Cauliflower Pizza Crust

4.98 from 90 votes

This vegetarian Cauliflower Pizza Crust is made with a cauliflower base. It's low-carb, grain-free, keto friendly and can be customized with any toppings!

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Cauliflower Pizza Crust is a low carb alternative to traditional pizza crust and endlessly diverse. Top it with your family’s favorite veggies, or stick to plain cheesy goodness. However you decide, I think this recipe will change the way you look at pizza!

Cauliflower Pizza Crust topped with marinara, cheese and basil

What is cauliflower pizza crust?

Cauliflower pizza crust is simply pizza crust that’s made from cooked and dried cauliflower along with egg, cheese and herbs. It’s a very simple mixture and it’s amazing to see it transform from cauliflower florets into a pizza pie topped with sauce and cheese! Because there’s no actual flour used in cauliflower pizza crust, the recipe is grain-free, gluten-free and low carb.

Plus, cauliflower packs a huge nutritional punch, so you’re getting some vegetable servings right in the crust of your favorite food! And if you’re a fan of swapping cauliflower for low-carb meals, try my Cauliflower Rice, Cauliflower Mashed Potatoes and Cauliflower Waffles.

How to make cauliflower pizza crust

Start with a whole fresh cauliflower and cut it into florets. Then grate the cauliflower with a box grater or in the food processor, and place in a microwave safe bowl. You want to cook it in the microwave for 5 minutes so it’s no longer raw. You can also steam it on the stovetop.

Process shots showing cauliflower cut into florets and then grated

To cool it, transfer it from the bowl to a cheese cloth or kitchen towel and allow it to become cool to the touch. Then wrap the cauliflower in the towel and use your hands to squeeze out as much of the cauliflower liquid as possible.

You would be surprised how much liquid will come out…as much as 2 cups sometimes! This part is the most important step of the recipe, so take the time to dry out the cauliflower as much as possible.

Cooked grated cauliflower cooling on a kitchen towel

Now you’ll make the cauliflower crust “dough.” Mix together the egg, cheese and seasoning. Then add the cauliflower crust and use a fork or a spoon to blend everything together.

Process shots showing the mixture to make the crust starting with eggs, cheese and herbs and adding the cooked dried cauliflower

Spread the mixture to your desired shape on a baking sheet lined with parchment paper. It’s easy to move it around if you mess up. Be sure not to spread it too thin. Then bake it on its own with no toppings until the crust is crisp and browned. Then it’s completely edible at this point. But you can go ahead and add the marinara sauce and cheese, and return to the oven to melt the cheese.

Process shots showing how the crust looks before cooking, and then after cooking, after adding marinara and after adding cheese

You can even broil it for a couple minutes until the cheese is bubbly and golden. And then the cauliflower pizza crust is ready! Hit it with some fresh herbs, slice it up and serve! It will be soft while hot, but will continue to harden as it cools.

Cauliflower pizza crust when it comes out of the oven

Tips for making cauliflower pizza crust

  1. Make sure to squeeze out as much water out of the cauliflower after cooking as possible. That is the key factor in how well the cauliflower pizza crust turns out. So drain that moisture for the best crisp crust to get a dry crust you can pick up with your hands.
  2. Make it faster by buying grated cauliflower. You can buy fresh or frozen grated cauliflower to eliminate a step, but you’ll still need to cook the cauliflower and squeeze out the moisture. However, if it’s frozen, you won’t have to cook it because simply thawing it in the fridge will soften it.
  3. Limit the number of toppings you add. It’s fun to customize the cauliflower pizza crust, but be sure not to go over-board with the add-ins, especially the vegetables. That’s because they can release too much moisture, which we spent a lot of time removing.
  4. Flip the crust when it’s almost done cooking for extra crispy edges. You’ll need two spatulas and you’ll want to do this when the cauliflower pizza crust looks crispy and cooked. This is not necessary, but will result in a more crisped crust.

Frequently asked questions

Can you freeze cauliflower pizza crust?

Yes, you can double the recipe, and freeze one for later. I recommend cooking the pizza crust, letting it cool completely, and then freezing by double wrapping it in foil. When ready to eat, just bake it at 425ºF until it’s heated through, about 5-10 minutes. Then add your toppings and return to the oven until the cheese is melted.

How can I make this cauliflower pizza crust dairy-free?

The cheese helps to bind the crust together, so it plays a crucial part of the recipe. However, if you prefer to keep it dairy-free, simply replace the cheese with one extra egg. It still works out fine but may have more of an eggy taste, so I’d recommend extra seasoning in that case.

How can I make this recipe vegan?

I have not tried making it vegan, which would require removing the egg and the cheese from the recipe. But there seems to be much success with following this vegan version.

More low carb cauliflower recipes:

More pizza recipes:

Cheesy slice of cauliflower pizza crust being served

Calling all gluten-free pizza lovers: this is for you! This cauliflower pizza crust recipe is a great way to not miss out on one of your favorite dishes if your gluten intolerance has you down. It has a crispy crust with melty bubbly cheese that’s completely irresistible!

If you’ve tried this healthy-ish feel good Cauliflower Pizza Crust recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Cauliflower Pizza Crust

This vegetarian Cauliflower Pizza Crust is made with a cauliflower base. It's low-carb, grain-free, keto friendly and can be customized with any toppings!
5 from 90 votes
Servings 4 servings
Calories 226
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes



  • 1 whole cauliflower head cut into florets
  • 1 large eggs
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt


  • ¼ cup store-bought pizza sauce
  • 1 cup shredded mozzarella cheese
  • Fresh basil leaves


  • Preheat oven to 425°F. Line a baking sheet with parchment paper; set aside.
  • To make the cauliflower crust, cut the cauliflower into florets, then add them to a food processor and pulse until finely grated like rice; makes about 2-3 cups.
  • Transfer to a microwave-safe bowl. and cook for about 5 minutes, or until softened. Place the cooked cauliflower on an open cheese cloth or dish towel and allow it to cool. When it’s cool to the touch, wrap the cauliflower in the towel and squeeze out all the excess water so it is as dry as possible.
  • Transfer to a dry bowl. Add the eggs, shredded mozzarella, Italian seasoning and garlic powder, stir to combine.
  • Spread into desired shape on baking sheet lined with parchment paper. Bake in preheated oven for 15-20 minutes.
  • Increase the oven temperature to 450F. Add the sauce and cheese and any other toppings and bake until the cheese is melted. Serve immediately while warm with fresh basil, if desired.


Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Make Ahead: You can make the crust 2-3 days ahead of time and freeze for up to 1 month. When ready to cook the pizza, bake it in the oven at 425°F for 5 minutes, then add your toppings and bake for an additional 5-10 minutes until the cheese melts.
Substitutes: For best results, follow the pizza base recipe as is. However you can change out the seasonings and definitely change out the toppings.


Calories: 226kcal, Carbohydrates: 10g, Protein: 17g, Fat: 14g, Saturated Fat: 8g, Cholesterol: 85mg, Sodium: 636mg, Potassium: 538mg, Fiber: 3g, Sugar: 4g, Vitamin A: 504IU, Vitamin C: 70mg, Calcium: 329mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Main Course

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Recipe Rating


  1. First time making cauliflower crust and it was delicious! Great flavor and texture, added some of my own toppings.

  2. Excellent recipe! Followed it to a t and came out great! I definitely think the dryer u can get the cauliflower, the better! Highly recommend!

  3. This looks delicious and I’m planning to make for dinner tonight! A few quick questions: what is the serving size for the nutrition info? One slice? Does that include the toppings listed or is it just for the crust? Thank you!

    1. That’s so exciting! The serving size is a quarter of the pizza and does not include the toppings.

  4. The flavour was great. I topped it simply with marinara sauce and extra cheese. I think next time I need to be more patient with wringing out the cauliflower in order to produce a sturdier crust. These had a real appetizer vibe, so next time I might try making mini pizzas and putting the triangles out as tapas.

    1. That’s such a great idea! Yes, wringing out the water is the most important step of the recipe, so take the time to dry out the cauliflower as much as possible.

    1. You can make the crust 2-3 days ahead of time and freeze for up to 1 month. When ready to cook the pizza, bake it in the oven at 425°F for 5 minutes, then add your toppings and bake for an additional 5-10 minutes until the cheese melts.

  5. I have gestational diabetes therefore i can’t eat traditional pizza, this alternative is so delicious and keeps my blood sugar in check. I’ll def continue to make this after pregnancy.

  6. Hello Yumna, I made this cauliflower pizza and it was the best pizza we ate as family. I used frozen cauliflower and it made it even easier My son and husband loved it, its so easy,quick and tasty. Definitely a kids friendly pizza. Thank you so much for your recipe…. ???

  7. Was so easy and the family loved it. I preferred it over the take out pizza! I just have to make sure to cook the crust to crispy first . ?

  8. The tip for steaming the cauliflower in the microwave made this recipe so much easier and much less messy. This was a hit for the entire family!!

    1. I was super skeptical because I love my take out pizza, but this turned out really yummy. I definitely recommend a food processor over a grater like I had to use, it would have saved so much time. I also feel like my cauliflower may have not gotten dry enough and caused the crust to not be crispy all the way through. First time trying homemade pizza and turned out very good!

      1. Great to hear your feedback! Thank you for sharing and I hope you try it again if you can with a food processor and making sure to dry out the cauliflower as much as possible.

  9. It’s so much worth trying! Pizza was gone literally without 3 min and I only got one piece ? my husband who is on keto is asking me for more!

  10. Followed your instructions and made sure to squeeze as much water out of the Cauliflower. Took your tip and bought grated cauliflower. Used only 2 toppings. And the result: yummy
    Pizza.Thanks for another great recipe