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4.59 from 56 votes

Cauliflower Pizza Crust Recipe

This simplified cauliflower pizza crust doesn’t require any pre-cooking, steaming, or squeezing. It takes only a few minutes of hands-on time and holds together beautifully!
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 89kcal
Author Mommypotamus

Equipment

Ingredients

  • 1 large head of cauliflower (or 2.5 cups frozen riced cauliflower)
  • 2 tbsp coconut flour
  • ½ cup mozzarella cheese (plus more for topping)
  • 2 large eggs
  • ¼ tsp unrefined sea salt
  • ½ tsp onion powder
  • pizza sauce
  • toppings of your choice (pepperoni, parmesan cheese, fresh basil, oregano, garlic powder, red pepper flakes, etc.)

Instructions

If you're using a head of cauliflower:

  • Place a large baking sheet in the oven and preheat to 450F.
  • Remove stem from cauliflower and break florets small/medium pieces. I use my hands to do this as I place the florets in my food processor.
  • Grind cauliflower in food processor until the texture resembles small pieces of rice.
  • Measure out 2½ cups of riced cauliflower and place it in a bowl.
  • Sprinkle salt, onion powder, coconut flour and cheese over the cauliflower. Add eggs and stir until the ingredients are thoroughly mixed.
  • Form mixture into a ball and press into the shape of a pizza crust on parchment paper. The crust should be 11-12 inches wide.
  • Slide heated baking sheet or pizza stone under the parchment paper and place crust in the oven. Bake for about 25 minutes. The crust should develop some golden-brown flecks when it's ready for the addition of toppings, like this:
    Easy cauliflower pizza crust
  • Add toppings and bake for an additional 8-10 minutes. I like to switch my oven settings from Bake to Broil for the last couple of minutes so that the mozzarella browns a little bit.

If you're using frozen riced cauliflower:

  • Allow riced cauliflower to thaw. It doesn't need to fully reach room temperature, but it should be no colder than a fresh head of cauliflower would be when taken out of the fridge.
  • Place a large baking sheet in the oven and preheat to 450F.
  • Measure out 2½ cups of riced cauliflower and place it in a bowl.
  • Sprinkle salt, onion powder, coconut flour and cheese over the cauliflower. Add eggs and stir until the ingredients are thoroughly mixed.
  • Form mixture into a ball and press into the shape of a pizza crust on parchment paper. The crust should be 11-12 inches wide.
  • Slide a heated baking sheet or pizza stone under the parchment paper and place crust in the oven. Bake for about 25 minutes. The crust should develop some golden-brown flecks when it's ready for the addition of toppings.
  • Add toppings and bake for an additional 8-10 minutes. I like to switch my oven settings from Bake to Broil for the last couple of minutes so that the mozzarella browns a little bit.

Nutrition

Calories: 89kcal | Carbohydrates: 3g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 93mg | Sodium: 272mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 213IU | Calcium: 83mg | Iron: 1mg