Name: Cauliflower Crust Margherita Pizza
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 large Cauliflower head, riced; 1 large Egg, lightly beaten; 0.5 cup Shredded mozzarella cheese; 0.25 cup Grated Parmesan cheese; 1 tsp Dried Italian seasoning; 0.5 tsp Salt; 0.5 cup Marinara or pizza sauce; 4 oz Fresh mozzarella balls (bocconcini); 0.25 cup Fresh basil leaves; 1 tbsp Extra virgin olive oil

"This Cauliflower Crust Margherita Pizza offers a guilt-free way to enjoy a classic Italian favorite. The crust is remarkably crispy and flavorful, topped with a vibrant tomato sauce, creamy fresh mozzarella, and a finishing touch of fresh basil."

1 Ingredients

Qty	Item
1 large 600 g	Cauliflower head, riced
1 large 50 g	Egg, lightly beaten
0.5 cup 56 g	Shredded mozzarella cheese
0.25 cup 25 g	Grated Parmesan cheese
1 tsp 5 g	Dried Italian seasoning
0.5 tsp 3 g	Salt
0.5 cup 120 ml	Marinara or pizza sauce
4 oz 115 g	Fresh mozzarella balls (bocconcini)
0.25 cup 10 g	Fresh basil leaves
1 tbsp 15 ml	Extra virgin olive oil

2 Instructions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Pulse cauliflower florets in a food processor until they reach a rice-like consistency. Steam the cauliflower rice for 5 minutes, then allow it to cool slightly.

Place the steamed cauliflower in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial for a crispy crust.

In a medium bowl, combine the squeezed cauliflower, egg, shredded mozzarella, parmesan, Italian seasoning, and salt. Mix until a dough forms.

Transfer the dough to the prepared baking sheet and press it into a 10-inch circle, keeping it about 1/4 inch thick.

Bake the crust for 15-20 minutes, or until the edges are golden brown and the crust feels firm.

Remove from the oven and spread the pizza sauce evenly over the crust. Top with slices or torn pieces of fresh mozzarella.

Return to the oven and bake for another 7-10 minutes until the cheese is melted and bubbly.

Remove from the oven, garnish with fresh basil leaves, and drizzle with olive oil before slicing.

·
The drier the cauliflower, the crispier the crust; never skip the squeezing step.
·
For an extra golden crust, flip the dough halfway through the initial baking phase.
·
Use a pizza stone if you have one for even more heat distribution.
·
Don't over-sauce the pizza, as too much moisture can make the cauliflower base soggy.

? Frequently Asked Questions

Can I use frozen cauliflower rice?

Yes, just thaw it completely and squeeze out all the excess water before mixing the dough.

How do I store leftovers?

Store slices in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or skillet to maintain crispiness.

Is this recipe keto-friendly?

Yes, it is very low in net carbs and fits perfectly within a ketogenic diet.

Can I make the crust ahead of time?

Absolutely. You can bake the crust, let it cool, and store it in the fridge for 2 days. Simply add toppings and finish baking when ready.

→ Keep Cooking

See All Gluten-Free

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