Cauliflower Pizza Crust Low-Carb (Printable Version)

Gluten-free low-carb base made from cauliflower with a crispy, golden finish.

# What You'll Need:

→ Cauliflower Base

01 - 1 medium head cauliflower, cut into florets (approximately 23 oz)
02 - 1 large egg
03 - ½ cup grated 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

# How To Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Place the cauliflower florets in a food processor and pulse until the texture resembles rice.
03 - Transfer the processed cauliflower to a microwave-safe bowl and microwave on high for 4 to 5 minutes until soft; let it cool slightly.
04 - Wrap the cooked cauliflower in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible to ensure a crisp crust.
05 - Place the drained cauliflower in a mixing bowl. Add the egg, mozzarella, Parmesan, oregano, garlic powder, salt, and black pepper; mix thoroughly to form a sticky dough.
06 - Transfer the mixture onto the prepared baking sheet and shape it into a ¼-inch thick round or rectangle.
07 - Bake for 20 to 25 minutes until golden brown and firm.
08 - Remove crust from oven, add desired toppings, then bake an additional 5 to 8 minutes until cheese melts and bubbles.
09 - Slice the crust and serve warm.

# Expert Advice:

01 -
  • You get real pizza with actual crunch—no guilt, no weird aftertaste, just genuine satisfaction.
  • It's low-carb magic that doesn't feel like deprivation, and it comes together in less than an hour.
  • Once you nail the moisture-squeezing step, you'll make this regularly enough that it becomes your default.
02 -
  • Squeezing out the moisture is non-negotiable—skip this and your crust will have the texture of a deflated sponge no matter how long you bake it.
  • If your crust seems to be browning too fast before it firms up, cover it loosely with foil for the first 15 minutes, then uncover it to crisp up.
03 -
  • Use a food processor to get uniform cauliflower rice—a box grater works but takes forever and your arms will hate you.
  • Don't skip the parchment paper; it's the difference between a crust that releases cleanly and one that tears apart when you try to move it.
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