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.
My parchment paper stuck to the crust, I would recommend just spraying the pan and putting the crust directly on there. Also the crust needs to be cooked longer than 15 min. Other than that, it’s a good recipe.
Made this recipe twice now and so yummy! This time I made the crust much thinner than the first time and it’s so lovely and crispy! And definitely take the time to squeeze out as much liquid as possible. So yummy!
I love your recipes but why do I need to see 6 or more photos of the dish? I believe in KISS, keep it simple stup**, I have to page down page after page of photos.
I’ve been wanting to make cauliflower crust pizza for a while. I know your recipe will be great!
I’ve previously made a number of cauliflower pizza crusts without cooking the riced cauliflower. After reading this recipe, I cooked the riced cauliflower in my Instant Pot using the saute function with an open lid, taking the cauliflower out just before it started to brown. Then I wrapped the cooked cauliflower in a clean dish towel to get any moisture remnants out. It makes a lot more sense to me to dry cook when it’s so important to get rid of moisture. If I didn’t have an Instant Pot, I would use a skillet.
Cooking the cauliflower first concentrates the cauliflower. I much preferred the taste of the pizza crust using the cooked cauliflower. It didn’t taste as eggy compared to using raw cauliflower. A definite recipe keeper.
I made this and it was so delicious! I can’t wait to cook it again. I cooked my crust about 20 minutes. It needed a little extra time.
Is the measurement of 2 to 3 cups of riced cauliflower correct? I made this tonight with about 3 cups and there was barely any left after the water was rung out, certainly not the amount that it looks like in your photos. I ended up running more of the same amount through the food processor again and it still didn’t seem like enough.
How strange. Yes, 2-3 cups is correct.
Excellent! Crispy around the edges & very tasty!! Will definitely make this again…
When making the “test” pizza crust, what type of oven did you use? Electric ones cook with dry heat, whereas gas ones are a little moist. We have been having trouble getting a crisp/ firm crust unless the pizza is cold. (We have gas.)
I use gas as well!
Flavor is definitely there! Thought I did a good job at straining all of the water out with a cheese cloth, and only used 1 egg due to the fact that I had only about 2 cups of cauliflower after straining. But, crust was still a bit spongy and not as crisp as I would have liked. Any tips? I will continue to work on it to get it to where I want it to be, but all in all, great recipe!
THEE best end result cauliflower pizza I’ve made !!! Second time is about to go down!
I did the oven method, not a big fan cooking in the microwave. Came out pretty ! Wanted to post a pic , did not see that option
Thanks for the sharing!! This is very helpful for me. My family is not a big fan cooking in the microwave as well, can you help to share how long you cook the cauliflower rice in the oven& what is the cooking temperature? and also did you drain cauliflower completely with a kitchen towel as well after cooking in the oven?
Made this. Took a lot longer than I expected so dinner was very late. The crust was nice and crispy on the very edges, soggy and falls apart everywhere else. I’d like to see one of your pictures with you actually picking up the pizza to eat it becuase I certainly couldn’t. Had to scoop the mess off the baking sheet and eat with a fork and knife.
So my husband and I tried making this tonight. This was our first attempt ever at cauliflower pizza LOL
We followed the recipe as instructed (or so we think anyway) but for some reason the cauliflower crust never fully hardened so it wasn’t crunchy 🙁 It was still very soft & mushy. We even put it back in the oven to bake a little longer but nothing. I was so bummed because I had high hopes that our first try would be a win. Plus the kids were excited about having “pizza” lol. I am wondering what we did wrong so we can try again. My only thoughts is maybe my husband didn’t drain it enough even though it looked pretty drained to me. Also since we are a family of 6, my husband basically doubled the recipe amounts so there would be enough for everyone. I am wondering if we should have just did it in 2 separate batches, but just seemed like double work. Any tips would be great. Thanks!
Yes! It may help to do 2 separate batches next time to ensure that the cauliflower is completely drained.
Made this tonight and it tasted really good, but I didn’t have any parchment paper so I used foil instead. The crust was pretty soft and didn’t easily come off the foil. Does using parchment paper make a difference? I was also thinking I need to cook it longer to get the crust crispier.
Yes, parchment paper is best (and easiest)!
I really wish you had mentioned spraying parchment paper before putting the crust on. I was wondering if i should but instead followed your exact recipe. Now i’m stuck with a pizza that i can’t get off of the pan.
Nonstick spray is actually NOT required with parchment paper. Parchment paper is a disposable nonstick surface.
I have been seeing crumbled cauliflower I wondered if you can use that and skip the food processor. I am definitely going to try this one for fun Friday.
When I make cauliflower pizza crust, I use my juicer. I line the inside of the “by-product catch bin” (definitely not the actual name of that plastic bucket thingy) with a gallon baggie, then juice the cauliflower head in pieces. The juice goes on the compost heap (it smells pretty strong) and the “pulp” caught by the baggie is pretty dry. Then I microwave the cauliflower in a bowl, put it into a dish towel, and wring it out. Very little moisture comes out at this point, but I still do it. Then I mix in the other ingredients and make the crust. Works every time, and the crust holds up perfectly.
These ingredients sound lovely. Cauliflower crust are unique and very comforting as well. Your recipe is delicious and tasty. Thanks for sharing.
Is it possible to freeze the cauliflower mixture before baking? Or could I store it after baking? I’m looking for a way to keep a healthy alternative to pizza easily accessible to stop the temptation to order!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Wow!!! We just made a variation of this pizza for dinner. We used Private Selection Tomato Bruschetta, ham, mushrooms, mozzarella and parmesan as toppings and some dry basil and it turned in to a gourmet pizza. Perfect for us being on a LCHF diet. I also have to say that it was a lot quicker to make this one than making a traditional pizza from scratch, and tastier.