This Cauliflower Pizza Crust is a game-changer for anyone craving a lighter, gluten-free alternative without sacrificing flavor. With just 35 minutes of prep and 25 minutes of baking, you’ll create a crispy, golden crust that’s surprisingly satisfying.
The subtle nuttiness of cauliflower pairs perfectly with your favorite toppings, offering a fresh twist on a classic favorite.
Each bite delivers a delightful crunch, while the tender interior melts in your mouth, making it hard to believe it’s veggie-based. Whether you’re health-conscious or simply curious, this recipe is a delicious way to enjoy pizza guilt-free. It’s quick, easy, and packed with texture and flavor that will impress even the pickiest eaters.
Ingredients for Cauliflower Pizza Crust
- 1 medium head of cauliflower (1lb 6oz/630g), cut into florets
- 1 large egg
- ¾ cup shredded mozzarella cheese (2 ¼oz/64g)
- ¼ cup grated parmesan cheese (¾ oz/21g)
- 1 large garlic clove, crushed
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup 5-minute pizza sauce
- ¾ cup shredded mozzarella cheese (for topping)
Step-by-Step Instructions
- Prepare the cauliflower: Using a food processor, pulse the cauliflower in 2 batches until it resembles fine rice (about 30 seconds per batch). Transfer to a microwave-safe bowl, cover with cling wrap, and microwave on HIGH for 5 minutes. Alternatively, steam the cauliflower. Let it cool for 15 minutes.
- Remove moisture: Once cool, transfer the cauliflower to a clean kitchen towel. Tightly squeeze out all moisture until no water remains. This step is crucial for the best results.
- Make the dough: In a large bowl, combine the cauliflower pulp, egg, mozzarella, parmesan, garlic, oregano, salt, and pepper. Stir until a soft dough forms.
- Shape the crust: Place a large piece of parchment paper on a baking tray. Transfer the dough to the center and use your hands to press it into a 12-inch circle.
- Add toppings and bake: Spread the pizza sauce evenly over the crust, then sprinkle with mozzarella cheese and any additional toppings. Bake on the bottom shelf at 425°F (215°C) for 20-25 minutes, or until the cheese is golden brown. Let cool for a few minutes before slicing into 8 pieces. Serve with a knife and fork, as the crust won’t crisp.
Creative Topping Ideas to Elevate Your Cauliflower Pizza
While the classic mozzarella and pizza sauce combo is always a winner, don’t be afraid to get creative! Try pesto sauce with cherry tomatoes and fresh basil for a vibrant twist, or go for a BBQ chicken version with shredded chicken, red onions, and cilantro.
For a veggie-packed option, top with roasted bell peppers, spinach, and artichoke hearts. The possibilities are endless!
How to Store and Reheat Your Cauliflower Pizza
Store leftover pizza in an airtight container in the fridge for up to 3 days. To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes. Avoid microwaving, as it can make the crust soggy. For longer storage, wrap slices individually and freeze for up to 2 months—just thaw and reheat when ready to enjoy!
Time-Saving Tips for Busy Cooks
Short on time? Use pre-riced cauliflower from the freezer section to skip the food processor step. You can also prepare the crust dough ahead of time and store it in the fridge for up to 24 hours before baking. For an even quicker meal, double the recipe and freeze an extra crust for future use—just top and bake straight from the freezer!
Why This Crust Doesn’t Crisp (And How to Enjoy It)
Unlike traditional pizza crust, this cauliflower version stays soft and tender. To enhance the texture, bake it on the bottom shelf of your oven for maximum heat exposure. Serve it with a knife and fork for a satisfying, fork-and-knife pizza experience. Embrace its unique texture—it’s a delicious, low-carb alternative that’s worth the switch!
Equipment You’ll Need for Perfect Results
For this recipe, a food processor is essential for ricing the cauliflower quickly and evenly. A clean kitchen towel is also key for removing moisture—opt for a lint-free towel to avoid stray fibers. Finally, use parchment paper to prevent sticking and ensure easy cleanup. These tools will make the process smooth and hassle-free!
Cauliflower Pizza Crust In 5 Simple Steps
Ingredients
- 1 medium head of cauliflower cut into florets 1lb 6oz/630g
- 1 large egg
- 3/4 cup shredded mozzarella cheese 2 1/4oz/64g
- 1/4 cup grated parmesan cheese 3/4 oz/21g
- 1 large garlic clove crushed
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup 5 minute pizza sauce
- 3/4 cup shredded mozzarella cheese
Instructions
- Using a food processor, pulse the cauliflower in 2 batches until it resembles fine rice, roughly 30 seconds. Place cauliflower in a microwave safe bowl and cover with cling wrap. Microwave on HIGH for 5 minutes (Alternatively, you can also steam the cauliflower). Let cauliflower cool for 15 minutes.
- Once cool enough to handle, transfer cauliflower to a clean kitchen towel. Tighly squeeze out any moisture as best you can leaving no water remaining. This will yield you best results.
- Next transfer cauliflower pulp to a large bowl and add in egg, mozzarella, parmesan, garlic, oregano, salt and pepper. Stir to combine and form a soft dough.
- Place a large piece of parchment on a baking tray. Place dough in the middle of the prepared pan and push out with your hands to form roughly a 12 inch circle.
- Top with my 5 minute pizza sauce, cheese and any of your favorite topping. Bake at 425°F (215°C) on the bottom shelf for roughly 20-25 minutes or until the cheese is golden brown.
- Remove from oven and allow to cool for a few minutes minutes before cutting into 8 slices and serving. This crust doesnt crisp, so you will have to enjoy it using a knife and fork.