Lighten up pizza night with this low-carb alternative to traditional pizza dough. Riced cauliflower combines with egg and cheese to make a gluten-free pizza crust that's crisp on the outside but soft on the inside. Simply top with your favorite pizza toppings and bake for a healthier pizza you'll love.

Hilary Meyer
Source:, November 2017


Read the full recipe after the video.

Recipe Summary

30 mins
1 hr 10 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.

  • Place cauliflower and 1 clove garlic in a food processor; process until finely chopped. Transfer to a microwave-safe bowl and microwave on High for 3 minutes. Let cool slightly and stir in 3/4 cup mozzarella, eggs, parsley and salt. Spread the mixture into a 12-inch circle, 1/4 inch thick, on the prepared baking sheet. Bake until brown and crispy around the edges, about 40 minutes.

  • Remove the crust from the oven and cover evenly with your favorite pizza toppings. Return the pizza to the oven and continue baking until the toppings are heated through, about 5 minutes more.

Nutrition Facts

131 calories; protein 10.6g; carbohydrates 6.5g; dietary fiber 1.9g; sugars 2.3g; fat 7.4g; saturated fat 3.8g; cholesterol 80.1mg; vitamin a iu 429.6IU; vitamin c 45mg; folate 68.2mcg; calcium 229.4mg; iron 0.8mg; magnesium 24mg; potassium 353.8mg; sodium 321.3mg; thiamin 0.1mg.

Reviews (4)

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5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I love this recipe. I added 1/2 pecorino Romano cheese to cauliflower mixture before baking to provide added structure and flavor to the crust. It is easier to eat after it cools a little. I would recommend putting cheese down first before the sauce to prevent the crust from getting to wet. Definitely recommend to anyone who wants to eat healthier or just likes a good pizza. Read More
Rating: 5 stars
I loved this recipe! I don't like cauliflower so I was hesitant to try it but it completely masks the taste. This pizza is filling and took no time to prepare. Definitely will be a part of my regular lunch rotation from now on. The recipe doesn't say what to do with the second clove of garlic so I just minced it and mixed it in with the mozzarella/egg/salt/parsley and it was fine. Read More
Rating: 5 stars
I agree that the pizza tastes like normal pizza but more interesting than plain dough. Also faster assembly since you don't need to let dough rise spread it in a pan etc. Certainly healthier than pizza crust. Read More
Rating: 5 stars
You definitely want to eat all while it's hot rather than planning leftovers since it will not have any crisp left after it cools but it's a great flour-free crust! As someone else pointed out they left out what to do with the second clove of garlic OR second 3/4 cup of cheese. I used that part of the cheese to melt onto the crust after it baked hoping to make a moisture barrier. Next time I will also cook the toppings to try to get out more even more moisture. Nice to be able to add pizza back to our meals since normal pizza is far from a diet food! Read More