Keto cauliflower pizza crust that holds toppings like the real thing with only 4 net carbs per slice. ♡
This keto cauliflower pizza crust hits 4 net carbs per slice and actually crisps up like a real pizza. The trick is wringing out every drop of moisture before mixing, which gives you a sturdy slice you can pick up with one hand instead of a soggy fork situation. For more ideas, see our Cajun Chicken Alfredo Pasta.
Low carb pizza night that does not taste low carb. Let’s make it together.
Ingredients
Keto Cauliflower Pizza Crust
- 1 medium head cauliflower, riced, about 5 cups
- 1 cup shredded mozzarella, freshly shredded
- 1/2 cup freshly grated parmesan
- 2 large eggs, lightly beaten
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/3 cup low sugar marinara sauce
- 1.5 cups shredded mozzarella, for topping
- 8 slices pepperoni, or your favorite keto toppings
- 2 tbsp fresh basil, torn, for garnish
How to Make Keto Cauliflower Pizza Crust
- **Heat.** Preheat oven to 425F. Line a sheet pan with parchment paper.
- **Rice.** Pulse cauliflower florets in a food processor until rice sized. Microwave in a bowl for 5 minutes, then cool 5 minutes.
- **Squeeze.** Wrap the cauliflower rice in a thin clean kitchen towel and twist hard until no more liquid drips out, about 1 cup of water.
- **Mix.** In a bowl combine squeezed cauliflower, 1 cup mozzarella, parmesan, eggs, Italian seasoning, garlic powder, salt, and pepper.
- **Shape.** Press the dough on the parchment into a 12 inch round, about 1/4 inch thick. Bake 15 minutes until golden and set.
- **Top.** Spread marinara to the edges. Sprinkle remaining 1.5 cups mozzarella, then arrange pepperoni on top.
- **Bake.** Return to the oven 8 to 10 minutes until cheese bubbles and starts to brown. Rest 5 minutes, garnish with basil, slice and serve.
Why This Recipe Works
Squeezing the riced cauliflower bone dry is the rule that makes or breaks this crust. Cauliflower is 92 percent water, and that water is the entire reason most cauliflower crusts collapse. Wrapping the cooked rice in a clean kitchen towel and twisting hard pulls out close to a cup of liquid, which is what lets the crust actually crisp.
A mix of mozzarella and parmesan acts as the structural binder. Mozzarella melts smooth and gives stretch, while parmesan brings a salty toasted edge that mimics the maillard browning of a wheat crust. Together they replace gluten as the network that holds the slice together.
Pre-baking the crust at 425F for 15 minutes before adding sauce is the secret to crunch on the bottom. If you load toppings on a raw crust the moisture from the sauce sinks straight in. Bake first, top second, and the bottom stays golden and crisp every time. For more ideas, see our Vegan Creamy Mushroom Soup.
Tips
- Use one full medium head of cauliflower, about 5 cups riced.
- Microwave the riced cauliflower 5 minutes to cook before squeezing the water out.
- Squeeze in a clean thin kitchen towel, not a thick terrycloth which absorbs the cauliflower.
- Store leftover slices in an airtight container in the fridge up to 3 days.
- Reheat in a 400F oven for 5 minutes for the crispiest leftovers.
- Common mistake: do not skip the parchment paper. The crust sticks to bare pans every time.
Variations
- Swap parmesan for pecorino romano for a sharper bite.
- Add 1 tsp Italian seasoning to the dough for herbed crust.
- Top with pesto and fresh mozzarella for a margherita keto pizza.
- Use buffalo sauce and shredded chicken for a buffalo chicken pizza.
- Add red pepper flakes to the dough for a spicy crust.
- Top with sausage and ricotta for a meat lovers low carb pizza.
Looking for more recipes? Try our High Protein Turkey Chili or Mango Lassi Protein Smoothie next.
Common Mistakes to Avoid
- Skipping the squeeze step: Wet cauliflower equals soggy crust. Squeeze until no more liquid drips out.
- Using pre-shredded mozzarella: The anti caking starch makes the crust gummy. Shred from a block.
- Topping a raw crust: Bake the crust first. Adding wet sauce to raw dough makes a soggy slice.
- Slicing while hot: Let the pizza rest 5 minutes after baking so the crust sets up.
Keto Cauliflower Pizza Crust
Ingredients
Method
- **Heat.** Preheat oven to 425F. Line a sheet pan with parchment paper.
- **Rice.** Pulse cauliflower florets in a food processor until rice sized. Microwave in a bowl for 5 minutes, then cool 5 minutes.
- **Squeeze.** Wrap the cauliflower rice in a thin clean kitchen towel and twist hard until no more liquid drips out, about 1 cup of water.
- **Mix.** In a bowl combine squeezed cauliflower, 1 cup mozzarella, parmesan, eggs, Italian seasoning, garlic powder, salt, and pepper.
- **Shape.** Press the dough on the parchment into a 12 inch round, about 1/4 inch thick. Bake 15 minutes until golden and set.
- **Top.** Spread marinara to the edges. Sprinkle remaining 1.5 cups mozzarella, then arrange pepperoni on top.
- **Bake.** Return to the oven 8 to 10 minutes until cheese bubbles and starts to brown. Rest 5 minutes, garnish with basil, slice and serve.
Notes
Sources: USDA FoodData Central for net carb data and Harvard T.H. Chan School of Public Health on ketogenic diets.
