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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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner/Main
Cuisine: Italian-style pizza
Calories: 150
Ingredients Equipment Method Notes

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.