Cauliflower Low-Carb Pizza Base (Print View)

Crisp gluten-free cauliflower crust ideal for low-carb, keto, and vegetarian pizza variations, with simple, fresh ingredients.

# Components:

→ 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

# Directions:

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 resemble fine rice.
03 - Transfer the processed cauliflower to a microwave-safe bowl and microwave on high for 4 to 5 minutes until softened. Allow to cool briefly.
04 - Wrap the cooked cauliflower in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much moisture as possible to ensure a crisp crust.
05 - Combine the drained cauliflower, egg, mozzarella, Parmesan, oregano, garlic powder, salt, and black pepper in a large bowl. 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 golden brown and firm to the touch.
08 - Remove the crust from the oven, add desired toppings, then bake for an additional 5 to 8 minutes until cheese melts and bubbles.
09 - Slice the pizza and serve hot.

# Expert Advice:

01 -
  • It lets you have pizza night without the carb crash that usually follows
  • The crust gets genuinely crispy if you squeeze out enough water
  • You can prep the base ahead and freeze it for whenever the craving hits
02 -
  • If you skip the squeezing step your crust will steam instead of crisp and youll be disappointed
  • Let the crust bake fully before adding toppings or the base will stay soft underneath
03 -
  • Use parchment paper instead of greasing the pan so the crust releases cleanly every time
  • If you want extra crispness, flip the crust halfway through the first bake and cook the other side for a few minutes
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