Perfect Cauliflower Pizza Crust {3 Ingredients}

5 from 2 votes

This Perfect Cauliflower Pizza Crust is a low carb & gluten-free recipe with just 3 ingredients—enjoy this healthier take on your fave pizza!

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Cuisine: American, Italian

Servings: servings

Calories: 313kcal

1/4 cup Pizza sauce
1/2 cup Grated mozzarella cheese
Pepperoni
Fresh basil leaves
Any other toppings you'd like! Note: I would not reccomend mushrooms because they release water and can make the crust fall apart

Preheat oven to 425 F. Bring a large pot of water to a boil. Cook cauliflower in boiling water for 3-5 minutes until softened. Drain, then add cauliflower to a blender or food processor. Pulse until fully blended.
Whisk egg in a large bowl, then mix in parmesan cheese. Drain cauliflower mixture with a linen towel or cheesecloth (squeeze out as much liquid as possible), then mix cauliflower into cheese/egg mixture until well-combined.
Press the dough onto a parchment-lined baking sheet or silpat mat. Make the dough 1/2" thick. Bake for 20 minutes, then flip the crust using the parchment paper (make sure there is another sheet of parchment underneath) and bake another 10 minutes.
Top with pizza sauce, cheese and other desired toppings (don't add too much or it will become soggy). Put back into oven and bake until the cheese has melted, about 5 minutes.

Before you place the crust onto your baking sheet, line it with 2 pieces of parchment paper.

To flip the crust, use the top piece of parchment paper to lift and turn the crust over onto the other piece of parchment.

Store the cauliflower crust on its own in the fridge for up to 2 days then add on your toppings and bake.

Keep any leftover pizza in the fridge for up to 5 days, then reheat in the oven for 5-10 minutes at 450 F.

Freeze the crust for up to 3 months. Defrost in the fridge for a couple hours then add on your toppings and bake.