Whether you follow a gluten-free or low-carb diet — or simply want a new way to eat pizza — cauliflower crust is the answer. The problem is, most of them suck. They take forever to make and yield subpar results: bland, limp crusts that can barely handle sauce and cheese. Unfortunately, store-bought varieties are just as disappointing.
I was determined to make a simplified, far-more-delicious version — one with super-crispy edges and maximum flavor. This recipe is that and more. You only need one bowl, a few basic ingredients, and less than one hour on the clock to make it. Here’s how to do it.
Why Make This Cauliflower Pizza Crust?
- It requires way less prep. Most recipes ask you to break down a head of cauliflower in the food processor, steam the riced cauliflower, let it cool, then squeeze out extra moisture. This version lets you skip all that prep by starting with a store-bought bag of cauliflower rice. Microwaving it with the cheese and eggs adds back the moisture you need to bind the ingredients together.
- It’s made with pantry staples. Some recipes call for soft goat cheese to bind the crust together; others claim almond flour is the key to crispiness. But this recipe is made solely with cheap, easy-to-find ingredients that you likely already have on hand.
- It yields a sturdy, crispy crust. Baking the crust on an oiled baking sheet in the bottom of a hot oven makes for a super-crispy crust, and flipping it makes sure both sides crisp up. Layering cheese beneath the sauce prevents sogginess.
Is Cauliflower Pizza Vegan or Keto?
Cauliflower crust pizza is not vegan — the cheese and eggs are needed to hold the crust together. However, if a dairy-free pizza is what you’re after, you can use a dairy-free mozzarella (such as Daiya Mozzarella-Style Shreds) in place of the mozzarella.
Cauliflower crust pizza can be keto — you’ll just need to double-check your labels. Be sure to use full-fat mozzarella cheese (low-fat dairy is a no-go on keto), and be sure your pizza sauce doesn’t contain sugar.
What Are the Best Cauliflower Pizza Toppings?
Because cauliflower crust isn’t as sturdy as a traditional gluten crust, less is more when it comes to toppings. Go easy on the cheese and sauce, and opt for a light scattering of toppings that can go on after it’s baked, such as fresh herbs or arugula (although a little pepperoni never hurt anyone).
Check out more of our favorite ways to use a bag of cauliflower rice.
- 1 tablespoon
- 1(16-ounce) bag
cauliflower rice (about 5 cups)
large eggs, lightly beaten
- 1 (8-ounce) bag
low-moisture shredded mozzarella cheese (2 cups), divided
- 1 teaspoon
salt-free Italian seasoning
- 1 teaspoon
- 1 teaspoon
Freshly ground black pepper
- 1/3 cup
Fresh basil leaves and crushed red pepper flakes, for serving (optional)
rimmed baking sheets
Large microwave-safe bowl
Prepare the baking sheet. Arrange 2 oven racks to divide it into thirds and heat the oven to 450°F. Line a rimmed baking sheet with parchment paper and grease the parchment with the olive oil.
Combine the cauliflower, eggs, and cheese. Place the cauliflower rice, eggs, and half of themozzarella (1 cup) in a large microwave-safe bowl and stir to combine.
Microwave until cheese is melted and mixture clumps together. Microwave on HIGH, stirring at 1-minute intervals, until the cheese is melted and the mixture clumps together when stirred, 3 1/2 to 4 minutes total.
Add the seasonings. Stir in the Italian seasoning, garlic powder, salt, and several grinds black pepper.
Spread into a circle. Transfer to the prepared baking sheet and use your hands to shape it into a large, thin circle (the thinner it is, the crispier it will become).
Bake the crust for 20 minutes. Bake on the lower oven rack until bottom of the crust is golden and crispy, about 20 minutes.
Flip the crust. Place a second rimmed baking sheet directly on the crust. While holding both baking sheets together (careful, it's hot!), flip them both. Remove the hot baking sheet and parchment — the crust should now be upside down on the back of the cool baking sheet.
Return to the oven and bake the second side. Return the crust to the lower rack and bake until the entire crust is golden and crispy, 5 to 10 minutes more.
Top with some cheese. Remove the crust from the oven and heat the broiler to HIGH. Sprinkle with the half of the remaining cheese.
Add the sauce. Carefully spread the pizza sauce over the layer of cheese.
Top with the remaining cheese. Sprinkle the pizza with remaining cheese.
Broil and garnish. Return to the oven on the upper rack and broil until the cheese is browned and bubbly, 2 to 3 minutes. Top with torn fresh basil leaves and crushed red pepper flakes, if desired.
Ingredient substitutions: If using frozen cauliflower rice in place of fresh, let it thaw before you start.
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