Let’s be honest — most of us miss pizza when we’re following a keto diet. That crispy, chewy crust and melty cheese combo is hard to resist! But here’s the good news: we don’t have to give it up. With a little creativity (and a head of cauliflower), we can make a delicious, low-carb pizza crust that’s surprisingly satisfying.

In this post, we’ll walk through how to make a keto cauliflower crust pizza that actually holds together, tastes amazing, and doesn’t feel like a compromise.

Let’s dive in — because pizza night is back on the menu!

Before we start, let’s talk about why this recipe is worth your time.
A cauliflower crust is a fantastic alternative to traditional pizza dough because it’s:

• Low in carbs, perfect for keto or low-carb lifestyles.
• Gluten-free, so it’s gentle on digestion.
• Packed with nutrients, like vitamin C, fiber, and antioxidants.
• Surprisingly crispy when baked properly.

It’s not just “diet food” — it’s genuinely good pizza. The key is in the method, and that’s what we’ll master here.

Here’s what we’ll be working with.
These simple ingredients come together to make a golden, flavorful, keto-friendly crust.

For the crust:

• 1 medium head of cauliflower (about 4 cups riced)
• 1 large egg
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

Optional toppings:

• Sugar-free tomato sauce or keto marinara
• Shredded mozzarella
• Pepperoni, mushrooms, bell peppers, spinach, or anything keto-friendly

Tip: You can also mix in a bit of almond flour (1–2 tablespoons) if you want extra structure.

First things first — we need to turn that cauliflower into a rice-like texture.

1. Wash and chop the cauliflower into florets.
2. Place them in a food processor and pulse until it resembles rice. Don’t over-blend or it will become mushy.
3. If you don’t have a food processor, you can use a box grater — just grate the cauliflower on the medium side.

Now you should have a bowl full of cauliflower “rice.” But we’re not done yet — the real trick is getting rid of the moisture.

This is the make-or-break step for your crust’s texture.

1. Place the riced cauliflower in a microwave-safe bowl.
2. Microwave for 5–6 minutes, or until soft.
3. Let it cool for a few minutes so you don’t burn your hands.
4. Transfer the cauliflower into a clean kitchen towel or cheesecloth, then twist and squeeze out as much liquid as possible.

Seriously — squeeze like your crust depends on it (because it does!).
The drier the cauliflower, the crispier your crust will be.

Now that we have dry, fluffy cauliflower, it’s time to mix everything together.

In a large bowl, combine:

• The squeezed cauliflower
• Egg
• Mozzarella
• Parmesan
• Oregano, garlic powder, salt, and pepper

Mix well until it forms a dough-like consistency. It should hold together easily when pressed. If it feels too wet, you can add a tablespoon of almond flour or grated cheese to absorb moisture.

Next, line a baking sheet with parchment paper (this is non-negotiable unless you like scraping crust off metal).

• Place your dough in the center.
• Use your hands to press it into a thin circle or rectangle, about ¼ inch thick.
• Keep the edges slightly thicker to mimic a real pizza crust.

Pro Tip: Don’t make it too thick, or it will stay soggy in the middle.

We’re halfway there!

1. Preheat your oven to 425°F (220°C).
2. Bake the crust for 20–25 minutes, or until golden brown and firm around the edges.
3. Let it cool for 10 minutes before adding toppings — this helps it stay crisp.

You’ll notice a heavenly, cheesy aroma filling the kitchen at this point. That’s when you know it’s working.

Now comes the fun part — decorating your pizza!

Spread a thin layer of keto-friendly tomato sauce, sprinkle mozzarella, and add your favorite toppings.

Some ideas:

• Classic pepperoni
• Fresh basil and tomato (Margherita-style)
• Chicken, bacon, and spinach for a protein boost

Just don’t overload it — too many toppings can make your crust soggy.

Pop the pizza back into the oven and bake for another 10 minutes, or until the cheese is bubbling and slightly browned.

Once it’s done, let it rest for 5 minutes before slicing.
This quick rest time helps everything set nicely, so you get clean, crisp slices.

Cut into your pizza and take a bite — crunchy on the outside, cheesy in the middle, and packed with flavor.
It’s so good that even people who aren’t on keto won’t believe it’s made from cauliflower.

To make sure your crust turns out perfect every time, here are a few tried-and-true tricks:

• Always remove as much water as possible. This is the #1 secret.
• Use parchment paper, not foil. It prevents sticking.
• Cool before topping to avoid sogginess.
• Don’t skip the cheese. It acts as the glue that holds everything together.
• Bake longer if needed. Every oven is a little different — go for color and texture, not just time.

Even seasoned keto cooks make these mistakes occasionally. Let’s dodge them from the start.

1. Not draining enough moisture — your crust will fall apart.
2. Too thick crust — it won’t get crisp enough.
3. Skipping parchment paper — total nightmare to remove.
4. Overloading with sauce — remember, less is more.

Stick to these simple rules, and your cauliflower crust will come out just right every time.

(Approximate, based on 8 slices)

• Calories: 110
• Fat: 7g
• Carbs: 3g (Net carbs: 2g)
• Protein: 8g

That’s an incredible swap for traditional pizza, which can have 25–30g of carbs per slice!

Want to mix things up? Here are a few ideas:

• Cheddar twist: Replace mozzarella with shredded cheddar for a sharper flavor.
• Herb upgrade: Add basil, thyme, or rosemary to the crust mix.
• Garlic lovers: Mix in roasted garlic or brush the edges with garlic butter after baking.
• Make it dairy-free: Use dairy-free cheese and a flax egg (1 tbsp flaxseed + 3 tbsp water).

Experiment until you find your favorite version — that’s the fun part of cooking keto-style!

Keto pizza without compromise…

Who says keto has to mean sacrifice? With this cauliflower crust recipe, we can enjoy the comfort of pizza night without breaking our low-carb goals.

The best part is, once you master the basic crust, the possibilities are endless — from barbecue chicken pizza to white garlic sauce versions.

So the next time that pizza craving hits, skip the takeout and make your own crispy, golden, keto cauliflower crust at home. Trust us, once you taste it, you’ll never look back.

Quick Recap

✅ Low-carb, gluten-free, and full of flavor
✅ Crispy and cheesy, not soggy
✅ Easy to make and customizable

Because pizza should always be on the menu — even on keto.

Enjoy your meal! 🍕

Can’t wait to hear how yours turned out — drop me a comment below!

Thanks for being here! If you enjoyed the recipe, don’t forget to share it with your friends.

And if you’re still hungry for more, take a look at our earlier recipes — you might just find your next favorite!

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Better Than Takeout: 7-Eleven Pizza Sauce Copycat Recipe You’ll Crave!

The Secret to a Perfect Pizza Sauce: Simple, Fresh, and Unbelievably Good!