This crust puts a healthy twist on a traditional classic. Use this recipe for all your pizza creations! Add your favorite toppings and bake for an additional 10 minutes or until preferred doneness is reached.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
8
Yield:
1 thin-crust pizza
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • Place cauliflower in a food processor or blender; pulse until broken down into grains the size of rice. Spread on a baking sheet.

  • Roast in the preheated oven until soft, about 10 minutes.

  • Transfer softened cauliflower to a large bowl; add almond flour, eggs, oregano, thyme, and rosemary. Stir well until dough pulls into a ball.

  • Dust a pizza pan with flour; spread dough on the pan with a spatula to form the crust.

  • Bake crust in the preheated oven until golden brown and edges are crispy, about 20 minutes.

Cook's Notes:

Cauliflower may also be softened in the microwave for 4 minutes.

Flax eggs may be substituted for eggs.

Other flours may also be used in place of almond flour. Wheat flour will result in a crust with a more stable consistency.

Nutrition Facts

138 calories; protein 7.1g; carbohydrates 7.7g; fat 9.7g; cholesterol 69.8mg; sodium 96.4mg. Full Nutrition
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Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/04/2018
This was much better than I expected and helped keep the overall calorie count lower on our pizza. I added some garlic powder, a quarter cup of grated Parmesan cheese, and a tablespoon of dried Italian dressing (like the kind you make yourself from a packet). Overall, very tasty and satisfying. Held up well. Texture was good- a tad spongy but not bad. I’ll totally make it again. Read More
(10)

Most helpful critical review

Rating: 3 stars
10/29/2019
My crust was soggy but tasty. I will try it again and cook it longer @ a higher temp. I filled my pizza crust 8 hrs. Before I cooked it so the filling probably contributed to the moist crust too. Read More
28 Ratings
  • 5 star values: 16
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
02/04/2018
This was much better than I expected and helped keep the overall calorie count lower on our pizza. I added some garlic powder, a quarter cup of grated Parmesan cheese, and a tablespoon of dried Italian dressing (like the kind you make yourself from a packet). Overall, very tasty and satisfying. Held up well. Texture was good- a tad spongy but not bad. I’ll totally make it again. Read More
(10)
Rating: 5 stars
09/20/2018
I proof 3 T yeast in a little water and sugar and add that, along with about 1 T baking powder. Then I increase the flour a bit to compensate. I put the dough into a huge preheated oiled cast iron pan and bake it that way. I would recommend figuring out the number of cups of riced cauliflower to use. Some cauliflower heads are much bigger than others. Read More
(5)
Rating: 4 stars
01/15/2017
The taste was good but even dusting a pizza pan with flour didn't stop it from sticking. I think parchment paper would help to prevent sticking. I topped mine with white pizza sauce (from Allrecipes) along with ricotta Italian sausage pancetta mozzarella and Parmesan cheese. Read More
(4)
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Rating: 5 stars
09/09/2018
This crust was the closest thing to "normal" pizza crust I've had, the consistency was very satisfying like a traditional bread but without the heavy carb load. I good after eating this instead of all bogged and bloated. Much more satisfying pizza alternative than the low-carb shredded chicken crusts. Important to really spread your cauliflower out so it can dry in the oven. Read More
(2)
Rating: 5 stars
05/28/2018
Added 1/2 cup of chia seeds, soaked in 3/4 cup of water & set in frig for 20 min. Also, 1/2 tsp of tumeric. Parchment paper needed to stop sticking. Yum. Top with anything you like. Read More
(2)
Rating: 5 stars
10/13/2018
I just had the best pizza I ever had in my life and I made it! This is great because I can eat the crust and not feel guilty because instead of a fast carb it s cauliflower and it tastes like regular crust! It is delicious! Read More
(2)
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Rating: 5 stars
10/26/2016
Turned out amazing! I added 1/2 cup of Italian blend cheese though which was a nice added touch Read More
(2)
Rating: 5 stars
04/25/2019
Use parchment paper and spray oil of your choice so it comes right off and then place toppings on there! It is delicious! I made it for all of us on my moms birthday.. she loves pizza and I am avoiding carbs... it was perfect!!! I used pizza sauce, follow your heart cheese, spinach, radishes, onions and snow peas. Thanks for the amazing recipe whit!! Read More
(1)
Rating: 5 stars
04/18/2020
This is the best low carb pizza crust that tastes great. I did add 1/2-3/4 cup of Parmesan cheese. So easy to make! Read More
(1)
Rating: 3 stars
10/29/2019
My crust was soggy but tasty. I will try it again and cook it longer @ a higher temp. I filled my pizza crust 8 hrs. Before I cooked it so the filling probably contributed to the moist crust too. Read More
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