Cauliflower Pizza Crust
American
Intermediate
Main CourseFoolproof Cauliflower Pizza Crust: Crispy And Low Carb
Cauliflower Pizza Crust
60 mins
Cooking Time
Intermediate
Difficulty
11
Ingredients
Veg
Diet
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)
1½ cups Mozzarella cheese (shredded)
as requiredChoice of vegetables and proteins