Cauliflower has slowly started to replace all of the carbs I know and love in life. But, if all cauliflower substitutions taste as good as this cauliflower pizza crust, well, I guess I’m okay with it. This low-carb pizza crust tastes shockingly like “real” pizza crust, and handles the same way—you can dress it, cut it with a pizza wheel, and even fold your slices in half if that’s your thing. I’ve actually tricked a finicky 5-year old with this recipe. Kid told me it was the best pizza she ever had. So there’s that.

There is a bit of prep work that goes into making this cauliflower pizza crust recipe, so I recommend starting either the night beforehand, or the morning of. And without further adieu…


2 heads cauliflower

4 eggs

1 c. low-fat shredded mozzarella

4 tbsp. Parmesan cheese

Herbs to taste: dried basil, oregano, garlic powder, salt, pepper

Olive oil cooking mist or spray

Cooking Instructions

  1. Prepare the cauliflower (this is part I would do either the night before or the morning of): Rice your cauliflower heads in a food processor or blender. When finely riced, move to a microwave-safe bowl, cover, and cook on high for about 5-minutes. Allow cauliflower to return to room temperature, move to a cheesecloth or tea towel and wring out excess water. Really wring it out good, as the less water in the cauliflower, the better consistency your pizza crust will have. Spread cauliflower rice out on dry cheesecloth or tea towel and allow to air dry for as long as possible (again, overnight, or for most of the day).
  2. Prepare your “dough:” Preheat oven to 425 and line a baking sheet with parchment paper or a silicone baking mat. Combine the cauliflower rice, eggs, mozzarella, Parmesan and herbs in a large mixing bowl until it forms a dough-like consistency. Spread evenly onto parchment paper, spray with olive oil cooking mist, and bake for 15-20 minutes, or until the crust begins to brown.
  3. Dress your pizza: Do your thang, sugar! The cauliflower is less absorbent than carb-y crust, so go a little lighter if you use a traditional pizza sauce. My favorite combination of toppings is Cucina Antica marinara sauce, low-fat mozzarella cheese, low-fat feta cheese, peppadew pepper rings, tomato-basil chicken meatballs (sliced) and caramelized onions. Another great combination is summer squash, zucchini, blue cheese crumbles, pancetta and red onion. Get creative, and enjoy your cauliflower pizza crust! Bake again for about 10-minutes or until the cheese is nice and melty!