Ree Drummond's Cauliflower Crust Pizza
Ree Drummond's Cauliflower Crust Pizza is a medium Italian-American recipe that serves 2. 900 calories per serving. Recipe by Food Network on YouTube.
Prep: 17 min | Cook: 26 min | Total: 53 min
Cost: $6.87 total, $3.43 per serving
Ingredients
- 0.5 head Cauliflower (cut into florets and processed to a rice‑like texture)
- 1 large Egg (room temperature)
- 1 cup Mozzarella Cheese (shredded, divided (½ cup for crust, ½ cup for topping))
- 0.25 cup Parmesan Cheese (grated)
- 1 tsp Italian Seasoning (dried blend)
- 0.5 tsp Salt
- 0.25 tsp Black Pepper (freshly ground)
- 0.5 cup Pizza Sauce (low‑moisture variety)
- 5 leaves Fresh Basil Leaves (torn into large pieces)
Instructions
Process Cauliflower
Cut half a head of cauliflower into florets, place them in a food processor and pulse until the texture resembles fine snow.
Time: PT7M
Microwave to Release Moisture
Transfer the cauliflower rice to a bowl, cover loosely with plastic wrap and microwave on high for 4 minutes.
Time: PT4M
Cool and Squeeze Out Water
Place a clean kitchen towel over a bowl, dump the hot cauliflower onto the towel, let it cool a minute, then fold the towel and wring out as much liquid as possible.
Time: PT5M
Combine Crust Ingredients
Return the dried cauliflower to the original bowl, add 1 large egg, ½ cup shredded mozzarella, ¼ cup grated Parmesan, 1 tsp Italian seasoning, ½ tsp salt and ¼ tsp pepper. Stir until a cohesive mixture forms.
Time: PT5M
Shape and Pre‑Bake Crust
Line a baking sheet with parchment paper. Place the mixture on the sheet, pat it into a thin, even circle (about ¼‑inch thick). Bake in a pre‑heated 425°F oven for 15 minutes until golden and set.
Time: PT15M
Temperature: 425°F
Add Sauce, Cheese & Finish Baking
Remove the crust, spread ½ cup pizza sauce in a thin layer, sprinkle the remaining ½ cup mozzarella on top, and return to the oven for another 7 minutes, or until the cheese is melted and bubbly.
Time: PT7M
Temperature: 425°F
Garnish and Serve
Tear fresh basil leaves over the hot pizza, slice, and serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 900
- Protein
- 30g
- Carbohydrates
- 35g
- Fat
- 55g
- Fiber
- 10g
Dietary info: Gluten-Free, Low-Carb, Vegetarian
Allergens: Egg, Dairy (milk, cheese)
Ingredient Substitutions
- Instead of Cauliflower: Broccoli
- Instead of Egg: 1 tbsp flaxseed meal + 3 tbsp water (vegan)
- Instead of Mozzarella Cheese: Dairy‑free mozzarella
- Instead of Parmesan Cheese: Nutritional yeast
- Instead of Italian Seasoning: Oregano, basil, thyme mix
- Instead of Pizza Sauce: Tomato puree mixed with herbs
Equipment Needed
- Food Processor
- Microwave
- Large Mixing Bowl
- Kitchen Towel
- Plastic Wrap
- Parchment Paper
- Baking Sheet
- Oven
- Mixing Spoon
- Measuring Cups
- Cutting Board
- Chef's Knife
Critical Steps — Do Not Skip
- Removing excess moisture from the cauliflower is essential for a crisp crust.
- Baking the crust thin and until golden ensures it holds toppings without becoming soggy.
Chef Tips from the Video
- Use a clean, dry kitchen towel to wring out moisture quickly.
- Preheat the oven fully before baking for a crispier crust.
- Spread sauce sparingly; excess sauce adds unwanted moisture.
Troubleshooting
Crust turns out soggy.
Make sure all moisture is removed from the cauliflower; press the towel firmly and consider extending the pre‑bake by 2‑3 minutes.
Crust falls apart when transferring to the sheet.
Add an extra egg or a little more mozzarella to improve binding, and press the mixture firmly onto parchment before baking.
Storage
Refrigerator: Store leftover crust or whole pizza in an airtight container for up to 3 days.
Freezer: Wrap tightly in plastic wrap and foil; freeze up to 1 month. Reheat directly in a 425°F oven.
Room temperature: Not recommended; crust may become soggy.
Make-Ahead Tips
- Process and squeeze the cauliflower rice a day ahead; store the dried cauliflower in the fridge.
- Prepare the crust batter and refrigerate for up to 12 hours before baking.
- Pre‑bake the crust, let it cool, then wrap and freeze for future meals.
Frequently Asked Questions
What is the cultural significance and history of cauliflower pizza crust in low‑carb and gluten‑free cuisine?
Cauliflower pizza crust emerged as a popular alternative in the low‑carb, gluten‑free movement of the 2010s, offering a vegetable‑based base that mimics traditional wheat crust while reducing carbs and calories. It has become a staple for health‑focused diners seeking familiar comfort foods without the grain.
What traditional regional variations of cauliflower pizza crust exist within Italian‑American cuisine?
While the classic Italian pizza uses wheat dough, Italian‑American cooks have adapted the crust by adding herbs like oregano or basil, using different cheeses such as provolone, or topping with regional ingredients like roasted red peppers or artichokes. The base remains cauliflower, but flavorings reflect local preferences.
How is cauliflower pizza crust traditionally served in Italian‑American households?
It is usually served hot straight from the oven, sliced into wedges, and garnished with fresh basil or a drizzle of olive oil. It often appears at family gatherings as a healthier alternative to regular pizza, paired with a simple salad.
What occasions or celebrations is cauliflower pizza crust traditionally associated with in American health‑food culture?
Cauliflower pizza crust is popular at fitness‑oriented gatherings, keto or paleo parties, and as a weekday dinner for families seeking low‑carb meals. It also appears at holiday buffets where guests want a lighter pizza option.
What are the authentic traditional ingredients for cauliflower pizza crust versus acceptable substitutes?
Traditional ingredients include cauliflower rice, egg, mozzarella, Parmesan, Italian seasoning, salt and pepper. Acceptable substitutes are broccoli for cauliflower, flax‑egg for vegans, dairy‑free mozzarella, nutritional yeast for Parmesan, and a homemade herb blend instead of store‑bought Italian seasoning.
What other Italian‑American dishes pair well with cauliflower pizza crust?
Pair it with a crisp arugula salad, roasted garlic‑infused vegetables, or a side of grilled chicken. A light lemon‑olive oil dressing complements the crust’s subtle flavor, and a glass of dry white wine balances the richness.
What are the most common mistakes to avoid when making cauliflower pizza crust at home?
The biggest errors are not removing enough moisture, using too much egg which makes the crust dense, and baking the crust too thick. Ensure the cauliflower is dry, keep the crust thin, and bake until golden for the best texture.
Why does this cauliflower pizza crust recipe use a thin crust and a high oven temperature instead of a thicker, slower bake?
A thin crust with a hot 425°F oven quickly evaporates remaining moisture, creating a crisp, sturdy base that can hold toppings without becoming soggy. A thicker, slower bake often leaves the interior soft and prone to collapse.
Can I make cauliflower pizza crust ahead of time and how should I store it?
Yes. Prepare the cauliflower rice, squeeze out moisture, and mix the batter. Store the batter covered in the refrigerator for up to 12 hours, or pre‑bake the crust, cool, wrap tightly and freeze for up to a month. Reheat directly in a hot oven before adding toppings.
What does the YouTube channel Food Network specialize in?
The YouTube channel Food Network specializes in a wide range of cooking content, from quick home‑cooking tutorials and celebrity chef shows to in‑depth recipe demonstrations across many cuisines, catering to both beginner and experienced home cooks.
How does the YouTube channel Food Network's approach to Italian‑American cooking differ from other cooking channels?
Food Network blends professional chef expertise with accessible home‑cooking techniques, often showcasing authentic regional twists and high‑production values. Compared to niche channels, it offers broader culinary context, guest personalities, and a balance of classic and modern Italian‑American recipes.
Last updated: September 3, 2026
