Crispy Cauliflower Pizza Crust

Once you have your beautiful crust, top it with your favorite toppings and return it to the oven just to melt the cheese. As soon as my husband and I transitioned to a low-carb diet, I started looking for acceptable substitutes for some of our favorites. Not surprisingly, pizza was high on my list! 🍕

Ingredients

You’ll only need a few simple ingredients to make this tasty crust. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: But now it’s one of my favorite keto pizza crusts, and I make it often. In fact, we have it almost weekly for lunch on Saturdays. It’s a beloved - and tasty - tradition.

Olive oil: You’ll use it to grease the pan. Avocado oil is another good option.Cauliflower: I recommend using fresh cauliflower in this recipe. Frozen won’t give you the right texture.Eggs: Used here as a binding agent. I use large eggs in most of my recipes, this one included.Kosher salt and black pepper: I only use ½ teaspoon of kosher salt in the crust, since the toppings are quite salty.Spices: I like to use dried oregano and garlic powder. They nicely flavor the crust and help to mask the flavor of the cauliflower.For the pizza topping: Pizza sauce, shredded mozzarella, and any other favorite toppings (such as pepperoni, olives, peppers, or mushrooms).

Instructions

Granted, making a pizza crust out of cauliflower is not as easy as ordering pizza. But it’s actually quite easy. Scroll down to the recipe card for the full instructions. Here are the basic steps: You start by processing cauliflower into “rice” in your food processor, then mix it with egg and spices. Next, flatten the mixture on a parchment-lined pan and then bake it until golden brown. The edges should be brown at this point and easily lift away from the pan. Once you have your crust, you can top it with your favorite toppings. Then return the pizza to the oven, and bake (or broil) it until the cheese has melted and the edges are crispy and browned.

Expert tips

I have three tips for you for making sure the crust comes out nice and sturdy and not soggy:

My most important tip is to pat the crust very thin. Then bake it until it’s deep golden brown with dark edges. That’s how you’ll get the best flavor and texture.Don’t add too many toppings. This crust is not as sturdy as a regular one. Adding too many toppings could cause it to become soggy and floppy. So add your toppings sparingly.Don’t be afraid to bake the crust until the edges seem almost burned, especially in the last step of heating up the toppings. That’s exactly how you ensure a tasty, crispy crust.

Frequently asked questions

Variations

The best way to vary this recipe is to use different toppings. So while I typically use mozzarella and pepperoni, you can use olives, sauteed mushrooms, sauteed bell pepper strips, red onions, or any other topping you like. You can also add 2 tablespoons of parmesan. Just remember to add toppings sparingly. This crust is not sturdy enough to carry a lot of toppings.

Serving suggestions

I almost always serve this pizza with a side salad. This simple arugula salad goes very well with it (and with any pizza, for that matter).

Storing leftovers

Leftovers keep fairly well in the fridge, in an airtight container, for 3-4 days. Place them on paper towels to absorb extra moisture and replace the paper towels daily. You can reheat the leftovers in the microwave.

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