Pin It The first time I made cauliflower crust, I was deeply skeptical. A friend had raved about it at a dinner party, and I politely smiled while thinking there was no way vegetables could replace my beloved pizza dough. But that first bite—crisp, golden, actually holding together like real pizza—made me a convert in seconds. Now it's a Friday staple in our house, and even my carb-loving husband asks for it by name.
Last winter, during that stretch where everyone seemed to be doing Whole30 or keto, I hosted a pizza night fully expecting to serve regular dough alongside the cauliflower version. But the cauliflower crust disappeared first. My friend Sarah, a self-proclaimed carb enthusiast, took one bite and immediately asked for the recipe. Now whenever we have people over, at least one person specifically requests the cauliflower crust pizza.
Ingredients
- 1 medium head cauliflower: About 650g of florets transforms into a surprisingly convincing pizza base when processed and dried properly
- 1 large egg: The binding agent that holds everything together—do not skip this or try flax eggs unless you want a crumbly mess
- 60g grated mozzarella: Adds melt and stretch to the crust structure itself, separate from whatever cheese you add as topping
- 30g grated Parmesan: Brings savory depth and helps the crust brown beautifully in the oven
- ½ tsp dried oregano: Classic pizza herbs that bake right into the crust itself
- ½ tsp garlic powder: Infuses the base with garlic flavor so every bite tastes like pizza
- ½ tsp salt: Essential for flavor since cauliflower is naturally bland on its own
- ¼ tsp black pepper: Adds a gentle background warmth
Instructions
- Prepare your oven and pan:
- Preheat to 220°C (425°F) and line a baking sheet with parchment paper—do not skip the parchment or you will regret it during cleanup
- Rice the cauliflower:
- Pulse florets in a food processor until they resemble rice grains, working in batches if needed to avoid overcrowding
- Cook and cool:
- Microwave the riced cauliflower for 4-5 minutes until soft, then let it cool slightly so you do not burn your hands during the next step
- Remove moisture:
- Wrap the cooked cauliflower in a clean kitchen towel and squeeze with all your strength—keep squeezing until liquid stops dripping out, because this is the secret to crispy crust
- Form the dough:
- Mix the squeezed cauliflower with egg, mozzarella, Parmesan, and seasonings until combined into a sticky dough
- Shape and bake:
- Press the mixture into a thin circle or rectangle on your prepared sheet, about ¼ inch thick, then bake for 20-25 minutes until golden
- Add toppings and finish:
- Remove from oven, add your desired toppings, and return to oven for 5-8 minutes until cheese is melted and bubbly
Pin It This recipe has become my go-to when friends announce they are trying to eat fewer carbs but still want to feel included in pizza night. I love watching peoples expressions change from polite curiosity to genuine surprise with that first bite. Something about making pizza from vegetables feels like a small kitchen victory every single time.
Getting The Right Texture
The difference between a disappointing cauliflower crust and an amazing one comes down entirely to moisture removal. I have found that using a thin dish towel instead of cheesecloth works better because it provides more friction. You will think you have squeezed out all the water, then squeeze harder and more will come out. Keep going until your hands ache.
Topping Strategy
Go lighter on toppings than you would with regular dough, especially wet ingredients like fresh tomatoes or heavy sauces. The crust is sturdy but has limits. I stick to a thin layer of sauce, modest cheese, and maybe two or three toppings maximum. Too much weight and the middle gets sad no matter how perfectly you dried the cauliflower.
Make Ahead And Storage
You can rice and squeeze the cauliflower a day ahead, storing it in the refrigerator until you are ready to mix and bake. The finished crust also freezes beautifully—bake it completely, let it cool, wrap tightly, and freeze for up to a month. Reheat directly from frozen in a 200°C oven for about 10 minutes before adding toppings.
- Double the recipe and freeze two crusts for emergency weeknight dinners
- Cut the baked crust into strips and toast them for keto-friendly breadsticks
- Use leftover crust as a base for breakfast pizzas topped with eggs and avocado
Pin It Whether you are avoiding carbs or just curious about vegetable-based alternatives, this crust delivers genuine pizza satisfaction. Once you master the squeeze technique, you will find yourself making it more often than you expected.
Recipe FAQs
- → How do I ensure a crisp crust?
Thoroughly squeezing moisture from the cooked cauliflower is essential to prevent sogginess and achieve a crisp texture during baking.
- → Can I make this crust vegan?
Yes, substitute the egg and dairy cheeses with vegan alternatives like flax eggs and plant-based cheeses to keep it plant-based.
- → What cheeses work best in the crust?
Mozzarella and Parmesan provide both binding and flavor, helping to hold the crust together while adding a savory taste.
- → Is this crust suitable for keto diets?
With low carbohydrates from cauliflower and cheese, this crust fits well within keto or low-carb eating plans.
- → Can I prepare the cauliflower base in advance?
Yes, you can prepare and store the cauliflower mixture in the refrigerator, but bake fresh for optimal texture and crispness.