Cauliflower Pizza Crust Low-Carb (Printable)

A crisp, gluten-free cauliflower crust ideal for low-carb and vegetarian dishes.

# What You'll Need:

→ Cauliflower Base

01 - 1 medium head cauliflower, cut into florets (approx. 1.43 lbs)
02 - 1 large egg
03 - ½ cup shredded mozzarella cheese (approx. 2.1 oz)
04 - ¼ cup grated Parmesan cheese (approx. 1.05 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

# Directions:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Pulse cauliflower florets in a food processor until they reach a fine, rice-like consistency.
03 - Place the processed cauliflower rice in a microwave-safe bowl and microwave on high for 4 to 5 minutes until soft. Let it cool slightly.
04 - Transfer the warm cauliflower to a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible to ensure a crisp crust.
05 - In a mixing bowl, combine the drained cauliflower with the egg, mozzarella, Parmesan, oregano, garlic powder, salt, and black pepper. Mix thoroughly until a sticky dough forms.
06 - Spread the mixture onto the prepared baking sheet and shape into a round or rectangular crust about ¼ inch thick.
07 - Bake the crust for 20 to 25 minutes until it is golden brown and firm.
08 - Remove the crust from the oven. Add desired toppings, then bake for an additional 5 to 8 minutes until the cheese is melted and bubbly.
09 - Slice the pizza and serve hot.

# Expert Advice:

01 -
  • You get all the satisfaction of pizza night without the carb crash that usually follows.
  • It crisps up beautifully if you squeeze out every drop of moisture, no sogginess here.
  • You can pile on whatever toppings you crave and feel good about every bite.
  • It comes together fast enough for a weeknight but feels special enough for company.
02 -
  • If you skip squeezing out the moisture, you'll end up with a floppy, wet mess that won't hold toppings.
  • Don't rush the first bake—if the crust isn't fully set before you add toppings, it'll collapse under the weight.
  • Older cauliflower releases more water, so choose heads that feel dense and smell fresh.
03 -
  • Press the crust thinner at the center and slightly thicker at the edges to mimic traditional pizza and prevent soggy middles.
  • Add a sprinkle of extra Parmesan on top before the first bake for an even crispier, more flavorful crust.
  • Let the crust cool for 2 minutes before slicing so the structure sets and slices come out clean.
Return