Low Carb Cauliflower Pizza Crust

This pizza crust recipe is grain-free, sugar-free, and gluten-free.

Makes 1 crust.


  • 4 cups cauliflower (about one medium head)
  • 1 egg, beaten
  • ⅓ cup soft plain goat cheese
  • 1 teaspoon dried oregano
  • pinch of salt


  1. Preheat your oven to 200C.
  2. Pulse batches of cauliflower florets in a food processor, until a rice-like texture is achieved.
  3. Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.
  4. Once you’ve strained the rice, transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up then squeeze all the excess moisture out. A lot of liquid will be released, which will leave you with a nice and dry pizza crust.
  5. In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices. Use your hands to mix well.
  6. Press the dough out onto a baking sheet lined with baking paper (otherwise it will stick.) Keep the dough about ⅓ inch thick.
  7. Bake for 35-40 minutes at 200C. The crust should be firm, and golden brown when finished.
  8. Add whichever topping you’d like such as tomato base, cheese and your favourite toppings.
  9. Return the pizza to the 200C oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly.
  10. Slice and serve

Time Saver Tip:

Make a double-batch of cauliflower pizza crusts; one for now, and one for later. After baking the crusts, wrap up the extra pizza crust in foil, and freeze for a quick pizza dinner to heat up another night.

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