Cauliflower pizza crust is the kind of recipe that sounds a little... "meh", unless you've tried it before. If you've ever had cauliflower crust, you know it's so delicious.
I was very skeptical the first time I tried it. But, to my surprise, this crust tasted delicious, and didn't leave me feeling bloated or overly full, the way traditional crust sometimes can.
See, I first created cauliflower crust for my Whole30 pizza recipe, but I wanted to make a separate post for the crust should you want to create your own pizza with it.
This cauliflower pizza crust is made without cheese (...unless you choose to add some on top of course), making it gluten free, dairy free and Paleo-friendly.
Recipe features A Paleo, gluten free pizza crust that’s super flavorful and doesn’t JUST taste like cauliflower Made with frozen cauliflower rice, which you probably already have in the freezer A crispy crust that holds together! Ingredient notes:
Cauliflower rice: Frozen! I’ve only tested this recipe with frozen, cooked cauliflower rice. I’m sure it works with cauliflower rice made from a head of cauliflower, but I haven’t tested it.
Almond flour: I like using almond flour in this recipe because it’s Paleo-friendly and it has a little more flavor (read: a better flavor) than other flours. But, feel free to use a different kind of gluten free flour. NOTE: if you’re using all purpose flour, you probably don’t need to use as much.
Italian seasoning: You need to season the crust with something, otherwise it WILL taste just like cauliflower. Italian seasoning is a safe bet, but garlic herb seasoning would work too.
Egg: Egg is the glue that holds this crust together! I haven’t tested it using a flax egg, but I imagine it would work. You just need some sort of binder to hold the cauliflower together.
First: Cook the cauliflower rice. If you’re using frozen cauliflower rice, simply follow the cooking instructions on the back of the bag.
Second: Squeeze out the moisture. Pour the rice into a nut milk bag, or on top of a cheese cloth and use your hands to squeeze out the moisture as if your life depends on it! No seriously.. If there’s liquid left, the crust will get soggy, and there’s truly nothing worse than soggy pizza crust.
Third: Combine other ingredients. Transfer the cauliflower rice to a large bowl, then add the egg, almond flour, seasoning, and salt to the bowl and stir to combine.
Fourth: Form the crust. Use your hands to form the mixture into a ball, then transfer it to a parchment-lined baking sheet, then use your hands to press the mixture into a round pizza crust.
Fifth: Bake. Bake the cauliflower pizza crust by itself for 15 minutes, which will help hold it together, then remove it from the oven, add your desired pizza toppings and bake it for 10 more minutes.
Tips and tricks
-If you don't own cheese cloth or a nut milk bag, you can pour the cooked cauliflower rice onto 3-4 paper towels and that should work.
-This recipe pairs perfectly with a side of air fryer sweet potatoes, honey roasted tomatoes and my salmon caesar salad (without the salmon of course).
Can I use fresh cauliflower rice instead of frozen?
You can! You're going to want to cook it first so it softens, but it should work just the same. NOTE: Please know that I've only tested this recipe using frozen cauliflower rice.
Do I have to use the egg?
I've only tested this cauliflower pizza crust with egg in it; without the egg, the cauliflower is more likely to crumble, and therefore the crust may fall apart more easily. You can experiment with a different binder like a flax egg if you'd like, but I haven't tried it.
More cauliflower rice recipes: Cauliflower Breakfast Bowl Cheesy Cauliflower Rice Skillet Teriyaki Salmon Bowl
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Print Cauliflower Pizza Crust If you're looking for a low carb pizza option, this is it! Course dinner Cuisine American, Italian Diet Gluten Free, Vegetarian Keyword cauliflower crust, cauliflower pizza crust Prep Time 15 minutes Cook Time 25 minutes Total Time 40 minutes Servings 2 Calories 391kcal Author Erin Equipment cheese cloth or nut milk bag Ingredients 6 cups frozen cauliflower rice approx. two 10 oz. bags 3/4 cup almond flour 1/2 tsp garlic herb seasoning or sub Italian seasoning 1/2 tsp salt 1 egg Instructions Preheat oven to 425° and line a large baking sheet with parchment paper. Cook the cauliflower rice according to the instructions on the bag(s). Pour the cauliflower rice on top of 2 pieces of cheese cloth, or into your nut milk bag, then wait 5 minutes or so for it to cool before squeezing it as hard as you can over your kitchen sink. Essentially, you want to squeeze as much moisture out of the rice as possible. Once you've done that, pour the rice into a large bowl. Add the flour, seasoning and salt to the bowl and stir to combine. Crack the egg into a cup and whisk it well, then pour it into the bowl with the rice and stir to combine. Use your hands to form the mixture into a ball, then transfer it to the baking sheet. Again, use your hands to form the mixture into a pizza crust, pressing it into a flat, round circle. Bake the crust by itself for 15 minutes, then remove it from the oven, add your pizza toppings (like sauce, cheese, pepperoni, spinach, etc.), and bake it again for 10 more minutes. Remove it from the oven and wait a few minutes before slicing and enjoying! Notes *Calories are per serving; serving size is half of the pizza (approx. 3-4 slices) *If you don't own cheese cloth or a nut milk bag, you can pour the cooked cauliflower rice onto 3-4 paper towels to squeeze out the liquid Nutrition Calories: 391kcal | Carbohydrates: 33g | Protein: 21g | Fat: 24g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 757mg | Potassium: 1475mg | Fiber: 14g | Sugar: 11g | Vitamin A: 119IU | Vitamin C: 231mg | Calcium: 207mg | Iron: 4mg
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