To keep with routine we have been having pizza every Friday night, but some weeks Chris and I would like a lighter version. This easy cauliflower pizza crust recipe comes together with 5 ingredients in one bowl. It is a super speedy recipe with the help of frozen riced cauliflower. It is a great alternative for your weekly pizza night if you are gluten free or looking for a lighter meal.
I used to buy a cauliflower crust from Trader Joes or Whole Foods. Now that I am not getting there I decided to try and see if I can make a fast one. Since I am making regular pizza as well for my kids I needed it to be fast and easy and mostly staple ingredients. I decided to try frozen riced cauliflower because I keep a stock of Costco. (As I side note I keep it stocked to have as quick sides (as in this slow cooker meal), for smoothies (like this one and this one) or for muffins). You could also use Green Giant or Trader Joes or any other riced cauliflower.
The key to this Easy Cauliflower Pizza Crust Recipe is making sure to get all the water out of the cauliflower! Check out my video here to see. Once you are done baking your crust enjoy it any way! Have fun being creative with your toppings – it is a blank canvas! It can be a traditional pizza. It also works great as a salad pizza crust with arugula and parmesan. Tonight we enjoyed with wilted spinach and manchego. Happy Weekend everyone!
Easy Cauliflower Pizza Crust Recipe
- 1 bag of riced cauliflower
- 1/4 tsp salt
- 1/4 cup shredded mozzarella cheese
- 3 tbs Parmesan cheese
- 1 egg
- Preheat oven to 450 and line a rimmed sheet pan with parchment paper
- Cook riced cauliflower according to instructions (most bags are 5 minutes in the microwave)
- Let cool for 5 minutes
- Line a large bowl with a linen towel
- Pour the cooked cauliflower into the towel lined bowl
- Gather up the the towel and squeeze as much water as you out of the cauliflower into the bowl (this is important because it will be soggy if you don’t)
- Dump the water out and transfer the strained cauliflower into the bowl
- Add the remaining ingredients and mix until thoroughly combined (it will not resemble a regular dough)
- Spread the mixture into a circle or a rectangle onto your parchment lined sheet pan and using your hands press into your desired shape
- 1Bake for 18-20 minutes
- 1Add your desired toppings (if salad you are donif sauce and cheese etc bake for an additional 5-8 minutes (until melted)
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14 responses to “Easy Cauliflower Pizza Crust Recipe”
when you say one bag or riced cauliflower – what size bag (ie: how many cups?)
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Hi!
A 12oz bag – most frozen bags seem to be that size. Here is an example, but I know the Costco bags are 12oz too.
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Very good recipe. Giving the thickness as part would be helpful. Also, adding fresh veggie toppings creates moisture. I suggest using convection if your oven has the setting.
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I would like to try this recipe. I was happy to finally find one that was only the crust! Do you have the nutrition information for this recipe?
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Yes I do I will email it to you!
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This recipe was easy to follow and I was pleased with how it turned out. I am glad it emphasized squeezing out all the liquid. It soaked through two linen towels! I wish I had doubled the recipe, though, because one bag of frozen cauliflower doesn’t make a large crust. I used marinara sauce and I covered half with spinach and tomato basil goat cheese crumbles. The other half had garlic, red onion, banana peppers and mozzarella cheese with italian seasoning on top. Both were delicious.
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Great – thanks so much for sharing. I love the goat cheese combination – I need to try that!
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Thank you I was looking for a keto friendly cauliflower pizza crust option and this worked out great with shredded parmesan mixed in and some garlic and pepper seasoning! I’m Greek so we’re very used to straining extra water out of cucumbers with cheesecloth, that was a great suggestion with the cauliflower, thanks!
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so great – thank you for sharing!
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just made this! it was a big hit! thanks for the recipe 🙂 I added a little ground cayenne and garlic powder to the dough
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mine completely stuck to the parchment paper. Not edible.
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Sorry you had that experience, I have not received that feedback for this recipe before. Maybe not enough liquid was squeezed out.
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can you freeze this? If so, what would the steps be?
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Hi – I have never tried sorry! I would assume you could as long as it is tightly wrapped / sealed and then reheated in the oven until lightly crispy.
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