Learn how to make cauliflower pizza crust with only a few simple-to-find and healthy ingredients!  This low-carb pizza crust tastes so much like a regular pizza crust that you’ll want to have it on a weekly (or nightly!) basis.

Half of a cauliflower pizza crust recipe topped with fresh vegetables for a healthy lunch.

Time for a little confession here.

We eat pizza WAY too much.  Sometimes even TWICE a week.

There is this perfect little pizzeria just down the street that makes their pizza in an authentic Italian brick oven.

Seriously… it is jaw-drop worthy.  I sometimes even have dreams about it.

However, my gut and waistline cannot take THAT much pizza.  Even if it is made from the highest quality ingredients.

An already baked pizza minus the toppings using a cauliflower pizza crust.

Over the past few months, I have been attempting to make the perfect cauliflower pizza crust.

I am talking about that cauliflower pizza crust that crisps up in the oven and can hold its’ shape when you pick it up.  <–Yup.  That cauliflower pizza crust.

But for some reason, I could never seem to get that perfectly crisp cauliflower pizza crust, until…

A before and after picture of how to make gluten-free cauliflower pizza crust.

How To Make a Crispy Cauliflower Pizza Crust?

There are a few key factors when making a perfectly crispy cauliflower pizza crust:

  • Make sure you wring the cauliflower out MULTIPLE times.
    • If there is even a smidgen (<– Autocorrect says that’s a word!) too much water, your crust will be soggy and not crispy.
    • So wring out the cauliflower, and then wring it again, and again.
  • A little bit of cheese (I use goat cheese and Parmesan cheese) helps bind and crisp the cauliflower pizza crust.
  • Just in case you didn’t get all of the water out, dab the crust AGAIN with a paper towel just before baking.
  • Use parchment paper to ensure the cauliflower pizza crust will slide off with ease!

The ingredients of gluten-free Cauliflower Pizza Crust in a food processor.

Is Cauliflower Pizza Crust Healthy?

Valid question.  It all depends on what your definition of healthy is!

To me, this version of a cauliflower pizza crust is definitely healthier considering it is A LOT lower in carbs and gluten than our local restaurant’s pizza crust.

It is also naturally free of soy, refined sugar, and yeast.

The crust is made almost entirely of cauliflower, so you are getting LOADS of Vitamin C, B, and fiber.

However, this particular version does have cheese and an egg in it and may not work with some diets.

A few pieces of pizza with vegetables using easy cauliflower pizza crust.

Toppings for a Cauliflower Pizza Crust

We have tried all sorts of combinations when it comes to topping our cauliflower pizza crust.  Some of our favorites are:

  • Veggie Delight with tomato sauce, peppers, onions, and mushrooms.
  • Green Goddess (coming soon!) with pesto, broccoli, onions, and fresh arugula.
  • Pepperoni & Jalapeno is definitely my hubby’s fave.
  • Refrigerator Surprise and grabbing whatever happens to be in the fridge!

How do you like to top your cauliflower pizza crust?

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5 from 1 vote

How to Make Cauliflower Pizza Crust

Learn how to make cauliflower pizza crust with only a few simple-to-find and healthy ingredients!  This low-carb pizza tastes so much like a regular pizza crust that you'll want to have it on a weekly (or nightly!) basis.
Yield 4 servings
Prep 40 minutes
Cook 35 minutes
Total 1 hour 15 minutes
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  • 1 head cauliflower cut into small pieces
  • ¼ c. goat cheese
  • 2 Tbsp. Parmesan cheese grated
  • ½ tsp. salt
  • ½ tsp. garlic powder
  • ½ tsp. dried basil oregano, or Italian seasonings
  • 1 egg whisked


  • Preheat oven to 400 degrees.
  • In the bowl of a food processor add cauliflower pieces. Pulse cauliflower 10-20 times, or until cauliflower resembles rice.
  • Pulse 2-3 times more to make it just a bit smaller.* 
  • In a medium-sized pot add 6 cups of water. Bring water to a boil.
  • Add cauliflower “rice” to boiling water and cook for 3-4 minutes.
  • Drain cauliflower through a mesh strainer until the majority of water is removed.
  • Place cauliflower in a bowl and freeze for 30-60 minutes, or until cauliflower is a comfortable temperature to touch.
  • Pour the cauliflower into a thin kitchen towel. Wring the towel and squeeze the cauliflower until all of the water is released. (This step is SUPER important. The drier the cauliflower is, the better the pizza crust texture will be!)
  • In a large bowl combine cooked and drained cauliflower “rice”, goat cheese, Parmesan cheese, salt, garlic powder, seasonings, and egg. Mix by hand until all ingredients are well incorporated.
  • Press cauliflower pizza dough out until it is ⅓-½ inch thick.**
  • Take a paper towel, lay it flat against the crust and press out any extra water that might still remain.
  • Bake pizza crust for 35-40 minutes or until crust is cooked through.
  • Top pizza with pizza toppings of choice and return to oven for 5-7 minutes. Enjoy!
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

5 from 1 vote


*Make sure not to pulse or process the cauliflower too much. If it gets too small it will drain through the mesh strainer.
**A rectangular pizza will be about 6 inches x 9 inches.
***Pizza is best when reheated in a toaster oven or conventional oven.


Calories: 112kcal, Carbohydrates: 6g, Protein: 8g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 52mg, Sodium: 457mg, Potassium: 351mg, Fiber: 2g, Sugar: 2g, Vitamin A: 265IU, Vitamin C: 51.6mg, Calcium: 151mg, Iron: 1.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!

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  1. Two questions-(1) what is clear vanilla and do you have to use that in the buttercream frosting? (2) When making the cauliflower pizza, do you have to use goat cheese or can you substitute with something else?

    1. Hi Dianne! Clear vanilla is just vanilla extract that is clear, not brown. It’s not necessary, but it will keep your buttercream frosting a pretty white color. As for the cauliflower pizza crust, I would definitely use the goat cheese if you can find it. You should not be able to taste the flavor, but it does a great job of holding the crust together. You can always try substituting it with another cheese of a similar consistency (cream cheese?) Let me know what you try, I would love to hear!