Cauliflower Pizza Crust Low-Carb (Printable)

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

# What You'll Need:

→ Cauliflower Base

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

# 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 chopped 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. Allow to 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 - Transfer drained cauliflower to a large 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 in the preheated oven for 20 to 25 minutes until the crust is golden brown and firm to the touch.
08 - Remove crust from the oven. Add desired toppings and bake for an additional 5 to 8 minutes until cheese is melted and bubbly.
09 - Slice the pizza crust and serve immediately while hot.

# Expert Tips:

01 -
  • You get real pizza without the post-slice regret or blood sugar spike that comes with regular dough.
  • It's crispy on the edges and chewy enough to fool everyone at the table, even the carb-loving ones.
  • Making it from scratch takes less time than ordering delivery and costs a fraction of the price.
02 -
  • Draining the cauliflower is non-negotiable—I learned this the hard way when my first attempt turned into a limp, wet mess that fell apart the moment I picked it up.
  • Don't skip parchment paper; it prevents sticking and lets the bottom crisp up properly instead of steaming against the hot sheet.
03 -
  • Use a food processor, not a blender—blenders turn cauliflower into mush instead of keeping it light and rice-like.
  • If your crust spreads too thin, it'll crisp too fast on the edges before the center cooks; aim for consistent ¼-inch thickness throughout.
Go Back