Cauliflower Pizza Crust Low-Carb (Print)

Crisp gluten-free cauliflower base offering a tasty low-carb option for pizza lovers.

# What you'll need:

→ Cauliflower Base

01 - 1 medium head cauliflower, cut into florets (about 23 oz)
02 - 1 large egg
03 - ½ cup grated mozzarella cheese (about 2 oz)
04 - ¼ cup grated Parmesan cheese (about 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 It:

01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - Place cauliflower florets in a food processor and pulse until finely ground to a rice-like consistency.
03 - Transfer the processed cauliflower to a microwave-safe bowl and cook 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 firmly squeeze out as much water as possible to ensure a crisp crust.
05 - In a large mixing bowl, combine the drained cauliflower, egg, mozzarella, Parmesan, dried oregano, garlic powder, salt, and pepper. Mix thoroughly until a sticky dough forms.
06 - Transfer the mixture onto the prepared baking sheet and shape into a round or rectangular crust approximately ¼ inch thick.
07 - Bake for 20 to 25 minutes until the crust is firm and golden brown.
08 - Remove the crust from the oven, add desired toppings, and bake an additional 5 to 8 minutes until cheese melts and toppings are heated through.
09 - Slice the pizza crust and serve hot.

# Expert Tips:

01 -
  • You get genuine pizza satisfaction without the carb crash afterward.
  • The crust is naturally gluten-free and works for so many dietary preferences without feeling like a compromise.
  • It's actually faster than waiting for dough to rise, so weeknight pizza nights become totally doable.
02 -
  • Moisture is the enemy of crispiness, so really commit to squeezing that cauliflower—your hands might hurt a little, but the result is worth it.
  • Don't skip the initial bake before adding toppings; it sets the structure and prevents a soggy bottom that ruins everything.
03 -
  • Use day-old cauliflower from the fridge if you have it—it's slightly drier already and requires less aggressive squeezing.
  • Line your baking sheet with parchment paper, not just butter or oil, so the crust releases cleanly without sticking.
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