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4.7 from 162 votes

Cauliflower Pizza Crust (That Won’t Fall Apart)

This guide will teach you how easy it is to make a flavor-packed cauliflower pizza crust that won't fall apart. It's the perfect low-carb base for your favorite pizza toppings.

Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings: 8 slices
Calories: 58 kcal
Course: Main Course , Baked Goods
Cuisine: Italian , American

Ingredients

  • 1 large head cauliflower
  • 2 large eggs
  • ¼ cup grated parmesan 25 g
  • ¼ cup grated mozzarella 25 g
  • ½ tsp salt
  • ½ tsp oregano
  • ¼ tsp garlic powder

Instructions

    Cup of Yum
  1. Rice Cauliflower: Preheat oven to 350°F (175°C). Grate cauliflower into rice consistency using either your food processor or a box grater.
  2. Bake Cauliflower: Spread cauliflower onto a parchment-lined baking sheet into as flat of a layer as possible. Bake for 20 minutes, or until the cauliflower begins to brown. Remove from oven and let cool slightly. Increase oven temperature to 450°F (230°C).
  3. Dry Cauliflower: Spoon cauliflower into a cheesecloth and squeeze out as much moisture as possible.
  4. Make Dough: In a large bowl, stir to combine cauliflower and all remaining ingredients. 
  5. Shape Dough: Into a pizza round on a parchment-lined baking sheet. Bake for 15 minutes, or until firm.
  6. Make Pizza: Carefully flip the pizza crust*. Top the pizza crust with your favorite sauces and toppings, then return it to the oven until it is all melty and delicious, about 7 minutes.

Notes

  • *A trick to make flipping the crust easier: Set another parchment paper on top of the dough and a large plate on top of that (if this were a sandwich, the baking sheet and plate would be the bread, and the pizza crust would be filling!). Flip the “sandwich” all at once then simply slide the pizza crust onto the baking sheet.
  • Can you grill the pizza? You should be able to grill it after pre-baking the crust. Just make sure the grill grates are well-greased. And if you're nervous, just use a grill-safe cast iron.
  • Storage: Leftover pizza will last 3-4 days in the fridge in an air tight container.
  • How to freeze the crust: I prefer to freeze the crust after baking. Simply wrap it in foil and freeze. Then bake for 10 minutes at 425 degrees prior to adding toppings. Add the toppings and then bake another 5 minutes.
  • Homemade frozen pizza: You can also freeze the pizza with the toppings on it to make your own homemade frozen pizza. Just wrap the cooled pizza in foil and freeze for up to 3 months. Bake at 425 degrees for 10-15 minutes or until the cheese is bubbly.

Nutrition Information

Serving 1slice Calories 58kcal (3%) Carbohydrates 6g (2%) Protein 5.1g (10%) Fat 2.3g (4%) Saturated Fat 1g (5%) Cholesterol 49mg (16%) Sodium 234mg (10%) Potassium 337mg (10%) Fiber 2.7g (11%) Sugar 2.6g (5%) Calcium 50mg (5%) Iron 0.7mg (4%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 58

% Daily Value*

Serving 1slice
Calories 58kcal 3%
Carbohydrates 6g 2%
Protein 5.1g 10%
Fat 2.3g 4%
Saturated Fat 1g 5%
Cholesterol 49mg 16%
Sodium 234mg 10%
Potassium 337mg 7%
Fiber 2.7g 11%
Sugar 2.6g 5%
Calcium 50mg 5%
Iron 0.7mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.