust I have ever made! You can actually hold the slices like regular crust.
My first ever cauliflower crust! Thank you for your recipe- I actually mixed in 3 types if cheese for the crust (a little parmesan, brie and mozzarella and put garlic powder with the dry herbs stage
Very good pizza substitute!!!
Such a good recipe! I was nervous about cauliflower but I’ve been trying a diet that has no carbs right now. So I thought it would be good to find new options.
It was really good and super simple to make. Wish I could post the pictures I took 🙂 You’d be proud.
Haha. Post on Instagram and tag me @ifoodreal. Unfortunately website doesn’t have that feature.
I have not been baking for very long but as for being off work know for a while I thought I’d give my wife a break and try this pizza crust not done yet but looks and smells great
Happy to hear. And yes wives need a break lol.
For one crust I doubled this recipe which made it thick enough to pick up and not fall apart. Our pan interior (sans lip) is 12″. This is a great recipe that doesn’t have the eggy taste I’ve experienced with other recipes. We squeezed the heck out of the Califlower and I also put the preshredded mozzarella (contains starch which helps with binding) in the food processor to make the shreds smaller and help it spread out a bit in the cali. Baked 20 min flipped baked 10 min more flipped then topped and baked for 5 min then broiled until cheese had brown spots. Note I used a fresh piece of parchment every time I flipped to prevent adding extra moisture back into the crust.
So the crust is easy enough to flip? I’d like to try this but am anticipating the flipping going awry & the whole thing landing on the floor! Any tips for successful flippin’?
It is fairly OK to flip. Use 2 spatulas. Should be good. Worked for everyone so far.
Lay fresh parchment and a cool pan on top and flip… Maybe?
I have made cauliflower pizza pretty much every Friday for my family and no recipe compares to this one at the moment. Just flipped this crust and it is looking very delicious! I used two spatulas (as recommended) and it worked fine! I was a little worried so I did it quick and the crust stayed together perfectly. So far best crust I’ve made!
Yay. So happy to hear!!!
Have not yet put this one to work. Thanks for the shakedown. The whole process is beginning to take shape in my mind.
Excellent and so easy! I used packaged riced cauliflower and sweetpotato and substited cottage cheese for the parm, came out perfect. Will make agaun
Made this for my family, and they all enjoyed it very much! I’m doing Keto, but my wife and daughters are not. Nice to have a dish that works for alll of us.
Slam dunk! I made a bruschetta pizza with this recipe and it was sheer perfection. Thank you for the clear instructions. I’m not very strong but found a great way to squeeze the cauliflower dry efficiently. I wrapped it in a linen towel and used a rolling pin on a slanted wooden board. Nice!
Delicious and very filling. I added a bit of garlic salt to the recipe.I made two pizza bases and froze one of them, I ‘m interested to see how it works out.
Will definitely be trying it again.
Love it. Much better than some other recipes. I only cooked it about 5 minutes in the microwave, which seemed enough; cooled it in the fridge for a while before adding the egg and cheese. I was scared by trying to flip (it would be a bummer to crack or drop it after all that work), so I put a piece of parchment paper on top, put another round pan on that, and turned it over, slipping it back on the hot pan on the new parchment paper. Worked like a charm. I completely forgot to flip it the first time I made it, and it was still good. Definitely correct that 1 recipe is not enough for more than 2 people. Glad I had salad!
Best cauliflower pizza I’ve ever had. A little bit of work if you are using fresh cauliflower, but cooking it in the microwave speeds things up. Definitely no leftovers!
Thanks! Came out great!
Welll…it’s super tasty but took like 1.5 hrs. Cauliflower crust, homemade sauce (1cup) with peppers and onions (1/2 cup each) and parmesan cheese(2 tbsp) as toppers. (168 cals/12g carbs/8g fat/15g protein/0 sugar)
*just realized I forgot to put mushrooms on!
I used Mann’s Fresh Cauliflower “Rice” in a bag pulsed in a few times in the Ninja. I have never had cheesecloth OR ever seen it in the store (lol, never looked either, to be honest) so I used a combo of coffee filters and paper towel.
I basked 5 minutes after turning it over and 6 minutes after toppings were added.
Tried this recipe and everyone loved it!! 5 Stars!!
First time trying a cauliflower pizza crust as spouse is trying low carb. It was very tasty. I used the size cauliflower suggested, but I feel it made a one person pizza, rather than filling the whole pizza pan size as shown the picture. Definitely wish I had doubled everything so the whole family could try it (instead it was a well enjoyed meal by spouse while we all had regular dough pizza). The efforts to rice, roast, squeeze out the liquid are not efforts I want to repeat again soon though. After waiting 5 minutes, I was still going to burn my hand trying to squeeze out that still super hot water. I did get to try a piece and it was REALLY good. It was obviously NOT regular pizza dough and still definitely had the cauliflower flavor, but we love cauliflower and it was gobbled up! Held together well like a soft, thin crust pizza slice, and we were able to get a good crunchy crust on the edge which was well enjoyed.I made it fairly thin and it was easy to flip after first 20 mins, even though I forgot to grease my parchment paper. THANK YOU for sharing this! It will be made again.
Since it is on parchment paper, we lifted the whole parchment off the pizza pan, put the pan on top of the crust upside down, then just flipped it over. Worked perfectly.
Made this and topped with Alfredo sauce, shredded turkey and broccoli. It was delicious!! This will definitely be added to our meal rotation.
You need some extra equipment and it will flip perfectly. I have 2 rectangular silpats. I cooked it on the first one, placed on a baking sheet. When it was time to turn, I placed the second silpat over the the cauliflower crust, topped that with a second baking sheet and flipped everything, took off the original baking sheet and the first silpat and popped it back in the oven. This definitely fed 2 people.
This is an excellent recipe–my first time ricing cauliflower (the last vegetable I’ve been willing to try!). Squeezing in a few batches made it easier.
1 hour spread this in a sheet pan at 200 degrees occasionally stirring will dry it out just fine. Using frozen riced cauliflower (microwaved- two bags bags makes this recipe) gives you good uniformity and probably less wet initially than steaming your own. 15 mins at 450 before flipping was enough for me.
Do you see an issue with freezing before baking the final crust? I have limited freezer space, and would like to just defrost, and bake instead of freezing a baked crust.
You have to freeze it an a shape of formed crust either way. And bake from frozen. It might work. I haven’t tried. But it will take space in your freezer either way…
I really enjoyed this recipe. 2.3lbs of cauliflower riced, baked for 20 minutes at 400 degrees. As advised I squeezed the cauliflower using my man strength, and ended up making my cheesecloth burst. I finished using a lint-less dishcloth (which I will continue to use going forward). Topped my pizza off with sliced skillet fried boneless skinless chicken thigh, sliced red onions, some bbq sauce, mozzarella cheese, and cilantro. Best guilt free BBQ chicken pizza I have ever had. I wish I could post a picture.
This recipe was excellent I used 2lbs vs 3 of cauliflower kept everything else the same. I topped mine with sliced chicken breast, Italian cheese mix, and banana peppers and was delicious. I am so happy I found this recipe.
I haven’t made this yet but it looks awesome. My question is when I’m reading the nutritional information it says 8 servings per crust. But then I also see that this is one serving so I’m a little confused? If I make this crossed just as it’s explained in the directions it’s actually over 400 calories? Also can you tell me how much fiber? Thank you so much
1 pizza = 8 servings, calories are for 1 serving = 1 slice.:) No, sorry I don’t have fiber info.
I just tried and made this for the first time. Don’t have a food processor and didnt squeeze out the cauliflower but used 2 eggs. It came out really well even thought l winged everything to what l had to spare … Thanks!
I just tried this recipe as i had fresh cauliflower from local farm. I made a basil and fresh mozzarella pizza with fresh tomatoes. My daughter is finicky. “This is pretty good mom…” She was surprised to learn crust was cauliflower, which she does not like. I followed your instructions, especially the one about squeezing all the water from cauliflower. I will make my crust a bit thicker next time because I want to freeze it and have it ready to use on a hectic day…Thanks!
This was my first time making this. Although labor intensive, it was delicious and turned out perfect. I followed the directions exactly. Next time I may try the frozen riced cauliflower to save some time. I’m also wondering if lining a salad spinner with cheesecloth would help with removing the liquid? This was a great substitute and to think I ate an entire medium head of cauliflower in one sitting!
Salad spinner wouldn’t work. It really requires muscle work.:)
This was my first attempt at cauliflower crust, and it was delicious! I actually only had a half of cauliflower head and left out the oven part on accident, and even skipping this it came out great. I topped with cheese pepperoni and jalapeños. Wish I had more cauliflower to make more!!This recipe is a keeper!!
I made this before but I used a different recipe I found online this one is by far my favorite, it came out so good, however the crust got a little darker than I like, so I’ll have to adjust to time and temp but all in all I am very happy with this recipe I’ve already shared it with others thanks so much!
So yummy, thank you for the recipe.
I topped mine with smoked salmon,capers and sun dried tomatoes.
This recipe was incredibly simple and turned out fantastic. I placed it in front of my boyfriend and he ate a whole piece and told me it was one of the best thin crusts he’d ever tasted. (I topped it with grilled shrimp, sauteed onions and brussels sprouts, green olives and a sprinkle of parmesan cheese on a thin base of red pasta sauce.) THEN I told him it was made of cauliflower…he said he never would have tried it if I had told him beforehand, but now I am welcome to make it for him any time. 🙂
I’d heard about cauliflower pizza crust and thought it was weird – but after having tried cauliflower fried rice I decided to give the pizza a go.
I don’t own a food processor, but found the vita-mix on the lowest setting does a good job of ‘grinding’ the cauliflower. It takes 3 – 4 batches to do it all.
After baking the cauliflower bits I give it a squeeze and the I give it to hubby – and he always gets way more water out than I ever could.
The final assessment – this is an amazing pizza crust! You really do need to squeeze out more water than you think you’ll ever be able to – and when it is dry enough you’ll be able to make pizza crust with it that is a little bit crispy on the bottom!
I made this twice this past weekend beause it is so delicious!! My husband and kids even loved it! It has so much more flavor than traditional pizza crust and you cant even taste the cauliflower. The only thing I added the second time was some garlic powder (I LOVE garlic). Great Recipe!!!
I LOVE garlic too! I’m Ukrainian and always feel like no one loves garlic more than me but glad to hear you are as crazy as me.:)
Very easy and super tasty!! I only used one package of frozen cauliflower rice but forgot the cheesecloth, so my only modification was that I microwaved the pouch then squeezed out as much of the juices as I could. I then baked the cauliflower for the 15 minutes and this removed a lot of the moisture. The “dough” wasn’t soggy and was quite delicious! Will definitely be making again!
Great recipe. I followed and did not modify. 10 times better then the last cauliflower pizza crust recipe I tried. The crust holds up and is bendable has a great texture.
We have tried three different crust recipes and all failed but this one!! Yay! Thanks 🙂
Amazing!
This is actually quite awesome. Will be making it again and again
Loved it, topped it with all our favourites and savoured every bite! It was well worth the work.
My hubby is on a low carb diet & is a “pizzaholic”! I made this as a surprise & it was really a treat. I used a bit more seasonings & added garlic salt & the spices were perfect.It is so important to remove as much of the water as possible. I squeezed most in cheesecloth & then used two dish towels to absorb what was left. I would have preferred the crust a little more crunchy & will try mini pizza’s next time. This is a Must Try!
love this pizza recipie tried the first time tonight was a bit lazy didnt flip the base but still turned out great so cant wait for next time and flip the base to make more cripsy – good work team
When I saw that this needed to be flipped, I decided to split the “dough” in half and make two “personal-size” pizzas. Came out great. I’m on Weight Watchers and tried to calculate the Smart Points, and the nutritional information seems off. I think the only points that need counting are the cheese and the olive oil spray, and I got 7 points per pie. Delicious, tasty and filing. Made with veggies I happened to have on hand – orange pepper, red onion, sliced Campari tomatoes and asparagus. As someone else said, it is labor intensive, but really fun. Thanks!
Loved this. Made it with roasted grape tomatoes, mushrooms and tempeh. Crust was perfect.
Great recipe! My hubby loved it!
SO yummy. Made this as a pesto veggie pizza topping with kale, red onion, grape tomatoes, garlic, and feta cheese. Definitely need to make double the dough (meaning two large heads of cauliflower) if you want to feed more than two. Honestly I could eat the whole thing by myself and not feel bad.
This was a pretty good pizza substitute while on a keto diet. My husband and daughter said it was pretty good too. We topped it with green peppers, yellow peppers, and onion. Thanks!!
Wow, great! I’ve made a few cauliflower crust recipes and none come close to this one. Easy to pick up and eat and delish! Highly recommend.
Made this last night! Instructions were easy to follow. I topped the cauliflower crust with tomato sauce,bell pepper,red onion,parsley,feta cheese and pepperoni! I ate half of pizza for dinner and the other half for lunch today! Tasted delicious and I didn’t have to feel guilty about eating pizza dough made from white flour. I will definitely be making this again! Thanks for the recipe?
WINNER, WINNER, PIZZA DINNER! I was amazed at how soft and palatable this “crust” is. Baking and squeezing the stink out of the cauliflower is the key, and the final product didn’t taste at all cruciferous. I topped my crust with a little mozzarella and a ton of veggies; SO Good! And it reheated well the next day too.
Just one question…when you make a crust and freeze it for later, do you freeze before baking or after?
Glad you enjoyed it!:) Freeze after baking and then thaw completely before baking with toppings.
OMG! My kids love this pizza! Worked good for me
This is much better than I expected. I LOATHE cauliflower, but am watching what I eat, of course and went in with an open mind. It has a unique flavor, definitely doesn’t taste like dough, but good! I did a version with red and green onion, fresh garlic and mozzarella mixed with parmesean.I nixed the sauce this time, but look forward to trying a version with a garlic sauce of sorts. I do believe the key is getting as much water out as possible. I cut it with a pizza cutter and the slices held up just like an actual pizza crust! Thanks for the recipe! I have a picture but can’t seem to find a way to attach it.
You got it right. There is no way to attach image to a comment here. You can post it on social media and tag @ifoodreal and/or #ifoodreal
I’m a busy college student and single mom. After having bariatric surgery I’m looking for really protein packed low-carb meals. I have been finding the cauliflower rice in the grocery stores and I’m wondering how many cups of that would equate to your head of cauliflower you’re using in the recipes? ( I also don’t own a food processor) Thank you for your recipes the breadsticks were delicious !
Hey. I would say 5-6. All the best to you!:)
Hey, Anne-Marie, I’ve also had bariatric surgery and try to get as much protein as possible. There’s a protein powder called Genepro, it has no texture, no flavor, and it dissolves in cold liquid well (find it on Amazon) you can add it to this recipe to add even more protein. I add it in the part where you’re whisking the eggs to make sure it’s totally dissolved. The only thing with Genepro is don’t reheat the pizza in the microwave. Microwaves do something weird to the protein powder and it turns gummy. But it’s great in everything..I’ve even added it to ketchup! Baked muffins with it, etc.
I put basil leaves in food processor during the ricing time. Basil will blend with caulifower for excelent tasting crust. I do use pizza stone, flip the crust, and cut all toppers to 1/4 size so it cooks in 10 – 15 minutes.
What if I wanted to use frozen cauliflower? How many cups do you estimate as the equivalent of a head?
Please look through previous comments, it is somewhere there.
I am lactose intolerant, and was wondering if the parmesan cheese could be substituted or taken out of the recipe?
You can add a bit of nutritional yeast or skip Parmesan at all.
I added an extra eggs instead of cheese
This was delicious and actually easy to make! I took my time. One head of cauliflower made a big pizza, def enough to feed 2 adults. The Parmesan and Italian seasoning in the crust makes it sooo tasty!
HOLY SHIT THIS RECIPE POPPIN
I tried this recipe tonight and loved it! We did BBQ chicken, jalapenos, pineapple, and red onion as our topping. Such a fun dinner! Thank you for the directions.
I used your recipe and I’m blown away! It turned out perfectly!! Thank you!!
Good news, Raychael.:)
I am going to try this method. I made one this past Sunday and it was nasty. Too much cheese and it was mushy. I’m going to see if squeezing makes a difference. My crust was nothing like a bread stick.
Squeezing makes all the difference. Do it really well.
Great recipe! I was pretty disappointed after all the work of making the crust that it only feeds one person :/
Other than that, great information. Thank you!
Hi Eve. I would have to agree with you. That is why I highly recommend to make 2 at a time. At least!
Worderful recipe! Thank you, it tasted great! Put marinara and mozzarella and basil, was a family hit!
You made me crave basil, tomatoes and summer in general.
So wonderful to see someone who does not rely on the microwave to do all the little things for them. You would not believe how many recipes I had to go thru to find your recipe which uses the oven instead of the microwave. Thank you so very much! <
You are very welcome! I did a kitchen remodel last year and took out my microwave completely. Not miss it a bit. I do not want to be a guinea pig.
I tried this tonight for my family and friends- flavor was AMAZING!! However, my crust stuck the parchment paper badly:( I had to flip the whole pizza over and peel it off- the crust was soft not sturdy at all. Any ideas? Should I have sprayed the parchment? I followed your recipe exactly and not sure where I went astray! Everyone loved it anyone and they are all looking forward to my redo:) thank you for sharing and for any tips you might have.
Hi Emily. Spray the parchment paper next time and try to squeeze the liquid out better.
I just cook “rice” in skillet or oven bake it for 5-10 minutes to dry it out. Omits sqeezing out the liquid and works great!
A hint for burnt edges, raise them and make sure the edges are thicker than the pie.
The Mediterranean version looks amazing!
I’m trying that next!!
I baked my cauliflower rice in the oven and got that much liquid out as in pictures. Not sure how yours doesn’t fall apart…
Do you think putting the cauliflower through a juicer would work? It should take out all the water right?
I don’t know. I have never worked with a juicer. Sorry.
I put my cauliflower through a juicer and it works great. It’s amazing how much liquid comes out of the cauliflower. Then I drink the fresh “cauliflower juice” because it’s surprisingly tasty.
After I put the cauliflower through the juicer, I find it’s still necessary to wring more fluid out. I put the cauliflower mash in a linen towel and wring it for about 30 seconds, or until no more liquid comes out. Then I mix the mash with egg, some of the cheese, and the other ingredients. I spread that out on a silicone mat, bake it for 20 minutes, flip it, and bake 5 more minutes. Then I’ll add pizza sauce and toppings and more cheese and broil for around 5 minutes. The pizza is always excellent.
Juicing the cauliflower minimizes the extreme wringing that would be otherwise necessary and also eliminates the extra baking step needed to dry out the cauliflower. The recipe becomes so much easier. Also, using a silicon mat makes it easy to flip the crust. Nothing sticks.
Since cauliflowers can vary quite a bit in size, I appreciate that Olena’s recipe gives guidance on the weight and size of the cauliflower.
Thanks for your tips Lynn!
Is it possible to pre make the crust and freeze? If you can, would it be best to bake it before freezing or afterwards? Thank you!!!!
Hi Amy. Yes, you can freeze it. I don’t think it matters before or after.
Just a dream. Thank you for your delicious-looking recipe.. heading down to buy the ingredients. Just amazing really how creativity can be so delicious!
Angela
You are welcome, Angela. Can take full credit for pictures but not the creativity of the recipe though.:)
Is there a reason you don’t rice the cauliflower after cooking it the first time? I’m just thinking it might be easier to do once it’s softer.
Nah. Food processor does the job so I don’t care when it is easier for him. Actually, it might become like mashed potatoes if ricing cooked.
LOVED the pizza, I am on a low carb plan and this satisfied my cravings, I enjoyed pepperoni and pre roasted veggies on mine 🙂 I used a nut milk bag to drain the cauliflower, its much more sturdy than cheesecloth so it doesn’t bust, thought I would share that tip !
Great idea, Tina. I do not own a nut milk bag so couldn’t test. Makes sense.
This was so yummy! Really loved it, thanks for sharing! It really is an amazing substitute for regular pizza crust, and so good for you!
Tried it out for dinner tonight. Was delicious! Thanks for sharing!
Is it a problem if I don’t use a cheese for the crust only as a topping? If it needs something to work as a binder is there any substitute?
Unfortunately no substitutes.
I just made it. It’s delish.
Did it, was amazing! I drank the cauliflower broth as well, didn’t want it to sit in my fridge and go to waste. I didn’t have parchment paper so I oiled my pan with coconut oil. I had a bit of a hard time getting the finished product off but it was still great, just ate it with a fork and knife. Toppings: last nights rice and tofu spicy taco mix, fresh red pepper, mushrooms and after baking I added fresh tomato, cilantro and rucola. Thanks so much for the recipe!!
I’ve made this twice now and LOVE it. My kids also love it – the oldest requests it.
I am about to make this tomorrow, can not wait! I am worried about the sticking also..can we spray a little olive oil on parchment paper, or Pam even tho I really hate Pam lol anything to prevent sticking and ruin all the hard work. Figured I’d ask before I did something wrong, thanks so much!!!
Yes, you can brush or spray oil. Please n oPam, it’s a killer for your health. I never had a sticking issue though.
My 10th pizza was fine and well made.The toppings I put on the pizza are cheese,mushrooms and sauce.
Do you have to squeez the califlower an until there are no drops?
Pretty much.
I made it.BUT it took me like 10 times to get good enough to make a well made pizza
Holy Cow! AMAZING! I have tried several gluten free pizzas the past 2 weeks and thrown them all away
Loved it! Loved it! My new go to pizza crust 🙂
Hi! great recipe!! do you first bake the base, then add the toppings and then bake again or you bake everything together? thanks
Yes, bake the base first to firm up and then bake again with toppings.
Hi, how do you squeeze the water out of the cauliflower (through the cheesecloth)? I made this recipe once and it turned out great, but the cauliflower is so hot after baking it the first time that I really couldn’t figure out how to squeeze it without burning my hands. What am I missing?
You have to let cauliflower cool down. I think I mentioned that…:)
Is there anything I can use in place of a food processer? I don’t have one, but really want to try this recipe soon.
You could finely chop the cauliflower (labour intensive) or maybe coarsely grate?! I think you could also cook florets in water, drain and mash, then squeeze the liquid out.
I literally just made this pizza, and oh man it was delish!!!! Prepping all the cauliflower was a little bit of work, but so worth is. Thank you for such a great recipe!!
This was amazing! I topped with green chile and turkey pepperoni…yum.
awesome! I just made it and ate half of it. sooo good it curbs my craving for high fat high carb pizza!
this looks yummy have you tried making this without the cheese I wonder if it will work using say almond meal to get the cauliflower to be able to spread.
I don’t think it will stay together.
I made this a few months ago and it was AMAZING!!! I’m making it again tonight and I am super excited! 🙂
Too bad cheese has so much fat, the only downfall! haha
Haha. I know. Nailed carbs in the crust, now let’s come up with a cheese substitute. A sprinkle of nutritional yeast anyone?!LOL
My husband and I were so excited to try this out as we are doing low carb eating! Your directions were perfect and reading other replies helped me a lot. Taking the time to wring out the water was key! We did a bbq chicken pizza with onions, green peppers and a little crumbled bacon. We used a few drops of extra virgin olive oil and barbecue sauce for the bottom. Our second we did with a pizza sauce and did half veggie and half turkey pepperoni and onions. Delicious as well! Thanks for this wonderful recipe!!!!
Hi awesome recipe, but the crust burned along the edges after adding the toppings.Not sure what I did wrong, maybe should have added the toppings before baking the pizza the second time? Anyways awesome recipe thanks for sharing!
Not sure. Maybe you need to lower the T, all ovens vary.
Try lining the edges with tin foil and covering just the edges before putting the ingredients on the crust.
so sorry for any confusion. I did not add 2 extra eggs… 2 eggs total. They weren’t huge and I didn’t think it would hurt and it didn’t 😉
Great. On a side note, check the ingredients in Daya. If you want to eat healthy not sure it is. A bit of real organic cheese is better I think.
Olena its EXQUISITE! I used a t shirt to squeeze as my linen dish towels were dirty 😉 worked great. I froze it in dry ball as the night I made it I was too tired from squeezing to go further. Came out spectacular. Added in addition to recipe, garlic to crust and 2 eggs. As soon as I cleanse the house from dairy cheese, which this pizza pretty much did 😉 I will use the vegan non-dairy Daiya cheeses for recipe. I have used Daiya for many things in past and it works wonderfully. Used LOTS of crimini mushrooms and plenty of garlic sauteed up on top with plenty of cheese of course. It could not be classed as healthy with the amount of cheese I used but it was DELICIOUS!!! It holds up just as if it was a flour crust! No complaints! In fact I thought I was going to need to complain (to myself 😉 ) as the cauliflower smelled so much like cauliflower as the steps progressed and I do not like cauliflower but the end product has NO cauliflower taste or smell 😉 YEAH! Now that may be that I have so overwhelmed it with cheese… but I’m happy! Thank You Olena for sharing and as others have shared… for Your precise directions. Nicely done! Now many of us that are not able to have grains can still eat junk food! 😉 On another topic – say to Your friends: if You think the microwave is healthy then You have not watched a piece of liver cook in the mircro… and then maybe set up a demonstration with a chicken liver… That is so destructive on a molecular level it is horrific!! Since I saw that, I don’t use it! Much blessing upon You & Yours Olena for all Your hard work!
Awesome! Yes final product doesn’t have much cauliflower taste. I agree. Glad it worked and you for creative with the shirt.
I used my juicer to get the liquid from the fresh cauliflower and then used the pulp. It worked as a charm.
ok…..Made this before, but a slightly different way. We just boiled the cauliflower florets and then mashed them down, took a paper towel to them added mozerella, Parmesan etc. . It was ok, i think because we didnt get that much water out of the crust before baking. This time everything looks and taste great! BTW…all the women who responded to this receipt are stunningly beautiful. I hope everyone has a great day and enjoy the receipt!
I was so excited to find your recipe and try it. I have university age boys and made 2 pizzas, there wasn’t a slice left. They said it tasted better than any pizza they have bought.. Now they are requesting a pizza night once a week.. Next is the breadsticks for football Sundays.. Love your site and your recipes are amazing!
For 2 university boys, I would quadruple the recipe.:) Thank you so much, Lynn!
I just wanted to say thanks for posting this recipe without microwave directions! I have stopped using the microwave and can’t believe the amount of healthier food recipes have microwave directions!!!!
I recently wrote how I stopped using microwave because it’s not healthy and many people wrote me back saying it is perfectly OK.:)
Hey…thanks for this recipe…I have made it a couple of times now with different toppings…
I’m a guy whose favorite food is pizza. Been eating clean and healthy for a few years now. This is the closest I come these3 days to chowing on actual pizza. It’s great.
I have sent this to people over the place. You are helping to feed a bunch of folks…
Enjoy and thanks for free advertisement!:)
I put the cauliflower inmy vitamix with lots of water to crumble it . It worked great..
I just made this and it is absolutely DELICIOUS! With a recent discovery of Gluten intolerance, this is PERFECT for my pizza cravings!!! Thank you soooo much for posting this!
I’m wondering; would this recipe work if I blended freeze-dried cauliflower so I don’t have to squeeze out any moisture?
I don’t know what it looks or feels like. Sorry but no idea.
I made this tonight. The crust got stuck to the wax paper. Would a glass casserole dish work better do you think??? It tasted great but it was just like a big pile of pizza haha. I could not pick it up with my hands. I think i need to get a cheese cloth. I kind of strained it out by hand and also used one of those hand held strainer things….
You need to use cheesecloth or linen kitchen towel and bake on parchment paper. No glass dish please.:)
Brilliant idea! I tried this tonight with mixed results. It was tasty but I think I patted it down too thin in hopes to make it bigger–this make it fall apart in some places. You were right…it did take a lot to wring all that water out. I’m going to experiment with this again. Thank you!
Thank you! I followed your instructions meticulously, and it turned out absolutely delicious! Even my husband liked it, and neither of us really like cauliflower to begin with. I used a linen tea towel to squeeze out the water, and it seemed to work well. For toppings, we made a Greek with peppers, onions, tomatoes and feta cheese, and a Chicken Bruschetta (which was my favorite) with pesto sauce, chicken and tomatoes, topped with fresh basil and parmesan cheese after baking. Thanks so much for the step by step instructions!
I use a potato ricer to squeeze out the excess water. My potato ricer only compresses the cauliflower it does not push it through. Much easier than cheesecloth and you don’t burn your hands.
Just made this for lunch, the crust is absolutely delicious! My crust held together, its just a little soft. I didn’t double/triple layer the cheesecloth and while squeezing the water out I was also squeezing cauliflower out, I’m guessing that’s why the crust was a little soft. Topped mine with cheese, gluten free uncured pepperoni, a little bit of chopped onion, spinach, diced cherry tomatoes and some more italian seasonings. Thank you so much for the recipe, I will definitely make this again!
Made it and it turned out pretty tasty. Just one problem I had: how do I squeeze it out without burning the hell out of my hand? It came out of the microwave piping hot and I had a really hard time getting all the moisture out by hand. It came out a tad soggy
You have to let is cool a bit. Spread it out and it will cool faster, then squeeze.
I can’t wait to try this recipe, it looks amazing! I’m on weight watchers and noticed you counted the crust as 2pp. Does that include the cheese you use in the crust as well? I’m really trying to avoid cheese – do you think it will work without adding it to the crust?
Thanks!
Yes, that is including the cheese. I don’t think it will work without cheese. It acts as a glue…I’m not eating much cheese either, so I understand where you are coming from… Don’t add any cheese on top, save there.:)
In a word: FANTASTIC. I made Margarita style pizza (basil, raw garlic, tomato, goat cheese, fresh mozzarella) and it blew me away. I squeezed, squeezed and squeezed some more until the cauliflower was bone dry. Then, like some of the suggestions I have seen, I turned the crust over once to ensure moisture was gone. The crust was perfect.
I am going to experiment with appetizer sized fig and caramelized onion pizzas by using a juice glass to make the small pizza shapes and serve them at an upcoming wine and cheese.
Thank you so much for sharing the recipe. I will never make traditional pizza crust again!
Thank you for this recipe!!!!!! I have 90 lbs to lose and this recipe is the only thing that helps me cut out bread.
Good luck! You can do it, trust me! It’s easier than you think!
Hi new to your website by way of Instagram and you are totally breaking me out of my food rut! Sorry if you’ve answered this question before but what’s the correct method for freezing? Do freeze it in the cooked squeezed out ball and then defrost that to form flattened crust or do I freeze it after the initial bake before you add toppings?
Hi Jillian. Freeze after an initial bake, tightly wrapped in plastic.
I was searching for cauliflower pizza crust and yours popped up first. I used a different one last time, I have to say I really really preferred yours it held up very well and I added fresh basil and parsley from my garden and used canned chopped tomatoes with Italian seasoning I had in the refrigerator along with garlic powder. I ripped my flour sack cloth while squeezing, I felt it was a little moist when I flatten it so I took a couple of napkins pressed on dough and removed the excess, it worked! Thank you for the recipe this will be my go to for pizza crust.
I can’t wait to try this! Looks delish 🙂
I made a regular cheese pizza but also made a homemade low-carb pizza sauce to put on as well – I felt like I was eating pizza but without the guilt. Thanks!
I am cooking the crust now…for the person who was not impressed cause it fell apart, did you put an egg in it? I quickly put this together and forgot the egg. So I tried again mixing all the ingredients plus toppings (just cheese) together and cooked it again. It is looking good and golden brown now. And just finished..
It looks delicious! I love this topping: tomatoes, cheese and mushrooms, all cut in small pieces, and mixed with olive oil, salt and oregano.Thanks for your recipe!
Mine came out great! I grated mozzarella for my cheese, and dusted it with parmesan before the final baking. I couldn’t find cheesecloth at my walmart, so I used white flour sack and folded it twice, using a new sheet on the second draining.I also used crisco and a brown paper bag to get a light coating on my pizza pan. I had no problems with sticking.
Planning to try. but based on all the enthusiastic replies I’m thinking out loud and wondering if buying cauliflower when it’s nice in the fall, bake it. press it, THEN DRYING IN A FOOD DEHYDRATOR to have it on hand and shorten the process. FREEZE IN PIZZA mAKING PORTIONS. I’ll let you know how it goes. storage estimate anyone?
Delish! I had tried this awhile back with a slightly different recipe & it did not come out as well. Glad I gave it another shot! I also used actual cheesecloth instead of a towel this time–last time two towels ripped, so I couldn’t finish draining, prob why not as good, but I also went really thin this time and precooked the crust a full 20 min. We topped with crumbled sausage, red peppers, jalepenos & Italian cheese blend. I used freshly grated asiago for the cheese in the crust. This pizza came out better than any healthy dough pizza I’ve ever tried. Will def make again! TFS
So glad to hear that, Meggo! Cauliflower crust requires precise cooking method but is really easy once you got a hang of it.:)
I just saw this recipe and the cauliflower is in the oven for the first round as I write! Really curious as to how it will turn out and if my man will like it too. We are both older and need to lose some serious weight. Finding a crust that is not high on the carbs is exactly what we need!