Air Fryer Recipe
Cauliflower Pizza Crust
A healthy and delicious alternative to traditional pizza base, this cauliflower crust recipe is perfect for air frying.
Ingredients
- 1 medium cauliflower head
- 2 large eggs
- 100g grated mozzarella
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Your choice of toppings (e.g., tomato sauce, cheese, vegetables, or meats)
Method
- Preheat your air fryer to 190°C (375°F).
- Remove the outer leaves and stems from the cauliflower, and roughly chop it into smaller pieces.
- In a food processor, pulse the cauliflower until it reaches a rice-like consistency.
- Transfer the riced cauliflower into a microwave-safe bowl and microwave for about 5 minutes until softened.
- Once cooled, place the cauliflower into a clean kitchen towel and squeeze out as much moisture as possible.
- In a large bowl, mix the cauliflower with eggs, mozzarella, Italian seasoning, garlic powder, salt, and pepper until well combined.
- Mould the mixture into your desired pizza shape on parchment paper or a baking tray that fits into your air fryer.
- Place the cauliflower crust into the air fryer and cook for about 10-12 minutes or until the crust is golden brown and firm.
- Carefully remove the crust from the air fryer and add toppings of your choice.
- Return the topped pizza to the air fryer and cook for an additional 5-7 minutes until the toppings are cooked through and the cheese is bubbling.
- Allow the pizza to cool for a minute before cutting into slices.
Why this works in an air fryer
Cauliflower contains a lot of water and no gluten, so the crust relies on squeezing, egg proteins and melted mozzarella to bind. Air-fryer convection drives off surface moisture quickly, helping the underside firm before toppings are added; pre-cooking the bare crust prevents a wet, steamed centre.
Equipment notes
Assumes a 4–6 litre basket that can take a 15–18cm crust in a single layer. In a single-drawer model, cook one crust at a time on parchment trimmed to allow airflow; in a dual-zone fryer, use the larger drawer or rotate/swap drawers halfway as smaller zones brown edges faster and may need 1–2 minutes less.
Common pitfalls
- Crust tears when lifted after 10 minutes: the cauliflower was still too wet or the crust was too thin; squeeze until the towel stops dripping and shape it at least 6–8mm thick next time.
- Centre looks pale and spongey while the edges are brown: the parchment is blocking airflow or the crust is too large for the basket; trim the paper close to the crust and make a smaller round so hot air can circulate.
- Base sticks to the parchment: the mixture was placed on damp paper or moved too early; use air-fryer-safe parchment, lightly oil it, and let the crust firm for the full cook before lifting with a spatula.
- Topped pizza turns soggy after the second cook: sauce or vegetables have added too much moisture; use a thin layer of thick sauce, pre-cook watery toppings such as mushrooms or peppers, and keep toppings light.
Variations & substitutions
- Use grated mature Cheddar instead of mozzarella for a stronger flavour; it browns faster and can make the edges darker, so check 1–2 minutes early.
- Add 20–30g grated Parmesan to the crust mixture for a firmer, saltier base; reduce added salt because Parmesan concentrates the seasoning.
- Use frozen cauliflower rice if convenient; thaw fully, microwave briefly, then squeeze very thoroughly as it usually releases more water than fresh cauliflower.
- For a lower-fat version, reduce the mozzarella slightly and add 1 tablespoon ground almonds; the crust will be less stretchy but a little drier and easier to slice.
Storage & reheating
Keep leftovers chilled for up to 2 days, then reheat slices in the air fryer at 170°C for 3–5 minutes until hot and re-crisped.
Nutrition
Calories: 250
