Do you love a healthy cauliflower pizza but are tired of a soggy crust? This easy keto pizza crust is crispy and more substantial than other low carb cauliflower crusts. You can actually hold it in your hand without it falling apart! Frozen cauliflower rice makes this recipe fast and keeps it budget friendly. You’ll have a delicious gluten-free and nut-free keto pizza ready in 30 minutes.
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Cauliflower Pizza Crust – A Healthier Pizza Crust
We low carb dieters have made cauliflower pizza crusts for many years. Do you remember first low carb cauliflower crust recipes? They were soggy and almost quiche-like. With improved recipes, cauliflower crusts are now a mainstream healthy pizza crust option. They’re even sold in local supermarkets and restaurants.
I love that this keto cauliflower pizza crust is good for you! It’s made with cauliflower (a low carb vegetable), cheese and an egg – all real whole food ingredients. The result is a low-carb, protein-packed crust with a moderate amount of fat and a full day’s worth of calcium per serving.
The BEST Cauliflower Pizza Crust – Keto
This is absolutely the best keto cauliflower pizza crust recipe. Why?
- It’s easy to make.
- It’s super crispy.
- It uses frozen cauliflower.
- You can hold a slice in one hand without it breaking apart.
This recipe starts with melted cheese, like the famous fathead dough, but substitutes cauliflower rice for almond flour. Yes, this is a fathead dough without almond flour so it’s great for those with nut allergies. Of course, it’s gluten-free, too.
Here are the ingredients for this cauliflower pizza crust (keto): frozen cauliflower rice (thawed), part-skim low-moisture shredded mozzarella cheese, grated Parmesan cheese (in the can), cream cheese, and egg white. Optional ingredients: protein powder and seasonings. The protein powder really helps it achieve that stand-out texture and the seasonings make it taste great.
How To Make Cauliflower Pizza Crust
- Thaw a 10 oz bag of cauliflower rice. (I use my microwave at 50% power for a couple of minutes.)
- Place the cauliflower rice in a clean kitchen towel (a smooth towel is best), bring the corners together, gather and grab the towel just above the cauliflower rice. Twist, squeeze, and wring-out as much water as you can. Fluff-up the cauliflower rice with your fingers.
- Melt the mozzarella and cream cheese together in a microwaveable bowl at 30 second intervals until molten, stirring at least once.
- Scrape melted cheese and egg white in the bowl of a food processor fitted with a metal blade and process until combined.
- Add the rest of the ingredients and process until it forms a ball.
- Scrape the cauliflower dough with a rubber spatula onto the middle of a parchment lined baking sheet and pat it into a 10-inch circle. (I use my hand, working the mixture from the center out to the sides and turning the baking sheet as I go.)
- Bake, flip, and bake again.
- Top the pizza with keto pizza sauce, cheese, and your favorite things. Bake until the cheese melts.
- Enjoy!
NOTES:
It’s important to squeeze as much water out of the cauliflower rice as you can. The crust is crispier if allowed to cool completely on a rack before topping with sauce and cheese. If left on the counter overnight, it gets even crispier – the crust I am holding in the photo was left to cool completely.
Fresh cauliflower rice does not yield the same result.
Use the Parmesan cheese from the can because it acts like flour instead of melting like cheese. Whey protein powder, although optional, helps dry-out the dough and achieve its crispy texture.
How to Freeze: To freeze this low carb cauliflower pizza crust, under-cook it slightly and let it cool completely before wrapping in cling film and placing in the freezer. Crisp in the oven for several minutes before topping and baking.
Dairy Free Option: Use Daiya Mozzarella cheese and vegan cream cheese instead and add ¼ cup of oat fiber or 3 tbsp of coconut flour for the Parmesan cheese. The crust will not be the same and will be higher in carbs, but still good.
Not Into Cooking? Where to Buy Cauliflower Pizza Crusts?
If you’re into convenience, you can now buy pre-made cauliflower pizza crusts and cauliflower pizzas. Look for them in your local supermarkets, select restaurants and on-line. Be sure to read ingredient labels carefully because not all cauliflower pizza crusts are low carb or keto. Avoid these ingredients: tapioca starch, rice flour, rice starch, corn flour, corn starch or arrowroot.
Buy Keto Cauliflower Pizza Crusts On-line:
Three trusted companies that make and sell Cauliflower pizza crusts (keto) are Real Good Foods, KBosh Food, and Cali’flour Foods. Real Good Foods taste the best, but I love the mission of Kbosh brand – and the owner is very nice!
CONCLUSION:
This is a great tasting, crispy cauliflower pizza crust (keto) that is sure to compliment your low carb diet.
Cauliflower Pizza Crust (Keto)
Equipment
- Food Processor
- Large rimmed baking sheet (half sheet size)
- Parchment Paper
Ingredients
- 1 cup low moisture shredded mozzarella cheese (4 oz/ 113 g)
- 1 ounce cream cheese (28 g) (cut into small pieces)
- 1 large egg white
- 10 ounces frozen cauliflower rice (thawed)
- 1/3 cup Kraft Parmesan cheese (in the can)
- 2 tbsp Whey Protein Powder (optional)
Optional Seasoning
- 1/4 tsp granulated garlic
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- 1/4 tsp fennel seeds
Instructions
Preparation:
- Preheat oven to 425 F and place rack in middle position. Line a large rimmed baking sheet with parchment. Place metal cutting blade in food processor.
Procedure:
- Empty bag of thawed cauliflower rice onto a clean, smooth, tea towel and squeeze out as much water as you can. Fluff up with your fingers.
- In a microwave safe bowl, melt mozzarella and cream cheeses together for 1 minute. Stir and melt at 30 second intervals into molten. Scrape the cheese into the food processor and add the egg white. Process until smooth.
- Add the remaining ingredients and process until they come together in a ball.
- With a rubber spatula, scrape the cauliflower crust dough onto the middle of the parchment lined baking sheet.
- Pat the dough into a 10-inch circle, making sure that it is evenly distributed.
Bake:
- Place the cauliflower pizza crust into the oven and bake for 8-10 minutes or until gently browned on one side. Flip the crust over and bake for and addition 8-10 minutes. Watch the crust carefully as not to burn the cheese.
- Top the pizza with your favorite toppings and return to the oven for 3-5 minutes or until the cheese has melted. Serve with a salad.
- Serves two people at 6.56 NET CARBS per serving. (Just for the crust)
So I have to say we love this crust. I need something with a crunch and that crust is it. I changed on thing. I did not melt the cheese I just grated it and added everything together a baked it. It turned out perfect. Saves a little time and less mess. Thank you for sharing
I’m glad you like the crust, Leslie. I’ll have to try it your way next time! Have a nice week. -Kim
Is the mozzarella cheese 1 cup or 1/2? It also says 4 oz and 113g which is 1/2 c. I used the 1 cup and it took a long time to cook and not as crispy as described. Should I have used 1/2 c mozzarella?
The taste was wonderful! I want to keep using this recipe, just need clarification.
Thank you!
Hi Jennifer. There are 4 ounces (113 g) in 1 CUP of shredded cheese. My crust comes out very crispy, but I brown it well and let it cool completely before I use it. I typically make 2-4 at a time and have the extras on hand to eat throughout the week or for a pizza night. Make sure to squeeze out as much water from the cauliflower rice as is humanly possible, pat it evenly into the ssize indicated, and cook the crust well. I am in a different house now than when I first posted the recipe and the baking time is still similar. I cool it on a rack and when completely cool, I can hold it in my hand and, although it bends a little, it sticks out horizontally. I hope this helps. -Kim
Not sure I understand the recipe directions. When do you put the cauliflower rice in the mixer?
Hi Tom. Add it in step 3 where it says to “add the remaining ingredients”. Have a great week! -Kim
I have found that freshly grated cauliflower put into the oven for 10 minutes is better than defrosting thawed cauliflower rice. I then fry it on e out of the oven and add it hot to the other ingredients. It could be different as we don’t have things like Kraft tinned Parmesan where I am. But love the outcome.
Hi Kim. Kraft tinned Parmesan is awful, but since it’s so powdery it makes a good keto coating and binder. I like how you adapted this recipe for the ingredients you had and made it your own by changing the procedure. -Kim
This was great. I made it tonight and ate the whole thing.
Great recipe! My first time making a cauliflower pizza crust. I like that I can use frozen cauliflower for this.
It was crispy. I couldn’t believe it. This makes a small pizza, but it’s the perfect size for two. We had it with a Caesar salad and were quite full.
This came out really amazing. I can see the importance of drying our the cauliflower as much as possible, and then leaving the crust to try out over night. It made a great crust, and my wife and I both loved it.
Kim when you posted this on IG, weeks ago I knew I HAD to try it! Plus I have tons of frozen riced cauliflower in our freezer. This is happening tonight! Thank you so much for all you do!
Hi Paula. I hope you liked it. Have a great weekend. -Kim
I’m doing low carbs and low fat right now. How would you do this with less fat? How would you compare this to the chicken crust recipe for keto diet followers? Any thoughts about this? Thanks!
I would do the chicken crust pizza if you wanted less fat – but it isn’t super crispy. This crust is amazing as is (I tested it a lot) and I wouldn’t want to fool with it (it’s really crispy). I welcome you playing with the recipe and making it your own, Elaine. -Kim
So impressed with this crust! Made it as directed, then finished it in our outdoor pizza oven.
My son is allergic to eggs. He’s also allergic to flax seed. Can we leave out the egg white?
Hi Shireen. The egg white helps bind the ingredients together. I did not try it without. You can try but I don’t know what the result will be. -Kim
Why is there no sauce listed in the recipe? Do you recommend a good low carb sauce or should we make our own? Excited about this recipe as other keto pizza recipes have been horrible.
Thank you!
Hi Jim. The recipe and nutritional information is just for the crust, not the whole pizza which would require more cheese, toppings and sauce. -Kim
Hi, Jim,
I’m sure by now you’ve found a good pizza sauce for your pizzas, but of not, Kim Hardesty, the creator of this pizza crust, has the most delicious pizza sauce in her recipes you’ll ever taste. It’s quick, easy, and has divine flavor. You’ll never buy it in a jar, again! I found it on Pinterest. You can eat it alone with a spoon! -Susan
Amazing recipe, Happy cooking!
Thanks, Regs! -Kim