by Olena

Cauliflower Pizza Crust (Video)

by Olena

4.8 from 49 reviews

How to make THE BEST crispy and tasty low carb cauliflower pizza crust with foolproof step by step video recipe.

Cauliflower Pizza Crust

You are looking at the best cauliflower pizza crust on the web! It is crispy, cheesy and you can really hold the slice. I will not lie, the crust doesn’t taste like traditional pizza crust (duh!). Or this recipe is time consuming. But it is super tasty! And I highly recommend 2 crusts!

Is Cauliflower Pizza Crust Healthy?

In the past few years cauliflower rice pizza crust has gained huge popularity as a low carb gluten free alternative to traditional wheat flour pizza crust. Nowadays you can indulge in “pizza”, America’s favourite comfort food, and not overeat or feel bloated.

  • Cauliflower is high vitamins K and C which keep your bones healthy.
  • Cruciferous vegetable like cauliflower help detox your liver.
  • It reduced high blood pressure.
  • It strengthens your immune system.
  • Also high in fiber and antioxidants. Never a bad thing.

But of course there is an egg and cheese too. A nice balance.

cauliflower pizza crust slice

Healthy Pizza Crust Calories:

Healthy pizza crust has 56 calories, 4 grams of carbs and 4 grams of protein.

Cauliflower Rice Pizza Crust Ingredients:

  • 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.

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 4-5 cups or one package.

How to Make Cauliflower Pizza Crust Crispy:

Bake for 20 minutes, carefully flip with spatula and bake for a few more minutes.

mediterranean cauliflower pizza

Tips for Best Cauliflower Pizza Crust:

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.

Make 2 Pizzas

Make 2 pizza crusts at a time if you want to feed more than two. Unless you are cooking cauliflower pizza crust recipe only for yourself. Definitely need to double the recipe. Means two large heads of cauliflower.

Use Cheesecloth or Linen Towel

  • 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.

About Baking Sheet

  • 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.

How to Make Cauliflower Pizza Crust Without Food Processor

  1. Grind cauliflower florets in 3 – 4 batches on the lowest setting.
  2. Grate cauliflower.
  3. Buy pre-made cauliflower rice.

How to Freeze Cauliflower Pizza Crust

  1. Bake, cool, wrap in plastic or place in resealable extra large Ziploc bag and freeze.
  2. Thaw completely before baking with toppings.

How to Make Cauliflower Pizza Crust

1. Separate cauliflower into florets.

  • Using a paring knife, remove outer leaves.
  • Rinse.
  • Cut off florets one by one. Core is used too.

florets for cauliflower crust

2. Rice the Cauliflower

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. making cauliflower pizza dough

3. Cook “the Rice”

  • Bake in the oven for 15 minutes or
  • Microwave for 8 minutes.
  • Then transfer cooked cauliflower to a bowl lined with cheesecloth. You can also use a linen tea towel like this one. I used it to make cauliflower breadsticks and it worked like a charm.

4. Let Cool a Bit

cooling cauliflower rice for healthy pizza crust

5. Squeeze Water Out

  • Holding by the four corners of cheesecloth with one hand, squeeze out as much liquid as you can with another hand. Squeeze really well. Quite a few times. I mean it! Count it as an arm workout for the day.
  • 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.
  • You should be left with a cauliflower mash.

squeezed cauliflower pizza dough ball

6. Form Cauliflower Pizza Crust

  • Transfer squeezed cauliflower to a bowl. Add egg, oregano or basil, cheese, salt and pepper, and mix well.
  • Using your hands, flatten pizza dough on prepared baking sheet lined with parchment paper and sprayed with cooking spray. Make it smaller than in the video. I made it a bit too thin which is not the end of the world. Crust will need longer cooking time which burns the edges a bit.

How to make cauliflower pizza crust

7. Bake the Crust

  • Bake for 20 minutes
  • Flip and bake for a few more minutes until crispy.
  • Your healthy cauliflower pizza crust is ready.

baked cauliflower rice pizza crust

8. Add Toppings

  • Add pizza sauce, toppings and bake again until cheese is melted.
  • Do not overload the crust with heavy toppings.

Topping Ideas

Mediterranean

Tomato sauce, bell pepper, tomato, olives, red onion, feta cheese and parsley.best cauliflower pizza crust

Chicken and pepper

Tomato sauce, sliced grilled chicken breast, olives, red onion and cheese. crispy cauliflower pizza crust

Cheese

My favourite!!!

cauliflower pizza crust

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 Healthy Pizza Crust Recipes:

Watch Olena Make Cauliflower Pizza

And don’t forget to subscribe to my YouTube Channel for weekly cooking videos!

Print

Cauliflower Pizza Crust

4.8 from 49 reviews

How to make THE BEST crispy and tasty low carb cauliflower pizza crust with foolproof step by step video recipe.

  • Author: Olena of ifoodreal.com
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 8 slices 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: North American
Scale

Ingredients

  • 1 medium head of cauliflower (6″ – 7″ wide or 2.53 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)*

Instructions

  1. Preheat oven to 375 degrees F and line baking sheet with unbleached parchment paper or silicone mat.
  2. 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”). Transfer cauliflower rice on a prepared baking sheet and bake for 15 mins.
  3. Remove cooked cauliflower rice from the oven, transfer to a bowl lined with a double/triple layered cheesecloth or linen towel, and let cool for 5 minutes. 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.:)
  4. 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.
  5. 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 that in my video, I made it a bit too thin.
  6. Bake for 20 minutes, carefully flip with spatula and bake for a few more minutes.
  7. Top cauliflower pizza base with your favourite toppings and bake again until cheese on top turns golden brown.
  8. Slice and enjoy.

Store: Refrigerate covered for up to 2 days.

Freeze: Tightly wrapped in plastic for 1 month.

Notes

You could cook cauliflower rice in a microwave (I just don’t have one) adjusting time according to your microwave’s abilities (they all differ).

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

345 comments on “Cauliflower Pizza Crust (Video)

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  1. Love your recipe and it was pretty easy to prepare didn’t even taste like cauliflower which is a plus since my husband doesn’t like cauliflower. The only two problems I had one was I used the cheese cloth and ended up putting a hole in it from squeezing it too hard curious if just a hand towel would work better. And the other issue I had was it being just a little bit juicey in the middle and you couldn’t hold it like a pizza not sure what went wrong but it was tastey and very filling! Thanks again for a good recipe!

    1. I had my cheesecloth double layered. At some point I heard it about to reap but it didn’t. Maybe next time try to fold it three or more times. I will try hand towel next time out of curiosity. But I guess it depends on a hand towel material as well.
      As for the juicy middle part…Hmmm. Maybe try to make it thinner in the middle and also the longer pizza cools off, the sturdier it becomes. You know what I mean.:) Glad you liked the recipe.:)

      1. I bought a pack of cotton cloth baby diapers (flat) for using in place of cheesecloth. Works great, I use it for all things food. Straining my bone broth, squeezing liquid out of cauliflower, and other veggies as needed. Then I wash it, instead of tossing cheesecloth in the trash!

    2. I think the purpose of the cheesecloth is so that cloth fibers dont end up in the final product. If you use a towel… You may end up with fibers in your food!

  2. 2 things: AMAZING and THANK YOU!!!! So, so, so good. Followed directions 100% and really spent a lot of time squeezing the liquid out. Turned out perfect and delicious. What I did was turn the crust upside down so both sides got crispy. Husband LOVED it – this will be our go-to recipe for pizza crust now. Takes no longer than regular crust from scratch and yes sooooo much healthier! Thx.

    1. Oh, good idea to bake the crust on both sides. Yes, squeezing the liquid well enough is key. I think it’s one of main reasons why cauliflower crust pizza recipe fails for some folks. I literally spent about 5 minutes on and off meticulously squeezing out the liquid. Glad you liked it.:)

  3. Was not impressed…used a pizza stone (maybe I didn’t cook long enough) but I couldn’t pick it up like a real pizza…it broke apart…I used a fork to eat it…

    1. Probably didn’t squeeze the liquid out well enough. It’s important to use cheesecloth and really make the cooked cauliflower dry. I don’t think pizza stone would be a problem.

  4. You are awesome- I am eating this stroke of genius as I type (leaving its’ juicy residue all over the screen). You had me at ..”room for more wine”.
    Thanks for doing all the leg work .. That’s exactly what I look for when I’m trying to find something to feed the child when it’s already an hour past her bedtime. Trialed, failed and successful end result. Said child helped with this and has demolished half the pizza.
    Wish I knew how to stick up a photo of it. It was piled 3 storeys high; home-made roasted garlic tomato paste, tri colour cherry tomatoes, bacon, red pepper, portobello mushroom, fetta, sprinkle of cheddar, fresh basil and oregano. And I could hold a slice with one hand- no breakage. I did add a smidge of chickpea flour to the dough mix – barely a 1/3 cup- to one large cauli. Made enough for 3 ppl. (Or 2, with some for the late night fridge-raid).
    Now..
    Let the wine continue

    1. Haha. Had a good laugh. You can share a photo on Instagram if you have an account. Just tag me @ifoodreal or #ifoodreal and I’ll see it.:) Glad it worked and you enjoyed it.:)

  5. Happened upon your page here… and I’m totally bookmarking you now! thanks for the info. As a mother of four – anything that I can do to trick my kids into eating veggies will work for me!

    1. Hi Amber. I seriously want to jump through my TV screen, grab all Olympic medals and hang them on your neck. 4 kids?! OMG. You might want to make 3 of these pizzas at a time.:) Glad you found me.:) Enjoy!

          1. By the way, speaking of zucchini, love, love, love your post of meatloaf, that is truly very inspiring. I’m just learning and experimenting with using more veggies in my diet, and I love what you have here.

  6. Do you think you make the crust and stick it in the freezer for later use? Just thought that would be more convenient for a night when you just want to slap a pizza together and call it good :). Looking forward to trying this recipe in the near future!

      1. Would you freeze the crust before or after u bake it? Have u frozen one before? I just made this yesterday and it was amazing but time consuming, especially with a busy schedule. If I could make some on my day off and freeze them it would be perfect! !

        1. Yes, it is time consuming. I haven’t frozen one before but I’m pretty sure you can freeze it baked. I think someone left a comment earlier saying they tried freezing. I would quadruple the recipe and freeze next time myself.

          1. Wondering if you had success with freezing the dough for a quick pizza later? This would be wonderful to have on hand.

          2. I haven’t but I don’t see a reason why not to freeze baked crust. Unbaked flattened crust is more challenging to freeze. Dough I don’t think would work.

    1. I don’t own a pizza stone but I assume yes since pizza didn’t stick to the parchment paper. I didn’t spray it either. If you are wondering if it will stick to the stone or not. If you are wondering if you can cook it on a pizza stone then I don’t see a problem. Cooking time might be different though.

  7. That looks really good! Thanks for taking the guess work out of the crust- it looks really easy to do. I’ve been craving pizza so I’m making this this week!

      1. 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!

          1. Try lining the edges with tin foil and covering just the edges before putting the ingredients on the crust.

      1. From what I can tell
        1 egg= 2 pp
        1/2 cup cheese = 4 pp (part skim mozzarella)
        How is one serving of crust equal to 8pp? It says no toppings in the description. I’m sorry if I’m misunderstanding something here. Thanks!

      2. Can you please tell me about how many cups of the cauliflower you use once it has been grinded up in the food processor to make the 12 inch pizza?

        1. 6-7 cups from a head of cauliflower? No, Olena, you had to mean 2 cups. I make this crust almost every week and only use 2 cups out of a medium head.

          1. Measured before cooking and squeezing liquid out, raw cauliflower. Cauliflower is mostly water. 2 cups after squeezing is good for crust for sure.

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