Cauliflower Crust Pizza


My two favorite foods lately have been hamburgers and pizza. I can’t seem to get enough carbs which is NOT good for my “summer bod.” I’ve seen the cauliflower crust trending on Pinterest and I was a little nervous after seeing all the Pinterest fails circling the internet, but thought it might be worth a shot! I’m not going to lie, it took me 4 tries to get this recipe down to a crust I could be proud of! Here’s what I learned while making our crust, so you can avoid a Pinterest fail too.


The Trick to the perfect Cauliflower Pizza crust

I think the biggest mistake we made when first trying this crust was not completely straining it. The easiest method is to use a cheesecloth. Getting as much liquid as you can out of the cauliflower will help in making the crust get crispy. If you don’t have cheesecloth, a thin dishtowel will work as well.

Our favorite shortcut is to use already riced cauliflower. This takes the hassle out of chopping and cooking the cauliflower. I just steamed the bag and it was easy to mash while straining. I needed about 1 1/2 bags to get 2 full cups of mashed cauliflower, so keep that in mind if you decide to buy fresh.

If you’re not a parmesan cheese fan, you could easily substitute cheddar. We found this mix of ingredients to taste the best, but fresh basil would be good or a few red pepper flakes. Play with it and make it your own! That’s the best part of pizza right?

We went for a combination pizza, but I am excited to try ham and pineapple, and maybe a barbecue chicken pizza too!

We’ve been on a cauliflower kick lately! Here are a few of our favorite cauliflower recipes:

Buffalo Cauliflower Bites
Cauliflower Fried Rice
Roasted Garlic Cauliflower



Serves: 4

Cauliflower Crust Pizza

20 minPrep Time

18 minCook Time

38 minTotal Time

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  • 2 (10 ounce) bags frozen riced cauliflower (or two cups fresh riced cauliflower)
  • 1/2 teaspoon salt
  • 2 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 cup parmesan
  • 2 1/2 cups mozzarella cheese (divided)
  • 2 eggs
  • 3/4 cup pizza sauce
  • 16 pepperonis (optional topping)
  • 1 green bell pepper (optional topping)
  • 1 (4 ounce) can sliced mushrooms (optional topping)
  • 2 tablespoons sliced olives (optional topping)


  1. Preheat oven to 425.
  2. Steam cauliflower bags according to directions on package and allow them to cool.
  3. Using cheesecloth (or dish towel) squeeze moisture out of cauliflower. It's important to squeeze out as much as you can, don't worry about mashing the cauliflower.
  4. In a bowl, combine cauliflower, salt, Italian seasoning, garlic powder, parmesan cheese, 1 cup mozzarella cheese, and eggs. Mix until well combined.
  5. On a parchment paper lined pan, separate dough into two halves. Flatten with each half into an 8 inch pizza crust (this will make two 8" pizzas).
  6. Bake at 425 for 10 minutes, or until the top of the crust begins to golden.
  7. Remove from oven and top with pizza sauce and remaining mozzarella cheese. Finish it off with your favorite pizza toppings.
  8. Return to the oven for 6-8 minutes or until cheese has melted and begins to bubble.
  9. *Note: Optional toppings not included in nutritional information


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