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Pizza is one of my favorite foods in the world. And even though I love fathead pizza crust and keto calzones, sometimes I want something a little lighter. Keto 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, with an option that doesn’t require squeezing the riced cauliflower (yay!). I can’t wait to hear what you think.
Since pretty much everyone knows by now that I run a gluten-free and low carb food blog, one of the most common products that people seem to point out to me is premade cauliflower pizza crust. Sadly, the ones in stores almost always include added starches, such as cornstarch, potato starch, tapioca starch, rice flour, etc.
No matter… I’m happy to make my own homemade cauliflower pizza crust! It’s actually really easy anyway, and this way I know exactly what goes into it. After topping with keto pizza sauce, it’s so easy to customize with various cheeses and toppings.
This recipe also has more cheese than some other cauliflower pizza crust recipes. I find that it holds together better that way, and I like the texture a bit better.
Why You’ll Love This Cauliflower Pizza Crust Recipe
- Neutral, mild taste
- Crispy edges
- You can actually pick up this cauliflower pizza!
- Prep in just 15 minutes
- Just 3 grams net carbohydrates
- Healthy way to eat veggies AND pizza
- Low carb, grain-free, and gluten-free
Cauliflower Crust Ingredients
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. Substitutions won’t work, as the eggs are needed to hold the crust together.
- Parmesan Cheese – Use grated parmesan for best texture.
SEASONING TIP: For extra flavor, add Italian seasoning (or simply dried oregano) and garlic powder to your low carb cauliflower pizza crust. They are common pantry items, but they are optional. Only the 3 ingredients above are absolutely necessary.
How To Make Cauliflower Pizza Crust
This section shows how to make keto cauliflower pizza crust with step-by-step photos and details about the technique. For full instructions, see the recipe card below.
- Rice cauliflower. Pulse cauliflower florets in a food processor until they are the consistency of rice.
- Stir fry cauliflower rice. This step is key for making the best cauliflower pizza crust — stir frying removes excess moisture, so the crust won’t fall 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 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 drain it if you are making one large pizza.
TIP: Squeezing is recommended for a large pizza, but optional if you make 2 small pizzas instead. 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. This is necessary if you make just one large pizza, but if you split the dough into 2 smaller crusts, you can get away without it.
- Mix together binders. In a large bowl, whisk eggs and stir in parmesan cheese. Add seasonings, if using.
- Add cauliflower. Stir the cauliflower into the bowl with the egg and cheese mixture. Press and knead cauliflower mixture, with a spatula or your hands, as necessary to mix well.
- Form crust. Spread the keto cauliflower crust 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 crust. Bake crust until it’s dry and firm and the edges are golden brown. Let the crust cool for 10 minutes before adding toppings.
- Top pizza. Add your favorite 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.)
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.
- Meat Lover’s – Tomato sauce, shredded mozzarella cheese, pepperoni, Italian sausage, crumbled ground beef, and diced Canadian bacon.
- Veggie Lover’s – Tomato sauce, shredded mozzarella, sliced tomatoes, onions, bell pepper, mushrooms, and black olives.
- Margherita – Tomato 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 low carb cauliflower pizza crust 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), shredded chicken, diced red onions, , and cheddar cheese.
- Hawaiian – Tomato 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. Garnish with fresh basil after baking.
Store leftovers in the fridge for 3-5 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. 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.
You can also prep just the crust ahead of time and store in the fridge for 3-5 days. Top it fresh and bake right before serving.
Yes, you can freeze this keto cauliflower pizza crust. Make the crust without toppings, wrap in plastic followed by foil, and keep in the freezer for 3-6 months.
How to reheat frozen cauliflower pizza crust:
Cauliflower pizza can be made with the frozen crust — no need to thaw. Top the crust with your favorite toppings and slide onto a pizza stone in the oven. Bake for about 15 minutes at 400 degrees F.
More Gluten-Free Pizza Recipes
- Fathead Pizza (the most popular pizza recipe on Wholesome Yum!)
- Pizza Casserole
- Chaffle Pizza
- Zucchini Pizza Boats
- Crustless Pizza Skillet
Tools To Make Homemade Cauliflower Pizza
- Food Processor – The kitchen staple makes light work of grating the cauliflower for your pizza crust.
- Pizza Stone – I love this thing for all my pizza recipes, but it’s especially crucial for cauliflower pizza crust, 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.
- Parchment Paper – To prevent this keto cauliflower pizza crust from sticking to the pizza stone when you pre-bake it, use parchment paper. (You’ll remove the parchment paper to bake the second time after adding toppings.)
Easy Cauliflower Pizza Crust Recipe
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Cauliflower Pizza Crust Recipe (CRISPY + 3 Ingredients!)
The BEST keto cauliflower pizza crust recipe, with just 3 ingredients! Learn how to make cauliflower pizza crust that you can pick up, with CRISPY edges.
Recipe VideoTap on the image below to watch the video.
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Tap on the times in the instructions below to start a kitchen timer while you cook.
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 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.)
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.
When the cauliflower rice is cooked through and soft…
(more effort – recommended if making one large pizza): Place the cauliflower rice into a kitchen towel and squeeze over the sink.
(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-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.
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.
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.
Last Step: Leave A Rating!
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.
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