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Top view of cauliflower pizza crust on a cutting board

Keto Cauliflower Pizza

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 8 Slices
Calories 50kcal



  • 24 Ounces Cauliflower see notes below
  • 2 Eggs
  • 1/4 Cup Parmesan Cheese grated
  • 1/2 Teaspoon Kosher Salt
  • 1 Teaspoon Italian Seasoning



  • Preheat oven the 375 F and line a baking sheet with parchment paper.
  • If using raw cauliflower: steam cauliflower (24 Ounces) in a covered medium pot with a few inches of water, until tender. Add steamed cauliflower to a food processor and process until "rice" sized.
  • If using raw cauliflower rice: steam cauliflower rice in a medium pot with a few inches of water until tender.
  • If using frozen cauliflower rice: defrost until no longer frozen.
  • Wrap riced cauliflower in a clean kitchen towel, and squeeze to release all liquid. Then squeeze some more.
  • Add cauliflower "pulp" to a large bowl, along with eggs (2), Italian seasoning (1 teaspoon), grated parmesan (1/4 cup) and salt (1/2 teaspoon). Thoroughly combine using your hands.
  • Press the cauliflower into a 6" round disc on your prepared baking sheet.
  • Bake for 20 minutes, then flip the cauliflower pizza and bake for another 10 minutes.
  • Crank the over up to broil, add toppings, and bake pizza for another 3-5 minutes. Be careful, as ingredients tend to burn at this temp, so keep a careful eye.
  • Allow pizza to cool before slicing, and enjoy!


  • Cauliflower. I prefer using FROZEN cauliflower RICE and allowing it to defrost before getting started. It saves a ton of time and dirty dishes.
  • Nutritional information is for 1 slice if you cut this pizza into 8 slices:


Calories: 50kcal | Total Carbohydrates: 5g | Protein: 4g | Fat: 2g | Sodium: 237mg | Fiber: 2g | Sugar: 2g | Net Carbs: 3g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com