Cauliflower Pizza Crust
User Reviews
4.8
1,470 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr 5 mins
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Servings
4
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Calories
96 kcal
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Course
Main Course
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Cuisine
Italian
Cauliflower Pizza Crust
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Make the best cauliflower pizza crust with this easy recipe! It's low-carb and keto friendly, plus you'll get extra veggies in each bite.
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Ingredients
- 1 pound cauliflower florets (or thawed from frozen; see notes)
- 1 large egg , beaten
- ⅓ cup soft goat cheese (or grated Parmesan)
- 1 teaspoon dried oregano
- ¼ teaspoon salt
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Instructions
- Preheat the oven to 400ºF. If the cauliflower isn't already riced, add the cauliflower florets into a food processor and pulse briefly, until it has a rice-like texture. Line a large baking sheet with parchment paper, then spread the cauliflower rice out in a single layer. Bake for 15 minutes, or until the cauliflower is tender.
- If you're using frozen cauliflower, be sure that it is completely thawed, and process it into a rice-like texture using a food processor. (Alternatively, you can start with frozen cauliflower rice that has been thawed, to skip the food processor step.) There is no need to cook thawed frozen cauliflower so it will save you time! Tip: You can use up to 1 ½ pounds of cauliflower if you want to use two 12-ounce bags. This crust will still hold together well!
- Once the riced cauliflower has been cooked (or thawed), transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! (Be careful if your cauliflower is still hot; let it cool before handling.) A lot of extra liquid will be released, which will help you avoid a soggy pizza crust.
- In a large bowl, mix up the squeezed-out rice, egg, cheese, oregano, and salt. It won't be like any pizza dough you've ever worked with, but don't worry, it will work!
- Press the dough out onto a baking sheet lined with parchment paper. (It's important that it's lined with parchment paper, not wax paper, or it will stick.) Keep the dough about 1/4-inch thick. Wet your hands to prevent sticking, if needed.
- Bake for 30 minutes at 400ºF or until the top looks dry and golden.
- Add your favorite pizza toppings to the crust, such as sauce and cheese, then return the pizza to the 400ºF oven. Bake an additional 5-10 minutes, just until the cheese is hot and bubbly. Slice and serve warm.
Notes
- Nutrition information is for 1/4 of the pizza crust, not including toppings. This is automatically calculated and is just an estimate, not a guarantee.
- This crust is the most sturdy when you use only 1 pound of cauliflower florets. However, you can use up to 1 1/2 pounds of cauliflower for a larger crust that has a higher veggie content! I usually use two 12-ounce bags of thawed frozen cauliflower rice to make this as fast as possible, so you can easily use up to 1 1/2 pounds of cauliflower in this recipe. But, if you're buying 1-pound bags of frozen cauliflower, you can use just 1 bag per pizza crust.
- Update Note: This recipe was updated in April 2024 to skip the flipping step. After making this recipe for 13 years, I've realized it's not necessary and it will make your life easier to skip it.
Nutrition Information
Show Details
Serving
1g
Calories
96kcal
(5%)
Carbohydrates
6g
(2%)
Protein
7g
(14%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
55mg
(18%)
Sodium
267mg
(11%)
Potassium
361mg
(10%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
263IU
(5%)
Vitamin C
55mg
(61%)
Calcium
59mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 96kcal | 5% |
| Carbohydrates | 6g | 2% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 55mg | 18% |
| Sodium | 267mg | 11% |
| Potassium | 361mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 263IU | 5% |
| Vitamin C | 55mg | 61% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
1,470 reviews
Excellent
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