This cauliflower pizza crust is the perfect alternative to those cutting their carbs and celebrating Pizza Day 2026! This foolproof recipe creates a crust with crispy edges that holds shape, isn’t soggy and actually solid. The secret lies in thoroughly squeezing out excess moisture from the cooked cauliflower and using the perfect ratio of egg and cheese to bind the tiny cauliflower pieces together. The best part is you can even use riced cauliflower for this recipe, and that can be repurposed into other dishes as well. While it does have a subtle cauliflower flavour, the addition of Italian herbs and the combination with your favourite pizza toppings creates a genuinely delicious and satisfying pizza experience.
Ingredients
UNITSIngredients
1Large head of cauliflower (1 kg) For the crust
450 gmOR Cauliflower rice (fresh or frozen)
1Large egg
½ cup Parmesan or Mozzarella cheese (grated or shredded)
1 teaspoon Italian seasoning (or mix of dried oregano and basil)
⅛ teaspoonSalt
¼ teaspoonGround black pepper
as neededCooking spray
½ cupPizza sauce or marinara For the toppings (optional)
Preheat the oven to 190°C and line a large baking sheet with parchment paper. If using fresh cauliflower: Rinse the head, remove outer leaves, and separate into florets using a paring knife. Place florets in a food processor and pulse until they are as small as rice, with some coarse chunks.
If using store-bought cauliflower rice or frozen cauliflower, no need to defrost. Transfer all the riced cauliflower onto the prepared baking sheet in an even layer (or pile in a baking dish) and bake at 190°C for 15 minutes. Alternatively, cook in a microwave-safe bowl for 8 minutes.
Description - Step 2
Step 2: Cool and squeeze the cauliflower
Transfer the cooked cauliflower to a large bowl lined with double-layered cheesecloth or a clean linen/cotton dish towel. Let it cool for 10-15 minutes. Once cooled, gather the cheesecloth and twist the cauliflower into a ball. Squeeze as hard as you can with your other hand to extract the liquid. You should extract about 1½ cups of liquid. The cauliflower should be very dry and reduced to about 1½ cups.
Description - Step 3
Step 3: Make the pizza crust dough
Increase oven temperature to 230°C. Transfer the thoroughly squeezed, dry cauliflower to a large clean bowl. Add the egg, grated or shredded cheese, Italian seasoning, salt, and black pepper. Mix everything very well until completely combined. The mixture should hold together when pressed.
Description - Step 4
Step 4: Shape and form the crust
Line the same baking sheet or a pizza stone with fresh parchment paper (scrape off any cauliflower bits first) and spray generously with cooking spray. Transfer the cauliflower mixture to the centre of the prepared pan. Using your hands, flatten and spread the dough into a circular crust about 10-11 inches in diameter. Gently press the edges with your palm to create an even border.
Description - Step 5
Step 5: Bake the crust
Place the shaped cauliflower crust in the preheated oven and bake for 20 minutes. The crust should be golden brown with crispy edges. For an even crispier crust, carefully flip it using a large spatula after 20 minutes and bake for an additional 2-3 minutes.
Description - Step 6
Step 6: Add toppings and the final bake
Remove the baked crust from the oven. Spread your pizza sauce or marinara evenly over the crust, leaving a small border around the edges. Add your favourite toppings - but don't overload. Sprinkle shredded mozzarella cheese over the top. Return the pizza to the oven and bake for another 5-10 minutes.
Description - Step 7
Step 7: Cool and serve
Remove the finished pizza from the oven and let it cool on the baking sheet for 2 minutes. Transfer slices carefully to a plate and let cool for another minute. The crust will firm up even more on the cool plate, making it easier to hold. Cut into 8 slices using a pizza cutter and serve immediately.
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American
Intermediate
Main Course
