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?
Don’t forget to follow Pomi on Facebook, Twitter and YouTube for your recipe inspirations!
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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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.
I really love this easy pizza crust recipe. This is looking so tasty and delicious. Thank you for sharing this wonderful recipe article. I will surly try this at home.
This was so simple and tasted amazing!!!!
This recipe was easy and turned out perfect. I didn’t have parchment paper so I used tin foil and rubbed it lightly with oil. I was so surprised at how well it turned out. If I knew how to leave pix I would, anyway thanks for the recipe.
Delicious!
Sounds super. Will certainly make it. Yes very keto tv
Absolutely delicious, well worth the effort. 2 pieces of advice, do make the effort to drain as much water as you can out of the cauliflower and don’t substitute the greaseproof paper for aluminium foil. I learnt the hard way! Big family winner. Thankyou!
What should I do if I don’t have Pomi Pizza Sauce? Could I have another similar sauce for my cauliflower pizza crust?
Hello, thank you for sharing this recipe. Can I bake the crust in microwave instead of an oven? Because my kitchen does not have any oven.
This recipe didn’t do it for my husband and me. Followed the directions to a T but it didn’t deliver. The cauliflower gave the pizza a strange taste that you couldn’t get used to. Disappointing as I was hoping this could be the way to enjoy pizza going forward. We’ll be doing portobellos as a base instead.
How many calories is this?
Hi Amber! Nutritional information is provided only for select recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”). Hope that helps!
Loved this, it was way better than any takeaway dough pizza!
We LOVED this!!
I can’t truly review since I haven’t tried it. My barrier to trying it is the lack of macros/nutrition info. I’m looking for a cauliflower crust base recipe (I know this goes beyond that) but that’s what a lot of people want and I’m among them.
Anthony, all you have to do is input the ingredients in either your carb counter app (add your own recipe) or utilize the hundreds of websites available to find the nutritional info, especially with many ingredients you use may change the macros significantly.
Most websites will even import the ingredient list for you if you copy and paste the URL. It’s really not that difficult.
Great flavor, mine came out with the consistency of naan or injera, so I finished it in a skillet. Topped it with ricotta, tomatoes, basil, and mushrooms. Super good, would definitely cook the crust alone to go with a curry dish.
omg, It is delicious, I really like it, Because It be made easy, convenient. Thanks for sharing!
I LOVE this idea because I am completely in love with grain-free foods
This is an amazing recipe.
I made this and was extremely hopeful. I squeezed all I could get out of it. It was crisp out of the oven but got soggy with the toppings. I gave it 3 stars not because of the recipe but because of my experience with it.i used rices frozen cauliflower and microwaved it. It’s that why it got soggy or is there something I’m missing? REALLY want this to work! It tasted great. Thanks.
If you are using frozen there will be more condensation from the cold/ frost in the freezer.
Delicious! After reading the other reviews I baked my pizza longer and then broiled it. The edges were crispy and the cheese perfect. One other change I’d make is to add another cup of cauliflower so it can spread it right to the edges of the pan.
Tasted great but my complaint was the crust was not crispy like a pizza, and I cooked at least 15 minutes. I may not have strained the cauliflower enough. Next time I will try cooking the crust longer or broiling it for a minute or two to get more crisp.