Low-carb pizza with a crispy cauliflower base
Cauliflower Crust Pizza
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
4
1 pizza
Difficulty
Medium
Cost
Budget
$
Cauliflower Crust Pizza
Low-carb pizza with a crispy cauliflower base
★4.3(17)
A grain-free pizza crust made from riced cauliflower, eggs, and cheese that crisps up beautifully. Top it however you like for a satisfying, guilt-free pizza night.
20m
Prep Time
25m
Cook Time
45m
Total Time
4
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
This cauliflower crust delivers real pizza satisfaction without the refined flour. Squeezing out every drop of moisture is the key to achieving a crust that holds up to your favorite toppings.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 1 large head cauliflower, riced (about 4 cups)
- 1 large egg
- 1 cup shredded mozzarella cheese
- 2 tbsp grated Parmesan
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- 1
Preheat oven to 425°F and line a baking sheet with parchment paper.
- 2
Microwave riced cauliflower for 5 minutes, then squeeze dry in a clean towel until no moisture remains.
- 3
Mix cauliflower with egg, mozzarella, Parmesan, Italian seasoning, salt, and pepper.
- 4
Press mixture into a thin round on the parchment and bake 15 minutes until golden.
- 5
Add desired toppings and bake another 10 minutes until cheese is bubbly.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve with classic coleslaw and cornbread on the side
Substitutions
MozzarellaDairy-free mozzarella shreds
Makes it dairy-free but may not melt as well
EggFlax egg (1 tbsp ground flax + 3 tbsp water)
Vegan option but crust will be more delicate
Tips & Storage
Pro Tips
Squeeze the cauliflower in batches for maximum moisture removal.
Pre-bake the crust before adding toppings so it stays crispy.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 400°F oven for 5-7 minutes to restore crispness.
Nutrition Facts
Per serving (45mg) · 4 servings
Calories180
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein12g
Carbohydrates10g
Fat8g
Fiber380mg
Sugar2g
Sodium3g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why is my crust soggy?
- You likely did not squeeze out enough moisture—wring the cauliflower until completely dry.
- Can I freeze the crust?
- Yes, pre-bake and freeze for up to 2 months; add toppings after thawing.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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