Description
This Cauliflower Pizza Crust is a healthy, low-carb alternative to traditional pizza dough that’s crispy on the outside, soft in the center, and sturdy enough for all your favorite toppings. Made with fresh cauliflower, eggs, cheese, and Italian spices, it’s a gluten-free, keto-friendly pizza base that’s easy to make and endlessly customizable. Perfect for pizza night without the guilt!
Ingredients
- 1 medium head cauliflower (or 4 cups riced cauliflower, fresh or thawed frozen)
- 2 large eggs
- 1 cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- ½ tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp salt
- Olive oil (optional, for brushing)
Instructions
- Prep the Cauliflower: Rice cauliflower in a food processor until it resembles fine crumbs. If using frozen, thaw and drain first.
- Steam or Microwave: Microwave riced cauliflower for 4–5 minutes until soft. Let cool.
- Remove Moisture: Wrap cauliflower in a clean towel or cheesecloth and squeeze out as much liquid as possible.
- Make the Dough: In a large bowl, combine the cauliflower, eggs, mozzarella, parmesan, garlic powder, Italian seasoning, and salt. Mix until dough forms.
- Shape the Crust: Spread dough into a 10–12-inch circle or rectangle on a parchment-lined baking sheet. Keep it about ¼ inch thick with slightly raised edges.
- Bake the Crust: Bake in a preheated 425°F (220°C) oven for 20–25 minutes, until golden brown and firm.
- Add Toppings: Top with sauce, cheese, and desired toppings. Return to the oven and bake for another 8–10 minutes, until cheese is melted and bubbly.
- Cool & Slice: Let pizza rest for 5 minutes before slicing for a crispier result.
Notes
- For a crispier crust, bake longer during the first bake or use a pizza stone.
- Frozen cauliflower works great—just thaw and squeeze dry.
- Add fresh herbs, red pepper flakes, or chopped garlic to the dough for extra flavor.
- Make mini pizzas or personal crusts for customizable options.
- Pre-baked crusts can be frozen and reheated for quick meals.
