Cauliflower Crust Pizza brings a delightful twist to your favorite comfort food, offering a light and crispy base that’s surprisingly satisfying. With just 40 minutes from start to finish, this recipe is perfect for a quick yet wholesome meal. The crust’s golden edges and tender center create a perfect balance of textures, while the subtle nutty flavor of cauliflower complements your favorite toppings beautifully.
This healthier alternative doesn’t skimp on taste or indulgence, making it a crowd-pleaser for both veggie lovers and pizza enthusiasts. Whether you’re craving a cheesy classic or a veggie-packed masterpiece, this recipe delivers a guilt-free slice of joy. Ready in under half an hour, it’s a game-changer for busy weeknights or spontaneous pizza cravings.
Ingredients for Cauliflower Crust Pizza
- For the cauliflower pizza crust:
- Florets from 1 small head of cauliflower, yielding 2 cups ground “riced” cauliflower
- 3 eggs (not including the eggs used as a topping)
- ¾ cup almond flour (or more if needed)
- Sea salt and fresh black pepper (to taste)
- ½ teaspoon onion powder (optional)
- ½ teaspoon garlic powder or a bit of minced garlic (optional)
- 2-3 tablespoons nutritional yeast or parmesan cheese (optional)
- Garlic oil or plain olive oil (for brushing, optional)
- Toppings:
- Fresh mozzarella, eggs, kale pesto, roasted tomatoes, basil, red pepper flakes (or your favorite pizza toppings)
Step-by-Step Instructions
- Preheat the oven to 450°F (232°C).
- Prepare the cauliflower: Ensure the cauliflower is dry. Chop the florets and pulse them in a food processor until they reach a fluffy, “riced” consistency. Avoid over-processing into mush.
- Mix the dough: In a bowl, whisk the 3 eggs. Add the riced cauliflower, almond flour, onion powder, garlic powder, nutritional yeast (if using), and pinches of salt and pepper. Mix until combined.
- Form the dough: Shape the mixture into a ball. It should be wet but not overly sticky. If it’s too sticky, add more almond flour. Gently knead a few times, dusting with flour if needed.
- Shape the crust: Press the dough onto a pizza stone or baking sheet lined with parchment paper. Mold it into a circle, about ¼ inch thick. If it sticks, dust with more flour or flip it carefully to spread.
- Brush with oil: Lightly brush the top of the crust with garlic oil or olive oil.
- Bake the crust: Bake for 15 minutes.
- Add toppings: Sprinkle mozzarella cheese evenly over the crust. Bake for an additional 10 minutes, or until the cheese is bubbly.
- Cook the eggs: Carefully crack eggs onto the pizza. Broil for 2 minutes, or until the eggs are cooked to your liking.
- Finish and serve: Remove from the oven and top with spoonfuls of pesto, roasted tomatoes, basil, and red pepper flakes. Slice and enjoy!
Creative Topping Ideas for Your Cauliflower Crust Pizza
While the recipe suggests fresh mozzarella, eggs, and pesto, feel free to get creative! Try caramelized onions with goat cheese, spicy sausage with roasted peppers, or even a BBQ chicken version with red onions and cilantro. For a veggie-packed option, layer on spinach, mushrooms, and artichoke hearts. The cauliflower crust is a versatile base for any flavor combo!
How to Store and Reheat Your Pizza Like a Pro
Store leftover pizza in an airtight container in the fridge for up to 3 days. To reheat, place slices on a baking sheet and warm in a 350°F oven for 5-7 minutes. This keeps the crust crispy! Avoid microwaving, as it can make the crust soggy. For longer storage, wrap slices individually and freeze for up to 2 months.
Time-Saving Tips for Busy Cooks
Save time by using pre-riced cauliflower from the freezer section—just thaw and squeeze out excess moisture. You can also prep the crust ahead of time: bake it for 15 minutes, let it cool, and store it in the fridge for up to 2 days. When ready, add toppings and finish baking. Pro tip: Double the crust recipe and freeze one for a quick meal later!
Essential Equipment for Perfect Crust
A food processor is key for ricing the cauliflower quickly and evenly. If you don’t have one, use a box grater. A pizza stone or baking sheet lined with parchment paper ensures even baking and easy removal. A pastry brush is handy for applying garlic oil, but a spoon works too. Don’t stress if you’re missing something—this recipe is forgiving!
Common Questions Answered
Can I use regular flour instead of almond flour? Yes, but the texture will be slightly different. Why is my crust soggy? Make sure to thoroughly dry the cauliflower after ricing. Can I make this vegan? Swap eggs for a flaxseed or chia egg, but note the crust may be more delicate. Remember, this crust won’t behave like traditional dough—embrace its uniqueness!
Cauliflower Crust Pizza, Part 1
Ingredients
For the cauliflower pizza crust:
- 1 small head cauliflower, yielding 2 cups ground “riced” cauliflower
- 3 eggs (not including the eggs I used as a topping)
- ¾ cup almond flour, or more if needed
- Sea salt and fresh black pepper
- ½ teaspoon onion powder (optional)
- ½ teaspoon garlic powder or a bit of minced garlic (optional)
- 2-3 tablespoons nutritional yeast or parmesan cheese (optional)
- Garlic oil to brush onto dough before baking (optional)
Toppings:
- Whatever pizza toppings you like! I used fresh mozzarella, eggs, dollops of kale pesto, roasted tomatoes, basil, and red pepper flakes.
Instructions
- Preheat the oven to 450 degrees. Make sure your cauliflower is dry before you start. The wetter it is, the harder it will be to work with.
- Chop the cauliflower and pulse florets in a food processor. Be careful not to puree it or grind it until it’s mushy. You’re going for a “riced” fluffy consistency. It should not be sticking together at this point.
- Whisk the 3 eggs and mix with the cauliflower, almond flour, onion powder, garlic powder, and nutritional yeast, if using, and pinches of salt and pepper.
- Form dough into a ball. It should be pretty wet, but if it’s too sticky to handle, add more flour. Gently “knead” it a few times, adding some flour on top if necessary to help it come together. (Note – this will NOT resemble regular pizza dough – it won’t be as easy or pliable to work with – that’s ok! Just do the best you can).
- Press “dough” ball down onto a pizza stone or baking sheet lined with parchment paper. Gently mold into a circle, dusting a bit more flour if it makes it easier for you to work with. I was able to lift mine up and flip it over a few times to get it to spread (If yours sticks and you can’t lift it off the pan, it’s still ok – once the eggs bake, things will bind together even if the dough itself is a little messy). Try to spread it about ¼ inch thick.
- Brush the top with a little garlic oil or plain olive oil before putting in the oven.
- Bake crust by itself for 15 minutes.
- Add mozzarella on top and bake for an additional 10 or so minutes, until the cheese starts to bubble.
- Carefully crack eggs directly on top of the pizza so they don’t slide off and broil for 2 more minutes or until the egg is sufficiently cooked (oven times may vary).
- Remove from the oven and add spoonfuls of pesto, roasted tomatoes, basil and red pepper flakes.