Cauliflower Pizza Crust Recipe
A foolproof, crispy, and healthy cauliflower pizza crust that's keto, low carb, gluten-free, and absolutely delicious. This no-fail method guarantees a golden crust every time!
Ingredients
- 1 medium head cauliflower about 4 cups riced
- 1 large egg or flax egg for vegan
- ½ cup grated parmesan cheese
- ¼ cup shredded mozzarella
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- ½ tsp salt
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Rice the cauliflower using a food processor until it resembles fine crumbs.
- Spread cauliflower on the baking sheet and roast for 15 minutes. Let it cool.
- Transfer cooled cauliflower to a nut milk bag or clean towel and wring out as much water as possible.
- In a large bowl, mix the cauliflower with egg, parmesan, mozzarella, garlic powder, Italian seasoning, and salt.
- Line a new baking sheet with parchment paper. Press the cauliflower dough into a thin, even 10–12" circle (¼ inch thick).
- Bake at 425°F (220°C) for 20–25 minutes, or until golden and crisp around the edges.
- Add desired toppings, then return to the oven for 10 minutes or broil until bubbly and golden.
Notes
- For a vegan crust, replace egg with flax egg and use vegan parmesan or nutritional yeast.
- Don’t skip squeezing the cauliflower—moisture ruins crispiness!
- Crust can be made ahead, baked, and frozen for up to 3 months.
- For flavor variety, add chopped herbs or red pepper flakes to the dough.