Pizza night is sacred in our house, but sometimes I want all the flavor without the carbs weighing me down. That’s when I turn to this cauliflower crust that actually holds together when you pick up a slice. No sad, soggy mess here.
The secret is squeezing out every drop of water from that cauliflower. I’m talking really getting in there with a kitchen towel and wringing it like you mean it. Add some eggs and cottage cheese, and you’ve got yourself a protein-packed crust that crisps up in the oven. The cottage cheese might sound weird, but trust me on this one. It gives the crust body and makes it sturdy enough to load up with toppings.
Want pizza but trying to sneak in some veggies? This is your answer. The kids won’t even notice they’re eating cauliflower when it’s covered in cheese and pepperoni.
Why You’ll Love This Cauliflower Pizza Crust
- Low-carb and keto-friendly – This crust lets you enjoy pizza night without the guilt, making it perfect for anyone watching their carb intake or following a keto diet.
- High in protein – With eggs and cottage cheese in the mix, you’re getting a protein boost that regular pizza crust just can’t match.
- Simple ingredients – Just four basic ingredients that you might already have in your fridge, and you’re ready to make pizza.
- Sneaky way to eat more veggies – The cauliflower base means you’re getting a serving of vegetables before you even add your toppings.
- Ready in under an hour – From start to finish, you can have homemade pizza on the table in about 45-60 minutes, making it doable for a weeknight dinner.
What Kind of Cauliflower Should I Use?
Fresh cauliflower is your best bet for this pizza crust, as it gives you the most control over texture and moisture content. You can use either white or colored cauliflower (like purple or orange) – they all work the same way, though white is most common and affordable. If you’re short on time, pre-riced cauliflower from the store is a convenient option, just make sure it’s fresh and not sitting in a pool of water in the package. Frozen cauliflower can work in a pinch, but you’ll need to thaw it completely and squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth, otherwise your crust might turn out soggy.
Options for Substitutions
This low-carb pizza crust is pretty straightforward, but here are some swaps you can make:
- Cauliflower: This is the base of your crust, so you really need it for this recipe. You can use fresh or frozen cauliflower – just make sure to squeeze out as much moisture as possible after cooking to avoid a soggy crust.
- Cottage cheese: If you don’t have cottage cheese, ricotta works great as a substitute. You can also use shredded mozzarella (about 3/4 cup), though the texture will be slightly different and a bit chewier.
- Eggs: The eggs act as a binder here, so they’re pretty important. If you need an egg-free option, try using 2 tablespoons of ground flaxseed mixed with 5 tablespoons of water, but let it sit for 5 minutes to thicken before adding to the mixture.
- Salt: Feel free to adjust the salt to your taste, or add other seasonings like garlic powder, Italian herbs, or black pepper to give your crust more flavor.
Watch Out for These Mistakes While Baking
The biggest mistake people make with cauliflower pizza crust is not squeezing out enough water after steaming – if you skip this step or don’t press hard enough, you’ll end up with a soggy crust that falls apart when you try to slice it.
Make sure your cauliflower has completely cooled before squeezing, as hot cauliflower won’t release as much moisture and can make the cloth uncomfortable to handle.
When shaping your crust, aim for an even thickness throughout (about 1 cm) because thin spots will burn while thick areas stay undercooked, and consider making the edges slightly thicker than the center for a nice crust-like border.
For extra crispiness, flip the crust halfway through baking and give it a few more minutes on the second side before adding your toppings.
What to Serve With Cauliflower Pizza Crust?
Since this cauliflower crust is lighter than regular pizza dough, I like to pair it with a simple side salad dressed with olive oil and lemon juice to keep the meal fresh and balanced. A Caesar salad works really well too, especially if you’re topping your pizza with something like pepperoni or sausage. If you want something warm on the side, roasted vegetables like zucchini, bell peppers, or Brussels sprouts are perfect for rounding out the meal. You could also serve some marinara sauce or garlic butter on the side for extra dipping if you’re into that sort of thing.
Storage Instructions
Store: Once your pizza crust has cooled completely, wrap it tightly in plastic wrap or store it in an airtight container in the fridge for up to 3 days. If you’ve already added toppings, the crust might get a bit softer, but it still tastes great!
Freeze: You can freeze the baked crust (without toppings) for up to 2 months. Just let it cool, then wrap it well in plastic wrap and aluminum foil, or place it in a freezer bag. This way you can have pizza crust ready to go whenever a craving hits.
Use: Thaw frozen crusts in the fridge overnight, then add your favorite toppings and bake as usual. If you’re using a refrigerated crust, you can add toppings and pop it right in the oven, or crisp it up in a skillet for a few minutes to bring back some texture.
| Preparation Time | 30-40 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 45-60 minutes |
| Level of Difficulty | Medium |
| Servings | 4 slices |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 270-320
- Protein: 26-32 g
- Fat: 10-14 g
- Carbohydrates: 18-22 g
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Ingredients
- 1.25 lb cauliflower (shredded and squeezed dry to ensure a crispy crust)
- 2 eggs
- 4 oz cottage cheese (I use Good Culture for a thicker consistency)
- 1/2 tsp salt
- 1/2 tsp garlic powder
Step 1: Prepare and Cook the Cauliflower Base
- 1.25 lb cauliflower
Cut the cauliflower into small florets, then pulse them in a food processor until they resemble rice grains—this increases surface area for even cooking and helps achieve a crispier final crust.
Bring water to a boil in a steamer pot and steam the riced cauliflower for 8 minutes until just tender.
Spread the steamed cauliflower on a clean kitchen towel and let it cool for a few minutes, then gather the corners of the towel and squeeze firmly to remove as much moisture as possible—this step is crucial for a crispy crust rather than a soggy one.
Step 2: Mix the Crust Base
- cauliflower from Step 1
- 2 eggs
- 4 oz cottage cheese
- 1/2 tsp salt
- 1/2 tsp garlic powder
In a bowl, combine the squeezed cauliflower from Step 1 with the eggs, cottage cheese, salt, and garlic powder.
Mix until everything is evenly distributed and the batter holds together when pressed.
I find that using a thicker cottage cheese helps create a more cohesive dough with better binding, so don’t skip the quality ingredient here.
Step 3: Shape and Bake the Crust
- crust mixture from Step 2
Preheat your oven to 180°C (350°F).
Line a baking sheet with parchment paper, then transfer the cauliflower mixture onto it and shape it into an even circle about 1 cm (roughly 1/3 inch) thick—I use my hands or the back of a measuring cup to create an even thickness, which ensures consistent cooking.
Bake for 15 minutes until the edges turn golden brown and the crust is set and slightly firm to the touch.
Flourless Cauliflower Egg Cottage Cheese Pizza Crust
Ingredients
- 1.25 lb cauliflower (shredded and squeezed dry to ensure a crispy crust)
- 2 eggs
- 4 oz cottage cheese (I use Good Culture for a thicker consistency)
- 1/2 tsp salt
- 1/2 tsp garlic powder
Instructions
- Cut the cauliflower into small florets, then pulse them in a food processor until they resemble rice grains—this increases surface area for even cooking and helps achieve a crispier final crust. Bring water to a boil in a steamer pot and steam the riced cauliflower for 8 minutes until just tender. Spread the steamed cauliflower on a clean kitchen towel and let it cool for a few minutes, then gather the corners of the towel and squeeze firmly to remove as much moisture as possible—this step is crucial for a crispy crust rather than a soggy one.
- In a bowl, combine the squeezed cauliflower from Step 1 with the eggs, cottage cheese, salt, and garlic powder. Mix until everything is evenly distributed and the batter holds together when pressed. I find that using a thicker cottage cheese helps create a more cohesive dough with better binding, so don't skip the quality ingredient here.
- Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper, then transfer the cauliflower mixture onto it and shape it into an even circle about 1 cm (roughly 1/3 inch) thick—I use my hands or the back of a measuring cup to create an even thickness, which ensures consistent cooking. Bake for 15 minutes until the edges turn golden brown and the crust is set and slightly firm to the touch.
