Name: Cauliflower Crust Pizza
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Ingredients: 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

"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 680 g	Cauliflower head
1 1	Large egg
0.5 cup 56 g	Shredded mozzarella cheese
0.25 cup 22 g	Grated Parmesan cheese
1 tsp 1 g	Dried oregano
0.5 tsp 1.5 g	Garlic powder
0.25 tsp 1.5 g	Kosher salt
0.5 cup 120 ml	Sugar-free marinara sauce
1 cup 112 g	Full-fat mozzarella for topping
5 leaves 5 g	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.

·
Use a lint-free tea towel to squeeze the cauliflower; it handles the pressure better than cheesecloth.
·
If you don't have a food processor, a standard box grater works perfectly for making the cauliflower rice.
·
Flip the crust over halfway through the initial 20-minute bake if you prefer an extra-firm texture.
·
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?

This usually happens if the cauliflower wasn't squeezed dry enough or if you didn't include enough binder (egg and cheese).

Can I use frozen cauliflower rice?

Yes, but make sure to thaw it completely and squeeze out the excess moisture before mixing with the other ingredients.

How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or in an air fryer to maintain the crispness.

Can I make this dairy-free?

Yes, you can substitute the mozzarella and Parmesan with nutritional yeast and your favorite plant-based cheese alternative.

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