Description
A healthy, gluten-free cauliflower pizza crust recipe that’s perfect for a guilt-free pizza night. Made with riced cauliflower, cheese, and simple seasonings, this crust is easy to prepare and bake, offering a delicious low-carb alternative to traditional pizza dough.
Ingredients
Scale
Cauliflower Crust
- 1 medium head cauliflower, riced (about 4 cups)
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 egg
- ½ tsp garlic powder
- ½ tsp dried oregano or Italian seasoning
- ¼ tsp salt
- Olive oil for brushing
Toppings
- Tomato sauce
- Mozzarella cheese
- Veggies of choice (arugula, mushrooms, etc.)
- Pepperoni or other meats (optional)
- Pesto (optional)
Instructions
- Prep the Cauliflower: Preheat your oven to 425°F (220°C). Rice the cauliflower in a food processor until it resembles fine crumbs. Microwave the riced cauliflower for 5–7 minutes until soft, then let it cool. Once cooled, squeeze out any excess moisture using a clean kitchen towel to ensure a crisp crust.
- Make the Dough: In a medium bowl, combine the riced cauliflower, shredded mozzarella, grated Parmesan, egg, garlic powder, dried oregano (or Italian seasoning), and salt. Mix everything together until it forms a dough-like consistency.
- Form the Crust: Line a baking sheet with parchment paper. Press the cauliflower mixture onto the sheet into a 10–12 inch round, spreading it evenly about ¼-inch thick. Lightly brush the surface with olive oil for crispiness and color.
- Bake Crust: Bake the crust in the preheated oven for 20–25 minutes until it turns golden and feels firm to the touch, indicating it’s cooked through enough to hold toppings.
- Add Toppings & Bake Again: Remove the crust from the oven. Spread your desired tomato sauce, sprinkle mozzarella, and add your favorite toppings. Return it to the oven and bake for an additional 5–10 minutes until the cheese is bubbly and the edges are crispy.
- Slice & Serve: Allow the pizza to cool slightly on a rack before slicing. Serve hot and enjoy your guilt-free, delicious cauliflower pizza!
Notes
- Be sure to squeeze out as much moisture as possible from the cauliflower to avoid a soggy crust.
- You can customize toppings based on your preferences for a vegetarian, meat lover, or vegan pizza (use vegan cheese and omit egg for vegan).
- If you don’t have a microwave, you can steam the riced cauliflower until soft.
- Leftover crust can be refrigerated for 2 days or frozen for up to 1 month.
- This crust works best when served fresh as it can become soggy if refrigerated with toppings.
