Skip to Content

The Best Low Carb Cauliflower Pizza Crust Ever!

Thank you for sharing!

For dinner last night I had one of my favorite low carb meals—-Pizza! It is made with a cauliflower crust. I can’t believe that this has been pinned more than 10,000 times. I am sure you will agree that it tastes so amazing that you don’t even miss the carby crust.

Low Carb Cauliflower Pizza Crust

Low Carb Cauliflower Pizza Crust

You can make this on a regular pan, but I suggest using a Cast-Iron skillet or a pizza stone. You get such a deeper flavor with cast iron.

Low Carb Cauliflower Pizza Crust

Low Carb Cauliflower Pizza Crust


  • Head of Cauliflower
  • 1 egg
  • 1 cup shredded cheddar
  • choice of seasoning (oregano, basil, etc)


  • You “rice” cauliflower by putting in the food processor and then microwaving that uncovered in the microwave for 6-8 minutes.
  • Then combine 1 cup of the riced cauliflower with 1 egg, 1 cup shredded cheddar, and seasonings of your choice. I use parsley and oregano. Sometimes I add fresh minced garlic, tonight I did not.
  • Spread evenly on a greased pan.
  • You then bake the crust WITH NO TOPPINGS at 450 degrees for about 12-15 minutes.

  • After preparing the crust add toppings of your choice. I usually only use meat toppings because I do not care for cooked veggies.  Tonight I added turkey pepperoni, a little Italian sausage, and mozzarella cheese. It is delicious! I like eating healthy like this at home, so I can indulge more on Disney foods.

    What is your favorite pizza topping?

    Thank you for sharing!

    75 Delicious Pizza Recipes (To Celebrate National Cheese Pizza Day) - Drugstore Divas

    Friday 5th of September 2014

    […] Low Carb Cauliflower Pizza Crust […]

    Pauline Kelly

    Saturday 17th of August 2013

    This sounds really good!


    Saturday 17th of August 2013

    It is very yummy and it doesn't taste like cauliflower either. :)

    Cauliflower Pizza Crust | This is my life...

    Monday 17th of June 2013

    [...] So here is my modified version of  this recipe. [...]


    Tuesday 16th of April 2013


    Skip to Recipe