Cauliflower Pizza Crust Recipe

Introduction

This cauliflower pizza crust is a delicious low-carb alternative to traditional dough. It’s crispy, flavorful, and easy to customize with your favorite toppings. Perfect for a weekend dinner or a quick weeknight meal.

Ingredients

• 2½ cups cauliflower florets
• 1 large egg (lightly beaten)
• 1½ cups freshly shredded mozzarella cheese (divided)
• 2 tablespoons freshly grated Parmesan cheese
• 1 teaspoon garlic salt
• ½ teaspoon ground black pepper
• ¼ teaspoon crushed red pepper flakes
• 1 tablespoon chopped fresh basil leaves
• ¼ cup tomato sauce
• ¾ cup freshly shredded sharp cheddar cheese
• 8 pepperoni slices
• ¼ cup chopped cremini mushrooms
• 1 tablespoon chopped leeks

Instructions

1. Step 1: Preheat your oven to 425ºF and line a rimmed pizza pan or baking sheet with parchment paper.
2. Step 2: Place the cauliflower florets in a microwave-safe bowl with a splash of water. Cover and microwave for 3 minutes or until tender. Let cool.
3. Step 3: Transfer the cooled cauliflower to a food processor or blender and pulse until finely chopped, resembling grated texture.
4. Step 4: Remove excess moisture by wrapping the cauliflower in paper towels or a clean cloth and squeezing out as much water as possible—this is key for a firm crust.
5. Step 5: In a bowl, combine the cauliflower, beaten egg, 1¼ cups mozzarella, Parmesan cheese, garlic salt, black pepper, red pepper flakes, and fresh basil. Mix well.
6. Step 6: Spread the cauliflower mixture evenly onto the prepared pan, shaping it into your desired crust form. Press down to create a flat and compact surface.
7. Step 7: Place a paper towel over the crust and gently press to absorb any extra moisture, then discard the paper towel.
8. Step 8: Lightly spray the crust with cooking spray. Bake for 15-20 minutes, flipping the crust over halfway through, until golden brown and firm.
9. Step 9: Remove the crust from the oven and spread tomato sauce evenly over it. Sprinkle with the remaining mozzarella, sharp cheddar, leeks, mushrooms, and pepperoni slices or your preferred toppings.
10. Step 10: Return to the oven and bake for an additional 5-10 minutes until the cheese melts and toppings are heated through.
11. Step 11: Let your pizza cool slightly before slicing and serving. Enjoy your homemade cauliflower crust pizza!

Tips & Variations

• For an even crispier crust, bake the crust a few extra minutes before adding the toppings.
• Feel free to swap pepperoni for vegetables like bell peppers, olives, or spinach to customize your pizza.
• Using cheesecloth to squeeze out moisture often works better than paper towels for removing water from the cauliflower.
• If you prefer a thinner crust, spread the cauliflower mixture thinner on your baking sheet, but watch closely to avoid burning.

Storage

Store any leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to help maintain the crust’s crispiness. Avoid microwaving to keep the texture firm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower instead of fresh?

Yes, but make sure to thaw and squeeze out as much moisture as possible before using. Frozen cauliflower tends to hold more water, which can make the crust soggy if not properly drained.

Is this crust gluten-free?

Yes, this cauliflower pizza crust recipe is naturally gluten-free since it contains no wheat or traditional flour, making it a great option for those with gluten sensitivities.

Cauliflower Pizza Crust Recipe

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4.7 from 84 reviews

This Cauliflower Pizza Crust recipe offers a delicious low-carb alternative to traditional pizza dough. Made primarily from cauliflower, cheese, and herbs, this crust is baked to golden perfection and topped with rich tomato sauce, melty cheeses, and fresh vegetables for a flavorful and satisfying meal that’s both gluten-free and easy to prepare.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 1 (12-inch) pizza, serves 2-3 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Crust Ingredients

• 2½ cups cauliflower florets
• 1 large egg (lightly beaten)
• 1½ cups freshly shredded mozzarella cheese (divided)
• 2 tablespoons freshly grated Parmesan cheese
• 1 teaspoon garlic salt
• ½ teaspoon ground black pepper
• ¼ teaspoon crushed red pepper flakes
• 1 tablespoon chopped fresh basil leaves

Toppings

• ¼ cup tomato sauce
• ¾ cup freshly shredded sharp cheddar cheese
• 8 pepperoni slices
• ¼ cup chopped cremini mushrooms
• 1 tablespoon chopped leeks

Instructions

1. Preheat Oven and Prepare Pan: Line a rimmed pizza pan or baking sheet with parchment paper, then preheat your oven to 425ºF (220ºC) to get it ready for baking the crust.
2. Cook Cauliflower: Place the cauliflower florets in a microwave-safe bowl with a splash of water. Cover and microwave for 3 minutes, or until the cauliflower is tender. Allow it to cool slightly to handle safely.
3. Process Cauliflower: Transfer the cooked cauliflower to a high-powered blender or food processor. Pulse until it becomes finely chopped and resembles grated texture, preparing it for the crust base.
4. Drain Excess Moisture: Remove as much water as possible from the processed cauliflower by squeezing it tightly inside a cheesecloth, thin linen, or using paper towels. This critical step ensures the crust will be firm rather than soggy.
5. Mix Crust Ingredients: In a bowl, combine the drained cauliflower with the lightly beaten egg, 1¼ cups of the shredded mozzarella, Parmesan cheese, garlic salt, ground black pepper, crushed red pepper flakes, and fresh basil. Stir everything until evenly incorporated.
6. Shape the Crust: Pour the cauliflower mixture onto the prepared parchment-lined pan and shape it into your desired pizza crust form. Pat down firmly to create a flat, even surface for baking.
7. Absorb Remaining Moisture: Press a clean paper towel lightly on top of the crust to absorb any additional moisture, then discard the paper towel to avoid sogginess.
8. Bake the Crust: Lightly spray the top of the crust with cooking spray. Bake in the preheated oven for 15-20 minutes until the crust turns golden and feels firm to the touch. Flip the crust halfway through baking (after about 10 minutes) to ensure even cooking.
9. Add Toppings: Remove the crust from the oven. Spread the tomato sauce evenly over it, then sprinkle the remaining ¼ cup mozzarella, sharp cheddar cheese, leeks, chopped mushrooms, and arrange the pepperoni slices on top. Feel free to customize toppings as desired.
10. Final Bake: Return the pizza to the oven and bake for an additional 5-10 minutes until the cheese melts and the toppings are heated through.
11. Serve: Remove from oven, allow the pizza to cool slightly, then slice and enjoy your homemade cauliflower crust pizza!

Notes

• Removing excess moisture from the cauliflower is vital to achieve a firm, crispy crust.
• You can substitute the pepperoni and vegetables with any of your favorite pizza toppings.
• Using parchment paper helps prevent sticking and makes cleanup easier.
• Flipping the crust during baking promotes even browning and texture.
• This recipe is naturally gluten-free and lower-carb than traditional pizza.

Keywords: cauliflower pizza crust, low carb pizza, gluten free pizza, vegetable pizza crust, healthy pizza recipe