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Cauliflower Pizza Crust

A simple and secretly healthy cauliflower pizza crust recipe that’s so surprisingly delicious, you’d never guess it could possibly be so good for you!

Easy 5 Ingredient Cauliflower Pizza Recipe
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The Best Cauliflower Pizza Crust

Oil Free

Keto

Vegan

Low Carb

Gluten Free

Whole30

Just FIVE Ingredients – Seriously!

If you somehow still haven’t tried cauliflower pizza, this simple 5-ingredient recipe is absolutely one to bookmark for later. Or better yet, make it for dinner tonight!

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How To Make Cauliflower Pizza Crust
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Unlike many other keto pizza crust recipes, this cauliflower pizza crust recipe CAN be picked up without falling apart!

Super Easy Cauliflower Pizza

I am a girl who loves carbs.

Like, ridiculously loves carbs. I’m pretty sure I could survive on an all-carb diet.

So I never thought I’d ever get on the cauliflower pizza crust bandwagon. Taking my beloved doughy Italian pizza crust and replacing it with a vegetable? No thank you; I wanted no part of this.

For months, I completely ignored the cauliflower-for-carbs trend sweeping the internet, tuning out whenever a friend would rave about how she’d made perfect low carb cauliflower rice or cauliflower breadsticks and how they were ohmygosh so good.

But as time went on and the cauliflower trend only seemed to be getting stronger, curiosity finally got the better of me… I had to know what all the hype was about.

I gave in and tried my hand at homemade cauliflower pizza.

And I fell in LOVE.

Also Try This Veggie Burger Recipe – 6 Ingredients

Homemade Cauliflower Pizza Crust
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Healthy Pizza Crust Ingredients

The recipe needs just five ingredients—no eggs, and no cheese required.

It can be low calorie, dairy free, plant based, paleo, and completely flourless.

And even before you add any toppings whatsoever, the tasty cauliflower crust is packed with nutrition: 3 grams of fiber, 2.5 grams of protein, and over 50% of the RDA for Vitamin C in each slice of pizza.

That’s just for one slice…

Who ever stops at just one slice of pizza???

*Note: For traditional pizza, try this Vegan Pizza Crust.

Vegan Cauliflower Pizza Crust Recipe
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Can I Make Keto Cauliflower Pizza? What About Vegan?

The crust is naturally vegan and sugar free. To make it a keto crust, simply use the almond flour option listed in the recipe… and if you have leftover almond flour, you can make Keto Brownies!

I haven’t tried using coconut flour but think it should work; you’d probably just need to use less since it soaks up water like a sponge. If you experiment, be sure to report back!

Girls Eating Pizza (Vegan)

Where Can I Buy Cauliflower Pizza Crust?

If you don’t want to make your own, you can find frozen cauliflower pizza crust at Target, Wal Mart, Aldi, Costco, Wegmans, Whole Foods, most grocery stores, and restaurants such as California Pizza Kitchen.

Brands include Cali’flour Foods, Caulipower, Green Giant (for vegan cauliflower pizza crust, try either their original or Tuscan options), and even Trader Joes.

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Low Carb Keto Cauliflower Pizza Crust Recipe
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How To Make Cauliflower Pizza

Step One:  Chop the cauliflower into small florets and steam until soft.

Step Two:  Squeeze out as much moisture as possible from the cauliflower with a clean dish towel. Mash it with all other ingredients in a medium bowl, then form into a ball.

Step Three:  Place the ball on a parchment-lined baking sheet, and pat it into a circle about 1/4-inch thick. Bake 25 minutes or until lightly browned with crispy edges.

Step Four: Remove from the oven and add toppings of choice, then bake an additional 8 minutes. Allow the cauliflower crust to cool 5 minutes, then slice and enjoy!

For dessert, try these Vegan Brownies

Above – Watch the video of how to make cauliflower pizza crust!

The Best Easy Cauliflower Pizza Crust Recipe
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Cauliflower Pizza Crust

The best and easiest cauliflower pizza crust recipe that tastes so good, you’d never guess it could possibly be healthy.
4.96/5 (76)
Total Time 40 minutes
Yield 6 slices

Ingredients

  • 1/2 medium head cauliflower (4 cups small florets)
  • 1 1/2 tsp baking powder OR 2 1/2 tbsp ground flax or chia
  • 1/4 cup water
  • 1/3 cup flour (I’ve used spelt, white, oat, almond, or sorghum)
  • 1 tsp dried oregano, optional
  • 1/4 tsp garlic powder
  • 1/2 tsp salt

Instructions

  • Line a baking sheet with parchment, and set aside. If using flax or chia, whisk with the water and refrigerate for at least a half hour. Steam cauliflower florets until fall-apart soft. Drain fully. Stir the flour with the oregano, garlic, salt, and baking powder (if using). Preheat oven to 450 F. Once cauliflower cools a little, place it in a clean dish towel or cheesecloth over a sink or bowl, and squeeze out as much moisture as possible. At least 2/3 cup water should come out – You want it as dry as possible. Place the squeezed-out cauliflower into a bowl and add the 1/4 cup water (or the flax mixture). Mash and stir well. Stir in the flour mixture. Form into a ball. Place on the baking sheet. Pat into a circle, then use another sheet of parchment on top (and a rolling pin, if desired) to spread the circle to about 1/4 inch thick. Take off the top sheet of parchment. Bake 25 minutes, or until lightly browned with crispy edges. Add toppings of choice. Bake an additional 8 minutes. Allow to cool 5 minutes. Slice and enjoy!
    View Nutrition Facts

Notes

Shown above with the Melty Vegan Mozzarella from my Hello Breakfast Cookbook.
 

Have you made this recipe?

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More About The Cookbook 

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4.96/5 (76)

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Published on January 23, 2020

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279 Comments

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  1. Mary theresa Boudreau says

    Hi, looks great, have you tried using frozen cauliflower? what do you think about using frozen cauliflower?

  2. Melissa says

    Adaptations I made: I didn’t squeeze out all the moisture. I steamed it and then just let it cool in the strainer so it could drip dry. (I hate removing nutrients from a recipe if I can get away with it. I even save the steaming water to use in other recipes.) I used buckwheat flour. I did the flax/chia in water method (not baking powder). I had to cook it far longer. 35 min followed by 25 min and it was still too soft but held together. In future I think I would sprinkle the chia/flax onto the cooked, drained cauliflower and then mash them together and let it rest (not adding any extra water). The chia/flax should absorb the extra liquid. I would probably add 2/3 cup of buckwheat flower next time as well. And bake it 40 min for the first bake. I’m keen to try the recipe again but I’d allow a lot of extra time to do it. Great concept. I’m pretty sure other mashable veg would work too. Sweet potato/yam, carrot, beet, broccoli… Has anyone tried it?

  3. Melissa says

    Wondering if anyone has tried coconut flour successfully? If so, what was the measurement used? I was thinking it might dry out the dough nicely and avoid needing to squeeze out the cauliflower water. Hmmm…

  4. Melinda Muyargas says

    This was great! I only wish it said how many servings it was. For me, it made a personal size pizza. Next time, I would use a whole cauliflower to make a full size pizza!

  5. Belinda Lee says

    I’ve tried to sign up for two free recipes each week but the I’m not a robot thing doesn’t accept my answers (we don’t have crosswalks in Australia), I’ve gone through over 10 different ‘tests’ so I’ve given up! could you please just add me to your email list? thanks Belinda
    PS I’m not a robot !

    • CCK Media Team says

      Hi, we are so sorry about that! No idea why it’s even asking you for those verifications! I just sent a confirmation email, so just click on the confirmation link in the email and you should be good to do. Let us know if you don’t start getting the emails next week!

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