Cauliflower Almond Pizza Crust


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.

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
1 thin-crust pizza


  • 1 head cauliflower, chopped

  • 1 cup almond flour

  • 3 eggs

  • ½ teaspoon oregano

  • ½ teaspoon thyme

  • ½ teaspoon rosemary

  • 1 dash salt

  • 1 teaspoon all-purpose flour


  1. Preheat oven to 450 degrees F (230 degrees C).

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

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

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

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

  6. 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 (per serving)

138 Calories
10g Fat
8g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 138
% Daily Value *
Total Fat 10g 12%
Saturated Fat 1g 6%
Cholesterol 70mg 23%
Sodium 96mg 4%
Total Carbohydrate 8g 3%
Dietary Fiber 4g 13%
Total Sugars 2g
Protein 7g
Vitamin C 34mg 168%
Calcium 30mg 2%
Iron 1mg 4%
Potassium 246mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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