This Cauliflower Pizza Crust is gluten-free, low-carb, AND low in calories. It’s so easy to whip up and makes the perfect crispy and delicious canvas for all your favorite pizza toppings!
Have you jumped on the cauliflower pizza train yet? I FINALLY made the leap and let me tell you, I don’t know WHAT I was waiting for!
Not only is it healthier than “regular” pizza crust, it’s easier to make than homemade dough, and it’s low carb, yet still delicious!
If you’re looking to health-ify pizza night, then what are you waiting for? Jump on the cauliflower pizza train!
Just four ingredients plus a homemade seasoning blend and you’ve got a super delicious pizza crust!
- Whipped Cream Cheese and Egg – help to bind everything together.
- Parmesan, Asiago, and Romano Cheese Blend – my all-time favorite cheese blend. Adds tons of flavor to the crust.
- Italian Seasoning, Dried Basil, Garlic Powder, Salt, and Pepper – a simple homemade seasoning blend that adds all your favorite pizza flavors.
- Frozen Cauliflower Florets – the base of the pizza crust; cooked and drained.
How to make
- Place cream cheese, cheese, egg, and seasonings in a large bowl and whisk to combine.
- Purée the cooked cauliflower in a food processor.
- Transfer the cauliflower to a thin kitchen towel, wrap, and squeeze tightly to get rid of excess moisture.
- Stir the cauliflower into the cream cheese mixture until well-combined.
- Press the dough into a circle on a pizza pan lined with parchment paper.
- Bake then serve with your favorite pizza toppings and enjoy!
I topped my pizza crust with pizza sauce, sliced tomatoes, freshly sliced mozzarella, basil, salt, pepper, parmesan cheese, and balsamic glaze…and it was delicious!
Do i need a food processor?
For the best results, you really do need a food processor to make cauliflower pizza crust. You can try a high powered blender, but it’s often harder to scrape everything out.
If you don’t have either, no worries! You can find pre-riced cauliflower in most grocery stores. Cook according to package directions, mash, then proceed with the recipe. (*not tested)
How to make cauliflower pizza crust crispy
There are a couple of things you can do to make sure that your crust is perfectly crispy!
- Squeeze out excess liquid. After your cauliflower is cooked and processed, transfer it to a thin towel, then squeeze, squeeze, and squeeze some more. Too much moisture and the crust will be soggy.
- Pre-bake it. Don’t forget to bake the pizza crust by itself for 30-40 minutes before adding any toppings. This gives it a chance to get crispy on its own before being compromised by any wet toppings. Once it’s done baking on it’s own, you can add your toppings and bake for another 10(ish) minutes!
- Drain any “wet” toppings. Using veggies that have a lot of excess moisture or fresh mozzarella can make the crust soggy, so be sure to get rid of any additional moisture.
Is cauliflower pizza crust healthy?
Cauliflower pizza crust is low in calories, low in carbs, and gluten-free so depending on your dietary needs it might just be the healthiest option for you!
Additionally, cauliflower is great source of vitamins, minerals, antioxidants, and fiber.
The ENTIRE pizza crust only has 350 calories, 20 grams of fat, 27 grams of carbs, 10 grams of fiber, and 21 grams of protein.
Is cauliflower pizza crust gluten-free?
It sure is! If you’re following a gluten-free diet, this cauliflower pizza crust is a great option.
As always, check all of your ingredients to verify that they are certified gluten-free before using them in any recipe.
What to put on cauliflower pizza crust
Any pizza toppings will work. I loaded my cauliflower crust up with a spread of pizza sauce, sliced tomatoes, freshly sliced mozzarella, basil, salt, pepper, a sprinkle of parmesan cheese, and balsamic glaze. Here are some other yummy ideas!
- Sauce: alfredo sauce, pesto sauce, marinara sauce, you name it!
- Cheese: mozzarella, goat cheese, parmesan, bleu cheese, pepper jack, etc.
- Toppings: peppers, sausage, pepperoni, ham, mushrooms, onion, olives, artichoke hearts, chicken, fresh basil, red pepper flakes…the sky is the limit!
Or use one of the pizza recipes on the blog for inspiration!
How to store
Baked cauliflower pizza crust is best enjoyed immediately, but will last in the fridge for up to 7 days or in the freezer for up to 3 months.
Storage recommendations does not account for any toppings you add yourself.
How to freeze cauliflower pizza crust
To freeze your crust, bake as directed then let it cool completely. Transfer it to a sealed container and freeze until you’re ready to serve. If you’re freezing multiple crusts, stack them in your sealed container separated by pieces of parchment paper brushed with olive oil.
To bake from frozen, remove your crust from the freezer, add your desired toppings, and bake at 425ºF for roughly 10 minutes.
Cauliflower Pizza Crust
Equipment for this recipe
- 2 tablespoons whipped cream cheese room temperature
- 2 tablespoons finely grated parmesan, romano, asiago cheese
- 1 large egg room temperature
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (16 oz) bag frozen cauliflower florets cooked according to package directions
- Preheat oven to 400 degrees F and line a round non-stick pizza pan with parchment paper. Set aside.
- Place cream cheese, cheese, egg, Italian seasoning, basil, garlic powder, salt, and pepper into a large bowl.
- Whisk to combine. Set aside.
- Purée the cooked cauliflower in a food processor.
- Transfer puréed cauliflower to a clean thin kitchen towel.
- Wrap and squeeze tightly to remove all excess moisture - be sure to REALLY drain the moisture out.*
- Stir the drained cauliflower purée into the cream cheese mixture until well combined.
- Place the mixture in the center of the prepared baking pan.
- Press dough into a circle, about ¼ inch thick.
- Bake in preheated oven for 30-40 minutes, or until the crust is golden brown and set.
- Top with desired toppings then bake for an additional 10 minutes.
- Serve and enjoy!
*Note: Nutrition information is estimated and varies based on products used.