I’ve never understood why most cauliflower crust pizzas sold in stores use flour. After all, isn’t the whole point of making a cauliflower crust, to skip over grains and gluten? If people want more veggies, they can always put them on top, not in the crust, silly companies. If you really want to know how to make cauliflower crust pizza at home, I’ll show you how. I’ve been making it for over a decade!
Cauliflower crust gets a bad rap for difficulty, but it’s a lot easier to make than most people think. People also complain that it’s soggy. Not so! If you’ve ever had a soggy cauliflower crust pizza, it’s probably because you skipped over one important step: going Hulk on the cauliflower to get all the water out.
In the video above, I squeezed a full cup of water out of my cauliflower, and that was with the fresh stuff. If you’re starting from frozen, you’ll get even more! Watch the How to Make Cauliflower Crust Pizza video above to see the technique in action.
Why Make Cauliflower Crust?
I don’t know how anyone ever came up with the idea to use cauliflower for a crust, maybe it’s the color. It’s certainly not the smell. Maybe it’s because it’s fairly neutral enough that with enough cheese, garlic and herbs, you can get it to taste close to the real deal with a healthy spin. You may never be able to convince a teenager that cauliflower crust pizza is the same as its dough cousin, but I’ve certainly tricked a gullible toddler and I bet you can too.
Another reason to make cauliflower crust is that it’s a great way to use up the cauliflower you’re growing in your garden. You can only make so much cauliflower fried rice and roasted cauliflower! A quick grind in the food processor, and a whole lot of squeezing, and you can make a whole bunch of crusts that you can freeze for later. (Note: if you’re freezing, freeze the crusts by themselves between parchment, cook at 425 degrees F until crispy to reduce any moisture from the freezer, and then add your toppings.) Fresh is best, but yes they can be frozen!
Cauliflower is also incredibly nutritious and healthy. By using it in place of flour and gluten, it can support a low carb and ketogenic diet. It’s not an inflammatory food, so it can reduce the risk of heart disease and cancer, which are often caused by inflammation. In one cup of cauliflower, you’re consuming 25 calories, 3 grams of fiber and 77% of your daily Vitamin C. It’s also a good source of Vitamins K, B6 and Folate. Cauliflower helps you feel full so that you don’t overeat.
How to Make Cauliflower Crust Pizza
Watch the video above to learn how to make cauliflower crust pizza, and watch me make it step by step, including lots of tips and tricks I’ve learned over a decade of making it!Print
How to Make Cauliflower Crust Pizza
This easy-to-make cauliflower crust pizza holds together with parmesan cheese and is topped with fresh sauce, mozzarella, and fresh basil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 2-4 1x
- Category: Entrées
- 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
- Note: For this recipe you’ll need cheesecloth or a tea towel. You’ll also need two pan-sized pieces of parchment paper.
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Wash, core, and roughly chop cauliflower, then add to your food processor. Pulse until cauliflower looks about the size of grains of rice.
- 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.
- 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!).
- 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.
- 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.
- 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.
- 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).
- Slice, garnish with fresh basil, and enjoy!
My whole family loves when I make this, they even ask for it! I’d love to hear your feedback if you make this cauliflower crust pizza, so definitely chime in below and let me know your thoughts, or any tips and tricks you’d like to share yourself!
I’m sure it’s tasty….. but talk about a high fat/cholesterol laden substitute. Don’t think you’re eating healthy because it has cauliflower in it.
Well, it’s all a matter of perspective. Those having success on a low-carb, high(er) fat diet would say this is quite healthy (my mom has done keto/carnivore for 3 years and is in the best health of her life, including the lowest cholesterol she’s ever had) But yes, it would absolutely appear to be too high fat for someone on a low-fat diet.