Low Carb Crispy Cauliflower Parmesan Pizza Crust

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  • prep time

    prep time

    5 min

  • cook time

    cook time

    37 min

  • ready time

    ready time

    42 min

Low Carb Crispy Cauliflower Parmesan Pizza Crust

12 ratings

The key to a creative keto recipe log is to understand all the fantastic things your everyday ingredients can do. Cauliflower farmers everywhere must be delighted to see how innovative we’ve become at incorporating an underdog vegetable into fun and delicious recipes. Not only can cauliflower replace rice and potatoes, but it can serve as a pizza crust too! With just a few other ingredients, you have a crispy thin-crust pizza base that can hold just about any ingredient you throw on it. Plus, since you’re not using a dry flour-based dough, you only need a smear of marinara sauce instead of a heaping pile of it. Add as much olive oil, cheese, and proteins to this pizza crust as you’d like.

Jessica L.

What Types Of Pizza Can I Make With This Crust?

This thin-crust, crispy cauliflower pizza base has the best of both worlds. The edges and underside or browned and crispy. The very center of the pizza crust is chewy and tender. You get the crisp of an oven-fired pizza and the flexibility of a New York style slice that can hold all sorts of toppings. You can top your cauliflower crust pizza with shredded or diced chicken and bacon, crumbled sausages, fresh mozzarella cheese, smears of marinara or drizzles of alfredo white sauce, sauteed mushrooms, or fresh spinach. Check out all of Carb Manager’s pizza recipes under “Lunches” and “Main Dishes” for more pizza topping ideas.

Make Ahead Meals For Meal Preppers

Don’t want to make a fresh pizza crust every time you want keto pizza? Don’t worry about it! This recipe is very easy to prepare in advance. Make as many batches of Crispy Cauliflower Parmesan Pizza Crust as you want. Spread your raw parmesan-cauliflower mix onto sheets of parchment paper in any size crust you want to make. Freeze the crusts. Then, when it’s time to make pizza, simply pull a frozen pre-formed crust out of your freezer and bake normally as the recipe dictates. When baking at 400 degrees, you may need to bake for a few extra minutes to evaporate any excess moisture from the frozen cauliflower.

  • Net Carbs

    5.9 g

  • Fiber

    4.1 g

  • Total Carbs

    10 g

  • Protein

    23.9 g

  • Fats

    14.6 g

265 cals

Low Carb Crispy Cauliflower Parmesan Pizza Crust

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Green Giant Frozen Cauliflower Rice

    Green Giant Frozen Cauliflower Rice

    2 cup

  • Salt


    ⅛ teaspoon

  • Black Pepper

    Black Pepper

    ¼ teaspoon

  • Raw Egg

    Raw Egg

    1-½ large

  • Parmesan Cheese

    Parmesan Cheese

    ¾ cup, shredded

Recipe Steps

steps 2

42 min

  • Step 1

    Preheat an oven to 400 degrees. Spread THAWED cauliflower rice on a sheet tray and bake for 17 minutes, tossing the rice after about 10 minutes. Let the cauliflower cool for 5 minutes. Then, combine the rice in a mixing bowl with the remaining ingredients.
    Step 1
  • Step 2

    Reduce your oven heat to 375 degrees. Use a wooden spoon or spatula to spread the cauliflower mixture on a non-stick sheet tray in a circle ⅛-inch thick. For 2 servings, the crust will be about 8 inches wide. Bake the crust for 17-20 minutes. Watch for the edges to turn dark brown but not burn. The center will be cooked through but slightly more tender than the edges. If you want to add toppings to the crust, add the toppings on after the crust bakes for 10 minutes, then continue with the remaining of the baking time. Cut an 8-inch pizza into 4 slices for serving.
    Step 2

Comments 21

  • FavorableCauliflower155267

    FavorableCauliflower155267 a year ago

    The recipe makes exactly as the picture

    • ksuiss

      ksuiss 3 years ago

      I also add fine almond flour for that extra crunch

      • Leimean

        Leimean 3 years ago

        Can you make this with fresh riced Cauliflower?

        • RemarkableKetone555904

          RemarkableKetone555904 a year ago

          I prefer fresh cauliflower

        • UnbelievableRadish406858

          UnbelievableRadish406858 3 years ago

          I did , it works great

      • Hanane

        Hanane 3 years ago

        Are you sure about the calories in this recipe? 3/4 cup of parmesan is 323 calories! How come the whole recipe is only 265?

        • Fatcow

          Fatcow 4 months ago

          265 is for only half of the recipe. Picture shows pizza cut in 4 slices and info stated a serving is 2 slices or half a pizza

        • SuperMacadamia849138

          SuperMacadamia849138 a year ago

          because you're only eating half a pizza and the cheese is the highest calories of this recipe

        • OutstandingKetone905365

          OutstandingKetone905365 2 years ago

          The cheese is the most caloric item in this recipe

        • VickieB

          VickieB 3 years ago

          Because there are a total of 2 servings and nutritional values are for 1 serving.

      • Connie

        Connie 3 years ago

        Very good & easy when first made. Leftovers? I doubled the batch to freeze the other half so no problem with the egg amount.

        • Darcy

          Darcy 3 years ago

          Mine was beautiful but tasted (felt?) like a scramble or something... weird texture. It was a tasty scramble but more egg than pizza

          • FavorableCauliflower155267

            FavorableCauliflower155267 a year ago

            It seemed to me to crumbled, so I used the inmersión blender, it worked

          • RemarkableKetone555904

            RemarkableKetone555904 a year ago

            You probably did not squeeze enough water out of the cauliflower. It should resemble dough when squeezed and then squeezed again.

        • Tammie

          Tammie 3 years ago

          My 11 year old and I made this crust tonight for pizza night. It was crispy and delicious!!!! We used fresh cauliflower and added some basil and oregano. Before we added toppings we brushed the crust with olive oil and garlic. My son devoured this pizza!!!! He usually puts ketchup on everything. He ate this just as it is. Thank you!!!!!!

          • Gutfeeling

            Gutfeeling 3 years ago

            Love the crispness of this crust.

            • Cheryl

              Cheryl 4 years ago

              this calls for 1 1/2 raw egg. How do I do 1/2 egg

              • Pink_Lipstick_Bandit

                Pink_Lipstick_Bandit a year ago

                a large egg is about 3 tablespoons so I would use a tablespoon and a half of a beaten egg as half an egg.

              • viviand954d4b7

                viviand954d4b7 3 years ago

                EGG BEATERS?

              • recipewriter

                recipewriter 4 years ago

                You can simply whisk an egg in a bowl and use half of it. Or use the cracked eggshell to separate approx. 1/2 the egg.

            • Npeltier

              Npeltier 4 years ago

              Better than the mozz version