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Pizza is one of my favorite foods in the world. And even though I love fathead pizza crust, sometimes I want something a little lighter. Low carb cauliflower pizza crust naturally comes to mind!
I’ve been working on this easy cauliflower pizza crust recipe for a while. I wanted to offer an option that doesn’t require squeezing the riced cauliflower.
And I’m happy to say, I did find an option for a no-squeeze cauliflower pizza crust that works. It’s still not quite as firm as one that you squeeze, but it can work. I’ll share more on that below.
This recipe also has more cheese than some other low carb cauliflower pizza crust recipes. Why? I find that it holds together better that way, and I like the texture a bit better. Again, it’s inspired by fathead pizza. (In case you are wondering, I did try making it with cream cheese like fathead pizza does, but it fell apart more easily.)
Issues with Premade Cauliflower Pizza Crust
Since pretty much everyone knows by now that I run a gluten-free, low carb food blog, it’s pretty common to hear food suggestions from people I know. And, one of the most common products that people seem to point out to me is premade cauliflower pizza crust.
Let me tell you, I was super excited the first time that I saw cauliflower crust at the store. How convenient would that be?!
Sadly, I was disappointed when I looked at the ingredients. And even though more brands continue to pop up, I continue to be disappointed with the ones available in my area.
Premade cauliflower pizza crust in stores is usually made with cornstarch. Other common ingredients include corn flour, potato starch, and tapioca starch. Even though these are gluten-free, they are definitely not low carb. And, most of the corn in the United States is GMO, adding another reason that I prefer to avoid it.
I have heard about some low carb cauliflower pizza crust brands that do not use starches, but they are hard to find and not available in my area. Hopefully, that will change with time.
Until then, I’m happy to make my own homemade cauliflower pizza crust! It’s actually really easy anyway, so why not?
Ingredients for Keto Low Carb Cauliflower Pizza Crust
Okay, so guess how many ingredients my easy cauliflower pizza crust recipe needs? Three! Yes, seriously, 1-2-3.
And, all the necessary ingredients are commonly found in stores, in addition to being low carb. You just need cauliflower, eggs, and parmesan cheese! You don’t even need salt since the cheese is salty anyway.
Come on, how many of you have these ingredients at home right at this instant? I wouldn’t be surprised if you do.
I do like to add Italian seasoning and garlic powder to my low carb cauliflower pizza crust, too. They create the best flavor, and they are still common pantry items. Feel free to add them in or skip them – up to you!
Key Tools for the Best Cauliflower Pizza Crust
Why a pizza peel? Because you’ll be using it to slide the pizza onto a pizza stone later. You can use something else like a cutting board or oversized turner, but a pizza peel works best.
TIP: Keep that pizza stone in the oven as you preheat so that it doesn’t crack. I always do this and have never had my ceramic pizza stone crack.
If you don’t have a pizza stone, you might consider getting one. Seriously.
I know, I know – I hate buying single-use items for my kitchen, too. But if you love pizza as much as I do, you’ll see that a pizza stone is well worth it. It creates the best pizza crust ever – whether you are using this cauliflower pizza crust recipe or any other kind.
How To Make Cauliflower Pizza Crust
The process for how to make cauliflower pizza crust is very straightforward. There are just a couple of considerations that come into play, which I’ll talk about in a minute.
To begin, preheat your oven to 400 degrees Fahrenheit and place a large piece of parchment paper onto a pizza peel.
If you don’t have a pizza stone and don’t want to get one, just line a pizza pan with parchment paper instead. Or if you are using a stone but don’t have a peel, you can place the parchment onto a cutting board or something. The point is to make it easy to slide onto the pizza stone later.
Use a food processor to rice the cauliflower florets. The best way is to use a grate attachment, but some people use a regular S-blade and pulse it that way. If you don’t have a food processor, a box grater is fine too – just more work.
Next comes the part that is different from most cauliflower pizza crust recipes…
Stir fry the cauliflower on the stove! Do it for about ten minutes, until the cauliflower is extremely soft.
TIP: It’s crucial for the cauliflower to get very soft! Otherwise, the texture will be off. You don’t want crisp-tender cauliflower, you want soft.
While the cauliflower is cooking, whisk the egg in a large bowl, then stir in the parmesan. If you’ll be using Italian seasoning and garlic powder, stir those in at this point.
Now comes the deciding point – to squeeze the cooked cauliflower rice or not?
Options for the Best Cauliflower Pizza Crust Recipe
As mentioned above, I was pretty excited about the possibility of an easy cauliflower pizza crust recipe that doesn’t require squeezing. I tested it several times, and needless to say, most of them failed. The stir frying method made all the difference.
That being said, you do still get a firmer crust if you squeeze it. You decide if it’s worth it or not! So here are your options…
Option 1 for Cauliflower Crust – Squeeze
This is the best method if you want one large pizza. Squeeze the riced cauliflower in a kitchen towel over the sink, to make sure it’s extra dry and clumpy. You won’t get as much moisture out as you would after steaming because the stir frying process actually helps some of the moisture evaporate. Still, even though it’s more work, you should squeeze it if you are making one large pizza. After squeezing, stir the dry cauliflower into the egg/cheese mixture.
Option 2 for Cauliflower Crust – No Squeeze
For an easier way, skip the squeezing! Since a lot of the moisture does evaporate as you stir fry, you can get away without squeezing – IF you are okay with making two smaller pizzas. The smaller size makes them more manageable. For this method, just stir the cauliflower directly from the saute pan into the bowl with the egg/cheese mixture.
Whatever option you choose, mixing well is important. Press and knead with a spatula as necessary.
Final Steps for Baking Cauliflower Pizza Crust
Don’t expect the cauliflower pizza dough to resemble traditional dough in consistency. That’s okay!
Once it’s uniform, use your hands to spread the dough onto the parchment paper. Make it about 1/4 inch thick. Spread it into either one big circle or two smaller ones, depending on which option you chose in the previous step.
If you are using a pizza stone (please, please do!), use the pizza peel to transfer the parchment paper onto the stone in the oven. Otherwise, just place the pizza pan into the oven. Bake the low carb cauliflower pizza crust for about 20 minutes, until you have golden edges and a dry, firm top.
Remove the cauliflower pizza crust from the oven and let it cool for at least 5 to 10 minutes, which will help it firm up more. Then, add the toppings you like and return the pizza to the oven for about 5 to 10 minutes. It just needs to be in there for long enough for the cheese to melt. You can even place it under the broiler if you want to!
How To Store Cauliflower Pizza Crust
We rarely have leftovers of this easy cauliflower pizza crust. It’s delicious, and it’s light enough for me to be able to have a few slices.
But, if you have some left over, you can store it in the fridge for a few days. Reheat in the oven on the pizza stone for best results. It might be a little softer, especially if you used a fair amount of pizza sauce, but I think it’s delicious anyway.
Can You Freeze Cauliflower Pizza Crust?
Yes, you can also freeze this low carb cauliflower pizza crust. If you do, it’s best to do so without any sauce or toppings on it.
Then, you can add toppings right on top of the frozen pizza and stick it in the oven when ready to eat.
So… is anyone else as excited as I am to add this to their pizza night rotation?! It’s sturdy enough to eat with your hands – yay! And if you ask me, the no-squeeze method for smaller pizza sizes could be a total game changer.
Tools To Make Cauliflower Pizza Crust:
Click the links below to see the items used to make this recipe.
- Pizza Stone – For even and uniform baking, this pizza stone is a must! It will also help the crust to brown on the underside of the pizza, which makes it easier to pick up and eat in hand.
- Food Processor – The kitchen staple makes light work of grating the cauliflower for your pizza crust.
- Parchment Paper – To prevent this low carb cauliflower pizza crust from sticking to the pizza stone, use parchment paper.
Easy Low Carb Cauliflower Pizza Crust Recipe:
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Low Carb Cauliflower Pizza Crust Recipe (CRISPY + 3 Ingredients!)
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Click on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 400 degrees F (204 degrees C). Place a piece of parchment paper onto a pizza peel if you plan to use a pizza stone (recommended), or a pizza pan.
- Pulse the cauliflower florets in a food processor until they are the consistency of rice. (Use the grate attachment if you have one.)
In a saute pan on the stove, stir fry the cauliflower for about 10 minutes, until the cauliflower is very soft. (This is important! The texture will be off if it's still crisp, so keep cooking until nice and soft.)
- Meanwhile, in a large bowl, whisk the egg. Stir in the parmesan cheese. If using Italian seasoning and garlic powder, stir those in as well.
- When the cauliflower rice is cooked through and soft...
Option 1 (more effort - recommended if making one large pizza): Place the cauliflower rice into a kitchen towel and squeeze over the sink.
Option 2 (easier - better for making 2 smaller pizzas): Stir the cauliflower rice directly into the egg/cheese mixture.
With both options, make sure it's mixed very well. You may need to press with a spatula.
- Spread the "dough" onto the parchment paper with your hands, to about 1/4" thick. You can make one large pizza or two smaller pizzas, depending on which option you chose in the previous step.
If using a pizza stone (recommended for best results), use the pizza peel to transfer the parchment paper onto the stone in the oven. Otherwise, just place the pan into the oven. Bake for about 20 minutes, until the top is dry and firm, and the edges are a little golden.
Let the pizza crust cool for at least 5-10 minutes at room temperature to firm up more. Add desired toppings. Return to the oven for about 5-10 minutes, until cheese melts.
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Nutritional information does not include toppings.
Serving size: 1 slice of a large pizza, 2 slices of 2 smaller pizzas, or 1/8 of the entire recipe
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Video Showing How To Make Cauliflower Pizza Crust:
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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