Cauliflower Low-Carb Pizza Base (Printable)

Light, gluten-free pizza base made from cauliflower for a crisp and tasty meal option.

# What You'll Need:

→ Cauliflower Base

01 - 1 medium head cauliflower (approximately 23 ounces), cut into florets
02 - 1 large egg
03 - ½ cup grated mozzarella cheese (about 2.1 ounces)
04 - ¼ cup grated Parmesan cheese (about 1.1 ounces)
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

# How to Make It:

01 - Set the oven to 425°F. Line a baking sheet with parchment paper.
02 - Place cauliflower florets into a food processor and pulse until they reach a fine, rice-like consistency.
03 - Transfer the cauliflower rice to a microwave-safe bowl and microwave on high for 4 to 5 minutes or until tender. Let it cool slightly.
04 - Wrap the cooked cauliflower rice in a clean kitchen towel or cheesecloth and squeeze firmly to extract as much moisture as possible to ensure a crisp crust.
05 - Place the drained cauliflower in a large mixing bowl. Add the egg, mozzarella, Parmesan, dried oregano, garlic powder, salt, and black pepper. Mix until a sticky dough forms.
06 - Transfer 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 turns golden brown and feels firm to the touch.
08 - Remove the crust from the oven, add your preferred toppings, and bake for an additional 5 to 8 minutes until the cheese melts and bubbles.
09 - Slice the pizza and serve immediately while hot.

# Expert Advice:

01 -
  • You get actual pizza night without the heavy, bloated feeling afterward—it's guilt-free in the best way.
  • The crust comes out crispy on the edges and chewy in the middle, which sounds impossible until you make it.
  • It's sneakily easy and takes less time than waiting for delivery.
02 -
  • The moisture extraction step is non-negotiable—I learned this the hard way when I skipped it once and ended up with a crust that fell apart like wet cardboard.
  • Don't use a food processor blade that's too small, or the cauliflower will turn into mush instead of rice-like pieces; pulse in short bursts and stop while it still has texture.
03 -
  • Let the finished crust cool for two minutes before adding toppings—it firms up slightly and becomes even easier to handle.
  • If your oven runs hot, check the crust at 18 minutes so it doesn't brown too quickly before the interior sets.
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