Cauliflower Pizza Crust - Keto, Low Carb & Gluten Free
Print Recipe

Cauliflower Pizza Crust - Keto, Low Carb & Gluten Free

I typically make my pizza with fathead dough, but I wanted to give cauliflower a chance and I really love how it turned out!  It takes a few important steps and a little time, but it was well worth it.  The crust held together beautifully and the cauliflower taste was pretty subtle.  I topped it with my favorite cheese and pepperoni, but you can add whatever toppings your heart desires!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Course
Servings: 8
Author: Keto Cooking Christian


For the Crust

  • 7 1/2 cups of riced cauliflower
  • 1 cup organic shredded mozzarella cheese
  • 1 organic cage-free egg
  • 1/2 teaspoon garlic salt
  • 2 tablespoons almond flour
  • 2 tablespoons  Oat Fiber  see note below

Toppings that I added

  • 1 1/2 cups mozzarella cheese
  • 18 sliced uncured pepperoni
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon oregano
  • 1 teaspoon  parsley
  • 1 tablespoon fresh basil
  • 2 ounces tomato paste mixed with water to thin it out


To Make the Crust

  • Add the cauliflower to a microwave safe bowl and cook in the microwave, covered with a paper towel,  for 10 minutes.  Remove, transfer to a plate and set in the fridge to cool for about 20 minutes.
  • Preheat oven to 425F.
  • Once cooled, add the cauliflower to a lint free towel in small batches and wring to get as much as the water out as you can.  You will be amazed at how much liquid comes out and we don't want this in our crust!!  Then add to a bowl and add in the almond flour, oat fiber, garlic salt, mozzarella and egg.
  • Mix until well combined.  Add the dough to a pan lined with parchment paper and spread out to your desired shape and thickness.  Bake for 15 minutes or until the top just barely starts to turn lightly golden.

To Make the Pizza

  • Add your sauce, spices, cheese and any other toppings you prefer.  I would recommend staying away from anything that is too watery.  This will allow the crust to hold together better and prevent it from becoming soggy.
  • Bake for another 10 minutes or until the cheese has melted and is slightly golden.  Transfer the pizza (on the parchment paper) to a cooling rack and, allow to cool for a few minutes before slicing, then serve!  This also prevents the crust from getting soggy from the steam.


The Oat Fiber really gives great texture to this pizza, but if you do not have it, you can use all almond flour.  Since I’ve not tried it myself, I cannot say how it would turn out.  I use Lifesource Foods Oat Fiber 500 and I buy it in the 16 ounce bag on Amazon (link in recipe).
Oat Fiber, is not the same as Oat Flour, which is made from grinding oats.  Oat Fiber is made from grinding the outside husks of oats and is pure insoluble fiber.  Insoluble fibers do not dissolve in water and are not broken down in the digestive tract.