Name: Best Cauliflower Pizza Crust
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups cauliflower rice (fresh or frozen, well-drained); 1 large egg; 1 cup shredded mozzarella cheese; 1 teaspoon Italian seasoning; 1/2 teaspoon garlic powder; 1/4 teaspoon salt; 1/4 teaspoon black pepper

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This cauliflower pizza crust is my favorite guilt-free way to enjoy pizza night. With just a few simple ingredients, I can make a delicious, gluten-free, and low-carb crust that holds up beautifully to all my favorite toppings. The cauliflower has a mild flavor that pairs perfectly with sauce, cheese, and veggies, making it a healthy alternative that doesn’t feel like I’m missing out.

Why You’ll Love This Recipe

I love this recipe because it’s so easy to make—only a handful of ingredients and no need to pre-cook the cauliflower. It turns out sturdy, flavorful, and golden every time. Plus, it’s a great way to sneak in more veggies without sacrificing taste. Whenever I make this crust, I feel good about enjoying pizza in a lighter, healthier way. Best Cauliflower Pizza Crust

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cauliflower rice (fresh or frozen, well-drained)
Egg
Mozzarella cheese, shredded
Italian seasoning
Garlic powder
Salt
Black pepper

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
I mix cauliflower rice, egg, mozzarella, and seasonings in a large bowl until well combined.
I spread the mixture into a thin, even circle or rectangle on the prepared sheet.
I bake the crust for 20–25 minutes, until it’s golden and firm.
I remove it from the oven, add my favorite sauce and toppings, then bake again for 5–7 minutes until the cheese is melted.
I let the pizza cool for a few minutes before slicing so the crust holds together.

Servings and timing

This recipe makes 2–3 servings. It usually takes me 10 minutes to prep and about 25–30 minutes to cook, so I can have it ready in under 40 minutes.

Variations

Sometimes I mix in Parmesan for extra flavor or swap mozzarella for cheddar. I also like making mini cauliflower crusts for individual pizzas. For a spicier version, I add crushed red pepper flakes to the dough. If I want a dairy-free version, I use vegan cheese instead.

Storage/reheating

I store leftover slices in an airtight container in the fridge for up to 3 days. To reheat, I place them back in the oven at 375°F for about 10 minutes so the crust crisps up again. The microwave works too, but the crust is softer. For longer storage, I freeze the baked crust (without toppings) and reheat it straight from the freezer before adding sauce and cheese.

FAQs

Do I need to pre-cook the cauliflower?

No, I use raw cauliflower rice and it bakes up perfectly in the oven.

Can I make this crust dairy-free?

Yes, I swap mozzarella with a plant-based cheese substitute and it still works well.

How do I keep the crust from falling apart?

I make sure to squeeze out as much moisture as possible from the cauliflower and let the crust cool slightly before slicing.

Can I freeze cauliflower pizza crust?

Yes, I bake the crust first, let it cool, and freeze it plain. When I’m ready, I add toppings and bake again.

What toppings work best on this crust?

I like classic marinara, mozzarella, olives, bell peppers, mushrooms, and pepperoni, but it works with just about anything I crave.

Conclusion

This cauliflower pizza crust is a simple, healthy, and delicious alternative to traditional pizza dough. It’s low-carb, gluten-free, and packed with flavor, making it perfect for anyone looking to lighten up pizza night without losing that satisfying bite. Once I made it, it became a staple in my kitchen.