Introduction

This cauliflower pizza crust is a delicious and low-carb alternative to traditional pizza dough. It’s crispy, flavorful, and packed with cheese and fresh herbs, making it a perfect base for your favorite toppings. Enjoy a homemade pizza that’s both satisfying and veggie-rich.

Cauliflower Pizza Crust Recipe - Recipe Image

Ingredients

2½ cups cauliflower florets
1 large egg (lightly beaten)
1½ cups freshly shredded mozzarella cheese (divided)
2 tablespoons freshly grated Parmesan cheese
1 teaspoon garlic salt
½ teaspoon ground black pepper
¼ teaspoon crushed red pepper flakes
1 tablespoon chopped fresh basil leaves
¼ cup tomato sauce
¾ cup freshly shredded sharp cheddar cheese
8 pepperoni slices
¼ cup chopped cremini mushrooms
1 tablespoon chopped leeks

Instructions

Step 1: Line a rimmed pizza pan or baking sheet with parchment paper. Preheat the oven to 425ºF.
Step 2: Place the cauliflower in a microwave-safe bowl with a splash of water. Cover and microwave for 3 minutes until tender. Let it cool.
Step 3: Transfer the cooled cauliflower to a high-powered blender or food processor and pulse until it resembles finely grated pieces.
Step 4: Remove as much water as possible from the processed cauliflower using paper towels or by squeezing it in a cheesecloth or thin linen cloth. This helps create a firm crust.
Step 5: In a bowl, combine the cauliflower with the egg, 1¼ cups mozzarella cheese, Parmesan cheese, garlic salt, black pepper, crushed red pepper flakes, and chopped basil. Mix well.
Step 6: Spread the cauliflower mixture onto the prepared pan, shaping it into your desired crust. Press it down to create an even, flat surface.
Step 7: Press a paper towel gently on top of the crust to absorb extra moisture, then discard the paper towel.
Step 8: Lightly spray the crust with cooking spray. Bake for 15-20 minutes until golden and firm, flipping the crust halfway through baking (after about 10 minutes).
Step 9: Remove the crust from the oven and spread the tomato sauce evenly over the top. Sprinkle remaining mozzarella, cheddar cheese, leeks, mushrooms, and pepperoni slices over the sauce.
Step 10: Bake for another 5-10 minutes until the cheese melts and toppings are heated through. Let it cool slightly, then slice and serve.

Tips & Variations

For a crispier crust, make sure to squeeze out as much water as possible from the cauliflower before mixing.
Feel free to swap pepperoni and veggies for your favorite toppings like olives, bell peppers, or cooked sausage.
Fresh herbs like oregano or thyme can be added for extra flavor.
Use a pizza stone if you have one, for an even crisper base.

Storage

Store leftover pizza wrapped tightly in the refrigerator for up to 3 days. Reheat slices in a skillet over medium heat or in the oven at 350ºF until warmed through to keep the crust crispy. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower for the crust?

Yes, you can use frozen cauliflower, but be sure to thaw and drain it thoroughly before cooking and processing to remove excess moisture.

Is this crust gluten-free?

Yes, this cauliflower pizza crust is naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease.

Cauliflower Pizza Crust Recipe

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★★★★★

4.7 from 80 reviews

This delicious cauliflower pizza crust recipe offers a healthy, low-carb alternative to traditional pizza crusts. Made with fresh cauliflower, cheese, and a blend of spices, this crust is crispy on the outside and tender on the inside, perfect for topping with your favorite pizza ingredients like tomato sauce, mushrooms, leeks, pepperoni, and more. Whether you’re looking to reduce carbs or just try something new, this cauliflower crust pizza makes a tasty and satisfying meal.

Author: Bella
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 1 12-inch pizza (serves 2-4) 1x
Category: Main Dish
Method: Baking
Cuisine: Italian-American
Diet: Gluten Free

Ingredients

Scale

Cauliflower Crust

2½ cups cauliflower florets
1 large egg (lightly beaten)
1½ cups freshly shredded mozzarella cheese (divided)
2 tablespoons freshly grated Parmesan cheese
1 teaspoon garlic salt
½ teaspoon ground black pepper
¼ teaspoon crushed red pepper flakes
1 tablespoon chopped fresh basil leaves

Pizza Toppings

¼ cup tomato sauce
¾ cup freshly shredded sharp cheddar cheese
8 pepperoni slices
¼ cup chopped cremini mushrooms
1 tablespoon chopped leeks

Instructions

Prepare Oven and Pan: Line a rimmed pizza pan or baking sheet with parchment paper and preheat the oven to 425ºF (220ºC).
Cook Cauliflower: Place the cauliflower florets in a microwave-safe bowl with a splash of water. Cover and microwave for 3 minutes or until tender. Allow the cauliflower to cool completely.
Process Cauliflower: Transfer the cooled cauliflower to a high-powered blender or food processor. Pulse until the cauliflower is chopped into tiny, grated-like pieces.
Remove Moisture: Place the processed cauliflower into a cheesecloth or thin linen cloth and squeeze out as much water as possible. Alternatively, wrap in paper towels and press firmly. Removing moisture is key to achieving a firm crust.
Mix Crust Ingredients: In a bowl, combine the drained cauliflower, lightly beaten egg, 1¼ cups of shredded mozzarella cheese, Parmesan cheese, garlic salt, black pepper, crushed red pepper flakes, and chopped fresh basil. Stir well until thoroughly combined.
Shape the Crust: Pour the cauliflower mixture onto the prepared pan. Form it into a pizza crust shape by flattening and patting down to create an even, flat surface.
Dry the Crust: Press a paper towel gently onto the top of the crust to absorb additional moisture, then discard the paper towel.
Bake the Crust: Lightly spray the crust with cooking spray. Bake in the preheated oven for 15 to 20 minutes, flipping the crust over after 10 minutes. Bake until the crust is golden brown and firm to the touch.
Add Toppings: Remove the crust from the oven and spread the tomato sauce evenly over the surface. Sprinkle the remaining ¼ cup mozzarella cheese and sharp cheddar cheese on top. Add chopped leeks, cremini mushrooms, and pepperoni slices or any toppings you prefer.
Final Bake: Return the pizza to the oven and bake for another 5 to 10 minutes until the cheeses melt and toppings are heated through.
Serve: Let the pizza cool slightly before slicing. Serve hot and enjoy your flavorful, healthy cauliflower crust pizza!

Notes

Removing as much moisture as possible from the cooked cauliflower is critical to achieve a crisp, firm crust.
You can customize the toppings to your preference – try vegetables, different cheeses, or meats.
If you do not have a microwave, steam the cauliflower until tender.
Flipping the crust during baking helps ensure even cooking and firmness on both sides.
This recipe is naturally low-carb and gluten-free.

Keywords: cauliflower pizza crust, low carb pizza, gluten free pizza, healthy pizza, vegetable crust pizza