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Get It Now- Why You’ll Love This Cauliflower Pizza Crust Recipe
- Ingredients You’ll Need
- How To Make Cauliflower Pizza Crust
- Tips For The Best Cauliflower Pizza Crust
- Topping Ideas
- Storage Instructions
- More Healthy Pizza Recipes
- Recommended Tools
- Cauliflower Pizza Crust (3 Ingredients!) Recipe card
- Recipe Reviews
Pizza is one of my favorite foods in the world. And even though I love keto pizza crust and keto calzones, sometimes I want something a little lighter. Cauliflower pizza crust naturally comes to mind! I spent a long time experimenting to come up with what I feel is the best cauliflower pizza crust recipe, including an option that doesn’t require squeezing the riced cauliflower (yay!). I can’t wait to hear what you think.
Why You’ll Love This Cauliflower Pizza Crust Recipe
- Neutral, mild taste
- Crispy edges
- You can actually pick up this cauliflower crust pizza!
- Just 3 grams net carbohydrates
- No flour, cornstarch, or cornstarch substitutes needed
- Healthy way to eat veggies AND pizza
- Naturally low carb, keto friendly, grain-free, and gluten-free
- Easy to customize with your favorite toppings
Ingredients You’ll Need
This section explains how to choose the best ingredients for cauliflower pizza crust recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Cauliflower – You’ll need one large head. We’re making it into cauliflower rice for the crust. If you like, you can even use frozen cauliflower rice to save time.
- Eggs – Use large eggs. Egg substitutes won’t work well here.
- Parmesan Cheese – Use grated parmesan for best texture. This recipe has more cheese than some other cauliflower pizza recipes, because I find that it holds together better that way and improves the texture. It’s also salty enough that it doesn’t require any additional salt in the recipe. You can replace the parmesan with other cheeses, such as mozzarella, but parmesan makes the crust more sturdy than other options.
VARIATION: Add seasonings for extra flavor!
Try Italian seasoning (or simply dried oregano) and garlic powder.
How To Make Cauliflower Pizza Crust
This section shows how to make cauliflower crust pizza with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Rice the cauliflower. Pulse cauliflower florets in a food processor until they are the consistency of rice.
- Stir fry the cauliflower rice. This step is the secret for making the best cauliflower pizza crust — stir frying removes excess moisture, preventing a soggy crust that falls apart. Cook the cauliflower until it’s very soft and dry.
- Optional step: squeeze the cauliflower. Squeeze the riced cauliflower in a clean dish towel over the sink to release as much liquid as possible. It should be extra dry and clumpy. You won’t get as much moisture out as you would after steaming because the stir frying process actually helps most of the moisture evaporate.
TIP: Squeezing is recommended for a large pizza, but optional if you make 2 small pizzas instead.
I was pretty excited about the possibility of an easy cauliflower pizza crust recipe that doesn’t require squeezing. The stir fry step helps a lot, but you do get a firmer crust if you squeeze it. Squeezing is necessary for one large pizza, but if you split the dough into 2 smaller crusts, you can get away without it.
- Mix together the binders. In a large bowl, whisk eggs and stir in parmesan cheese. Add seasonings, if using.
- Add the cauliflower. Stir the cauliflower into the bowl with the egg and cheese mixture. Press and knead cauliflower mixture, with a spatula or your hands, to mix well.
- Form the cauliflower pizza crust. Spread the cauliflower crust “dough” into a thin layer, about 1/4 inch thick, on a piece of parchment paper laid over either a pizza peel (if you’ll be sliding onto a pizza stone — highly recommended!) or a baking sheet.
- Bake the crust. Bake until it’s dry and firm, and the edges are golden brown. Let the crust cool for 10 minutes before adding toppings.
- Top the pizza. Add your favorite pizza toppings (see ideas below!) to your homemade cauliflower pizza crust.
- Bake again. Transfer the pizza directly onto the pizza stone (no parchment paper this time) and bake again. It’s super quick the second time, just long enough to melt the cheese. You can also place the pizza under the broiler for a couple of minutes at the end to brown the cheese if you like, or top with parmesan, red pepper flakes, or fresh herbs.
Tips For The Best Cauliflower Pizza Crust
- Stir fry the cauliflower until VERY soft. Unlike a traditional cauliflower rice, you don’t want crisp-tender cauliflower here, you want it as soft as possible. This will create the best texture in the final crust.
- Squeeze the cauliflower rice or don’t, based on your needs. Squeeze for one large cauliflower pizza, or skip this step and make two small ones instead.
- Mix the ingredients well. This is crucial for a uniform result.
- Cook cauliflower crust on a pizza stone. This is the key to a crispy keto cauliflower pizza crust! Just be sure to place it in the oven before the oven preheats, so that it doesn’t crack. (I rarely buy single-purpose items for my kitchen, but the pizza stone is well worth the investment. I use it for ALL my pizza recipes and it makes for the best crust — whether you are using this cauliflower pizza crust recipe or any other kind!)
- Use a pizza peel to slide the pizza onto the stone. You can use something else, like a cutting board or oversized turner, but a pizza peel works best.
- Rest the crust before adding toppings. Letting the crust cool for 5-10 minutes creates a seal, which will prevent your crust from soaking up the sauce and getting soggy.
Topping Ideas
- Meat Lover’s – Pizza sauce (or tomato sauce or sugar-free pizza sauce), shredded mozzarella cheese, pepperoni, Italian sausage, crumbled ground beef, and diced Canadian bacon.
- Veggie Lover’s – Pizza sauce, shredded mozzarella, sliced tomatoes, onions, bell pepper, mushrooms, and black olives.
- Margherita – Pizza sauce, sliced fresh mozzarella, sliced tomatoes, and fresh basil. (You can also add fresh basil after baking instead if you like.)
- Taco Pizza – Top your cauliflower crust pizza with salsa, ground beef cooked with taco seasoning, and Mexican cheese blend, and bake. After removing from the oven, top with shredded lettuce, diced tomato, jalapenos, and sour cream.
- BBQ Chicken – Barbecue sauce (I use sugar-free bbq sauce but any kind works), shredded chicken, diced red onions, and cheddar cheese. This combo is also amazing with ranch dressing drizzled over it!
- Hawaiian – Pizza sauce, shredded mozzarella, Canadian bacon, and diced pineapple (omit for keto, but ok in small amounts for low carb).
- Pesto – Spread with prepared pesto sauce and top with fresh mozzarella and sliced tomatoes (or sun-dried tomatoes). Garnish with fresh basil after baking.
- White Pizza – Top it with homemade alfredo sauce, spinach, cooked chicken, onions & cheese for a twist on the classic pizza.
Storage Instructions
- Store: Keep leftovers in the fridge for 3-5 days.
- Meal prep: Bake the crust in advance and store in the refrigerator or freeze. Add toppings and bake right before serving.
- Reheat: For best results, reheat the pizza in the oven on a 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. I don’t recommend reheating in the microwave, unless you are okay with a very soft crust that you have to eat with a fork.
- Freeze: Make the crust without toppings, wrap in plastic followed by foil, and keep in the freezer for 3-6 months. No need to thaw when ready to eat. Just add toppings, slide onto a pizza stone in the oven preheated to 400 degrees F, and bake for 15 minutes.
More Healthy Pizza Recipes
If you like this cauliflower pizza crust recipe, you’ll also love these other healthy takes on pizza:
Recommended Tools
- Food Processor – The kitchen staple makes light work of grating the cauliflower for pizza crust.
- Pizza Stone – I love this thing for all my pizza recipes, but it’s especially crucial for cauliflower crust pizza, because it helps it brown and get sturdy enough to pick up.
- Pizza Peel – Makes it a lot easier to transfer the pizza to and from the pizza stone.
Cauliflower Pizza Crust (3 Ingredients!)
Make the BEST cauliflower pizza crust recipe, with just 3 simple ingredients & an easy method for crispy edges. You can actually pick it up!
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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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.
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Pulse the cauliflower florets in a food processor until they are the consistency of rice. (Use the grate attachment if you have one.)
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In a lightly oiled 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.)
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Meanwhile, in a large bowl, whisk the eggs. Stir in the parmesan cheese. If using Italian seasoning and garlic powder, stir those in as well.
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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.
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Spread the "dough" onto the parchment paper with your hands, to about 1/4-inch (6.4 mm) thick. You can make one large pizza or two smaller pizzas, depending on which option you chose in the previous step.
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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 15 minutes, until the top is dry and firm, and the edges are a little golden.
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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.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 slice of an extra-large pizza, 2 slices of 2 smaller pizzas, or 1/8 of the entire recipe
Nutritional information does not include toppings.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
249 Comments
Becky Turner
0Can the crust be frozen if making 2 small crusts?
Wholesome Yum M
0Hi Becky, Yes, the crust can be frozen for 2-3 months. Enjoy!
Rebecca Carey
0What about doing this on a bbq grill? We have a special stone that is meant for the higher heat. Think I could cook this that way instead of in oven? And potential hurdles you see?
Wholesome Yum M
0Hi Rebecca, I have not tested this recipe on a grill, but it should work if you can get the temperature up high enough. Please use parchment on your baking stone so the crust doesn’t stick.
Pat
0Can I use frozen cauliflower?
Wholesome Yum M
0Hi Pat, Yes you can use frozen cauliflower. Just be sure to defrost and squeeze the excess water out.
Bela
0What temperature should I make pizza crust?
Wholesome Yum M
0Hi Bela, The pizza crust bakes at 400 degrees F (or 204 degrees C). I hope this helps!
Laurie
0This is such a great recipe. The best I’ve tried.
Emily
0Hi I used frozen cauliflower – defrosted it (then it is already soft) squeezed the liquid out using one of those reusable veg bags that you can get from supermarkets now. I then used 100g soft goats cheese, gave a lovely flavor, and held together really well. I did add Italian herbs and garlic so it did taste a bit like the herb Boursin so I am guessing you could also use that. I do like it with the Parmesan cheese but I love goats cheese so use it when I can! But yes this is a fantastic low carb recipe!!!
Tennielle
0This is my second time using this recipe both times definitely squeezed cauliflower with cheese cloth.. EXCELLENT & Im from Jersey so I know pizza. I did a Sicilian pizza time & doubled the recipe. Family loves it!! Thanks so much for making keto easier.
Fara
0Hi, can I use frozen riced cauliflower?
Wholesome Yum M
0Hi Fara, Yes, cauliflower rice will work fine. Be sure to use one of the two methods to get all the water out before using in the recipe.
Kim
0What amount of frozen cauliflower we can use? 1 cup?
Wholesome Yum M
0Hi Kim, You could use pre-riced cauliflower, it should be about 6 cups riced. If you use frozen pre-riced cauliflower, you would probably have to squeeze it.
Cheryl
0This turned out great! I did opt to squeeze the cauliflower really well and that definitely helped I’m sure. I could pick it up like a slice of pizza, it held together well. I followed the recipe exactly. Only thing is I didn’t have a pizza stone. Five stars for sure. Thank you for a great recipe!
Etta
0So I followed your recipe except!…. I forgot to let the crust sit for 10 minutes after baking….and just added the light topping of pesto and cheese. The pizza was tasty but not crispy at all. Honestly, for the trouble, I’d rather make mini pizza rounds out of cloud bread. Less hassle and less calories, carbs, etc. Those cloud breads are awesome!
Do you think the crust would have firmed up if I had allowed it to sit for 10 minutes to cool before adding the toppings?
Maya | Wholesome Yum
0Hi Etta, Yes, letting the crust for 10 minutes is important to help it set up. As it sits and cools during this time, the cheese forms a seal so that the sauce doesn’t make the crust soggy and it can get more crisp when returned to the oven. In addition, other possible reasons for a too-soft crust are not cooking the cauliflower rice for long enough or at high enough heat to dry it out before forming the crust, and/or not using a pizza stone. That being said, cauliflower crust is never as crispy as a traditional one, but it does get crispy edges if done correctly. Hope you get the chance to try again following the recipe.
Keridak Silk
0It was good. Stopped the pizza craving and my boyfriend loved it. It didn’t crisp but I don’t own a pizza stone. I also tried the small pizzas and didn’t squeeze. Mainly I didn’t care for the strong taste of parmesan. I wonder about options.
Jean Manzoor
0This was so much better than I thought it would be! I’m typically not a fan of cauliflower because I usually can’t get past the smell of it but this was different. It smelled like pizza and it tasted great! I made one large pizza on a pizza pan so it came out a bit too soft to be able to pick up and eat. No problem though, I just used a fork and knife to eat it and it held together well. Next time (and there will definitely be a next time) I will try it on a pizza stone.
Lori Olson
0I use a little bit of xanthan gum in my crust and it seems to absorb any excess water and give me a nice crisp crust
Karen
0I tried this crust tonight, and I thought it was okay, but a lot of work for an okay pizza. I followed the recipe to the t and made 2 small pizzas. I was expecting a crispy crust like the cauliflower crust pizza we get from Domino’s, but this was soft. My husband called it mush. I tried putting some of it in a skillet to crisp it, but it didn’t work. What pizza would you recommend for a thin, crispy crust? Thanks in advance. BTW, I absolutely love your chaffle recipes!
Wholesome Yum M
0Hi Karen, Sorry this didn’t turn out as expected. If it was mushy, you might not have stir fried it at high enough temp to get the moisture out of the cauliflower. However, it will not get as crispy as a commercial cauliflower crust, because those are typically mostly starch with just a little cauliflower.
If you are looking for thin and crispy, then I suggest trying the fathead pizza crust. Roll it thin and bake it a bit longer than the recipe states to give it a crunch. Once it’s baked, you can add toppings and then melt in the oven.
Anna
0Instructions were spot on – pizza was amazing! Good recipe
Donald
0I just made this pizza for the first time, I wrung out the water from the cauliflower, the pizza was great except the crust was soft. I was hoping it would be firm and crunchy, what did I do wrong or is this the way it is supposed to be?
Wholesome Yum M
0Hi Donald, The crust is not crunchy, it sounds like you got the correct texture from your dough.
BeBop
0Most delicious crust recipe and super easy! I’ll be making it again, and not forgetting the important step of letting it cool & get firmer before adding toppings. Since I forgot that step, I wonder if that might be the reason why my crust was soggy when all baking done? Or, could it have been than I put some avocado oil on the top (cause I didn’t want a tomato based sauce), then my vegan cheese, tomato slices & basil paste (since couldn’t get fresh basil). Or, was it a combination of things? Hmmm. Regardless, I’m trying again, it’s soooo good!
Wholesome Yum M
0Hi BeBop, I think the avocado oil on top probably saturated your crust. I would drizzle on top next time post-baking, if you are looking for additional flavor or fat.
Sheyla
0I made this recipe for the first time tonight! I love cauliflower, and have had so much fun trying so many of your recipes, and have had alot of success! But I’m not much of a cook, so sometimes it takes a few tries for me to get it just right. I thought this turned out pretty good, but feel like it was alittle too much cauliflower ( again I love the stuff, so it was weird to me I even thought that) and the crust was alittle softer than I had hoped for. Again, I’m not great in the kitchen, so I’m sure these were problems with me, not your recipe! I think the cauliflower head I used might have been over sized, I was thinking I should use less but then decided on just following the recipe exactly. But it still tasted good, and I can’t wait to try again! Thank you for sharing all your delicious recipes!
Angela
0Number one: more than 3 ingredients. Too much parmesan made the crust a little too salty. I love the idea of frying the cauliflower so I didn’t have to drain out any moisture. I’ll try it again with less parmesan.
Wholesome Yum M
0Hi Angela, The last two ingredients are optional, but add to the overall flavor of the crust.
Melody Zomonski
0I made this for the March #KetoCookingChallenge and it is excellent! I actually divided it into 2 smaller pizzas so I could do each method. They were both really good. I noticed there was a slightly stronger taste of cauliflower with the squeeze method and it was slightly more sturdy, but I am not sure that there is enough of a difference for me to make the extra effort. I am the only one that eats Keto in my family, so I froze the remaining portions. For reheating, there are no magic methods. Microwaving gives you a quick meal, but a bit soggy. Air Fryer, the top is crisper but it is not as crisp as when fresh bakes. And finally, the skillet method, the bottom gets crisp and putting a lid on it for a few minutes will let it heat up and remelt the cheese. The skillet method is probably my favorite reheating method.
Denise
0Hi. I am allergic to eggs. Has anyone tried to make this subbing flax-seed mixture instead of egg?
Thanks in advance!
Wholesome Yum M
0Hi Denise, A flax egg should work fine in this.
Jack
0I had to adapt to using frozen rice cauliflower. I might try the flour one next time.
Hoto
0Have you ever weighed your cauliflower after de-stemming and squeezing….? Kinda forgot to weight it..now I’m stuck. Haven’t wasted my parm by eyeballing and am too scared to anyways haha
Wholesome Yum M
0Hi Hoto, I have not weighed after squeezing. Cauliflower is fairly forgiving, if you were close to the requested amount then I would just proceed with the recipe.
Maggie
0I ordered a cauliflower crust pizza from a local pizza company a couple of weeks ago and my husband and I rated it about a 6 out of 10. It was ok but it cost over $30 cdn for a four slice pizza!
I found your cauliflower pizza crust recipe and made one pizza for tonight and one crust is in the fridge for Thursday night. This was really easy to make, used available ingredients and baked up nicely. Both my husband and I raved about how good it was. 10 out of 10!
I’m looking forward to checking out other recipes to try on your site. Thank you!
Dj
0Too much reading. Couldn’t find the basic ingredients and method.
Wholesome Yum M
0Hi DJ, Just under the title of the blog post, there is a series of three buttons. The button all the way on the right will take you right to the recipe card.
Tina-marie tilbee
0Looking forward to trying on our pizza night.
Kim
0I used the steam bags of cauliflower and they’re perfect! No squeezing!!! Delicious recipe
Laura Zayas
0I was craving pizza so badly and I came across your recipe!! I am a happy girl now.. One head of cauliflower-riced in a food processor with the S blade, then sauté in pan. 10 min. In the meantime I mixed my egg, shredded parm cheese, and spices. Mixed cauliflower in with the egg mixture. Divided and placed on 2 pans with parchment paper. Set timer for 20 min. Cooked 8 min longer. Then placed sliced tomatoes, and mozzarella to cover pizza. Cooked 10 more min. Took out of oven and sprinkled fresh basil on top. I wish I could attach a pic… they look and taste that good!!! Thank you for satisfying my pizza craving!!!
MrMark
0Maybe I missed it, but after reading this page several times, I don’t see a clear recipe. I do several different amounts or ratios of ingredients, but I am now so confused! What is the ratio, or amounts to use? How much Cauliflower exactly? About how much egg exactly? How much parmesan cheese?
I just want to try this recipe. It sounds great!
Wholesome Yum M
0Hi Mark, There is a recipe card about halfway down the page with exact measurements. If you cannot see it, then your browser may be in ‘reader mode.’ Turning that function off will allow you to view the recipe measurements.
Shelley
0First time making this pizza and it turned out Amazing. Thank you for sharing!
Cammy Taylor
0Is the nutrition info just for the crust or for the pizza with topping as described above?
Wholesome Yum M
0Hi Cammy, The nutrition facts are just for the crust recipe.
Deb
0Can you use frozen cauli rice and if so do I cook it first or just thaw it??
Maya | Wholesome Yum
0Hi Deb, Yes, you can, and you’d still cook it first.
Stefanie
0Hi there! Is cauliflower flour considered KETO friendly?
Thanks!
Wholesome Yum M
0Hi Stefanie, If you can find cauliflower flour that is only cauliflower, then yes, it can be used in moderation. Most Cauliflower flours are blends, which can include rice flours, tapioca starches, or sugars – which are not keto friendly.
Lisa
0Excellent recipe, easy to make and yummy!
Diana
0This was the best cauliflower pizza crust I’ve made so far and I’ve tried many recipes! My kids and hubby loved it and asked for more! Thank you for such a yummy recipe.
Kasey
0Is it best to bake and then freeze or freeze without baking?
Maya | Wholesome Yum
0Hi Kasey, Pre-bake the crust without toppings, then freeze.
Winnie Kimball
0Hi Maya, I’ve started my first week of Wholesome Yum and am enjoying the recipes. I was so surprised that cauliflower “mashed potatoes” could be sooo yummy and creamy! I had a question about this recipe though. The recipe lists 1 1/2 C parmesan cheese. I put all of this into the crust. Then the instructions say to bake until cheese bubbles. How much is used to sprinkle on top of the pizza? Should I have reserved part of the 1 1/2 C for the top? Could I use mozzarella cheese for the top? Thank you for your clarification!
Wholesome Yum M
0Hi Winnie, Thank you, I’m glad you are enjoying my recipes! This cauliflower crust recipe is for crust only. You will add whatever toppings you would like on top of this completed crust. I hope this helps!
Jennifer Crispell
0Hi, we liked this recipe, but it was quite salty. Do different brands of grated parmesan cheese contain different amounts of salt? Any other ideas for why it was salty? We will be trying it again with a different brand of cheese. Thanks for the recipe!
Wholesome Yum M
0Hi Jennifer, Yes salt content can vary with different brands of parmesan. Also, be sure that you used garlic powder in the recipe and not garlic salt.
Georgia
0Hi! I’m excited to try this! I bought a 12 oz bag of riced cauliflower. Would that be enough for this recipe?
Wholesome Yum L
0Hi Georgia, the recipe as written calls for 24 ounces of riced cauliflower so you would need 2 bags to go this route. I haven’t tried the recipe with pre-made riced cauliflower so let me know how it turns out.
Georgia
0I made it and it came out so good. Was I supposed to leave it on parchment paper? It was sticking to it so it fell apart but that didn’t stop us from eating it!
Wholesome Yum M
0Hi Georgia, I’m thrilled you loved it, but it shouldn’t stick to the parchment! Maybe bake it a little longer next time around. Enjoy!!
Joyce
0You’re the most awesome cook! There is no single recipe i learned form you that i don’t like! Your website is absolutely my favorite! Always Support you!!!
Roseann
0Omg I have made this twice already and it’s delicious. Satisfies my pizza cravings.
Eunice
0Didn’t turn out like crust, more like an omelet.
Bradley
0Can you use cauliflower rice (steamable or stovetop)?
Thank You!
Wholesome Yum A
0I haven’t tried this with pre-riced cauliflower, Bradley. I suspect you’d have to chop or blend it to make it slightly finer.
Mary Fitzgerald
0Do you stir fry the cauliflower with oil or dry?
Wholesome Yum M
0Hi Mary, Fry the cauliflower dry to get all the moisture out.
Ketoallin
0Im 9 days in to keto and craving pizza. I tried this recipe (squeeze method) and it came out great! I sauted the cauliflower abit longer to achieve softness, thanks for the emphasis. I used my stone cookie sheet and parchment. Worked great. I used purple cauliflower so it was a beautiful crust.
Carla
0Hello. Im getting ready to make your cauliflower pizza crust but I’m using the pre riced cauliflower. How much should I use? Thank you
Wholesome Yum
0Hi Carla, that would be about 6 cups.
Karen
0It was delicious and super easy To make
Loved it. Thank you!
Barbara
0There are only two things that I found missing from this recipe…..you need to make it while drinking red wine and listening to Leon Bridges…gotta set up the atmosphere for awesome pizza!
Donna
0Do you add mozzarella cheese on top after you put your toppings on?
Maya | Wholesome Yum
0Hi Donna, Yes, I add mozzarella on top.
Mur
0Hey! Have you ever tried putting the cauliflower through a juicer first? We are gonna try it.
Maya | Wholesome Yum
0Hi Mur, No, I haven’t!
April
0Can you make this and bake it and then freeze it? It would be so convenient to have these frozen and be able to grab one out, thaw it, top it and bake it.
Wholesome Yum
0Hi April, you can do that! 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.
Susie
0Absolutely delicious! I also added 1 Tblsp of coconut flour.