Low Carb Cauliflower Pizza Crust Recipe

I have always believed pizza should be enjoyed without guilt, and that’s exactly why I fell in love with this Low carb cauliflower pizza crust recipe.

Low Carb Cauliflower Pizza Crust Recipe
Low Carb Cauliflower Pizza Crust Recipe

It gives me the same satisfaction as a traditional crust but without the heavy carbs and post-meal sluggishness. The cauliflower base turns out golden, firm, and full of flavor, making it the perfect canvas for any toppings I’m craving.

It’s also a great way to sneak in extra veggies while keeping my meal light and wholesome. Whether I’m on a keto plan, avoiding gluten, or simply wanting a healthier pizza night, this recipe never lets me down.

How To Make Low Carb Cauliflower Pizza Crust Recipe?

  • Prep Time: 10minutes
  • Cook Time:  25 minutes
  • Total Time: 35minutes
  • Course: Dinner
  • Difficulty: Easy
  • Cuisine: Italian-style pizza
  • Yield: serving 4

Equipment

  • Food processor or grater for that rice-like cauliflower texture
  • Nut-milk bag, cheesecloth or clean dish towel to wring out moisture
  • Baking sheet or, if I’m feeling fancy, a pizza stone with parchment
  • Mixing bowl and trusty hands for shaping the crust

Ingredients

  • about 1.5 lbs cauliflower florets (fresh, frozen, or pre-riced)
  • ½ cup shredded mozzarella (dry shredded if using fresh cauliflower)
  • ¼ cup grated Parmesan (or a soft cheese like goat for tang)
  • 1 beaten egg to bind it all
  • ½–1 teaspoon Italian seasoning, garlic powder, oregano, salt & pepper to taste

Step-by-Step Instructions

1. Rice and soften your cauliflower

I toss florets into my food processor and pulse until they resemble rice. Then I microwave for 4–5 minutes (or stovetop steam), just until tender.

2. Squeeze out moisture

This matters—you can’t rush it. I pack it into a towel or nut-milk bag and squeeze until nearly dry. Trust me, the more water you remove, the crispier your crust.

3. Mix into dough

I stir the cauliflower with cheese, egg, and spices until sticky and even. If the mixture feels slack, I tweak it with a bit more cheese or less moisture.

4. Shape and bake the crust

I press it on parchment into a ¼-inch circle, then bake at 400 °F for 18–25 minutes until golden. Sometimes I flip it midway for extra crunch.

5. Add toppings and finish

Once the crust is firm, I layer on sauce, cheese, veggies or meats, and bake another 10 minutes—or broil to bubble the cheese.

Nutrition Facts (Per Serving)

· Calories: 150 kcal

· Protein: 9 g

· Total Fat: 8 g

· Saturated Fat: 4 g

· Cholesterol: 55 mg

· Total Carbohydrates: 7 g

· Dietary Fiber: 3 g

· Net Carbs: 4 g

· Sugar: 2 g

· Sodium: 250 mg

Serving Suggestions

I love serving thisLlow carb cauliflower pizza crust recipe fresh out of the oven while it’s still warm and crisp. I usually top it with a simple marinara, fresh mozzarella, and basil for a classic Margherita vibe.

On busy nights, I’ll pile it high with sautéed veggies and grilled chicken for a filling, protein-packed dinner.

If I’m hosting, I cut the pizza into small squares and serve it as a fun appetizer alongside a creamy garlic dip. For a lighter meal, I pair a couple of slices with a fresh green salad drizzled in olive oil and lemon.

Tips & Variations

Pro Tips

  • Skip moisture woes by double wringing that cauliflower
  • Use a pizza stone—browning and crispiness get a serious upgrade
  • If edges brown too fast, tent with foil so the middle stays perfect

Creative Twists

  • Dairy-free: Blend cauliflower with nutritional yeast, egg white powder, and coconut or almond flour instead of cheese
  • Ultra-rich crust: Swap in cream cheese with garlic and herbs for a silky base

Health Benefits

This low carb cauliflower pizza crust recipe fits perfectly into my healthy eating goals while still satisfying my cravings. The cauliflower base is naturally low in carbs, which helps me keep my blood sugar stable and my energy levels steady.

It’s packed with fiber that supports digestion and keeps me feeling full longer. I also get a good dose of vitamin C, vitamin K, and antioxidants that help boost my immune system and fight inflammation.

Since it’s gluten-free, it’s gentle on my stomach and perfect for days when I want a lighter, cleaner meal without sacrificing flavor.

Note

Make sure to squeeze out as much moisture as possible from the cooked cauliflower before mixing the dough. This step is key to getting a firm and crispy crust instead of a soggy one. If you’re short on time, you can also use store-bought riced cauliflower, but fresh cauliflower gives the best flavor and texture.

FAQ

1. Can I make the cauliflower crust ahead of time?

Yes, I often bake the crust in advance and store it in the fridge for up to 2 days. When I’m ready to eat, I just add my toppings and bake until the cheese melts.

2. Can I freeze the crust?

Absolutely. I bake it first, let it cool, then wrap it tightly and freeze. When I need it, I reheat straight from frozen at 400°F until it’s hot and crisp.

3. How do I keep the crust from falling apart?

The secret is squeezing out as much moisture from the cauliflower as possible. A nut-milk bag or clean kitchen towel works best.

4. Can I make this without cheese?

Yes, but I need another binder. I like using almond flour, coconut flour, or ground flaxseed along with extra egg to help it hold together.

5. What toppings work best?

I go for lighter toppings so the crust stays firm—fresh vegetables, lean proteins, and a moderate layer of cheese always work beautifully.

Conclusion

This Low carb cauliflower pizza crust recipe has completely changed the way I enjoy pizza nights. I still get that crispy, flavorful base I love, but without the carb overload or post-meal heaviness.

It’s simple enough for a quick weeknight dinner and versatile enough to handle any toppings I’m in the mood for.

Every time I make it, I feel good knowing I’m nourishing my body while treating myself to something delicious. Once you try it, I’m sure it will become one of your go-to healthy comfort foods too.

Low Carb Cauliflower Pizza Crust Recipe

Low Carb Cauliflower Pizza Crust Recipe

This low carb cauliflower pizza crust is my go-to for guilt-free pizza nights. It’s light, crispy, and full of flavor without the extra carbs. I use fresh cauliflower, cheese, and a few simple seasonings to create a crust that holds together perfectly and tastes amazing. It’s gluten-free, keto-friendly, and a great way to sneak more veggies into my meals. Once baked, I top it with my favorite sauce, cheese, and toppings for a satisfying and healthier pizza alternative.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner/Main
Cuisine: Italian-style pizza
Calories: 150

Ingredients
  

  • about 1.5 lbs cauliflower florets fresh, frozen, or pre-riced
  • ½ cup shredded mozzarella dry shredded if using fresh cauliflower
  • ¼ cup grated Parmesan or a soft cheese like goat for tang
  • 1 beaten egg to bind it all
  • ½ –1 teaspoon Italian seasoning garlic powder, oregano, salt & pepper to taste

Equipment

  • Food processor or grater for that rice-like cauliflower texture
  • Nut-milk bag, cheesecloth or clean dish towel to wring out moisture
  • Baking sheet or, if I’m feeling fancy, a pizza stone with parchment
  • Mixing bowl and trusty hands for shaping the crust

Method
 

Rice and soften your cauliflower
  1. I toss florets into my food processor and pulse until they resemble rice. Then I microwave for 4–5 minutes (or stovetop steam), just until tender.
Squeeze out moisture
  1. This matters—you can’t rush it. I pack it into a towel or nut-milk bag and squeeze until nearly dry. Trust me, the more water you remove, the crispier your crust.
Mix into dough
  1. I stir the cauliflower with cheese, egg, and spices until sticky and even. If the mixture feels slack, I tweak it with a bit more cheese or less moisture.
Shape and bake the crust
  1. I press it on parchment into a ¼-inch circle, then bake at 400 °F for 18–25 minutes until golden. Sometimes I flip it midway for extra crunch.
Add toppings and finish
  1. Once the crust is firm, I layer on sauce, cheese, veggies or meats, and bake another 10 minutes—or broil to bubble the cheese.

Notes

Make sure to squeeze out as much moisture as possible from the cooked cauliflower before mixing the dough. This step is key to getting a firm and crispy crust instead of a soggy one. If you’re short on time, you can also use store-bought riced cauliflower, but fresh cauliflower gives the best flavor and texture.