Cauliflower Low-Carb Pizza Base (Printable)

A crisp, gluten-free cauliflower base ideal for low-carb and vegetarian options.

# Required Ingredients:

→ Cauliflower Base

01 - 1 medium head cauliflower, cut into florets (approximately 1.43 lbs)
02 - 1 large egg
03 - ½ cup shredded mozzarella cheese (approximately 2.12 oz)
04 - ¼ cup grated Parmesan cheese (approximately 1.06 oz)
05 - ½ teaspoon dried oregano
06 - ½ teaspoon garlic powder
07 - ½ teaspoon salt
08 - ¼ teaspoon freshly ground black pepper

# Preparation Steps:

01 - Preheat 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 tender. Let cool slightly.
04 - Wrap the cooked 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 in a large bowl and add the egg, mozzarella, Parmesan, oregano, garlic powder, salt, and pepper. Mix thoroughly to form a sticky dough.
06 - Transfer the mixture onto the prepared baking sheet and shape into a round or rectangular crust approximately ¼ inch thick.
07 - Bake the crust for 20 to 25 minutes until golden brown and firm.
08 - Remove crust from oven, add desired toppings, and bake an additional 5 to 8 minutes until cheese is melted and bubbly.
09 - Slice the pizza and serve hot.

# Expert Suggestions:

01 -
  • It holds up beautifully under toppings without turning into mush, something that shocked me the first time I loaded it with peppers and onions.
  • You can eat two slices without that heavy, bloated feeling that usually follows regular pizza.
  • The edges get crispy and almost lacy, like the best parts of a cheese skirt on a quesadilla.
  • It takes less than an hour from start to finish, which means weeknight pizza is back on the table.
02 -
  • If you skip squeezing out the water, your crust will be soft and floppy, trust me I learned this the soggy way.
  • Do not make the crust too thick or the center will stay mushy while the edges burn.
  • Let the crust cool for a minute before slicing or it will fall apart on the spatula.
03 -
  • Use a box grater if you do not have a food processor, it just takes a bit longer and your arm will get a workout.
  • Add a pinch of red pepper flakes to the dough for a subtle heat that plays beautifully with tomato sauce.
  • If your crust cracks when you shape it, your cauliflower was too dry, add a tiny splash of water to the mixture.
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