Save I discovered cauliflower pizza crust on a Tuesday afternoon when my neighbor stopped by with a bag of organic cauliflower and a challenge: make something delicious that didn't spike her blood sugar. I'd heard the rumors—crispy crusts that rival the real thing—but I was skeptical until I tried it myself. The magic happens when you squeeze out every drop of moisture and let the cheese work its binding magic in the oven. Now, whenever someone mentions low-carb eating, this is the first thing I reach for.
The first time I made this for my sister's keto experiment, she was convinced it would taste like cardboard. Twenty-five minutes later, golden and crispy, topped with her favorite sauce and pepperoni, she went quiet. Then she asked for seconds. That moment—seeing someone discover that healthy eating doesn't mean sacrificing the foods you love—made the whole squeezing-out-moisture effort feel worthwhile.
Ingredients
- Medium head of cauliflower (about 650 g): You want it finely riced, almost powdery, so it holds together without becoming dense.
- Large egg: This acts as your glue, binding everything while the cheese adds structure and richness.
- Mozzarella cheese (60 g grated): The moisture in this cheese helps create that chewy, stretchy texture you expect from pizza.
- Parmesan cheese (30 g grated): This adds umami depth and helps the crust crisp up beautifully in the oven.
- Dried oregano and garlic powder (½ tsp each): These small amounts transform the crust from bland to actually flavorful.
- Salt and black pepper (½ tsp salt, ¼ tsp pepper): Seasoning at the base makes the difference between forgettable and crave-worthy.
Instructions
- Rice your cauliflower:
- Cut your cauliflower into florets and pulse them in a food processor until they look like grains of rice—this texture is everything. Too chunky and your crust will fall apart; too fine and it becomes paste.
- Steam and drain:
- Microwave the riced cauliflower for 4 to 5 minutes until soft, let it cool for a moment, then wrap it in a clean kitchen towel or cheesecloth and squeeze with all your might. You're removing moisture, and honestly, this step is where most people fail—don't skip it.
- Mix your dough:
- In a bowl, combine the squeezed cauliflower with the egg, both cheeses, and your seasonings, stirring until you have a sticky, cohesive dough that holds together.
- Shape and first bake:
- Spread the mixture onto a parchment-lined baking sheet and shape it into a crust about ¼ inch thick. Bake at 220°C (425°F) for 20 to 25 minutes until it's golden and firm to the touch.
- Top and finish:
- Add your toppings—sauce, cheese, vegetables, whatever you love—and bake for another 5 to 8 minutes until the cheese bubbles and the edges darken slightly. Slice while it's hot and enjoy immediately.
Save There's something quietly satisfying about feeding someone comfort food that also happens to be good for them. Watching people relax into a slice of pizza, guilt-free, without the energy crash two hours later—that's when a recipe becomes more than just instructions.
Customizing Your Crust
The beauty of a cauliflower crust is how adaptable it is. I've added everything from fresh herbs like basil and thyme to red pepper flakes for heat, and each version tastes different enough to feel like a new recipe. Some people stir in Italian seasoning instead of individual spices, and honestly, it comes down to what's already in your pantry and what flavors you're craving on a particular night.
Making It Vegan or Dairy-Free
If you're avoiding eggs and dairy, you can absolutely make this work—nutritional yeast adds that savory depth that Parmesan brings, and a flax or chia egg (1 tablespoon mixed with 3 tablespoons water, sitting for 5 minutes) binds everything just as well. The crust might be slightly less crispy and a touch more tender, but it's still delicious and still feels like real pizza.
Storage and Reheating
Store leftover slices in an airtight container in the fridge for up to three days, and they reheat beautifully in a 180°C oven for about 5 minutes. Frozen crust? Bake it fully, cool completely, wrap it well, and it'll keep for a month—just add toppings and bake a few extra minutes straight from frozen.
- If your crust turns out soft instead of crispy, you probably didn't squeeze the cauliflower hard enough or your oven runs cool—adjust next time.
- Thinner crusts bake faster and crisper; thicker ones are more bread-like and chewy.
- Serve this alongside a simple green salad and a cold drink, and you've got an actual meal, not just a side project.
Save This crust turns pizza night into something that works for everyone at the table, without anyone feeling like they're eating something different. That's the real magic here.
Recipe Q&A
- → How do I ensure the crust is crispy?
Thoroughly squeezing out moisture from cooked cauliflower is key. Use a kitchen towel or cheesecloth to press out as much water as possible before mixing.
- → Can I make this crust vegan?
Yes, substitute the egg with a flax or chia seed binder, and replace cheeses with vegan alternatives to keep it plant-based.
- → What baking temperature is ideal?
Bake the crust at 220°C (425°F) for 20–25 minutes until golden and firm for the best texture.
- → Can I add toppings before or after baking?
After the initial bake, add your preferred toppings and return to the oven for 5–8 minutes to melt cheese and warm ingredients.
- → Is this crust suitable for low-carb diets?
Yes, using cauliflower as the base keeps carbs low while providing a satisfying pizza foundation.