Keto Cauliflower Crust Pizza
A vegetarian cauliflower crust pizza that swaps grain-based dough for riced cauliflower bound with eggs and cheese, creating a low-carb, gluten-free alternative. The crispy-bottomed crust supports tangy pizza sauce, melted mozzarella, sauteed mushrooms, and briny olives. Perfect for those avoiding grains, looking to reduce carbs, or simply wanting a vegetable-forward pizza night. This version relies on home cooking rather than specialty equipment, adapting easily to oven or grill methods.
Ingredients
- 1 cup cauliflower, finely chopped
- ½ cup mozzarella cheese, finely grated
- 5 T almond flour
- 3 T Parmesan cheese, finely gratednutritional yeast3TFull guide →
- 1 tsp dried oregano
- ½ tsp garlic powder
- 1 pinch salt
- 1 egg, beaten2T aquafaba or flax egg1 eggFull guide →
- ¼ cup pizza sauce
- 3 T mozzarella cheese, finely grated
- 4 oz mushrooms, sliced and cooked
- 2 tsp olive oil
- ¼ cup olives, sliced in half
Instructions
- 1
Preheat oven or grill to 450F/450°F with pizza stone inside if using.
- 2
Process or grate cauliflower finely until it resembles rice kernels.
- 3
Microwave cauliflower without water until soft and cooked through, about 7-8 minutes.
- 4
Meanwhile, slice mushrooms, heat oil in a frying pan, and cook mushrooms until soft.
- 5
Slice olives in half lengthwise.
- 6
Combine cooked cauliflower, mozzarella, almond flour, Parmesan, oregano, garlic powder, and salt in a bowl.
- 7
Beat egg and mix into cauliflower mixture until well combined.
- 8
Spray cookie sheet with non-stick spray, form mixture into ball, then spread as thin as possible.
- 9
Place on pizza stone or directly on grill grate and cook with lid closed until crust is firm and lightly browned, 13-15 minutes.
- 10
Spread crust with pizza sauce, sprinkle with mozzarella, arrange mushrooms and olives on top.
- 11
Return to grill or place under broiler to melt cheese and warm toppings, 3-4 minutes.
- 12
Serve hot.
Tips
Don't squeeze cooked cauliflower dry; excess moisture helps bind the crust and prevents cracking during cooking.
Use indirect heat on grill (one burner off) to prevent bottom from burning before toppings cook through.
Make the crust as thin as possible for crispier texture; aim for uniform thickness to cook evenly.
Good to Know
Refrigerate cooked pizza in airtight container up to 4 days. Reheat in 350F oven for 5-7 minutes or eat cold.
Form and partially bake crust (13-15 min) up to 2 days ahead; wrap and refrigerate. Top and finish cooking when ready to serve.
Hot from oven or grill. Also serves cold as breakfast or snack. Pairs with side salad or simple greens.
Common Mistakes
Do not skip the microwave step to avoid a soggy, undercooked crust.
Do not oversqueeze cooked cauliflower to avoid a dry, crumbly crust that falls apart.
Do not place crust directly over high grill heat without indirect-heat setup to avoid burnt bottom and raw toppings.
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this crust ahead of time?
Yes. Form and bake the plain crust fully up to 2 days ahead, wrap tightly, and refrigerate. Add toppings and broil to finish just before serving.
What if I don't have a pizza stone?
Use a heavy cookie sheet and either raise the oven temperature slightly or use grill-side indirect heat. The crust may brown faster without stone's heat distribution.
Can I freeze leftover pizza?
Yes. Cool completely, wrap slices individually, and freeze up to 1 month. Reheat thawed slices in a 350F oven for 5-7 minutes or eat cold.