Cauliflower Crust Tomato Basil Pizza looks just like classic pizza – without the traditional dough. Finely blended cauliflower replaces flour, creating a flavorful, low-carb crust. Fresh basil, Parmesan, mozzarella, and creamy goat cheese add richness and make this pizza both satisfying and keto-friendly.

Slices of tomato and shredded basil on a cauliflower crust pizza

I love a good pizza as much as the next person. But I don’t always love that heavy feeling from the dough – you know the one. Don’t get me wrong, I could eat regular pizza almost every day. Still, sometimes it’s nice to keep things a little lighter.

Cauliflower crust pizza

So after doing some research,  it would seem that the cauliflower pizza crust has become popular recently. With so many people going gluten-free – both by choice and for dietary reasons—I had to see what all the fuss was about.

A closeup of cauliflower crust pizza showing the sweet tomato slices, melted cheese and basil toppings

How to Make Cauliflower Crust – Step by Step

Making the crust

  • The crust is started by making ‘cauliflower rice’.  Not as difficult  as it sounds as the food processor does all the work, well most of the work.  Using a medium sized head of cauliflower, pulse the cauliflower florets until they turn into a fine powder.
  • Cook/dry the the cauliflower which is done in the microwave. This also helps remove some of the moisture. If you don’t have a microwave, spread the cauliflower rice onto a parchment-lined baking sheet and bake at 300°F for 5 minutes.
  • Once the cauliflower is cooled, wrap it in a clean  dish  towel  and  now  it’s  time  to use  your muscles. Squeeze out as much of the liquid as possible. The more moisture you can remove, the better the crust will be.
  • Once you’ve squeezed out as much liquid as possible, add the cauliflower to a mixing bowl. Stir in the ingredients that add flavor and help bind the dough.

I made one with goat cheese and one without and really did prefer the one with. You don’t taste the tang from the cheese, it just gives the crust great texture. Parmesan cheese is also a delicious option. The key to the crust is the egg. Just like most recipes, it’s needed to bind the crust and hold it together.

Cauliflower crust, before baking and after baking showing how browned it gets

The above images show the crust before it goes into the oven and after it is baked. It looks good enough to eat on its own, doesn’t it?

Pizza shape

There’s no rule when it comes to shaping the crust – it’s completely up to you. Just be sure to use parchment paper on your baking sheet. It’s one of the only surfaces (along with a silicone mat) that prevents the dough from sticking.

At this point, you’re almost ready for the toppings. But first, the crust must be baked so it’s sturdy enough to hold them. For this recipe, I chose to make a tomato basil pizza because the vine-on tomatoes looked so good at the supermarket.

A slice of cauliflower crust pizza topped with cheese, tomato and basil

So there you have it. This Cauliflower Crust Tomato Basil Pizza is a great tasting pizza and you won’t even miss the regular dough.

More Keto/Low Carb Recipes:

Creamy Rosemary Cauliflower Mash

Spicy Blue Cheese Mini Sweet Peppers

Cauliflower crust tomato basil pizza viewed from overhead
5 from 18 reviews

Cauliflower Crust Tomato Basil Pizza

Janette
Blended cauliflower is substituted for flour  and with the addition of basil, Parmesan, mozzarella and goat cheese.
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Servings: 6
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Ingredients
 

  • 1 medium cauliflower, cut into small florets
  • 1 large egg, lightly beaten
  • ¼ teaspoon salt
  • ½ teaspoon dried basil
  • ⅓ cup (30 grams) shredded mozzarella, plus ¾ cup for topping
  • ¼ cup (56 grams) grated Parmesan cheese
  • 2 ounces (50 grams) goat cheese
  • 2 tablespoons olive oil
  • Pizza sauce
  • 3 medium tomatoes
  • Fresh basil leaves

Instructions
 

  • Preheat oven to 450°F/230°C.
  • Add the cauliflower florets to a food processor. Pulse until you get a fine powder. Transfer the cauliflower powder to a microwave safe dish. Microwave on high for 5 minutes. *see note
  • Lay a clean dish towel out on a flat surface, pour the cauliflower onto it and allow to cool to the touch. Wrap the cauliflower up in the towel and wring out as much liquid as you can. Transfer the cauliflower to a large mixing bowl and add the egg, salt, dried basil, 1/3 cup mozzarella, parmesan and goat cheeses. Mix well.
  • Cover a baking sheet or pizza round with parchment paper. Turn out the cauliflower mixture onto the parchment paper. If you are making 2 individual pizzas use 2 sheets. Shape into your desired shape. Brush olive oil lightly over the dough and bake for 15 minutes.
  • Remove from the oven and top with your favorite toppings. Return back to the oven and back for another 5-7 minutes until the cheese is bubbly.

Notes

* If you do not have a microwave, you can spread the powdered cauliflower onto a baking sheet or ovenproof dish, cover with foil and bake at 300 for 5 minutes.
Serving: 1, Calories: 162kcal, Carbohydrates: 9g, Protein: 8g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Cholesterol: 47mg, Sodium: 292mg, Fiber: 3g, Sugar: 4g
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