Recipe Details
"Discover a low-carb masterpiece that doesn't compromise on texture or flavor. This cauliflower crust is seasoned to perfection, resulting in a golden, crispy base that holds your favorite toppings beautifully without getting soggy."
1 Ingredients
| Qty | Item |
|---|---|
| 1 large | Cauliflower head |
| 1 | Large egg |
| 0.5 cup | Shredded mozzarella cheese |
| 0.25 cup | Grated Parmesan cheese |
| 1 tsp | Dried oregano |
| 0.5 tsp | Garlic powder |
| 0.25 tsp | Kosher salt |
| 0.5 cup | Sugar-free marinara sauce |
| 1 cup | Full-fat mozzarella for topping |
| 5 leaves | Fresh basil leaves |
2 Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Remove stems from cauliflower and chop into florets. Pulse in a food processor until the texture resembles fine grain or rice.
Steam the cauliflower rice in a microwave-safe bowl for 5 minutes, then allow it to cool completely.
Transfer the cooled cauliflower to a clean kitchen towel or cheesecloth. Squeeze with all your strength to remove as much liquid as possible; the drier the cauliflower, the crispier the crust.
In a medium mixing bowl, combine the dry cauliflower, egg, 1/2 cup mozzarella, Parmesan, oregano, garlic powder, and salt. Mix until a dough-like consistency forms.
Place the dough onto the parchment paper and flatten into a 10-inch circle, roughly 1/4 inch thick.
Bake the crust for 20 minutes until the surface is golden and the edges are slightly browned.
Remove from the oven and spread the marinara sauce evenly over the crust. Top with the remaining mozzarella cheese.
Return to the oven for 5 to 8 minutes, or until the cheese is melted and bubbling.
Let the pizza sit for 2 minutes before slicing. Garnish with fresh basil and enjoy.
💡 Tips & Tricks
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·
Use a lint-free tea towel to squeeze the cauliflower; it handles the pressure better than cheesecloth.
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·
If you don't have a food processor, a standard box grater works perfectly for making the cauliflower rice.
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Flip the crust over halfway through the initial 20-minute bake if you prefer an extra-firm texture.
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·
Avoid high-moisture toppings like fresh tomatoes or pineapple to keep the crust from softening.
? Frequently Asked Questions
Why is my cauliflower crust falling apart?
Can I use frozen cauliflower rice?
How do I store and reheat leftovers?
Can I make this dairy-free?
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