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This is the Best Cauliflower Pizza Crust Recipe We’ve Tasted!

Our Best Cauliflower Pizza Crust Recipe

yield: 4 SERVINGS

Ingredients

  • 10 oz. bag frozen riced cauliflower
  • 1 cup Parmesan cheese, grated
  • 1 large egg
  • 1 teaspoon garlic powder
  • salt & pepper, to taste

Directions

1

Preheat oven to 400 degrees.

2

Heat a skillet on the stove to medium-high heat. Cook riced frozen cauliflower until tender and the water is cooked off, about 6-8 minutes.

3

Stir in Parmesan cheese and melt.

4

Remove skillet from heat and stir in egg. Season with garlic powder, salt, & pepper to taste.

5

Press mixture onto a baking sheet or a 12-inch pizza pan covered with parchment paper. Tip: Consider covering the dough with a second piece of parchment paper and roll out the dough with a rolling pin or use your hands.

6

Bake for 20 minutes at 400 degrees.

7

Remove from the oven and top with desired toppings like mozzarella cheese, pepperoni, etc. Bake for another 10 minutes or so until golden brown. Let rest for 10 to 15 minutes before serving.

Nutritional Information

Yield: 4 servings (8 slices), Serving Size: 1/4 of pizza crust (2 slices)
Amount Per Serving: Calories: 155, Total Carbohydrates: 6g, Fiber: 2g, Net Carbohydrates: 4g, Total Fat: 9g, Protein: 12g

Brought to you by Hip2Keto.
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19 Comments
Love Love Love I'd Have Seconds! Meh... Not Feeling It Needs A Do-Over
5.0 / 3 ratings
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Want a delicious and EASY pizza crust idea?!

Try turning a bag of frozen riced cauliflower from the store into the best, most delicious cauliflower pizza crust we’ve tried yet! Making a crust out of cooked cauliflower is definitely not a new idea, but I recently tried the shortcut of using riced cauliflower, and it was super FAST. No need to get out your food processor with this simple method!

You’ll be able to complete this homemade meal even on the busiest of weeknights! To show just how easy it is, Collin made this yummy pizza in a recent Facebook live video.

Click here to watch this video on Facebook.

Collin’s tips:

  • If you have multiple options for frozen riced cauliflower at your store, go with Green Giant. The “rice” granule size is smaller with Green Giant which she thinks works better for this recipe.
  • Make sure to get all the water out of the cauliflower when cooking it down to optimum crispiness.
  • Add seasonings (like garlic powder, Italian seasoning, and salt) to the crust to add a burst of additional flavor.
  • Use either a silicone baking mat or parchment paper (and add a touch of oil) to make sure the crust doesn’t stick to your pan.
  • Flatten out the dough on parchment paper, then put a lightly oiled piece of parchment paper over the top of the dough and press down with your hands versus a rolling pin. This helps to get the crust nice and thin which makes for a crispier crust.
  • Cook the crust to the point where it’s well done (not burnt, but brown in spots) to make sure the base will be firm enough to support your favorite toppings.
  • When your pizza is done, be sure to let it rest for at least 10 to 15 minutes. The longer it rests, the easier it is to pick up like a pizza.

Our best keto cauliflower crust recipe uses frozen riced cauliflower


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Our Best Cauliflower Pizza Crust Recipe

yield: 4 SERVINGS

Easily make a robust and delicious pizza crust out of cauliflower!

Ingredients

  • 10 oz. bag frozen riced cauliflower
  • 1 cup Parmesan cheese, grated
  • 1 large egg
  • 1 teaspoon garlic powder
  • salt & pepper, to taste

Directions

1

Preheat oven to 400 degrees.

2

Heat a skillet on the stove to medium-high heat. Cook riced frozen cauliflower until tender and the water is cooked off, about 6-8 minutes.

3

Stir in Parmesan cheese and melt.

4

Remove skillet from heat and stir in egg. Season with garlic powder, salt, & pepper to taste.

5

Press mixture onto a baking sheet or a 12-inch pizza pan covered with parchment paper. Tip: Consider covering the dough with a second piece of parchment paper and roll out the dough with a rolling pin or use your hands.

6

Bake for 20 minutes at 400 degrees.

7

Remove from the oven and top with desired toppings like mozzarella cheese, pepperoni, etc. Bake for another 10 minutes or so until golden brown. Let rest for 10 to 15 minutes before serving.

Nutritional Information

Yield: 4 servings (8 slices), Serving Size: 1/4 of pizza crust (2 slices)
Amount Per Serving: Calories: 155, Total Carbohydrates: 6g, Fiber: 2g, Net Carbohydrates: 4g, Total Fat: 9g, Protein: 12g

Brought to you by Hip2Keto.

best cauliflower crust pizza recipe after baking in the pan

Yum! What a tasty pizza!

I loved the taste and texture of this cauliflower pizza. It didn’t have a strong cauliflower taste and wasn’t watery at all (that has been an issue for me in the past when making a cauliflower crust). It was also both chewy and crisp around the edges. Perfect!

I think you and your family will definitely enjoy this idea. And of course, it’s easy to top your pizza with whatever toppings you enjoy.


Make this yummy keto chicken alfredo pizza!

Join The Discussion

Comments 19

  1. Colorado Amy

    Have you tried making this with a different cheese, not Parmesan?

    • Amber (Hip Sidekick)

      We haven’t, however it looks like you could use Mozzarella instead! Let us know how you like it if you decide to try it!

  2. Shannon

    I’m considering trying this recipe, but I’m a bit leery since I like my crust crispy. I’m wondering if I cook the crust but then leave it in the oven at a low temp for awhile, if it will crisp up. Have you tried it or can you think of any reason why it wouldn’t work? I HATE wasting ingredients!😜

    • Lina D (Hip2Save Sidekick)

      Yes I would just bake it longer to desired crisp-ness 👍

  3. Melanie

    Can I use fresh cauliflower and weigh out 10 ounces and should I saute the cauliflower a little bit.? I’m new to keto and just learning.

    • Amber (Hip Sidekick)

      Hi Melanie! Yes! You can “rice” fresh cauliflower using a cheese grater or food processor and then weigh it. Then you will need to saute it until it is soft and the water has been cooked off. Hope that helps!

  4. Brittany Tomkins

    Thank you so much for posting this crust. I’m on my 19th day of keto and craving pizza. I wanted to have pizza while my family ate pizza. I made this over the weekend. My toppings were arugula, goat cheese and salami. What a hearty dish! So good!!

    • Liza (Hip Sidekick)

      Yay! Glad you were able to find something so you could eat right along with your family! 🙂

    • Lina D (Hip2Save Sidekick)

      Wow! That combo sounds heavenly ❤️ Thanks Brittany!

  5. Barbara

    I made this today but I used seasoned ground beef instead of pepperoni. I needed something to eat since my family had lasagna.

    • Amber (Hip Sidekick)

      YUM! That’s sounds great, Barbara! Thanks for sharing!

  6. Destiny

    Can I make the crust and freeze them for later use

    • Lina D (Hip2Save Sidekick)

      I haven’t personally tried yet, but after some research online sounds like cauliflower crust is definitely freezer friendly 👍

      • Cynthia Chataway

        But would you cook the crust before freezing?

        • Amber (Hip Sidekick)

          Yes! You could do that. It seems you can freeze just the cooked crust or with the added toppings. Be sure to place in an air tight container or ziploc bag to avoid freezer burn. Hoping that helps!

  7. Ameshia

    I’m making the crust with mozzarella and the time given it’s not crispy enough putting it back for 20 mins more and I’m adding pepperoni and seasoned ground beef will update with a photo later.

    • Jennifer (Hip Sidekick)

      Thanks, Ameshia! We can’t wait to hear how it turns out!

  8. Ameshia

    Still not crispy enough but it looks delicious.

    • Amber (Hip Sidekick)

      Thanks for the feedback, Ameshia! We do have a tip on getting this crispy! Be sure to “get all the water out of the cauliflower when cooking it down to optimum crispiness”. Hope that helps!

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