A Cauliflower Pizza Recipe that’s totally fool proof! This Cauliflower Crust Pizza is low carb, cheesy and delicious! The Best Keto Pizza!
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Click here to read my policy and about affiliate links.
Need a nutritious way to satisfy your pizza craving? This cauliflower pizza is the ultimate solution!
The low carb cauliflower pizza crust is loaded with nutrient-dense cauliflower, herbs, and cheesy goodness. Top it with all your favorite toppings for a delicious and nutritious low-carb pizza!
We all love indulging from time to time and this recipe is the best way to indulge mindfully and your family will love it!
You’ll Love this Cauliflower Pizza
There is a lot to love about this keto friendly pizza recipe. It’s one of our favorite healthy dinners because it’s:
- Easy to make – Instead of waiting for traditional pizza dough to rise, this recipe only takes around 45 minutes to make!
- Has more protein and veggies – This cauliflower pizza is a delicious way to increase your protein and veggie intake while enjoying a cheesy delicious pizza!
- Versatile – This pizza crust lends itself well to any of your favorite pizza toppings, allowing you to enjoy a treat even if following a low carb diet! Our favorite low carb toppings are below.
Cauliflower Pizza Recipe Ingredients
To make this cauliflower pizza you will need:
- riced cauliflower
- eggs
- garlic powder, dried oregano, dried basil, salt
- parmesan cheese, mozzarella cheese
- toppings: pizza sauce, mozzarella cheese, pepperoni, or favorite toppings
We recommend using a kitchen scale to weigh your cauliflower.
You can find substitutions for all of these ingredients below in the green shaded box.
How To Make Cauliflower Pizza Crust
- Place cauliflower into a food processor and pulse for about 10 seconds or until the cauliflower is about the size of rice grains.
- Microwave the cauliflower rice for about 7 minutes on high. Set aside to cool.
- Whisk the eggs. Add the herbs, garlic powder, and salt and mix until there are no clumps.
- Once the cauliflower has cooled, fold a clean kitchen towel in half. Top it with several folded paper towels and place the cauliflower rice in the center. Twist the towels and press the cauliflower to remove moisture from it. Continue to press and wring it until about 1 cup of water has been removed.
- Add it to the bowl with the eggs, along with parmesan, and mozzarella. Mix together.
- Place the dough on a lined baking sheet or pizza pan. Press to flatten it so it is about ¼ inch thick and form the shape you want for your pizza crust.
- Place pizza crust in the oven and bake at 450° for about 15 minutes or until golden brown.
- Top the crust with tomato sauce, the remaining 2 cups of cheese, and desired toppings. Place back in the oven at broil for about 5 minutes or until the cheese gets melty and bubbly.
Substitutions for Keto Pizza
Cauliflower – A small head of cauliflower weighing about 1 ½ lb will work best in this recipe. If you have a medium or large head of cauliflower, cut it into florets and weigh out 600 grams to be used in the crust. You can save the remaining cauliflower for another recipe or meal. Using more cauliflower than 600 grams may contribute to the crust not holding together well.
Can you use frozen cauliflower rice? I wouldn’t recommend using frozen cauliflower rice it has much more moisture and likely will not work.
Parmesan – You can use another very dry, hard cheese in place of the parmesan but it should react similarly when cooked. When cooked, parmesan becomes crispy, not stringy. This helps the crust maintain a firm texture. Cheese like Pecorino Romano, Gran-Padano, and Manchego can make appropriate substitutions. Do not substitute the parmesan for all mozzarella or another softer cheese.
Mozzarella – I don’t recommend substituting the mozzarella in the crust; however, you can use whatever type of cheese you like for the pizza topping.
Pizza Sauce – If following a low carbohydrate diet, be sure to select a pizza sauce that has no added sugar. This will help keep the carb count for this recipe lower. You could also try with our Nut Free Pesto!
Eggs – The eggs help to bind the crust together. Egg replacements have not been tested and are not recommended.
Best Low Carb Pizza Toppings:
Most traditional pizza toppings are low in carbohydrates with a few exceptions. Things like pineapple and sundried tomatoes are higher in carbs and should be avoided if following a low-carb diet. Here are the best low carb pizza toppings:
- cheese
- Italian sausage (with no added sugar)
- mushrooms
- bell peppers
- basil
- bacon and Canadian bacon
- pepperoni
- onion
How To Serve this Cauliflower Crust Pizza Recipe
You can enjoy this keto pizza on its own or with:
- soup – Tomato Basil or French Onion
- salad – Caesar Salad or Kale Salad
- Crockpot Chicken Wings or Parmesan Chicken Wings
- Ranch Dressing
Tips for the Best Cauliflower Pizza
- Be patient and take the time to remove as much moisture as possible from the cauliflower. You should be able to squeeze out close to a full cup of liquid from 600 grams of cauliflower. It is important to allow the cauliflower to cool before trying to wring it. This will prevent you from getting burned and allow more moisture to be removed.
- If using a low-lint towel (like a flour sack towel) to wrap the cauliflower in you should be able to skip the paper towels. The paper towels just act as a barrier to prevent fiber from the fabric from getting mixed into the cauliflower.
- If you do not weigh your cauliflower, cooking time may vary. Check the crust and look for a golden color and a firm appearance. Large variations in cauliflower size will affect the way the crust holds together.
Keto Pizza Recipe FAQ
Most pizza will be high in calories and fat. This pizza is healthier because it has higher protein and veggies, but still could be fattening.
If you don’t fully squeeze out the cauliflower, your crust will be soggy. Get it as dry as possible for the best crust!
Yes, cauliflower pizza crust is healthier. This cauliflower pizza is a delicious way to increase your protein and veggie intake. Load it with healthy toppings and you have a great pizza alternative, even if you don’t follow a low-carb diet. With 7 grams of net carbs and 21 grams of protein, cauliflower pizza is a great option for anyone carb-conscious or just trying to eat healthier.
Yes, this cauliflower pizza is a great way to get to enjoy pizza while following a low-carb diet. Each slice has about 7 grams of net carbs which is fewer than ¼ of what a traditional slice of pizza contains.
How To Store Keto Friendly Pizza
Storing: This will last in the refrigerator for up to 4 days in an airtight container
Freezing: You can freeze this recipe for up to 3 months. It’s best to cook the crust completely, let it cool, and then freeze.
Reheating: To reheat this cauliflower pizza, you can microwave it, but for best results place it on a parchment paper-lined baking sheet and bake at 450 F for about 5-8 minutes. You can also pop it into the air fryer for about 5 minutes!
Other healthy dinner recipes:
Looking for other easy meals? Check out these 40+ Healthy Dinner Recipes. Click here to grab our free healthy 30 minute dinners cookbook.
Keto Cauliflower Crust Pizza
Ingredients
Crust
- 4 cups riced cauliflower 1 small head of cauliflower, about 1.5 lbs whole, 600 grams
- 2 large eggs
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- ¾ cup grated parmesan cheese 80 g
- ¾ cup shredded mozzarella lightly packed (70 g)
Toppings
- 2 cups shredded mozzarella
- ½ cup pizza sauce no added sugar
- Pepperoni or your favorite pizza toppings
Instructions
- Preheat the oven to 450 F and line a baking sheet with parchment paper. Set aside.
- Chop the cauliflower head into florets, removing any green leaves. If you have a kitchen scale, weighing out 600 grams of cauliflower is helpful to ensure you get the perfect crust.
- Working in batches, place the cauliflower florets into a food processor and pulse for about 10 seconds or until the cauliflower is processed into pieces about the size of rice grains. Remove the cauliflower rice and place it in a microwave-safe bowl. Set aside and repeat with the remaining florets, until all the cauliflower has been riced.
- Place the cauliflower rice in the microwave and microwave for about 7 minutes on high (5-7 depending on the wattage of your microwave). You want the cauliflower cooked enough to be able to easily remove most of the moisture by squeezing it. After it has cooked, remove it from the microwave and set it aside to cool.
- While the cauliflower cools, whisk together the eggs in a large mixing bowl. Add the herbs, garlic powder, and salt and mix until there are no clumps.
- Once the cauliflower has cooled enough to handle, fold a clean kitchen towel in half. Top it with several folded paper towels and place the cauliflower rice in the center of the towels. Grab the corners of the towel and pinch them together, gathering the cauliflower in the center. Twist the gathered portion of the towel and hold it over the sink or a bowl, pressing the cauliflower to remove moisture from it. Continue to press and wring it until about 1 cup of water has been removed.
- Once most of the moisture has been removed from the cauliflower, add it to the bowl with the eggs, along with ¾ cup of parmesan, and ¾ cup of mozzarella. Mix together creating a dough.
- Place the dough on the lined baking sheet. Press the dough down to flatten it so it is about ¼ inch thick and form the shape you want for your pizza crust using your hands. Ensure that the dough is an even thickness to allow for even cooking.
- Place pizza crust in the oven and bake for about 15 minutes or until it becomes golden brown.
- Remove the crust from the oven and set the oven to broil.
- Top the crust with pizza sauce, the remaining 2 cups of cheese, and desired toppings. Place back in the oven for about 5 minutes or until the cheese gets melty and bubbly. Remove from the oven, slice, and enjoy.
Denise says
This was delicious and we will make it again for sure! I topped with fried onions and bacon (no preservative bacon 😉)
This kind of reminded us of a quiche flavor with a really thin crust. I don’t think I baked the crust long enough because it didn’t come out crispy, but it was extremely tasty nonetheless 😋
I don’t think I will use parchment paper next time, because the paper was tricky to remove. It became wet from the moisture of the crust. I did squeeze out the cauliflower till it was pretty dry, but the paper still got wet.
Thank you
Erin Dutton says
Thank you for including weights for the ingredients. That’s so helpful! Looking forward to trying this.
Diane says
Could you use frozen riced cauliflower?
The Clean Eating Couple says
I wouldn’t recommend this. I think it would get too soggy!
Shari says
We made this Friday and it was excellent. Crust was sturdy enough to pick up and eat it. My 11 yr old even tried some and liked it!