Cauliflower Pizza Crust Base (Printable)

A crisp gluten-free crust made from cauliflower for a light low-carb meal option.

# What You’ll Need:

→ Cauliflower Base

01 - 1 medium head cauliflower (approximately 23 ounces), cut into florets
02 - 1 large egg
03 - ½ cup grated mozzarella cheese (about 2.1 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

# How-To:

01 - Set oven to 425°F (220°C) and line a baking sheet with parchment paper.
02 - Place cauliflower florets into a food processor and pulse until finely ground to a rice-like consistency.
03 - Transfer the processed cauliflower to a microwave-safe bowl and cook 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 for a crisp crust.
05 - Transfer the drained cauliflower to a large mixing bowl. Add egg, mozzarella, Parmesan, oregano, garlic powder, salt, and black pepper. Mix thoroughly to form a sticky dough.
06 - Place the mixture onto the prepared baking sheet and shape it into a round or rectangular crust about ¼ inch (0.5 cm) thick.
07 - Bake in preheated oven for 20 to 25 minutes until golden brown and firm.
08 - Remove crust from oven, add desired toppings, and bake an additional 5 to 8 minutes until cheese melts and bubbles.
09 - Slice the pizza and serve hot.

# Expert Hints:

01 -
  • You get real pizza night without the carb crash afterward—just the satisfaction part.
  • It's easier than you think, and somehow tastes better when you made it yourself from vegetables.
  • Works for keto, vegetarian, and gluten-free diets without any weird substitutions or apologies.
02 -
  • Moisture is the enemy of crispiness—that towel squeeze isn't optional, it's the entire difference between pizza and soggy vegetable cake.
  • Don't skip the food processor; hand-chopping cauliflower is possible but will test your patience and your hands in equal measure.
03 -
  • Use parchment paper and resist the urge to check constantly; every time you open the oven you're letting heat escape and extending your baking time.
  • If your crust seems thin or fragile after the first bake, it probably needs another minute or two in the oven before you add toppings—patience here prevents collapse later.
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