Dinner

Cauliflower Pizza Crust with Cherry Tomatoes, Basil, and Balsamic Glaze Recipe

ByElena Hart January 5, 2026January 5, 2026

Introduction

This cauliflower pizza crust is a delicious, low-carb alternative to traditional dough. It’s crispy, cheesy, and topped with fresh ingredients for a flavorful homemade pizza experience.

A round pizza with a single thick crust layer that is golden brown and slightly crispy on edges, topped with a melted creamy white cheese layer spreading evenly across the surface. On top, there are multiple bright red slices of cherry tomatoes scattered around, each showing juicy seeds and shiny skin. Fresh green basil leaves are placed between the tomato slices, adding vibrant contrast. The pizza sits on a metal baking tray with a slightly oily texture, all set on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large head cauliflower, roughly chopped
1 large egg

2 cups shredded mozzarella, divided
1/2 cup freshly grated Parmesan, divided

Kosher salt
1/4 cup marinara or pizza sauce

2 cloves garlic, minced
1 cup grape or cherry tomatoes, halved
Torn fresh basil, for serving

Balsamic glaze, for drizzling

Instructions

Step 1: Preheat oven to 425°. In a large skillet, bring about 1/4″ water to a boil. Season with salt. Add cauliflower in one even layer and cook until crisp-tender, 3 to 4 minutes. Transfer to a clean dish towel (or paper towels) and squeeze to drain water.
Step 2: Add drained cauliflower to a food processor and pulse until grated. Drain excess water in paper towels.

Step 3: Transfer drained cauliflower to a large bowl and add egg, 1 cup mozzarella, and 1/4 cup Parmesan, then season with salt.
Step 4: Transfer dough to a baking sheet lined with cooking spray and pat into a crust. Bake until golden and dried out, about 20 minutes.
Step 5: Top crust with marinara, remaining mozzarella and Parmesan, garlic, and tomatoes. Bake until cheese is melted and crust is crisp, about 10 minutes more.

Step 6: Garnish with torn fresh basil and drizzle with balsamic glaze before serving.

Tips & Variations

Make sure to squeeze out as much water as possible from the cauliflower to prevent a soggy crust.
For extra flavor, add Italian seasoning or red pepper flakes to the crust mixture.

Use your favorite pizza toppings such as olives, mushrooms, or spinach to customize the pizza.
To make it gluten-free, double-check that your marinara sauce does not contain gluten ingredients.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to keep the crust crisp. Avoid microwaving as it may make the crust soggy.

How to Serve

A close-up of a pizza with one main layer of golden brown crispy crust topped with a generous layer of melted white cheese that covers the surface unevenly, showing some toasted spots. Bright red tomato slices are spread evenly on top, each slice juicy and round with a slightly glossy texture. Fresh green basil leaves are scattered between the tomato slices, adding a pop of color and freshness. The pizza rests on a worn baking tray, the rough edges of the crust crisped and darkened. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower for this recipe?

Fresh cauliflower is best for this recipe to avoid excess water, but if using frozen, be sure to thaw and squeeze out all moisture thoroughly before proceeding.

Is this pizza crust suitable for vegans?

This recipe includes egg, mozzarella, and Parmesan cheese, so it’s not vegan. You can try substituting with vegan cheese and an egg replacer, but the texture may vary.