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
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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.
I’ve wanted to make Cauliflower crust for awhile, but when I’d look at a recipe, sounded like too much of a hassle. Until this one! I did make a couple adjustments, one accidentally. 1, I used only egg whites, so 4 egg whites vs 2 eggs. 2, almost a cup of mozzarella, because I thought I was going to have more than 3 cups of cauliflower. Chopped cauliflower was almost 6 cups. Cooked, almost 4 cups. Strained, 2 cups and a bit. I wasn’t even going to strain it, it didn’t seem wet! STRAIN IT! I squeezed half a mug of liquid. I didn’t really know if I was doing anything right, but it was a mucky mixture as other commented. I used an pizza pan with holes and I cooked for closer to 30 minutes. It was sooo good. We had to use alternatives for the sauce, as I bought the ingredients awhile ago and the pizza sauce had been used. Anyhow, my son put all sorts of toppings. As he said, this knocked it out of the park. Definite make again and recommend.
I have to agree with Anthony. I am on a keto diet and having the macros avaliable really is what makes a recipe even nore amazing. Perhaps you could do them for the crust only? (Since toppings vary)
It takes seconds to do it y0urself…you can even use my fitness pal? This is a pretty important skill to have if you want to do keto.
I made this recipe but used my own homemade pizza sauce–I didn’t want to go for groceries for only one item. My family was thrilled with the results.. I topped my pizza with bacon, leeks, mushrooms and fresh basil. The crust was easy to make and turned out well.
This was super easy to make and so yummy! I used riced cauliflower which cut out a couple of steps (I hate cutting up cauliflower) and baked mine in a 9” cake pan lined with parchment paper and sprayed with a little olive oil. I removed it from the pan, added my toppings, and then placed it on a regular cookie sheet. It was crispy on the edge and perfect in the center. Will definitely be making this again!
This was SO good.. I am currently making a 2nd batch even doubling the recipe! I followed the recipe for crust and then added my own toppings which was green pepper, jalopeno, onions, pepperonis, pineapple & mozorella.. I only added a cup of cheese instead of adding the extra half of cup of cheddar because didn’t want quite as much cheese since theres cheese in the crust too.. was delicious!
Hi there,
Can the crusts be vacuum sealed and then placed in the fridge or freezer?
Mate, this was so amazing!! I’ll be honest, I was sceptical when I made the dough because it was like mush and I thought, how is this going to hold together? But it came together when it was in the oven and the flavor was just so good!! I’m new to the keto diet and this is definitely a keeper!! Thanks!
Wow, this is so gorgeous!! I definitely want to try making this. I’m the biggest slacker when it comes to making compotes, it’s so easy so I don’t know why I don’t do it more!
This was great. I added tbsp ground almonds too. Came out crispy and yum.
Great recipe! I doubled it using two heads of cauliflower. I used 3 eggs, a couple of tablespoons of gluten free flour, a tsp each of basil, oregano and cilantro and a tbsp of diced garlic. I didn’t have parmesan so I put in feta, which I’m sure added some moisture hence, the flour. I could have baked the crust longer to get a crispy crust, next time. I would say at least 35 minutes. If the edges start to brown, cover it with foil. I used to have a Wilton crisper pizza pan with holes in it, that would have helped. Anyway, I am not a fan of cauliflower as a side vegetable, but as a pizza crust, it’s phenomenal. Cheers.
I didn’t add water when microwaving – are you supposed to? There was no water in the cauliflower after microwaving at all. It turned out pretty good BUT needs cooking on a pizza tin with holes, and cooking for about 30 mins on 220 Celsius to gain any type of a crispy base – yes I would make it again it was really a nice taste.
My pizza is in the oven and looks amazing. I’d just like to draw attention to mention that the measurement of 2-3 cups of grated cauliflower should read 2-3 cups of cooked cauliflower. I used frozen riced cauliflower that measured 3 cups in its frozen state, after cooking it in an open skillet it shrunk to 1 1/2 cups requiring more cauliflower!
I’ve been playing with cauliflower pizzas for a while and this is by far the easiest and the best!
This is an amazing recipe. My husband has just been diagnosed with diabetes and we are looking for low/no carb recipes. We LOVE pizza and this was the easiest cauliflower dough recipe. Thank you!!!!
I’m upset that this recipe didn’t offer a microwave-free version.
Microwaves are actually banned in England and France because they are a known to cause cancer.
For health-conscious people, this does not make any sense to me!
I’m going to try to lightly steam my cauliflower to soften it.
I may give a different review after.
This review made my day!
I better go and throw out my microwave before I get arrested.
WOW, I had no idea and appreciate it My Mother-in-Law was right…she said it would lead to this when they first came out!
This IS an incredible recipe, well directed! I am so pleased with my first production having been VERY hesitant to try any. My hand-chopped ‘rice’ measured 3 cups. I micro’d for 5 min and squeezed as much as I could when cool enough. Seemed like I ended up with little more than a cup cooked but continued with what was written in your recipe, baked for 12 min and will keep chilled until tomorrow to finish. Oh goodness…I want to eat it just as it is…amazing !!!
Nothing you said is actually in any way true (especially that microwaves are banned). But, yes, steaming will work as well.
Hysterical! Um Ananda- you can precook the cauliflower another way. Fire, heat, steam, don’t worry, it’ll work out honey.
Microwaves are NOT banned in England. Too much FOX news damages your brain far more than a microwave used for cooking.
As does MSNBC and CNN
This website has led to some of the most delicious meals in my kitchen, even when I just use the ingredients listed but change up a few or even change the method. That is what being a good cook is about. It is not her responsibility to provide you with each and every single alternative. If you need that much hand holding, please just order takeout. You are bringing the total stars down for a delicious recipe due to your incompetence.
Your a saint, thank you for your reply. I agree completely
Hi, I don’t know about France but I can tell you microwaves are not banned in England and are used a lot.
I just researched your claim of the microwaves being banned and I found nothing…..at all!!!!
It looks like some countries in Europe are banning microwaves due to carbon emissions, not cancer.
Microwaves…. sharp knives … common sense… all banned over here in Blighty. We’re terribly conscientious
Microwaves aren’t banned in France or England!!!! What a ridiculous statement. don’t repeat fake news please – particularly when it’s so obviously incorrect!! (I’m from England where all my family own microwaves and I live in France where I own a microwave and you can buy one in any shop that sells electrical appliances).
Delicious!
Amazing. I’ve tried three other recipes and never got it right. Make SURE you use cheese cloth to remove all the water out of the cauliflower. I cannot believe how much water I got out of 3cups of this vegetable. Amazing flavor and crispy edges. Sharing it on IG now.
You can actually put the cauliflower on a non stick pan and stir it on low-medium heat for about 7 minutes and you’ll see the steam and sound change and all water is gone! But I was wondering can you substitute the grated cheese for the low moisture part skim Parmesan cheese for the crust
THANK YOUUUU!!! This pizza dough is awesome! And my super picky kids ate it and loved it, too (haha, suckers! You just ate a lot of cauliflower. I’m winning). Because I’m running low on everything and eggs are hard to come by right now (thanks to covid-19 and, possibly, panic buying) I substituted flax ‘eggs’ (https://minimalistbaker.com/how-to-make-a-flax-egg/) in place of actual eggs. The consistency and flavour of the finished pizza crust was great, so I’d say it was a very successful substitute. And instead of the recommended pizza sauce I made a quick pizza sauce recipe I found online that used tomato paste (https://www.scratchtobasics.com/easy-pizza-sauce-with-tomato-paste/).
For toppings I put cheese only on one pizza and the other had mushrooms, pickled artichoke hearts and cherry tomatoes. But I would love to try the recommended toppings used in this recipe sometime, too. I always use parchment paper and have never had an issue. I find silicone baking mats a pain to clean (any tips for that, anyone?).
I will for sure make this pizza crust recipe again!
Completely adhered to the parchment paper. Had to ruin the pizza and eat it as a scramble.
Put some olive oil on the paper first. Just a little bit and rub it in with your hands. It will be fine!
This is an amazing recipe. My husband has just been diagnosed with diabetes and we are looking for low/no carb recipes. We LOVE pizza and this was the easiest cauliflower dough recipe. Thank you!!!!
Made this tonight. Will definitely make it again. Like others the crust texture was too soft but will work on that. Loved the crusts flavor. Used red sauce, garlic, pepperoni, black olives and green onion. Delicious.