Low-carb cauliflower pizza crust with creamy ricotta and roasted vegetables

Cauliflower pizza crust has gained popularity as a nutritious alternative to traditional pizza crust. With its lower carbohydrate content and versatile flavor, it offers a delicious way to enjoy your favorite pizza toppings guilt-free.

Region and History

While the exact origin of cauliflower pizza crust is unclear, it has become a popular choice for individuals seeking healthier alternatives to traditional pizza crust. This recipe puts a flavorful spin on the classic cauliflower crust by adding creamy ricotta and roasted vegetables.


For the Cauliflower Crust:

  • 1 medium head cauliflower, riced (about 4 cups)
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs

For the Toppings:

  • 1/2 cup ricotta cheese
  • 1 cup assorted roasted vegetables (such as bell peppers, onions, and mushrooms)
  • Fresh basil leaves, for garnish
  • Red pepper flakes, for optional heat

Cooking Instructions

  1. Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Prepare the Cauliflower Crust: In a large microwave-safe bowl, microwave the riced cauliflower for 5-6 minutes, or until tender. Allow it to cool slightly, then place it in a clean kitchen towel and squeeze out excess moisture.
  3. Form the Crust Mixture: Transfer the cauliflower to a mixing bowl and add the shredded mozzarella cheese, grated Parmesan cheese, dried oregano, garlic powder, salt, pepper, and eggs. Mix until well combined.
  4. Shape the Crust: Place the cauliflower mixture onto the prepared baking sheet and shape it into a round pizza crust, about 1/4 inch thick. Bake in the preheated oven for 15-20 minutes, or until golden brown and firm.
  5. Add the Toppings: Once the crust is baked, spread the ricotta cheese evenly over the surface. Top with the roasted vegetables and sprinkle with fresh basil leaves and red pepper flakes, if desired.
  6. Bake Again: Return the pizza to the oven and bake for an additional 5-7 minutes, or until the toppings are heated through and the cheese is melted.
  7. Slice and Serve: Remove the pizza from the oven and let it cool slightly before slicing. Serve hot and enjoy!


Can I use store-bought cauliflower rice instead of ricing a whole cauliflower?

Yes, you can use pre-packaged cauliflower rice to save time. Just make sure to adjust the cooking time accordingly.

Can I substitute the ricotta cheese with another type of cheese?

Absolutely! Feel free to use any cheese of your choice for the topping, such as shredded mozzarella, goat cheese, or feta.

Can I make the cauliflower crust ahead of time?

Yes, you can prepare the cauliflower crust in advance and store it in the refrigerator for up to 2 days before adding the toppings and baking.

How can I ensure the cauliflower crust is crispy?

To achieve a crispy crust, make sure to thoroughly squeeze out excess moisture from the cooked cauliflower before mixing it with the other ingredients. Additionally, baking the crust on parchment paper helps to prevent it from sticking and promotes crispiness.


Savor the delicious flavors of this low-carb cauliflower pizza crust topped with creamy ricotta and roasted vegetables. Whether you’re following a low-carb lifestyle or simply looking for a healthier pizza option, this recipe offers a satisfying and nutritious alternative that doesn’t skimp on taste.

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