Cauliflower Pizza Crust
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Calories
226 kcal
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Course
Main Course
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Cuisine
American
Cauliflower Pizza Crust
Description
This recipe begins by pulsing cauliflower florets into rice-sized pieces then steaming or microwaving them until soft. The cooked cauliflower is cooled and wrapped in a towel to squeeze out excess moisture—an important step to prevent sogginess. The drained cauliflower mixes with egg, shredded mozzarella, Italian seasoning, garlic powder, and salt to bind and flavor the crust dough.
The crust is shaped on parchment and baked at 425°F until lightly golden and firm, achieving a sturdy base with crisp edges. After that, pizza sauce, additional mozzarella, and fresh basil leaves are added, then baked again at a higher temperature until the cheese melts. The resulting pizza has a delicate crisp crust made from cauliflower with the classic pizza toppings.
This crust suits those seeking a lower-carb or gluten-reduced option, maintaining a good texture from the cheese and egg while allowing a flexible approach to toppings. Serve the pizza warm to enjoy the melted cheese and fresh basil aroma.
The recipe notes cover storing leftovers up to 3-4 days refrigerated, making the crust ahead and freezing it for up to a month, and oven reheating guidelines. Basic seasoning substitutions and topping swaps are possible while following the base preparation to retain structure and flavor.
Ingredients
- 1 cauliflower cut into florets, head
- 1 egg large
- 1 cup mozzarella cheese shredded
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon salt
Toppings
- ¼ cup pizza sauce
- 1 cup mozzarella cheese shredded
- basil fresh leaves
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper; set aside.
- To make the cauliflower crust, cut the cauliflower into florets, then add them to a food processor and pulse until finely grated like rice; makes about 2-3 cups.
- Transfer to a microwave-safe bowl. and cook for about 5 minutes, or until softened. Place the cooked cauliflower on an open cheese cloth or dish towel and allow it to cool. When it’s cool to the touch, wrap the cauliflower in the towel and squeeze out all the excess water so it is as dry as possible.
- Transfer to a dry bowl. Add the eggs, shredded mozzarella, Italian seasoning and garlic powder, stir to combine.
- Spread into desired shape on baking sheet lined with parchment paper. Bake in preheated oven for 15-20 minutes.
- Increase the oven temperature to 450F. Add the sauce and cheese and any other toppings and bake until the cheese is melted. Serve immediately while warm with fresh basil, if desired.
Notes
- Store any leftover pizza in an airtight container; it will keep in the fridge for 3-4 days.
- Prepare the crust 2-3 days ahead and freeze for up to 1 month; reheat at 425°F for 5 minutes before adding toppings.
- When adding toppings after prebaking, bake again for 5-10 minutes at 450°F until cheese melts.
- Seasonings can be adjusted, and toppings varied, but the base recipe ensures best crust results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 10g | 3% |
| Protein | 17g | 34% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 85mg | 28% |
| Sodium | 636mg | 27% |
| Potassium | 538mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 504IU | 10% |
| Vitamin C | 70mg | 78% |
| Calcium | 329mg | 33% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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