Air Fryer Cauliflower Pizza

This air fryer cauliflower pizza is one of my favorite ways to enjoy pizza without the heavy, carb-loaded crust. It’s crispy, cheesy, and honestly really satisfying.

The crust is made from riced cauliflower mixed with egg, cheese, and a few simple seasonings. It holds together well and gets nice and golden in the air fryer.

If you’ve tried cauliflower pizza before and it turned out soggy, don’t worry. I’ll walk you through the one step that makes all the difference so your crust actually comes out firm and crispy.

Top it with marinara, melted mozzarella, and pepperoni, and you’ve got a personal-sized pizza that’s ready in under 30 minutes.

It’s a great option if you’re cutting back on carbs or just want a lighter version of pizza night.

Why You’ll Love This Recipe

Incredibly Crispy Crust – The air fryer gives this cauliflower crust a golden crunch that you just cannot get from a regular oven.

Guilt-Free Pizza Night – You get all the cheesy bubbly pizza satisfaction with a veggie-packed crust that feels so much lighter.

Perfectly Melty and Bubbly Cheese – The air fryer gets that mozzarella golden and bubbling in a way that looks straight out of a pizza shop.

Ingredients

For the Crust

• 1 Medium Head Cauliflower (about 4 cups riced)
• 1 Large Egg
• 1/2 cup Mozzarella Cheese, shredded
• 2 tbsp Grated Parmesan Cheese
• 1/2 tsp Italian Seasoning
• 1/2 tsp Garlic Powder
• 1/4 tsp Kosher Salt

For the Toppings

• 1/4 cup Marinara Sauce
• 3/4 cup Mozzarella Cheese, shredded
• 2 tbsp Mini Pepperoni
• Fresh Basil Leaves, for garnish
• Red Pepper Flakes (optional)

How To Make

Step 1

Cut the cauliflower into florets and pulse in a food processor until it resembles fine rice. Microwave the riced cauliflower in a bowl covered with a damp paper towel for 4 to 5 minutes until softened. Allow it to cool until safe to handle.

Step 2

Transfer the cooked cauliflower to a clean kitchen towel or cheesecloth. Wring out as much liquid as you possibly can – this is the most important step. Squeeze repeatedly until almost no moisture drips out. Under-squeezing will result in a soggy, fragile crust.

Step 3

Place the dried cauliflower in a bowl. Add the egg, 1/2 cup mozzarella, parmesan, italian seasoning, garlic powder, and salt. Mix thoroughly until a cohesive dough forms.

Step 4

Cut a piece of parchment paper to fit your air fryer basket. Shape the cauliflower dough into a round crust about 7 inches across and 1/4 inch thick on the parchment. Press the edges slightly thicker to form a rim.

Step 5

Preheat the air fryer to 375 degrees F. Carefully transfer the crust on its parchment into the air fryer basket. Air fry at 375 degrees F for 8 to 10 minutes, until the crust is golden on the bottom and feels firm to the touch.

Step 6

Carefully flip the crust over. Spread the marinara sauce over the top, then scatter the 3/4 cup mozzarella and the mini pepperoni evenly over the sauce.

Step 7

Air fry at 375 degrees F for another 4 to 5 minutes, until the cheese is fully melted, bubbly, and beginning to turn golden in spots.

Step 8

Remove the pizza from the air fryer. Top with fresh basil leaves and a sprinkle of red pepper flakes if desired. Let it rest for 2 minutes before slicing and serving.

Tips

Squeeze the Cauliflower Until It’s Bone Dry

This is the step that will make or break your crust. After microwaving the riced cauliflower, let it cool down enough to handle, then place it in a clean kitchen towel and squeeze like your life depends on it.

You’ll be surprised how much water comes out. Keep wringing and squeezing until barely a drop comes out. If you stop too early, the crust won’t hold together and it’ll be mushy and impossible to flip.

A good trick is to squeeze it, open the towel, break up the cauliflower a bit, then squeeze again. You’ll get even more liquid out the second and third time.

Don’t Skip Parchment Paper

The cauliflower crust is delicate, especially before the first round of air frying. Without parchment paper, it will stick to the basket and fall apart when you try to flip it.

Cut the parchment to fit your basket snugly. If it hangs over the edges, the air won’t circulate properly and you’ll get an unevenly cooked crust. Trim it so it sits flat with no paper sticking up above the rim of the basket.

Keep the Crust Thin and Even

When you shape the dough, aim for about 1/4 inch thick and try to keep it as even as possible across the whole round. If some spots are thicker than others, the thin parts will get crispy while the thick parts stay soft and doughy.

Also, don’t go too big. Around 7 inches is the sweet spot for most air fryer baskets. If you stretch it too wide, it won’t cook evenly because the edges will be too close to the basket walls.

Press the outer edge just a little thicker to create a slight rim. This keeps the sauce and toppings from sliding off when you add them later.

Related Recipes

• Air Fryer Crispy Tortilla Pizzas
• Air Fryer Naan Pizza
• Air Fryer Pizza Stuffed Portobello Mushrooms
• Air Fryer Roasted Cauliflower
• Air Fryer Buffalo Cauliflower Bites

Frequently Asked Questions

How do I squeeze enough moisture out of the cauliflower?

The best method is to place the cooked, cooled cauliflower in the center of a clean, thin kitchen towel or a few layers of cheesecloth. Gather the edges together and twist tightly, squeezing over the sink until barely any liquid drips out – you will be surprised how much water comes out.

If you feel like you have gotten most of it, squeeze a few more times just to be sure. Skipping this step or not squeezing enough is the number one reason cauliflower pizza crusts turn out soggy and fall apart when you try to pick up a slice.