Cauliflower Pizza Crust Low-Carb (Printable)

A crispy, gluten-free cauliflower crust with mozzarella and Parmesan, ideal for low-carb and keto diets.

# What you need:

→ Cauliflower Base

01 - 1 medium cauliflower head (approximately 23 ounces), cut into florets
02 - 1 large egg
03 - ½ cup shredded mozzarella cheese (about 2 ounces)
04 - ¼ cup grated Parmesan cheese (about 1 ounce)
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 - Shredded cheese
11 - Fresh vegetables
12 - Cooked meats

# How to make it:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Place cauliflower florets in a food processor and pulse until finely ground to a rice-like consistency.
03 - Transfer cauliflower rice to a microwave-safe bowl and microwave on high for 4 to 5 minutes until softened. Let cool slightly.
04 - Wrap the cooked cauliflower in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much moisture as possible to ensure a crisp crust.
05 - Combine the drained cauliflower with egg, mozzarella, Parmesan, oregano, garlic powder, salt, and black pepper in a mixing bowl. Stir until a sticky dough forms.
06 - Transfer the mixture to the prepared baking sheet and shape into a round or rectangular crust about ¼ inch thick.
07 - Bake for 20 to 25 minutes until the crust is golden brown and firm to the touch.
08 - Remove the crust from the oven, add desired toppings, and return to bake for an additional 5 to 8 minutes until cheese is melted and bubbly.
09 - Cut the pizza into slices and serve hot.

# Helpful Hints:

01 -
  • It's genuinely crispy and sturdy enough to hold toppings without breaking apart—not a sad, soggy imposter crust.
  • You get to eat pizza guilt-free without the post-slice food coma, which changes everything about pizza night.
  • The whole thing comes together in under an hour, so it fits into weeknight cooking without drama.
02 -
  • Moisture is your enemy—I learned this the hard way by watching three batches collapse before realizing the towel squeeze is non-negotiable.
  • The first bake matters more than you think; it creates a crust that can actually support toppings instead of turning into cauliflower soup.
03 -
  • Use a kitchen scale for the cauliflower rice weight—eye-balling leads to either dry or wet dough, and precision here changes everything.
  • If your dough seems too wet even after squeezing, let it rest in the fridge for 30 minutes so the cauliflower releases more liquid and firms up.
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