Cauliflower Pizza Crust

5 from 1 vote

Low-carb and gluten-free, this cauliflower pizza crust is a healthier way to do homemade pizza. Enjoy it with all your favorite toppings.

Prep Time15

Cook Time25

Total Time40

Course: Pizza

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

For crust

1 head cauliflower about 1 pound
1 large egg
2 tablespoons almond flour
1/4 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/2 teaspoon oregano
1/4 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

For pizza

1/2 cup tomato sauce
1 cup shredded mozzarella cheese
2 tablespoons pesto

Instructions

Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
Trim the leaves off the head of cauliflower. Cut it into small to medium florets.
Finely chop the cauliflower in a food processor until it resembles rice. You may have to do this in batches depending on capacity.
Spread the chopped cauliflower across one of the sheet pans. Bake for 15 minutes, stirring halfway through cooking. The cauliflower should be tender but not mushy and some of it will be lightly browned at the edges.
When the cauliflower is cool enough to handle, wrap it in a pouch with cheesecloth or a clean kitchen towel. Squeeze out as much moisture as you can.
In a large bowl, combine the cauliflower, egg, almond flour, Parmesan, mozzarella, oregano, garlic powder, salt and pepper. Stir together the ingredients until they are fully combined and come together in a rough dough.
On the other sheet pan, press the cauliflower mixture into a 10-12-inch diameter circle that is about 1/8-inch thick.
Bake the crust for 20-25 minutes until it is golden brown.
To assemble the pizza, spread on the sauce leaving a 1-inch border. Add the cheese and the rest of your desired toppings.
Switch the broiler on high and melt the cheese on the pizza. This will take 2-3 minutes. Watch the pizza, so it doesn’t brown too much under the broiler.
Drizzle the pizza with pesto and serve warm.

Notes

If you don’t have a food processor, you can use a box grater to finely chop the cauliflower. Or use fresh (not frozen) riced cauliflower from the grocery.

Instead of roasting the cauliflower rice in the oven, you can cook it in the microwave. Put it in a dish, cover it and microwave it for 5 minutes. Let it stand for 1 minute before taking off the lid.

Other topping suggestions: sautéed mushrooms, pitted olives, thinly sliced red onions, roasted red peppers or roasted tomatoes

Store the pizza in an airtight container in the refrigerator up to 3 days. Enjoy it cold or warm it in a 375-degree F oven for 8-10 minutes.

Before storing leftovers let the pizza cool to room temperature.

You can refrigerate the baked crust before adding toppings. Warm it on a parchment paper-lined baking sheet in a 375-degree F oven for 8-10 minutes before adding toppings and broiling to melt the cheese.

To freeze the baked crust, wrap it with foil. Then bake it in a 425-degree F oven for 20-25 minutes. If you want those brown spots on the cheese, turn the broiler on high and cook the pizza for 2-3 minutes. Watch it so you don’t burn the top of the pizza.

You can also freeze the baked crust with uncooked toppings on it (steps 1-9). Wrap it in foil to store it. Bake the frozen pizza for 25-30 minutes at 425 degrees F. You can broil it for a minute if you want to lightly brown the cheese.

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