Cauliflower Low-Carb Crust (Print Version)

A crisp, golden cauliflower crust ideal for low-carb and gluten-free dining.

# Ingredient List:

→ Cauliflower Base

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

# Steps:

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 consistency.
03 - Transfer the cauliflower rice to a microwave-safe bowl and microwave on high for 4 to 5 minutes until softened. Let 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, dried oregano, garlic powder, salt, and black pepper. Mix thoroughly until a sticky dough forms.
06 - Spread the dough onto the prepared baking sheet, shaping it into a round or rectangular crust about ¼ inch thick.
07 - Bake for 20 to 25 minutes until the crust is golden brown and firm.
08 - Remove the crust from the oven, add desired toppings, then return to bake for an additional 5 to 8 minutes until cheese melts and toppings are heated.
09 - Slice the pizza crust and serve while hot.

# Helpful Hints:

01 -
  • It gives you that satisfying pizza experience without the carb crash afterward.
  • The crust gets genuinely crispy if you squeeze out enough water, no sogginess here.
  • You can pile on whatever toppings you like and feel completely guilt-free about it.
02 -
  • If you skip the squeezing step, your crust will steam instead of crisp, and youll end up with something closer to a sad vegetable pancake.
  • Spreading the dough evenly is key, thin spots will burn and thick spots will stay soft.
03 -
  • Use a potato ricer if you have one, it makes squeezing out moisture faster and more thorough than a towel.
  • Season the crust generously because cauliflower is mild, and you want the base to have its own flavor before the toppings go on.
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