Cauliflower Pizza Crust Low-Carb (Printer View)

A crisp, gluten-free cauliflower base ideal for low-carb and keto-friendly meals.

# What you'll need:

→ Cauliflower Base

01 - 1 medium head cauliflower, cut into florets (approximately 23 ounces)
02 - 1 large egg
03 - ½ cup grated mozzarella cheese (approximately 2 ounces)
04 - ¼ cup grated Parmesan cheese (approximately 1 ounce)
05 - ½ teaspoon dried oregano
06 - ½ teaspoon garlic powder
07 - ½ teaspoon salt
08 - ¼ teaspoon freshly ground black pepper

# Method:

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 the texture resembles rice.
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 out as much moisture as possible to ensure a crisp crust.
05 - Transfer the drained cauliflower to a mixing bowl. Add the 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 approximately ¼ inch thick.
07 - Bake in the preheated oven for 20 to 25 minutes until the crust 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 cheese is melted and bubbly.
09 - Slice the pizza and serve hot.

# Expert Advice:

01 -
  • It lets you enjoy pizza night without the carb crash that usually follows.
  • The crust gets genuinely crispy if you squeeze out enough moisture, no sogginess here.
  • You can pile on any toppings you want and feel good about every bite.
02 -
  • If you don't squeeze out enough water, the crust will steam in the oven and turn out limp instead of crisp.
  • Using parchment paper is crucial because the crust can stick to a bare pan, even if it's greased.
  • Let the crust bake fully before adding toppings or the base won't hold up under the weight.
03 -
  • Freeze the baked crust before adding toppings if you want to prep ahead, it thaws quickly and bakes like new.
  • Add a pinch of red pepper flakes to the dough for a subtle kick that surprises everyone.
  • Use a pizza stone if you have one, it makes the bottom even crispier and more authentic.
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