The Best Cauliflower Pizza Crust
Easy to make, grain-free AND so healthy. Plus, you will honestly not even be able to taste a difference!
I know what you’re thinking. A cauliflower crust? Ummmmm, no, thank you. But guys, believe me. This crust is bomb.com. And you know I wouldn’t lie to you.
I tweaked an old recipe of mine for mini cauliflower pizzas, except in this version, you get to have those super crisp edges – the edges that everyone fights for.
And you know it wouldn’t be the best cauliflower crust without Pomi’s Pizza Sauce, which is BPA and gluten-free, with no water or citric acid added. Really, it’s just suitable for any stinking recipe.
You can add anything for your toppings: cheese, mini pepperonis, fresh basil leaves, crushed red pepper flakes, etc. Or you can add some eggs and bacon for a LEGIT breakfast option. It’s just a thought, you know?
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The Best Cauliflower Pizza Crust
Ingredients
- ½ cup Pomi Pizza Sauce
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- ¼ cup pepperoni minis
- ¼ cup fresh basil leaves
- ½ teaspoon crushed red pepper flakes, optional
For the cauliflower crust
- 1 head cauliflower, chopped
- 2 large eggs
- ½ cup shredded mozzarella cheese
- 2 tablespoons freshly grated Parmesan
- 1 tablespoon Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
- To make the cauliflower crust, add cauliflower to the bowl of a food processor and pulse until finely ground, yielding about 2-3 cups.*
- Transfer to a microwave-safe bowl. Cover loosely and place into microwave for 4-5 minutes, or until softened; let cool.
- Using a clean dish towel or cheese cloth, drain cauliflower completely, removing as much water as possible.
- Transfer cauliflower to a large bowl. Stir in eggs, mozzarella, Parmesan and Italian seasoning; season with salt and pepper, to taste.
- Spread cauliflower mixture into a 15- by 10-inch rectangle onto the prepared baking sheet. Spray lightly with nonstick spray and bake for 12-15 minutes, or until golden.
- Top with pizza sauce, cheeses and pepperoni minis. Place into oven and bake until the cheese has melted, about 3-5 minutes.
- Serve immediately, sprinkled with basil and red pepper flakes, if desired.
Notes
Did you make this recipe?
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Disclosure: This post is sponsored by Pomi. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.
This is my go-to cauliflower crust. It’s awesome! I subbed one egg with 55g egg whites without a problem, by the way.
My crust ends up very flimsy, but I also wasn’t able to spread it out to the dimensions suggested. In either case, It was very very good. I will try and remember to try a low oven for longer before putting on the toppings to see if it dries the crust out a bit?
For those without a microwave, I used to bake or steam the ground up cauliflower before squeezing out water.
This recipe came pretty good but I made to much can I reheat it in the oven?
Everything I have tried from this blog is D!@# Delicious! I recently found out I was diabetic. BOOOO. And I was craving pizza. I have made cauliflower crust in the past but this recipe was great. Although I forgot to add mozzarella cheese to the crust. It still turned out. My blood sugar was great even after eating several slices. I also used my own homemade sauce. I will look for POMI at the store. I’ve never heard of it.
Really good have made this alot now.✌️
This was easy and pretty quick. I squeezed the cauliflower in paper towels with a dish towel wrapped around, and a ton of liquid came out. I also baked the crust on a parchment-lined pan for a few minutes longer than recommended (maybe 18 mins) but it was still a bit soggy.
Any tips to get it crispier?
Thanks!
Drain it more..I use paper towels. Maybe put it lower in the oven, mine goes like second to bottom level. Cook it til it turns mostly golden brown.
Have made this several times, always good. It’s not going to be easy to pick up and eat with you hands like regular pizza crust, so don’t expect that!
Very good!
It’s not pizza dough, it’s healthy…
I liked the recipe just as is. I only had frozen cauliflower on hand so I defrosted it in microwave and let it drain in a colander for a half hour. Second time I tossed in a little in pesto, it was good also.
Thank you for a tasty crust!
I am making this in a couple days! Thanks for the recipe!
Does this freeze well?
Thanks!
Love this recipe!
So easy …
I roast the cauliflower with olive oil and shallots and refrigerate over nite then put in the food processor.
Delish!
Is it less soggy when you roast the cauliflower?
This sounds great! I plan to try this, but don’t have a microwave. Any idea how long I’d need to steam the cauliflower in order to get the same degree of softening as 4-5 minutes in the microwave? Thanks so much – really looking forward to serving”healthy” pizza to my family!
did you figure this out? looking for the same answer (how long to steam it for instead of microwaving)
Can you make this on a pizza stone? I want to try it today. Thanks.
I would add that to make sure the cauliflower is ground up small enough, put it in the blender. I used a manual food processor and it turned out ok, but next time I’ll put it in the blender as well.
Yum!!! Made as directed except I made mine round lol the edges were nice Nd crisp. I used red and yellow peppers olives onions and spinach to top, a sprinkle of mozzarella and lots of parm ❤️ Fabulous!! Thank you!
I didn’t have high hopes because I’ve tried everything and nothing was ever “really good”. This pizza was amazing!!! Everyone loved it!! Easy to make and delicious! Try it, you won’t be sorry!!
I loved this and it stuck together and was more like a real pizza crust than any I have tried. However no matter what I did I could not get it crispy on the bottom. I baked on a silpat not parchment paper, I wonder if that was the issue? Or did I not spread it thin enough? ALso, Has anyone tried this on a pizza stone?
Made this for dinner, it was amazing!!! We love garlic, so I did sprinkle some dried garlic over the top, but otherwise, made as directed and it turned out perfect!!
I make this all the time. The cauliflower crust is amazing. I always make two–I do one with a pesto topping, and one with a traditional pizza sauce topping. Thanks for the recipe!
Thank you! I was skeptic at first but I give this recipe two thumbs up!
Best low-carb pizza crust ever! (cauliflower is 5% carbs plus whatever little carb is in the cheese).
I don’t like to measure ingredients a lot so I just used fresh cauliflower, steamed, blended then drained in a cloth, about the size of an apple in the end. Then I added one beaten egg, parmesan and mozzarella, plus the condiments (I wanted to make sure the crust wouldn’t be mushy so I added more parmesan as I found it to be drier, until I thought the consistency was right) .
I did this recipe last night and it was indeed damn delicious. Your instructions were easy to follow and the end result scrumptious. Thank you for posting.
I didn’t drain the cauliflower. I just grated 2 cups finely, added 2 cups grated motza (I had no parm.) and 2 eggs. Mix well, add herbs if desired and press in a thin..ish layer on parchment. Bake 15 min.at 425, then add toppings and bake another 10 or 15. It was nice and crisp on bottom and you could easily just pick up a slice to eat. Delish!
Don’t load the pizza. I used a bit of grated motza, a few slices of pepperoni and tomatoes with a dash of olives.
This was awesome….even better than the usual flour base. Thanks for sharing
Did my own topping but quite enjoyed the crust. Doubled up on the recipe to freeze one for next time. I used cloth fruit reusable bag to drain cauliflower. Worked great and kept it all contained. Also gives the option to rinse with cold water if pressed for time (cooling off). ×Will make again.