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The BEST Cauliflower Pizza Crust (Gluten-Free & Sliceable!)

The ultimate gluten-free, low-carb, keto-friendly cauliflower pizza crust that is perfectly sliceable, crispy-edged, and holds any toppings without falling apart. Ready in under an hour with easy steps and pro tips.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Gluten-Free, Italian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Crust Ingredients
  • 1 large head cauliflower riced to yield about 4 cups
  • 2 large eggs
  • 1.5 cups shredded mozzarella cheese full-fat
  • 0.5 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp almond flour blanched, optional but recommended

Equipment

  • Food processor
  • Baking sheet
  • Parchment paper
  • Kitchen towel or cheesecloth
  • Mixing bowl

Method
 

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Rice the cauliflower using a food processor or box grater to yield about 4 cups.
  3. Microwave or steam the riced cauliflower for 5-7 minutes until tender. Cool slightly.
  4. Squeeze out ALL excess moisture using a clean kitchen towel or cheesecloth—this step is critical for sliceability.
  5. In a large bowl, mix squeezed cauliflower with eggs, mozzarella, Parmesan, almond flour, and all seasonings until a dough forms.
  6. Press mixture onto parchment into a 12-inch circle, ¼-inch thick, with slightly raised edges.
  7. Bake 20-25 minutes until golden and firm.
  8. Add sauce and desired toppings.
  9. Bake additional 10-15 minutes until cheese is bubbly and crust is deep golden.
  10. Cool 5 minutes, then slice and serve.

Notes

Squeeze moisture thoroughly for the crispiest, most sliceable results. Plain crusts freeze beautifully for up to 2 months.