This Cauliflower Pizza Crust Recipe is easy on the carbs, but big on flavor!
In my opinion, pizza is as American as apple pie. While it may have originated from Italy—Neopolitan pizza is delish—this melting pot of a country has dished out an assortment of veritable classics. From foldable favorites like the generously sized New York slice to the decadent deep-dish Chicago pizza, it’s safe to say we love pizza.
Nowadays, there are plenty of healthy takes on pizza. I’ll be honest—I don’t like most of them, especially the store-bought. Everything from the sauce to the crust never comes close to tasting as yummy as your standard slice. But there’s something to be said about making it yourself. That’s what I like about this cauliflower pizza recipe. I don’t feel like I’m eating something on the healthier side. Okay, I know—it sounds too healthy, almost blasphemous. Trust me, my fellow pizza aficionados. It’s worth trying. Low-carb and nutritious can still be delicious!
Now, I won’t say it’ll fool your kids into thinking they’re eating Pizza Hut or something. Though, if my kids are any indicator, the crispy crust and customizable toppings are enough for them to eat their covert veggie serving—pepperoni helps. As for myself? Any recipe that lets me eat pizza while sticking to my goals is already a win.
I know what you’re thinking: Can cauliflower crust really hold its own when topped with everything but the kitchen sink? In short, yes. Yes, it can. The pizza’s chewy texture handles all the cheese, sauce, and anchovies you throw at it.
And no, the crust doesn’t taste like a pile of steamed cauliflower. Once baked, the cauliflower’s already mild flavor mellows out even more. I suppose the crust features a subtle nuttiness, but it’s not overwhelming. Besides, for this recipe, your toppings take center stage!
Is Cauliflower Pizza Crust Healthy?
I consider this crust a win for anyone cutting back on carbs. Or maybe you just want to sneak more veggies into your kiddos’ diet. Whatever the reason, cauliflower provides plenty of fiber, vitamins, and minerals. Even better, the crust skips the refined flours, so it’s naturally gluten-free. And thanks to the cheese, you’re also getting a decent dose of protein.
Want to make a dairy-free crust? Easy! Simply swap the shredded cheese in the crust and on the pizza with plant-based alternatives. You could also add about a tablespoon of nutritional yeast to the crust for an extra cheesy flavor!
Cauliflower Crust: Rules You Can’t Bend
I want to pause for a sec and highlight a couple steps in the recipe instructions. Why? Well, I’m the type of guy who usually considers recipe instructions more like suggestions. Honestly, most of the time I get away with it. Who cares if I like extra cheese or a dash more of oregano, right?
That said, the cauliflower crust is quite finicky, so there are a couple of steps you don’t want to skip or tweak. For example, you must squeeze out every last drop of water after cooking the cauliflower. Skip this step, and you’ll end up with a soggy mess that won’t hold together, let alone crisp up. Properly dried cauliflower gives the crust its structure and that signature crisp texture. Use a clean kitchen towel (or cheesecloth) and wring it out like your life depends on it!
Another no-skip step is baking the crust on a preheated baking sheet. Why? Preheating jumpstarts the crust’s browning process, and you need a golden, crispy base.
How To Make Ahead And Store
Making this cauliflower crust ahead is a total time-saver. Just bake the crust as instructed, let it cool completely (don’t skip this part!), and pop it in the fridge. It’ll keep for up to 3 days. When it’s time for pizza night, add your toppings and bake until the cheese is gooey and golden.
To freeze, wrap the crust up nice and tight with plastic wrap or foil. Place it flat in the freezer for up to 3 months. Thaw it in the fridge overnight or leave it on the counter for about 1 hour.
Serving Suggestions
Cauliflower pizza works with almost any side, though I’m partial to Italian-American favorites like mozzarella sticks. And sure, you’re getting some veggies with the crust, but who can say no to a classic Caesar Salad? Or, if you’re on a cauliflower kick, this Cauliflower Caprese Skillet makes for a delicious pairing. You can also keep the low-carb vibe going and serve this Slow-Cooker Italian Chicken With Zucchini Noodles recipe as your main!
Ingredients
The Crust:
- 1 pound cauliflower
- 1/2 cup shredded cheese
- 1 egg beaten
- 1 tsp dried oregano
- Pinch of salt and pepper
The Topping:
- 1/4 cup marinara sauce
- 4 ounces mozzarella cheese sliced
- Fresh basil leaves
- Red pepper flakes
Instructions
- Preheat your oven to 400°F. Place a baking sheet in the oven to heat. Cut the cauliflower into small florets and place them in a food processor. Pulse until they reach a rice-like consistency.
- Transfer the cauliflower rice to a microwave-safe bowl, cover with plastic wrap, and microwave for 4–5 minutes, until the cauliflower is tender. Let it cool down. Place the cooked cauliflower in a kitchen towel or cheesecloth and squeeze out as much moisture as possible.
- Add the drained cauliflower, shredded cheese, beaten egg, dried oregano, salt, and pepper to a bowl. Mix with your hands.
- Line another baking sheet with parchment paper. Put the crust mixture onto the paper. Press the dough down into an even circle, resembling a pizza crust.
- Transfer the parchment paper with the crust to the preheated baking sheet in the oven. Bake for 15–20 minutes, until the crust is golden brown and crispy. Remove the cauliflower crust from the oven and let it cool.
- Spread the marinara sauce evenly over the crust, leaving a small border around the edges of the crust. Add the mozzarella cheese, return the pizza to the oven, and bake for 10 more minutes until the cheese is melted.
- Remove the pizza from the oven and garnish with fresh basil leaves and red pepper flakes. Enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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