Cauliflower Pizza Crust Low-Carb (Printable)

Gluten-free cauliflower base offering a crisp, low-carb pizza crust ideal for healthy, flavorful meals.

# What You'll Need:

→ Cauliflower Base

01 - 1 medium head cauliflower (approximately 23 ounces), cut into florets
02 - 1 large egg
03 - ½ cup shredded mozzarella cheese
04 - ¼ cup grated Parmesan cheese
05 - ½ teaspoon dried oregano
06 - ½ teaspoon garlic powder
07 - ½ teaspoon salt
08 - ¼ teaspoon freshly ground black pepper

# How to Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Pulse cauliflower florets in a food processor 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 soft. Let it cool slightly.
04 - Place the cooked cauliflower in a clean kitchen towel or cheesecloth and squeeze firmly to extract as much moisture as possible to ensure a crisp crust.
05 - Transfer the drained cauliflower to a large mixing bowl. Add the egg, mozzarella, Parmesan, oregano, garlic powder, salt, and black pepper. Mix thoroughly to form a sticky dough.
06 - Place the mixture onto the prepared baking sheet and 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 crust from oven, add desired toppings, then return to bake for an additional 5 to 8 minutes until cheese is melted and bubbly.
09 - Slice the pizza and serve immediately while hot.

# Expert Tips:

01 -
  • You get to eat real pizza again without the post-pizza guilt or blood sugar crash.
  • It actually tastes good—crispy edges, chewy center, nothing cardboard-like about it.
  • The whole thing comes together in 45 minutes, including baking time, so it fits into a busy weeknight.
02 -
  • Moisture is your enemy here; that squeezing step is non-negotiable if you want a crust that holds up instead of falling apart when you bite into it.
  • Use low-moisture mozzarella and pat your cauliflower dry with paper towels after squeezing for extra insurance against sogginess.
  • Don't be afraid to let the base get really golden—it needs that color and crispness to stand up to toppings and your own expectations.
03 -
  • Make the crust thinner than you think you want it—it puffs up slightly during baking and gets sturdier as it cools, so a quarter-inch is actually perfect.
  • If you have a kitchen scale, use it for the cheese measurements; eyeballing the amounts is where most people go wrong, and too much cheese equals a greasy, unstable crust.
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