Cauliflower Pizza Crust Low-Carb (View Print Version)

A crisp, gluten-free cauliflower base crafted for low-carb and keto-friendly pizza enjoyment.

# What You'll Need:

→ Cauliflower Base

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

# Method:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Place cauliflower florets into a food processor and pulse until they reach a rice-like consistency.
03 - Transfer the processed cauliflower to a microwave-safe bowl and microwave on high for 4 to 5 minutes until softened. Allow to cool slightly.
04 - Wrap the warm cauliflower in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible to ensure a crisp crust.
05 - Place the drained cauliflower into a large mixing bowl. Add the egg, mozzarella, Parmesan, oregano, garlic powder, salt, and pepper. Mix thoroughly until a sticky dough forms.
06 - Transfer the dough 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 golden brown and firm to the touch.
08 - Remove the crust from the oven, add your preferred toppings, then bake for an additional 5 to 8 minutes until the cheese melts and bubbles.
09 - Slice the crust and serve immediately while hot.

# Expert Advice:

01 -
  • You get all the satisfaction of pizza night without the carb crash afterward.
  • The crust crisps up beautifully if you squeeze out every drop of moisture.
  • It holds toppings better than you'd expect and tastes genuinely good, not just acceptable.
02 -
  • If you skip the moisture squeezing step, the crust will steam and stay floppy no matter how long you bake it.
  • A thinner crust crisps faster and holds toppings better than a thick one.
  • Let the crust cool for a minute before slicing or it might tear.
03 -
  • Use a pizza stone if you have one, it makes the bottom even crispier and helps with that wood fired feel.
  • Let the baked crust rest on a wire rack for a minute before adding toppings so steam escapes and it stays crisp.
  • If youre meal prepping, bake a few crusts plain and store them in the fridge for up to three days.
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