Cauliflower Pizza Crust Low-Carb (Printable)

Gluten-free, low-carb cauliflower crust offering a crisp base perfect for light, satisfying meals.

# Ingredient List:

→ Cauliflower Base

01 - 1 medium head cauliflower, cut into florets (approximately 22.9 oz)
02 - 1 large egg
03 - ½ cup grated mozzarella cheese (2.1 oz)
04 - ¼ cup grated Parmesan cheese (1.1 oz)
05 - ½ teaspoon dried oregano
06 - ½ teaspoon garlic powder
07 - ½ teaspoon salt
08 - ¼ teaspoon freshly ground black pepper

# Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Place cauliflower florets into a food processor and pulse until it attains a rice-like consistency.
03 - Transfer the processed cauliflower to a microwave-safe bowl and microwave on high for 4 to 5 minutes until tender. Let it cool slightly.
04 - Place the cooked cauliflower in a clean kitchen towel or cheesecloth and squeeze firmly to extract as much moisture as possible to ensure a crisp crust.
05 - In a large mixing bowl, combine the dried cauliflower, egg, mozzarella, Parmesan, oregano, garlic powder, salt, and pepper. Mix thoroughly to form a sticky dough.
06 - Transfer the mixture onto the prepared baking sheet. Shape into a round or rectangular crust approximately ¼ inch thick.
07 - Bake the crust for 20 to 25 minutes until it turns golden brown and feels firm to the touch.
08 - Remove the crust from the oven. Add preferred toppings, then return to the oven for an additional 5 to 8 minutes until the cheese melts and bubbles.
09 - Slice the pizza and serve immediately while hot.

# Tips from the Pros:

01 -
  • You get all the satisfaction of pizza night without the heavy bloated feeling afterwards
  • The crust becomes incredibly crispy when you nail the moisture removal technique
  • Its endlessly customizable with whatever toppings you have lurking in the fridge
02 -
  • If you do not squeeze out enough moisture, your crust will be soft and soggy no matter how long you bake it
  • The crust must be golden and firm before adding toppings or it will not hold up under the weight
  • Letting the baked crust cool for a few minutes before adding toppings helps it firm up even more
03 -
  • Press the crust thinner than you think you should—it will puff slightly as it bakes
  • Brush the edges with a little olive oil before the final bake for extra golden color
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