Low Carb Pizza Crust | Cheesy Cauliflower Pizza


I have been reading about cauliflower crust pizza for a couple of years now and I have to admit I have been reluctant to try them, even though I love cauliflower.

In our cooking classroom earlier this week, Lana and I decided to experiment with cauliflower crusts . Oh my gosh, my reservations were completely unwarranted! I am so impressed with this recipe and I am thrilled to have a low-carb pizza crust in my recipe box.

The pizza came out of the oven around 3:45pm. It was love at first bite for me. I was instantly sold on the cheesy cauliflower combo. Shortly thereafter, my kids hopped off the school bus and strolled into the classroom. I offered them a sample of our pizza and they gobbled up nearly ALL of our sample batch! Needless to say, I was surprised and super excited to learn this recipe is kid friendly too.

Before fully embracing our new cauliflower find, I wanted to test one more thing. How does the pizza hold up in the frig? Does it get soggy or take on a strong cauliflower taste? Much to my surprise, the next day when I heated up the leftovers, it tasted so delicious that I didn’t bother to share. This is definitely a recipe I will be making again and again.

I hope you will give it a try soon!

Eat well this almost spring,

Angie Eckert

Cheesy Cauliflower Crust Pizza

1 head cauliflower
4 large eggs
3 cups mozzarella cheese, divided
3 tsp. dried oregano
4 cloves garlic, minced
Salt and pepper to taste

Preheat oven 425 degrees. Prepare a large baking sheet with parchment paper*.

Remove core and leaves from head of cauliflower and discard or set aside for another use. Chop remaining cauliflower into florets, pulse florets in a food processor until the texture resembles clumpy rice. Place processed cauliflower in a glass bowl (approx. 4 quart) and cover with a lid or plastic wrap. Microwave for 6-8 minutes. Remove lid and cool cauliflower until it is no longer steaming. If water has accumulated in the bottom of the bowl, drain or blot with a paper towel.


To make crust mixture, pour cooled cauliflower into a large mixing bowl. Add eggs, 2 cups mozzarella, oregano, garlic, salt and pepper. Mix well.

Spread crust mixture on prepared baking sheet. Shape into rectangle about ¼” thick.


Bake crust for 25 minutes or until golden brown. Remove crust from oven and sprinkle remaining cheese on top. Return to oven for 8-10 minutes or until cheese has melted. Slice and serve.

*Don’t skip this step! Parchment paper is critical to getting the crust off the pan.

Makes 12 appetizer servings.



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