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Cauliflower Pizza Crust is a veggie alternative to a traditional wheat bread filled crust. It’s gluten-free, low carb, and pretty tasty!

pepperoni pizza on a homemade cauliflower pizza crust

Have you ever wondered about those cauliflower pizza crusts? Are they any good? 

The Pros:
Ricing the cauliflower and squeezing the water out takes some time and effort, but it really isn’t any more effort than making a traditional dough. And no rising time so it is much faster.

There are tons less calories than a traditional pizza and it is gluten free.

It tastes good. The cauliflower flavor doesn’t come through at all.

The Cons:
A slice of cauliflower pizza just isn’t as filling.

It is difficult to get a crispy crust. I love a crispy-bottomed pizza, and this ended up being very bread-like instead I even tried heating it in a skillet after cooking to crisp up the bottom and I just ended up with a slightly burnt bottom.

Overall, it is still really good. It satisfies the pizza cravings I almost always have, without all the extra calories AND a vegetable.

pepperoni pizza on a cauliflower pizza crust with one slice removed

Is cauliflower pizza crust healthy?

The answer to this question depends upon your personal diet and nutritional needs. It is low in carbs and is naturally gluten-free. Depending on your toppings, it can also be made more or less healthy.

Can you buy pre-riced cauliflower?

Yes! Many grocery stores now offer pre-riced cauliflower in the produce department or the frozen vegetable section. Either can be used in this recipe. Be sure to drain off any excess liquid before using for best results.

Cauliflower Pizza Crust

pepperoni pizza made with cauliflower pizza crust with a slice removed and pizza cutter on the side
Cauliflower Pizza Crust is a veggie alternative to a traditional wheat bread filled crust. It's gluten-free, low carb, and pretty tasty!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Ingredients
  • 1 medium head cauliflower
  • 2 eggs
  • 1 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 2 cloves garlic minced
  • 1/4 cup shredded parmesan
  • 1/4 cup shredded mozzarella
  • +Desired Toppings and Cheese
Instructions
  • Preheat a pizza stone (if you have it) in an oven at 500 degrees.
  • Cut the cauliflower into florets. Rice the cauliflower in a food processor by putting it in with an S blade and pulsing until the cauliflower resembles rice. If you have a smaller food processor you may need to do this in batches.
  • Transfer the riced cauliflower to a microwave safe bowl. Cover with a paper towel and microwave for 2 to 3 minutes.
  • Carefully overturn the bowl onto the center of a clean tea-towel or thin dish towel. Fold the sides over to cover the cauliflower and twist the ends to drain the cauliflower of excess water. Remove as much of the water as you can.
  • Transfer the drained cauliflower to a mixing bowl. Stir in eggs, basil, oregano, garlic, parmesan, and mozzarella. Smash it into a dough ball.
  • Carefully roll out the dough on parchment paper. Roll out into a thin dough, using your hands to shape as necessary.
  • Transfer the pizza (with parchment paper) onto the preheated pizza stone, or bake on a baking sheet if you do not have a stone. Bake for about 10 minutes. Remove from oven and add desired toppings.
  • Bake an additional 7 to 10 minutes until lightly browned.
Notes

Nutrition

Calories: 344kcal | Carbohydrates: 8g | Protein: 28g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 371mg | Sodium: 688mg | Potassium: 251mg | Fiber: 2g | Sugar: 1g | Vitamin A: 880IU | Vitamin C: 1.9mg | Calcium: 629mg | Iron: 7.1mg
Course: Bread, Main
Cuisine: American
Keyword: Cauliflower Pizza Crust

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I gave it 3 stars. Very tasty, but not worth the effort. After squeezing out as much liquid through a thin dish towel as I could, I added the ingredients then squeezed a lot of liquid out again. Wish I could post a picture of the finished product. It looked great!

Sandi

5 stars
I recommend Stay At Home Chef recipes highly also. Chef Rachel is pleasant to interact with and patient. I’ve never been disappointed by any of her shared recipes. Bravo Rachel! ☺️

Stephanie G

Very good! I was unsure about the amount of pre-riced frozen cauliflower. I ended up using two bags of frozen riced cauliflower (a pound per each bag) used two eggs, but kept the cheese and herbs the same as the recipe-it turned out great!

Abbi

5 stars
This was amazing!! Thanks for sharing.

JOSEPH

5 stars
Well this crust is great and light we flipped it to get that extra crispness! As we say in New Mexico deliciouso!

Alison Leeland

Can I use the “dough”as a base to make veggie meatballs?

Sharon K Fouts

Didn’t think I would ever eat mashed cauliflower, cauliflower pizza crust none of that! You guys make it sound so delicious! I might have to try this!

Ilana

5 stars
I loved this pizza crust and so did my daughter! I baked it a little longer before adding toppings and it turned out great!

Kelly

5 stars
Thanks for posting this. Will be making this for dinner. I can’t believe all of the negative comments. People hide behind their computers and feel like they can say anything. If you can’t say something nice, don’t say anything at all. My crust turned out great. I squeezed as much water from the cauliflower. I added some salt and a few extra shakes of granulated garlic to the dough. I read a prior review about flipping the crust. I flipped twice and then added toppings and baked until the cheese melted.

Leslie

5 stars
I made this last night. The crust came out exactly as the photo showed.I made two individual pizzas, using 2 cups of the riced cauliflower for each pizza. For the toppings, I used grilled vegies, that were left over from the previous days’ grilling, and part-skim mozzarella cheese. It was spectacular. I definitely will make it again. I really don’t think the calorie count was that high. Can’t possibly be as high as a traditional pizza.

Donna

5 stars
Hi
I make my own pizsa dough for homemade pizza every week… Recently diagnosed Ihave someone who has heart disease but loves carbs and pizza. This is a perfect replacement.since it’s so flavorful but lower carb.Really enjoyed it as an alternative for the high carb alternative.. I am wondering if someone has a suggestion on how to crisp up the crust without burning it. The middle was a little soft but great flavor! Thanks for sharing

Debbie C

I made this for the first time. I bought pre- riced fresh cauliflower from my market. It said it was about 2.5 lbs. I microwaved it twice to get the water out. It did not form a ball as in the video. Should I have riced it again when I got it home? Maybe it wasn’t small enough. And is 2.5 lbs too much for this recipe? I read that thats what a medium head of cauliflower weighs. Maybe thats before they take the stem off. It also took a lot longer to bake.
Any suggestions for next time?

Jennifer Ward

Rachel, this recipe is excellent! It was my first time trying cauliflower pizza and I loved it! I used the frozen birds eye Riced cauliflower to save time. I used my pampered chef pizza stone and followed your directions exactly! I topped it with a little pizza sauce, mix of bell peppers, a little Parmesan and mozzarella. I finished it off by sprinkling a little of Penzey’s pizza seasoning on top – delicious! I am excited that I found your page and look forward to trying more of your recipes! Thank you!!

Paula

Every recipe I have tried hasbeen excellent. I highly recommend thestayathomechef.com.

Sandi

I couldn’t find the place to post comments, so decided to respond to your comment, which was a nice one for our hard working chef. ?
“I recommend Stay At Home Chef recipes highly also. Chef Rachel is pleasant to interact with and patient. I’ve never been disappointed by any of her shared recipes. Bravo Rachel!”☺️

Sandra Lang

I make this all the time… I dry my colorblind out in a pan in oven stirring occasionally. Then I mix in test of ingredients. Bake it again in parchment before I add toppings…the flipping idea sounds good will try that.

Amy

5 stars
Whole family loved it!

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