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Foolproof Cauli-Pizza Pepperoni

4.7 stars, average of 170 ratings

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I've always liked the taste of pizza crust made with cauliflower but I was never a fan of the cooking technique that always seemed to result in the same moist texture. This is an improved version of my original cauli-pizza recipe which I posted on my blog more than 2 years ago.

Compared to my previous recipe, I used less ingredients and also tried two new techniques that make the pizza crispier and full of flavour.

What I realised is that cooking the cauli-rice on a pan instead of steaming and squeezing the excess moisture out makes a difference. It enhances the flavour and also removes the excess water so that the cauli-crust can be cooked to perfection without being too soggy.

Another technique I used is flipping the crust throughout the baking process to further crisp it up. In fact, it's the same technique that I used to make my cauli-bread bites!

The best way to serve cauli-pizza is with a bowl of crispy greens, olive oil, lemon and your favourite seasoning to taste. If you like pizza, make sure you also check out these recipes!

Hands-on Overall

Serving size 1/4 pizza

Allergy information for Foolproof Cauli-Pizza Pepperoni

✔  Gluten free
✔  Nut free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 1/4 pizza)

Net carbs6.2 grams
Protein21.9 grams
Fat35.6 grams
Calories438 kcal
Calories from carbs 6%, protein 20%, fat 74%
Total carbs7.9 gramsFiber1.7 gramsSugars2.7 gramsSaturated fat16.4 gramsSodium1,209 mg(53% RDA)Magnesium37 mg(9% RDA)Potassium412 mg(21% EMR)

Ingredients (makes 2-4 servings, one medium/ large pizza)

Pizza crust:
  • 2 cups cauliflower rice (240 g/ 8.5 oz)
  • 2 tbsp ghee or coconut oil (30 ml)
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 large egg white
  • 1 cup shredded mozzarella cheese, low-moisture pizza type (110 g/ 3.9 oz)
  • 3/4 cup grated Parmesan cheese (45 g/ 1.6 oz)
  • 1/2 tsp sea salt
  • 1/4 cup sugar-free Marinara pizza sauce (60 g/ 2.1 oz) - you can make your own
  • 1/2 cup grated low moisture mozzarella cheese (60 g/ 2.1 oz)
  • 1/4 cup grated Parmesan cheese (15 g/ 0.5 oz)
  • 3 oz Pepperoni slices, pork or beef (85 g)
  • 1-2 tbsp fresh basil leaves for garnish
  • 1 tbsp extra virgin olive oil for garnish


  1. Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Start by grating the cauliflower to make the cauli-rice by following this recipe. Do not cook the cauli-rice. Grate the mozzarella and parmesan and place in a bowl. Keep some cheese aside for topping. Foolproof Cauli-Pizza Pepperoni
  2. Heat a large pan greased with 1 tablespoon of ghee over a medium-high heat and add the cauli-rice. Season with salt and lower the heat. Cook for about 15 minutes while stirring. Cook on low heat to remove as much moisture as you can without burning it. Once cooked, remove from the heat.
    Foolproof Cauli-Pizza Pepperoni
  3. Place the cooked cauli-rice into a bowl. Add a cup of grated mozzarella and 3/4 cup of grated parmesan cheese. Add the garlic powder. Foolproof Cauli-Pizza Pepperoni
  4. Add dried oregano and one egg white. Mix until well combined using your hands. Foolproof Cauli-Pizza Pepperoni
  5. Place the dough on a pizza tray]( (I used a 13-inch tray) lined with strong parchment paper and flatten to create the pizza crust using your hands. The crust should be no more than 1/2 inch (1 cm) thick. Brush with some ghee and leave the rest for the other side. Foolproof Cauli-Pizza Pepperoni
  6. Place in the oven and bake for 15-20 minutes. Then, remove from the oven and put put another piece of parchment paper on top of the crust. Flip on the other side so that the new parchment paper is on the bottom. Foolproof Cauli-Pizza Pepperoni
  7. Peel the top parchment off - use a knife to loosen it if needed. Cooking on both sides will help the crust get crispy. Brush with the remaining ghee. Foolproof Cauli-Pizza Pepperoni
  8. Place back in the oven for another 10 minutes or until golden. Remove from the oven and spread the marinara sauce on top of the crust. Foolproof Cauli-Pizza Pepperoni
  9. Add the remaining mozzarella cheese and parmesan cheese and top with slices of Pepperoni (I put 2 layers of Pepperoni, about 30 slices). Foolproof Cauli-Pizza Pepperoni
  10. Place back in the oven and cook for another 5-10 minutes until crisped up. Foolproof Cauli-Pizza Pepperoni
  11. When done, remove from the oven and set aside to cool down for 5 minutes. Garnish with fresh basil leaves and drizzle with extra virgin olive oil. Enjoy hot or cold!
  12. To store, refrigerate for up to 4 days or reeze for uo to 3 months. Foolproof Cauli-Pizza Pepperoni

Ingredient nutritional breakdown (per serving, 1/4 pizza)

Net carbsProteinFatCalories
Cauliflower rice, homemade (cauli-rice, KetoDiet app)
1.8 g1.2 g0.2 g15 kcal
0 g0 g7.5 g68 kcal
Oregano, dried
0.1 g0 g0 g1 kcal
Garlic powder, spices
0.5 g0.1 g0 g3 kcal
Egg white, fresh
0.1 g0.9 g0 g4 kcal
Mozzarella cheese (low moisture, for pizza)
2.4 g10.1 g8.4 g125 kcal
Parmesan cheese
0.5 g5.4 g3.9 g59 kcal
Marinara sauce
0.7 g0.2 g2.4 g25 kcal
Pepperoni, beef and pork, sliced
0.3 g4.1 g9.8 g107 kcal
Basil, fresh
0 g0 g0 g0 kcal
Olive oil, extra virgin
0 g0 g3.4 g30 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Total per serving, 1/4 pizza
6.2 g21.9 g35.6 g438 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (35)

AMAZING!!!! It is totally mind blowing how good this is! Thank you for sharing! Love from Malaysia xox.

Thank you for your lovely feedback!

Thanks for recipe made it and my husband and I loved it will make again and again. Thanks

Looks good on paper, and it took a lot of time. I had high hopes. The flavour is good, but the resulting crust was just like all the other recipes I've tried. Sloppy and soggy.

I think it may have needed more baking? This pizza will not be exactly like a "regular" pizza but it should not be soggy.

Best Cauliflower Pizza recipe I've come across. The crust has always been an issue for me, but this recipe makes it perfect. Bravo!

Today, I addded a step.
After the crust cooked in the oven, I put it in the dehydrator for 4 hours.
It came out solid and crispy.  
I did not put any toppings on or rebake it.
The crust did not last that long...  Had to eat it right away.
Tomorrow, I will cook crust, deehydrate, put toppings on and rebake the toppings.
I am betting it will be awesome!!

Thank you for the great tip, Craig! That sounds amazing - cauli-crisps! 😊

Is it possible to make this crust without the cheese and still have a good result?

Hi Kelly, I doubt it - mozzarella is what makes the dough bind. I suggest you try this recipe instead: Thin Keto Pizza Crust

Looks great, I cant wait to try it. One question, I am allergic to eggs and would sub in a chia seed "egg" for the eggwhite, do you think that will work or should I add in something else as a binder?

Hi Peter, I don't know about chia seed + water (chia egg) but I think it should work. Another option is to make it with flax meal. For one egg, you just mix 1 tablespoon of ground flaxseed with 3-4 tablespoons of water.

Has anyone tried this recipe using a pizza stone? I have one I used to put in the oven, then pre-heat (450-500ºF) for 30-45 minutes and then the pizza dough only needed a couple of minutes to cook. I would be worried about burning this 'dough' because of the cauliflower, but maybe it could be flipped only on one side, taken out and add the toppings before put the uncooked side down. I might keep the parchment paper to try it in any case.

Hi John, I would definitely keep the parchment paper. Let me know if you try it!

This recipe looks great, I will definitely try it out. I am just wondering why this version has more than double the calories than your first version?

Thank you Johana - it's because the first version lists nutrition facts per slice while this one is for 2 slices.

I'm confused. Nutrition info above says 5 net carbs is for a serving, 1/4 of pizza. But you're saying it's actually supposed to be for 2 servings, 1/8 of the pizza?

Nutrition facts are per 1/4 pizza which is a standard serving. One pizza makes 2-4 servings which means that some people will have 1/2 pizza, while others will have 1/4 pizza (standard serving). I realised that when I made it for me and my partner and he ended up eating half of it while I only had 1/4 pizza.

It still has double the calories though?
The original recipe says 1/8 of the pizza has 103 calories. By that math, 1/4 of the pizza (double serving of the original) should have 206 calories.
But this recipe says 1/4 of the pizza has 438 calories, which is more than double that or the original recipe. That also means that 1/8 of *this* pizza has 219, double 1/8 of the original recipe.
I'm confused!

Hi Josh, apart from a different technique, the "original" recipe uses fewer ingredients (nutrition facts shouldn't be compared). It's fair to say that this recipe is quite different from the original 😊

I just made this and it was INCREDIBLE!  I made a few mistakes.  This morning I followed the link to how to make cauli-rice.  Then I cooked it in the microwave and saved it for tonight.  Tonight as I finished the recipe, I saw that it said, don't cook the rice.  So my crust was soggy.    Rather than following the link, could I have just grated 2 cups of cauliflower?  But even so, it was incredible!  I used butter instead of ghee; is that ok?  The marinara was delicious!  I posted the recipe link on my Facebook page and my notifications exploded!  Thank you!

Thank you Amy! If you cook the cauliflower (like it says in the cauli-rice link), you can still use it for the crust if you squeeze the excess water out just like I did here: Grain-Free Cauliflower Pepperoni Pizza
I think that cooking the rice on pan (drying out) results in better taste and texture but you can use either technique 😊

I made the pizza and it was indeed delicious.  But I must be the 'fool' that got away because once I covered the base with the tomato sauce it became very soggy.  Loved the flavour of the cooked cauliflower base though, even without topping.

I think you may need to use less of it? When I make the marinara, it's quite thick and oily and I only spread a thin layer on top. The crust doesn't stay exactly as crispy as before adding the topping but it shouldn't get soggy. Or you may want to try skipping the marinara and use it only as a dip after the pizza is baked - that should work 😊

Good idea.  Will certainly try again. Thank you.

I've been fancying a pizza for ages.  This has inspired me to update my shopping list and get cracking with it. Thank you.

Thank you, hope you like it Wendy! 😊

Can the bases be made in advance and frozen?

I haven't tried freezing it but it should work. I'd bake the crust first (without topping), let it chill and then freeze. I think that if you make 4 small individual pizza crusts instead of one large it might be better for freezing. I'd then leave it at room temperature to defrost, place in the oven on low (if too moist just to dry it out a bit) and then add the topping and bake for just 5 minutes at 200 C / 400 F.

I love the topping on your original pizza so I'll add some mushrooms to this one... yum yum gotta get some cauliflower now!

Thank you Rebecca 😊

This is the best cauliflower pizza I've ever had! I wish I could post an image here, still can't believe how good it is. Thank you!!! 😊

Thank you Katie!!

What would be a good sub for ghee? Butter, coconut oil?

Coconut oil or lard would be best instead of ghee (high smoke points) 😊