I’ve always been baffled by store-bought cauliflower crust pizzas that sneak in flour. Isn’t the whole point to avoid grains and gluten? If you’re craving more veggies, you can load them on top of your pizza—no need to smuggle them into the crust. That’s why, for over a decade, I’ve stuck to making my own Cauliflower Crust Pizza at home. It’s grain-free, packed with flavor, and—most importantly—it stays crispy.

Let’s address the elephant in the room: soggy cauliflower crusts. If you’ve ever had a limp, floppy pizza slice, I can almost guarantee it’s because the cauliflower wasn’t prepped correctly. The secret? You have to squeeze out every last drop of water from your cauliflower “dough.” Think of it as a mini workout—Hulk-style squeezing that leaves you with a dry, fluffy base.

So, why make a cauliflower crust? For one, it’s a brilliant way to use up extra cauliflower from your garden. After you’ve made all the cauliflower fried rice and roasted cauliflower you can handle, grinding it up for crusts is a natural next step. Plus, cauliflower crusts are surprisingly freezer-friendly. Make a few extra, layer them with parchment paper, and freeze for later. When you’re ready to use them, bake them straight from frozen to keep them crispy.

But let’s not forget cauliflower’s superpowers. This veggie is a nutritional powerhouse, boasting vitamins C, K, and B6, along with fiber to help keep you full. It’s naturally low in calories and carbs, making it ideal for keto or low-carb diets. And let’s be honest: it’s just plain fun to turn a head of cauliflower into a delicious, cheesy pizza base.

Watch my video to learn how to make cauliflower crust pizza, which includes lots of tips and tricks I’ve learned over a decade of making it!

How to Make Cauliflower Crust Pizza

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4 from 2 reviews

This easy-to-make cauliflower crust pizza holds together with parmesan cheese and is topped with fresh sauce, mozzarella, and fresh basil. 

• Author: Amanda MacArthur
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Serves 2-4 1x
• Category: Entrées

Ingredients

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• 1 head cauliflower
• 1 cup shredded cheddar
• 1 cup shredded low-moisture mozzarella (or 2 cups cheddar if you don’t have it)
• 1/4 cup grated parmesan
• 1 tablespoon Italian seasoning
• 1 heaping tablespoon garlic confit or 4 fresh cloves, peeled and grated
• 1 egg
• 1/4 to 1/2 cup tomato sauce
• 5 fresh basil leaves, shredded
• Salt, pepper and red pepper flakes to taste
• Cheesecloth or tea towel
• 2 pieces of parchment paper

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Instructions

1. Note: For this recipe you’ll need cheesecloth or a tea towel. You’ll also need two pan-sized pieces of parchment paper. 
2. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. 
3. Wash, core, and roughly chop cauliflower, then add to your food processor. Pulse until cauliflower looks about the size of grains of rice.
4. Add to a bowl and microwave for five minutes, covered with a paper towel, then let cauliflower cool in the refrigerator for 5 to 10 minutes.
5. Bundle cauliflower up into four layers of cheesecloth, then twist the top, so it looks like a ball, and squeeze until you’ve removed all the moisture (a cup or more!).
6. Add back to your cauliflower dish, and add half your cheddar cheese and half your mozzarella, Italian seasoning, garlic confit or grated garlic, egg, a pinch of salt and a pinch of pepper. Mix thoroughly.
7. Press your mixture down onto the parchment paper in your baking sheet to create a crust that is about 1/8 to 1/4-inch thick, and use a knife to shape your pizza. You can also use cookie cutters to make small round pizzas for kids.
8. Bake for 15 to 20 minutes (the top should be golden brown), then remove, and carefully flip onto your second piece of parchment paper, and cook an additional 5 to 10 minutes or until the other side is golden also.
9. Remove from the oven. Spread out your desired amount of sauce, and top with remaining cheese, a sprinkle of red pepper flakes, and Italian seasoning, if desired. Put back in the oven just long enough for the cheese to melt (about 5 minutes).
10. Slice, garnish with fresh basil, and enjoy!

The Ingredients and Their Roles

The beauty of this recipe lies in how a few simple ingredients come together to create a flavorful, crispy crust:

• Cauliflower: The foundation of the crust. Its neutral flavor and grain-like texture make it the perfect canvas for your pizza toppings.
• Cheddar and Mozzarella: These cheeses bind the crust together while adding rich, melty flavor.
• Parmesan: Provides a nutty, salty kick that deepens the flavor profile.
• Egg: Acts as the glue, helping the crust hold its shape and crisp up in the oven.
• Garlic and Italian Seasoning: Infuse the crust with flavor, ensuring it tastes like a real pizza base.

Dietary Substitutions

This recipe is naturally gluten-free and easy to adapt for various diets:

• Dairy-Free: Use a dairy-free cheese substitute, or omit the cheese entirely and experiment with extra egg as a binder.
• Egg-Free: Replace the egg with a flaxseed or chia seed “egg” (1 tablespoon of seeds mixed with 3 tablespoons of water, left to sit until gel-like).
• Low-Sodium: Skip the Parmesan and season the crust with extra herbs for flavor without added salt.
• Vegan: Combine the dairy-free and egg-free substitutions for a fully plant-based crust.

The Secret to a Crispy Crust

The key to a crispy cauliflower crust is squeezing out every bit of moisture from the cooked cauliflower. Once the cauliflower is pulsed into rice-sized grains and steamed (or microwaved), wrap it in cheesecloth or a clean tea towel and squeeze like your pizza depends on it—because it does. You’ll be amazed at how much water comes out. If you skip this step, your crust will be soggy, so don’t skimp on the squeezing.

Once your cauliflower is dry, mix it with cheese, egg, and seasonings to create a dough. Spread it thinly and evenly on parchment paper—it should be about 1/8 to 1/4 inch thick. Bake until golden brown, then carefully flip the crust to ensure it’s crispy on both sides. Only after your crust is beautifully browned should you add your toppings and bake again.

This Cauliflower Crust Pizza isn’t just a healthier option, especially for those on a low carb and higher fat diet like keto—it’s genuinely delicious. The crust is cheesy, flavorful, and sturdy enough to hold all your favorite toppings. Whether you go classic with tomato sauce and mozzarella or adventurous with roasted vegetables and goat cheese, this pizza delivers. It’s a fun way to sneak more veggies into your meals, and the satisfaction of making your crust from scratch can’t be beat.

Have you tried this Cauliflower Crust Pizza recipe? Share your experience in the comments below, and don’t forget to check out our Cauliflower Gardening Guide for tips on growing your own!

Once you try this recipe, let me know what you think!