Cauliflower Pizza Crust Recipe – Crispy, Cheesy & Full Desi Vibe!
If someone told me years ago that I’d fall in love with a pizza crust made of cauliflower, I would’ve straight up laughed. But life surprises you, right? And this cauliflower pizza crust recipe—bhai sahab—is something else!
I come from an old-school Italian-style kitchen, where dough meant flour, yeast, and a lot of handwork. But one day, I tried making pizza with cauliflower just for fun… and what came out of the oven? Mind blown! Golden crust, cheesy feel, and a light bite that doesn’t make you feel heavy after.
So if you’re gluten-free, keto, low-carb, or just curious—trust me, once you try this, you’ll repeat it again and again.
Let’s get started with my full-proof, easy, crispy cauliflower pizza base – with all the personal tricks and trial-learnings I’ve picked up over time.
📝 Ingredients (for 4 people)
| Ingredient | Quantity |
|---|---|
| Cauliflower (riced) | 1 medium head (~600g) |
| Shredded mozzarella cheese | 1 cup (100g) |
| Grated Parmesan cheese | 1/4 cup (25g) |
| Egg | 1 large |
| Italian seasoning | 1 tsp |
| Garlic powder | 1/2 tsp |
| Salt | 1/2 tsp |
| Olive oil (for brushing) | 1 tbsp (optional) |
👨🍳 How to Make Cauliflower Pizza Crust (Step-by-Step)
Step 1: Rice the Cauliflower
Cut cauliflower into florets and run it through a food processor until it looks like rice. Store-bought riced cauliflower also works fine.
Step 2: Cook and Squeeze
Microwave the riced cauliflower for 5-6 minutes till soft. Then—very important—wrap it in a clean towel or cheesecloth and squeeze out all the water. This step makes or breaks the crust!
Step 3: Mix the Dough
In a bowl, mix the cauliflower with mozzarella, Parmesan, egg, seasoning, garlic powder, and salt. It’ll become a sticky, cheesy dough.
Step 4: Shape the Base
Take a baking tray, line it with parchment paper, and press your dough into a circle or square. Keep the edges a bit thicker—that’s where the crunch lives.
Step 5: First Bake
Preheat the oven to 220°C (425°F). Bake the base for 20–25 minutes until it’s golden and dry to touch.
Step 6: Top It & Bake Again
Now throw on your sauce, cheese, and favorite toppings. Bake again for 10 minutes till the cheese melts and gets bubbly.
✨ My Style Tips (Desi Chef Approved):
- Water out = Crunch in. The more moisture you remove, the crispier your crust.
- Use parchment paper. Don’t even try skipping it.
- Want flavor bomb? Swap Parmesan for Pecorino, or mix in goat cheese.
- Feeling spicy? Red chili flakes in the dough add heat.
- Double batch = smart move. Make one, freeze the other for later.
❓ Frequently Asked Questions:
Is this keto-friendly?
100%! Low-carb, gluten-free, and full-on healthy vibes.
Does it taste like cauliflower?
Not really. The cheese, spices, and toppings steal the show.
Can I use frozen cauliflower rice?
Yes! Just thaw it properly and squeeze it DRY.
Can I make it vegan?
Totally. Use vegan cheese and a flax egg (1 tbsp flaxseed + 3 tbsp water).
How do I store leftovers?
Keep slices in an airtight box, fridge for up to 3 days. Reheat in oven or air fryer.
Can I freeze it?
Yep. Just bake the crust (no toppings), cool it down, and freeze it. Add toppings later and rebake.
❤️ Why I Love This So Much
Look, it’s not traditional Italian—but it hits different. When you want pizza but don’t want the bloated food coma after, this one’s perfect.
Crispy crust, cheesy center, light on the stomach, and full of flavor. Once you make this, it won’t feel like a compromise—it’ll feel like an upgrade.
Play with toppings, mix your cheeses, and do your thing. One try, and you’ll be hooked. Just like me.
See Also: Authentic Sourdough Pizza Crust Recipe | Crispy, Chewy, Naturally Leavened Dough
