Cauliflower Pizza Crust Low-Carb (Print Version)

A crisp, gluten-free cauliflower crust perfect for a low-carb, flavorful pizza night.

# What You'll Need:

→ Cauliflower Base

01 - 1 medium cauliflower head (approximately 23 ounces), cut into florets
02 - 1 large egg
03 - ½ cup grated mozzarella cheese (2.1 ounces)
04 - ¼ cup grated Parmesan cheese (1.1 ounces)
05 - ½ teaspoon dried oregano
06 - ½ teaspoon garlic powder
07 - ½ teaspoon salt
08 - ¼ teaspoon freshly ground black pepper

# How to Make It:

01 - Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
02 - Place cauliflower florets into a food processor and pulse until the texture resembles fine rice.
03 - Transfer the processed cauliflower to a microwave-safe bowl. Microwave on high for 4 to 5 minutes until soft. Let it cool slightly.
04 - Wrap the cooked cauliflower in a clean kitchen towel or cheesecloth and press firmly to remove as much moisture as possible to ensure a crisp crust.
05 - In a large mixing bowl, combine the drained cauliflower, egg, mozzarella, Parmesan, oregano, garlic powder, salt, and black pepper. Mix thoroughly until a sticky dough forms.
06 - Transfer the mixture onto the prepared baking sheet and shape it into a round or rectangular crust approximately ¼ inch (0.5 cm) thick.
07 - Bake in the preheated oven for 20 to 25 minutes or until the crust is golden brown and firm.
08 - Remove crust from oven, add desired toppings, then return to the oven to bake an additional 5 to 8 minutes until toppings are heated and cheese is melted.
09 - Slice the pizza and serve immediately while hot.

# Additional Tips::

01 -
  • It gives you that satisfying pizza experience without the carb crash afterward.
  • The crust gets genuinely crispy if you squeeze out enough moisture, no sogginess here.
  • You can pile on your favorite toppings and feel good about it.
  • It comes together fast, and youll probably have most ingredients already.
02 -
  • If you dont squeeze out enough moisture, your crust will be soft and floppy instead of crispy.
  • Dont make the crust too thick or the center wont cook through properly.
  • Let the crust cool for a minute before slicing, or it might fall apart on you.
03 -
  • Add a pinch of red pepper flakes to the dough for a subtle kick that makes every bite more interesting.
  • If you want extra crispness, brush the edges with a little olive oil before the final bake.
  • Double the recipe and freeze one crust for next time, it saves you so much effort on busy nights.
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