Pin it I grabbed a head of cauliflower on impulse one Thursday, convinced I could turn it into something that didn't taste like vegetables pretending to be carbs. My partner gave me that look—half skeptical, half amused—as I riced it in the processor. Twenty minutes later, we were pulling a golden, crispy crust from the oven, and suddenly pizza night didn't need apologies anymore. The cheese bubbled just right, the edges crisped up like real dough, and I realized I'd stumbled onto something that actually worked. That night changed how I thought about cauliflower entirely.
I made this for friends who swore they'd never touch cauliflower crust, and they went quiet after the first slice. One of them asked for the recipe before she even finished chewing. We sat around the table, laughing and loading up second rounds with fresh basil and cherry tomatoes, and nobody mentioned that it wasn't regular dough. That's when I knew this recipe had earned its place in my rotation.
Ingredients
- Cauliflower florets (650 g): The star here, and freshness matters—older heads get watery and weak, so pick one that feels heavy and firm.
- Egg (1 large): This binds everything together so the crust holds its shape instead of crumbling apart on your spatula.
- Mozzarella cheese (60 g): Adds stretch and richness, plus it helps the crust brown beautifully in the oven.
- Parmesan cheese (30 g): Sharpens the flavor and contributes to that golden, crispy edge you're chasing.
- Dried oregano (½ tsp): A little herby warmth that whispers pizza without shouting it.
- Garlic powder (½ tsp): Builds savory depth quietly, the kind of background note that makes everything taste more intentional.
- Salt (½ tsp) and black pepper (¼ tsp): Simple seasoning that brings all the other flavors into focus.
Instructions
- Prep your oven and pan:
- Heat the oven to 220°C (425°F) and line a baking sheet with parchment so nothing sticks. This high heat is what gives you that crispy base.
- Rice the cauliflower:
- Pulse the florets in a food processor until they look like grains of rice, not mush. Stop before it turns into puree or you'll lose the texture.
- Cook and cool:
- Microwave the riced cauliflower for 4 to 5 minutes until soft, then let it cool enough to handle. Hot cauliflower will scramble your egg later, so be patient.
- Squeeze out the moisture:
- Wrap the cauliflower in a clean kitchen towel and wring it hard, like you're angry at it. This step makes or breaks your crust, so squeeze until your hands hurt a little.
- Mix the dough:
- Combine the cauliflower, egg, both cheeses, oregano, garlic powder, salt, and pepper in a bowl. Stir until it forms a sticky, cohesive dough that holds together when you press it.
- Shape the crust:
- Spread the mixture on your lined baking sheet into a round or rectangle about 0.5 cm thick. Keep the thickness even so it bakes uniformly.
- Bake until golden:
- Slide it into the oven for 20 to 25 minutes, watching for golden brown edges and a firm center. The smell will tell you when it's close.
- Add toppings and finish:
- Pull it out, layer on your sauce, cheese, and whatever else you love, then bake another 5 to 8 minutes. The cheese should melt and bubble, and the edges should darken just a touch.
- Slice and serve:
- Cut it while it's hot and eat it immediately. The crust stays crispest in the first few minutes out of the oven.
Pin it One Saturday morning, my daughter helped me shape the dough, pressing it flat with her small hands and giggling at how sticky it felt. When we pulled the finished pizza from the oven, she insisted on eating it with her fingers, cheese stretching from crust to mouth, and declared it better than delivery. In that moment, this recipe stopped being about low carbs and became about making something together that tasted like home.
What to Do If the Crust Feels Soft
If your crust comes out softer than you hoped, slide it back into the oven for another 5 minutes without toppings. Sometimes the moisture sneaks past even the best squeezing, and extra time fixes it. You want it firm enough to lift a slice without it folding in half like a taco.
How to Make It Vegan
Swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes) and use vegan mozzarella and Parmesan. The texture changes slightly, a bit more crumbly, but it still tastes great and holds toppings just fine. I've served it to vegan friends who had no complaints.
Storing and Reheating
Leftover crust keeps in the fridge for up to three days wrapped tightly in foil. Reheat it in a hot oven or toaster oven, not the microwave, or it'll turn rubbery. You can also freeze the baked crust before adding toppings, then pull it out and top it whenever the craving hits.
- Freeze individual crusts between sheets of parchment so they don't stick together.
- Reheat frozen crust straight from the freezer at 200°C for 10 minutes before topping.
- Don't store topped pizza for more than a day or the crust absorbs moisture and gets soft.
Pin it This crust proved to me that you don't have to sacrifice flavor or texture to eat lighter. Every time I make it, I'm reminded that good food is about how it makes you feel, not just what's in it.
Recipe FAQ
- → How do I achieve a crispy cauliflower crust?
Remove excess moisture by squeezing cooked cauliflower thoroughly using a kitchen towel or cheesecloth before mixing ingredients.
- → Can I prepare this crust without an oven?
While best results come from baking, you might try a skillet method on low heat, though texture may vary.
- → Is this crust suitable for low-carb diets?
Yes, it uses cauliflower and cheese, keeping carbohydrates low and fitting keto-friendly plans.
- → What cheese types work best in the base?
Mozzarella and Parmesan provide binding and flavor, enhancing texture and taste of the crust.
- → Can I make a vegan version of this base?
Substitute eggs and cheeses with plant-based alternatives to create a vegan-friendly base.