The Perfect Pizza Crust

Pizza crust fit for a low carb junkie



  • 2 cups riced cauliflower (I used frozen for this recipe)
  • 1/4 cup mozzarella cheese – grated
  • 1/8 cup cream cheese – softened
  • 1 egg – beaten
  • 1 tsp parsley flakes
  • 1 tsp oregano
  • salt and pepper lightly


Yield: 1 10″ crust – 4 servings

  • Preheat oven to 400 F. Line a baking sheet with parchment paper and set aside.
  • If using fresh cauliflower, wash the head of cauliflower and grate until you have 2 cups. You will need to soften the cauliflower by either boiling it for 3-5 minutes or heating in the microwave for 3-5 minutes until softened.
  • If using frozen cauliflower, rinse 2 cups in a sieve under warm water and soften by either boiling in water for 2 minutes or microwaving for 2 minutes.
  • Using either fresh or frozen cauliflower it is important to drain all the moisture off the riced cauliflower before mixing in the other ingredients. If you don’t remove as much moisture as possible from the cauliflower rice your crust will turn out soft.
  • How to drain the cauliflower rice: Transfer the cauliflower from the microwave bowl or saucepan (depending on how you softened it) into a sieve or strainer. With a large spoon press the cauliflower rice into the mesh of the strainer until no more liquid comes out. Another method is you can also wring the cauliflower rice out in several layers of cheese cloth until all the moisture is out.
  • Place dry cauliflower rice into a large bowl and add the cheeses, beaten egg, and seasonings.
  • Mix with a large wooden spoon (or your hands) until all the ingredients are well combined.
  • Spoon the mixture into the middle of the baking sheet. In circular motions smooth out the “dough” until it is round and 10″ in diameter….about an inch thick. The dough is a bit runny but it will firm up in the oven.
  • Bake for 25 minutes or until the crust is golden brown.
  • Remove from oven and top with your favourite pizza sauce and toppings. I use canned pizza sauce with a super low carb count.
  • Bake until cheese is bubbling and browned.


Cauliflower pizza crust that holds up to handheld eating

The idea of cauliflower pizza crust sounds great, but I have really been struggling with finding a recipe that isn’t soft, or falls apart, or won’t lift off the pan. I have been making pizzas with almond or coconut flour for the past few years but decided to give the cauliflower another try. I found a combination of cheese, egg and cauliflower that is pretty good. It is not soft and holds its shape so you can pick up a slice of pizza and eat it with your hands.

The trick is to bake the crust first and then add the sauce and toppings and bake again.

Nutrition Facts

Amount per serving (without sauce or toppings)

Fat4.5 g
Carbohydrates1.8 g
Fiber1.0 g
Protein5.1 g
Riced cauliflower in a strainer
All ingredients combined

Crust “dough” formed into a circle
Golden brown crust after baking
Ready to eat

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