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Cauliflower Crust Pizza with pepperoni and basil, cut into slices on a cutting board. One slice has a bite taken out of it.
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5 from 2 votes

Perfect Cauliflower Pizza Crust {Low-Carb}

This Perfect Cauliflower Pizza Crust is a low carb recipe with just 3 ingredients, so you can enjoy your favourite pizza with way less carbs.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course
Cuisine: American, Italian
Servings: 4 servings
Calories: 313kcal


  • 1 head cauliflower, cut into florets
  • 2 cups grated parmesan cheese
  • 1 egg

Optional toppings

  • 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.


Calories: 313kcal | Carbohydrates: 10g | Protein: 27g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 96mg | Sodium: 991mg | Potassium: 569mg | Fiber: 3g | Sugar: 4g | Vitamin A: 655IU | Vitamin C: 70.4mg | Calcium: 663mg | Iron: 1.5mg