Cauliflower Crust Pepperoni Pizza

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A keto-friendly pizza with a crispy cauliflower crust topped with mozzarella, pepperoni, and Italian herbs for a satisfying low-carb meal. This italian-inspired keto (low carb) ready in about 50 minutes pairs cauliflower florets, mozzarella cheese, parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (15 ratings) Prep: 20 min Cook: 30 min Serves 4 Italian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease with 1 tbsp olive oil.
  2. Step 2: Steam or microwave 4 cups riced cauliflower for 5 minutes until soft. Transfer to a clean kitchen towel and squeeze out as much moisture as possible, pressing firmly.
  3. Step 3: In a large bowl, combine the drained cauliflower, 1 cup shredded mozzarella cheese, 1/4 cup grated parmesan cheese, 1 large beaten egg, 1 tsp Italian seasoning, 1/2 tsp garlic powder, and 1/2 tsp salt. Mix until a dough-like consistency forms.
  4. Step 4: Transfer the cauliflower dough onto the prepared baking sheet and press into a thin, even 10-inch round crust.
  5. Step 5: Bake the crust for 20 minutes until golden and firm to the touch.
  6. Step 6: Remove crust from oven and spread 1/2 cup sugar-free pizza sauce evenly over the surface. Sprinkle the remaining 1/2 cup shredded mozzarella cheese on top, then arrange 20 pepperoni slices evenly.
  7. Step 7: Return the pizza to the oven and bake for an additional 8-10 minutes until the cheese is melted and bubbly.
  8. Step 8: Let cool for 5 minutes before slicing and serving.

Frequently asked questions

How long does Cauliflower Crust Pepperoni Pizza take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cauliflower Crust Pepperoni Pizza?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cauliflower florets from drying out.

Can I substitute ingredients in Cauliflower Crust Pepperoni Pizza?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cauliflower Crust Pepperoni Pizza for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cauliflower Crust Pepperoni Pizza keto?

Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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