This delicious, thin crust cauliflower pizza recipe was developed for Levels Health. I created more than 10 different versions of cauliflower crust and this was the clear winner, both for taste and for blood sugar stability. I hope you love it as much as we do! This recipe makes 4 8″ pizza crusts.
Make extra crusts and store them in the refrigerator or freezer. They keep very well – just stack them with parchment paper in between the crusts and wrap in a reusable gallon size zip bag.
My husband and I both achieved level glucose responses with this pizza crust when topped with red sauce, goat cheese, olives, and either prosciutto or sausage and fresh basil.
Why You’ll Love This Cauliflower Pizza
You’ll love this cauliflower crust pizza for its blood stabilizing effect and naturally for the amazing taste and texture. Who doesn’t love pizza, right?
Ingredients to Make Cauliflower Crust Pizza
- 1 12 oz bag of frozen cauliflower rice steamed and squeezed
- 2 eggs
- ¼ tsp sea salt
- ½ cup full fat Greek yogurt, goat yogurt or A2 yogurt would be great too!
- ⅔ cup almond flour
- ⅓ cup arrowroot
Equipment
How To Make Thin Crust Pizza
- Preheat the oven to 400 Fahrenheit.
- Cook the bag of frozen cauliflower rice for 4 minutes in the microwave or on the stovetop, allow to sit for one minute to cool.
- Using a nut bag or a dish cloth, squeeze the water out of the steamed cauliflower rice until it is very dry.
- In a bowl of a food processor*, add cauliflower, eggs, salt, yogurt, almond flour, and arrowroot.
- Blend until very smooth. It will be very much like batter and this is what you want.
- On a parchment lined baking sheet, put ½ cup batter and using a spatula or the back of a spoon, create an 8 inch circle of batter.
- Bake the crust for 6 minutes until it is firm but not brown. This is just a pre-bake to get the crust firm enough for toppings.
- Remove crust from the oven and turn the heat up to 500.
- Top your pizza crust and bake for about 15-18 minutes or until cheese is melted, golden and bubbly.
- Enjoy!
*If you do not have a food processor, this crust mixes up just fine in a mixing bowl by hand. the consistency of the crust won’t be quite as smooth but it will still work and taste great!
Storage
These pizza crusts will keep for 3-4 days in the fridge or up to 3-4 months in the freezer. Just make sure to separate the crusts with parchment paper so you can easily take them out of the freezer one at a time.
Pro Tips
Here are a few things you can do so you can make great-tasting cauliflower pizza all the time.
- Keep a few bags of frozen cauliflower rice in the freezer. Make sure to dry it really well after you cook it.
- Don’t skip precooking the crust, this will help it get nice and crispy. You can drizzle a little olive oil on the parchment paper to help the bottom crisp up.
FAQs
Can I use fresh cauliflower to make this cauliflower crust pizza?
Yes, you can use fresh cauliflower to make this pizza. I suggest placing it in the food process to rice it and then you can steam it lightly to cook it. Make sure it is dry before you mix with the other ingredients.
Can I use a nondairy yogurt in this recipe?
Yes, nondairy yogurt will work in this pizza recipe.
Is cauliflower crust pizza healthier than regular crust pizza?
Cauliflower crust pizza is lower carb than regular crust pizza so it is not as likely to spike your blood sugar.
Did you make this recipe? If you did don’t forget to tag me and share on Instagram!
Cauliflower Thin Crust Pizza
Equipment
Ingredients
- 1 12 oz bag of frozen cauliflower rice steamed and squeezed
- 2 eggs
- ¼ tsp sea salt
- ½ cup full fat greek yogurt goat yogurt or A2 yogurt would be great too!
- ⅔ cup almond flour
- ⅓ cup arrowroot
Instructions
- Preheat the oven to 400.
- Cook bag of frozen cauliflower rice for 4 minutes in the microwave or on the stovetop, allow to sit for one minute to cool.
- Using a nut bag or a dish cloth, squeeze the water out of the steamed cauliflower rice until it is very dry.
- In a bowl of a food processor*, add cauliflower, eggs, salt, yogurt, almond flour, and arrowroot.
- Blend until very smooth. It will be very much like batter and this is what you want.
- On a parchment lined baking sheet, put ½ cup batter and using a spatula or the back of a spoon, create an 8 inch circle of batter.
- Bake the crust for 6 minutes until it is firm but not brown. This is just a pre-bake to get the crust firm enough for toppings.
- Remove crust from the oven and turn the heat up to 500.
- Top your pizza crust and bake for about 15-18 minutes or until cheese is melted, golden and bubbly.
- Enjoy!