Cauliflower Pizza Crust Low-Carb (Printable Copy)

A crisp, gluten-free cauliflower crust perfect for low-carb and keto pizza nights.

# What You Need:

→ 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

→ Optional Toppings

09 - Tomato sauce
10 - Grated cheese
11 - Fresh vegetables
12 - Cooked meats

# How to Make:

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 it resembles fine rice.
03 - Transfer cauliflower rice to a microwave-safe bowl and microwave on high for 4 to 5 minutes until tender. Let cool slightly.
04 - Place cooked cauliflower in a clean kitchen towel or cheesecloth and squeeze to remove as much moisture as possible, ensuring a crisp crust.
05 - Transfer the drained cauliflower to 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 mixture onto the prepared baking sheet. Shape into a round or rectangular crust approximately ¼ inch thick.
07 - Bake for 20 to 25 minutes until golden brown and firm.
08 - Remove the crust from the oven, add desired toppings, and bake for an additional 5 to 8 minutes until cheese is melted and bubbly.
09 - Slice the pizza and serve immediately while hot.

# Expert Advice:

01 -
  • It's secretly satisfying—crispy on the outside, light enough that you won't feel sluggish after dinner.
  • You get real pizza with toppings you actually want, not a guilt trip dressed up as food.
  • Once you master the squeeze-out-the-moisture part, you'll make this constantly because it's easier than ordering.
02 -
  • Skipping the moisture-removal step is how cauliflower crust gets its bad reputation—a soggy, deflated mess that no amount of cheese can save.
  • If your first attempt breaks apart when you try to shape it, add another egg white and mix again; binding issues mean you need more structure.
  • The crust firms up as it cools, so don't panic if it feels slightly fragile right out of the oven.
03 -
  • If you find the crust too dense after baking, try adding an extra egg white next time for a slightly airier result without sacrificing structure.
  • The difference between a pale crust and a properly golden one is usually just 2-3 extra minutes in the oven—watch it carefully during that final stretch.
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