Cauliflower Low-Carb Pizza Base (Printable)

A crispy, gluten-free cauliflower crust ideal for low-carb and keto-friendly meals.

# Components:

→ Cauliflower Base

01 - 1 medium head cauliflower (approximately 1.43 lbs), cut into florets
02 - 1 large egg
03 - ½ cup shredded mozzarella cheese (60 g)
04 - ¼ cup grated Parmesan cheese (30 g)
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 - Place cauliflower florets into a food processor and pulse until finely ground resembling rice.
03 - Transfer ground cauliflower to a microwave-safe bowl and microwave on high for 4 to 5 minutes until tender. Let cool slightly.
04 - Place the cooked cauliflower into a clean kitchen towel or cheesecloth. Squeeze firmly to extract as much moisture as possible for a crisp crust.
05 - Transfer drained cauliflower to a mixing bowl. Add egg, mozzarella, Parmesan, oregano, garlic powder, salt, and black pepper. Mix thoroughly until a sticky dough forms.
06 - Place the mixture onto the prepared baking sheet and shape into a round or rectangular crust about ¼ inch thick.
07 - Bake for 20 to 25 minutes until the crust turns golden brown and feels firm to the touch.
08 - Remove crust from oven, add desired toppings, then bake an additional 5 to 8 minutes until cheese melts and bubbles.
09 - Slice the pizza crust and serve while hot.

# Expert Advice:

01 -
  • It tastes like real pizza but leaves you feeling energized instead of sluggish.
  • You can load it with any toppings you crave without worrying about the base weighing you down.
  • It uses simple ingredients you probably already have, and the whole thing comes together in under an hour.
02 -
  • Squeezing out the moisture is non-negotiable—wet cauliflower makes a soggy crust that falls apart.
  • Don't make the crust too thick or the center will stay soft while the edges burn.
  • Let the base bake fully before adding toppings, or the weight will make it collapse.
03 -
  • Use a food processor instead of a grater—it's faster and gives you a more uniform texture.
  • Press the shaped crust firmly onto the parchment so it holds together during baking.
  • If you want extra crispness, brush the edges lightly with olive oil before the first bake.
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