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.
Love it
Use a potato ricer and you can forget the paper towels to dry out the cauliflower. Just squeeze through the ricer after cooking and cooling the cauliflower.
https://www.amazon.com/OXO-Grips-Stainless-Steel-Potato/dp/B00004OCJQ/ref=sr_1_3?keywords=ricer&qid=1565350041&s=gateway&sr=8-3
K.E.T.O….THANK YOU SOOOOO MUCH
just made this last night and it was DELICIOUS. I actually used riced cauliflower to save a step and i squeezed most of the moisture out before i put in in the microwave. I used a clean towel and just twisted it until nothing came out. ans it came out awesome. I had an idea, you think i could change out the mozzarella in the crust for cheddar?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
Folks, this is an awesome pizza crust. However, you must completely dry the cauliflower, I mean a preverbal dust bowl. The best solution to a soggy crust is to completely dry the cauliflower with paper towels. You will use a lot of them but believe me it is the only way (other than kitchen towel) to remove the moisture. Simply allowing the cauliflower to drain or trying to squeeze out moisture with a cheese cloth is futile, it does not work. You need to absorb and remove all the moisture and nothing works better then paper towels. There are two methods that need to be followed, 1. Stack 6 sheets of paper towels and put cooked cauliflower in the middle. Roll into a ball and squeeze all the moisture out. If one part of the paper towel gets really wet replace the entire stack and keep pressing. 2. Lay 4 paper towels on top of each other and spread the cauliflower mixture across the entire surface, lay another 4 sheets on top and continue to press down to get all the additional moisture out. Pull the top sheets off, replace the bottom sheets and spread the cauliflower across the surface again, repeat process with new dry top sheets. If the moisture does not penetrate thru outside sheets simply discard the wet sheets and replace with dry ones. Keep doing this until the cauliflower is totally dry, I mean dry! I know, it’s a waist of paper towels but the crust will be stupendous, crispy, crunchy, firm and delicious. Do not skip.
i use a tea towel for the last year or so i’ve been making these pizzas.. The tea towel doesnt hold the moisture like a cotton towel would. just thought id help or give a FYI
Delicious!!! My bread loving husband liked it! To the complainers- it’s not bread, it’s cauliflower, duh! I found the texture amazing on my first attempt. Granted when it first came out it seemed too soft but I let it sit for about ten minutes and I could pick it up and eat it just like any other pizza crust. Will be a staple in my household.
I did something wrong. Mine turned out really soft. I baked it for 15 mins plus the additional 5 after I added the toppings. However, I used fresh mozzarella as opposed to bagged bc it’s not keto friendly. That might be the problem.
I wish when they put lines like “drain cauliflower completely, removing as much water as possible” that they would finish with…”or else your crust will be mushy and not crusty.” I skimped on draining the water off part and got a mush crust that would not support the pizza. HOWEVER, it did taste AMAZING so I’m anxious to try this again and actually follow the directions 🙂
Hey, quick question, in terms of the nutrition information, what is the serving size? Or is the 169.5 cals and 6.3g crabs, etc for a whole pizza? Sorry just a little confused. This recipe looks perfect, just hoping it fits with my keto. 🙂
Hi Saman! The nutritional information is for each serving.
You would have to divide the full amount by 8 servings to get the serving size. Hope that helps!
Great crust. What is the calorie for just the crust?
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”). Hope that helps, Mary!
I put my cauliflower through my juicer first:)
Hi there,
Just wanted to say THANK YOU for this awesomesauce pizza crust recipe! I followed the directions exactly (and yes, squeezed the living heck out of the cauliflower until it was basically dry) and am still bowled over by how well it came out – and the leftovers were even better right out of the fridge! A++!
That’s really awesome Jamie, thank you for your feedback.
I have a friend who is a diabetic and would like to use this crust for a quiche instead. Have you ever used this for anything else but pizza crust?
I actually haven’t – sorry!
I will try it. If it works I will share
I made this recipe 2 times in one night and it was, as my kids would say ‘scrumptious!’ However, my crust got stuck each time. At 1st I used foil to place the crust upon and next I cut up a brown paper bag. Any tips on keeping the crust from sticking?
Have you tried parchment paper?
I made this tonight—uhmazing!! I baked the crust about 20 minutes as it still seemed too soft after 15. My toppings were mushrooms, onions, sun dried tomatoes and pepperoni, mozzarella of course. I couldn’t find the pizza sauce you used but bought Pirro’s from Whole Foods as no added sugar. I’ll definitely make this again. I squeezed the heck out of that cauliflower!
This recipe is a disaster! I followed it to a T and the crust stuck to the parchment paper and had an entire pizza complete with toppings because the crust baked to the parchment paper. I wasted a lot of food and time and hungry energy making this meal, and an hour later was very disappointed and still starving.
I don’t eat eggs, so what can I use as a substitute???
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
In the dirctions #6 should read spray pan first, then spread crust. Didn’t really get to enjoy it like I was hoping.
If u use parchment u shouldn’t have to spray. Parchment is non stick.
In my continuing quest for the perfect cauliflower pizza crust I pass the baton to Damn Delicious. Followed recipe exactly and really put in a concerted effort for squeezing out water. My resulting pizza didn’t look anywhere near as glorious as your incredible photo (Yours must have more cheese.. you could see through my entire pizza to the sauce below). Final results…. tasted very good, crust still kinda soggy. Sigh. The search continues…
Hi! Just letting you know I have featured this recipe in my post roundup of 14 delicious low carb recipes using cauliflower! https://jenniferbanz.com/14-delicious-low-carb-recipes-using-cauliflower