Cauliflower Pizza Crust (Printable view)

Crisp and gluten-free cauliflower base ideal for low-carb and keto-friendly meals.

# What You Need:

→ Cauliflower Base

01 - 1 medium head cauliflower, cut into florets (approximately 23 oz)
02 - 1 large egg
03 - ½ cup grated mozzarella cheese (approximately 2 oz)
04 - ¼ cup grated Parmesan cheese (approximately 1 oz)
05 - ½ teaspoon dried oregano
06 - ½ teaspoon garlic powder
07 - ½ teaspoon salt
08 - ¼ teaspoon freshly ground black pepper

→ Optional Toppings

09 - Tomato sauce
10 - Grated cheese
11 - Fresh vegetables
12 - Cooked meats

# How To Make:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Place cauliflower florets in a food processor and pulse until finely ground to a rice-like texture.
03 - Transfer the cauliflower rice to a microwave-safe bowl and microwave on high for 4–5 minutes until soft. Allow to cool slightly.
04 - Place the cooked cauliflower in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible to ensure a crisp crust.
05 - Transfer the drained cauliflower to a large mixing bowl. Add the egg, mozzarella, Parmesan, oregano, garlic powder, salt, and black pepper. Mix thoroughly until a sticky dough forms.
06 - Place the dough on the prepared baking sheet and shape into a round or rectangular crust about ¼ inch thick.
07 - Bake in the preheated oven for 20–25 minutes or until golden brown and firm.
08 - Remove crust from oven, add desired toppings, and bake for an additional 5–8 minutes until cheese is melted and bubbly.
09 - Slice the pizza crust and serve hot.

# Expert Advice:

01 -
  • The crust gets genuinely crispy, not limp or soggy like so many cauliflower experiments.
  • You can eat two slices without that heavy, carb-loaded feeling that usually follows pizza night.
  • It holds toppings beautifully and tastes like actual pizza, not like youre eating steamed vegetables with cheese on top.
02 -
  • If you don't squeeze out enough water, the crust will be soft and floppy instead of crisp. Really put some muscle into it.
  • Don't skip the parchment paper or it will stick to the pan and tear when you try to lift it.
  • Letting the crust bake fully before adding toppings is crucial. If you add them too early, the base won't set properly.
03 -
  • Use a box grater if you don't have a food processor. It takes a little longer, but it works just as well.
  • Season the crust generously. Cauliflower is mild, so it needs the help of garlic, oregano, and salt to taste like pizza.
  • If the dough feels too wet to shape, add a tablespoon of almond flour or coconut flour to help it bind.
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