Finally made cauliflower pizza and it’s 2 servings. Use real cauliflower not frozen.

Cauliflower Crust Pizza

If you’re craving pizza but want to stick to a healthier, low-carb lifestyle, this air fryer cauliflower pizza crust recipe is your new go-to. This light, gluten-free pizza base is not only deliciously crispy but also packed with nutrients. With just a few simple ingredients, you can create a crunchy, cheesy crust that pairs beautifully with your favorite pizza toppings. Perfect for keto dieters, gluten-intolerant eaters, or anyone looking for a lighter pizza option—this recipe proves you don’t need wheat to enjoy a great pizza.

Why This Air Fryer Cauliflower Crust Pizza Stands Out

Traditional pizza crusts are typically loaded with carbs and can leave you feeling heavy and bloated. This air-fried cauliflower pizza crust is a guilt-free solution that delivers big on taste and texture. Thanks to the air fryer, the base crisps up quickly without excess oil or lengthy baking times. Whether you’re cooking for your family or making a solo meal, this crust is adaptable, quick, and crowd-pleasing.

Ingredients You’ll Need

To make this delicious air fryer cauliflower pizza crust from scratch, gather the following ingredients:

• 1 medium head of cauliflower

• 2 eggs

• ¼ cup all-purpose flour

• ½ cup grated Parmesan cheese

• 1 pinch of salt

• Freshly ground black pepper (to taste)

• 2 cups shredded mozzarella cheese

• ½ cup pizza sauce

• 45 slices of pepperoni

How to Prepare the Cauliflower Base for Pizza

Step 1: Break Down the Cauliflower
Start by removing the leaves and stem from the cauliflower head. Chop it into florets and place them into a food processor. Pulse until the cauliflower reaches a rice-like texture—similar to crumbs.

Step 2: Drain the Moisture Thoroughly
Transfer the cauliflower “crumbs” into a clean kitchen towel or cheesecloth. Gather the edges and twist tightly to wring out the excess water. This step is absolutely crucial—removing moisture ensures a crust that crisps up in the air fryer instead of steaming into sogginess.

Pro Tip: Repeat the squeezing process until the cauliflower feels nearly dry. Damp cauliflower leads to floppy crusts.

Step 3: Mix the Crust Ingredients
Place the drained cauliflower into a large mixing bowl. Add eggs, flour, Parmesan cheese, salt, and freshly ground black pepper. Stir everything together until fully combined. This mixture will be your dough.

Air Fryer Setup and Cooking Instructions

Step 4: Preheat the Air Fryer
Set your air fryer to 400°F (200°C) and let it preheat for about 5 minutes. This ensures the crust cooks evenly and becomes golden brown.

Step 5: Shape the Mini Pizza Crusts
Cut parchment paper to fit inside your air fryer basket. This makes it easier to transfer the mini pizzas in and out. Scoop 2 tablespoons of the cauliflower dough into your hand, roll it into a ball, then flatten it into a thin round disc. Place on the parchment paper. Repeat until the basket is full, without overcrowding.

Step 6: Air Fry the Crust
Cook the crusts at 400°F for 8 minutes. Once golden, flip and cook for another 3–4 minutes, adjusting for your preferred level of crispiness.

Step 7: Add Toppings and Finish Cooking
Flip the crusts again so the first-cooked side is facing down. Spread a spoonful of pizza sauce on each, top with shredded mozzarella, and finish with 3 slices of pepperoni. Return to the air fryer at 360°F and cook for 4 more minutes or until the cheese is bubbly and slightly golden.

Step 8: Serve and Enjoy
Remove the mini pizzas with a spatula. Serve hot, garnished with dried oregano, fresh parsley, or extra Parmesan. These are great on their own or with a side salad for a complete meal.

Extra Tips for Success

• Drain Cauliflower Completely: Soggy dough equals soggy crust. Squeeze every bit of water out for the best texture.

• Preheat for Best Results: Always preheat your air fryer for consistent, crispy cooking.

• Size Matters: Don’t make the pizzas too thick or too large; smaller, thinner crusts cook more evenly and crispier.

Flavor Variations and Topping Ideas

This cauliflower crust is extremely versatile. Once you’ve nailed the base, try different topping combinations:

• Margherita: Add fresh basil, tomato slices, and mozzarella.

• BBQ Chicken: Use BBQ sauce, shredded chicken, red onion, and cheddar cheese.

• Veggie Supreme: Load up with mushrooms, bell peppers, olives, and red onion.

Storage and Reheating Tips

Store any leftover crusts (without toppings) in an airtight container in the fridge for up to 4 days. You can also freeze the crusts for longer storage—just place parchment between each crust and seal in a zip-top freezer bag.

To reheat, pop them in the air fryer at 360°F for 4–5 minutes. Add toppings and cook as usual.

Frequently Asked Questions

Is cauliflower pizza crust keto?
This recipe is low-carb but not strictly keto due to the all-purpose flour. You can substitute almond flour or coconut flour for a keto-friendly version.

Can I make this crust vegan?
Yes! Replace the eggs with flax eggs and skip the Parmesan or use a vegan cheese alternative.

Can I bake the crust in an oven instead of an air fryer?
Absolutely. Bake at 425°F (220°C) on a parchment-lined tray for 15–20 minutes, flipping halfway through.

How do I make the crust even crispier?
Make the dough discs thinner and cook them slightly longer. Also, ensure all water is fully removed from the cauliflower.

What air fryer model works best?
Most basket-style and toaster-oven-style air fryers work well. Just be sure to adjust quantity and size based on your air fryer’s capacity.

Source: Recipe inspired by modern low-carb eating trends and adapted for air fryer convenience.

Air Fryer Cauliflower Pizza Crust

Course: Main, Appetizer
Cuisine: Gluten-Free, Low-Carb
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 15 mini pizzas
Calories: 49 kcal per serving

🧾 Ingredients

• 1 medium cauliflower head

• 2 eggs

• ¼ cup all-purpose flour

• ½ cup grated Parmesan

• Salt and pepper to taste

• 2 cups shredded mozzarella cheese

• ½ cup pizza sauce

• 45 slices pepperoni

🧑‍🍳 Instructions

1. Cut cauliflower into florets and pulse in a food processor until crumbly.

2. Wrap in a clean towel and squeeze out all the water.

3. In a bowl, mix cauliflower with eggs, flour, Parmesan, salt, and pepper.

4. Preheat air fryer to 400°F (200°C) for 5 minutes.

5. Shape mixture into small discs and place on parchment.

6. Air fry at 400°F for 8 minutes. Flip and cook for 3–4 more minutes.

7. Flip again, add sauce, mozzarella, and 3 pepperoni slices.

8. Cook at 360°F for 4 more minutes until cheese is melted.

9. Remove and serve with herbs or extra cheese.

🔥 Pro Tips

• Remove as much moisture as possible from cauliflower.

• Preheat air fryer for crisp texture.

• Keep mini pizzas small for better cooking.

🧠 Nutrition (Per Serving)

Calories: 49 | Carbs: 2g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 116mg | Potassium: 139mg | Fiber: 1g | Sugars: 1g | Vitamin C: 18mg | Calcium: 14mg | Iron: 0.3mg

Each serving = 1 lean, 3 greens
1/2 condiment

The Crust

1 cup frozen riced cauliflower
1/2 cup shredded mozzarella cheese
1/4 cup egg beaters
sprinkle of garlic salt

Pizza Toppings

1/2 cup cheese plus 1/4 cup veggies + Rao’s marinara sauce (up to 1/4 cup)

OR

1/3 cup cheese plus 8 slices turkey pepperoni plus 1/4 cup veggies + Rao’s marinara sauce (up to 1/4 cup)

Directions:

Preheat oven to 400.

-In bowl, add cauliflower, (½ c) mozz cheese, Egg Beaters and garlic salt. Mix well.
-Spread Cauliflower mixture on a greased baking sheet (or sprayed parchment paper) about ½ to ¾ inch thick
-Bake 30-35 minutes, until it’s nice and firm.
-Top with pizza sauce, veggies and an additional ½ cup of mozz cheese.

Bake another 5 minutes, or until cheese is melted