Cauliflower Crust Pizza

Name: Cauliflower Crust Pizza
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: american
Ingredients: 1 pcs cauliflower (medium head, cut into florets); 1 cup mozzarella cheese (shredded); 0.25 cup parmesan cheese (grated); 1 pcs egg (large, beaten); 0.5 tsp garlic powder; 1 tsp dried oregano; 1 pinch salt (for cauliflower crust); 1 pinch black pepper (freshly ground); 3 tbsp tomato paste; 2 tbsp water (to thin tomato paste); 3 pcs fresh basil leaves (for garnish)

RATING

4.5/5(87)

TASTE SCORE

9/10

A crispy, golden pizza crust made entirely from cauliflower, rice, and cheese. This clever low-carb swap delivers all the joy of pizza night with a tender, flavorful base that holds up to your favorite toppings. Perfect for gluten-free eaters or anyone looking to sneak more vegetables onto their plate.

PREP

20m

COOK

30m

SERVES

1 SLICE

86 cal

SERVINGS

METHOD · 8 STEPS

prep · ~5 min
Preheat oven and prepare the pan.
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
prep · ~15 min
Rice and steam the cauliflower.
1.Pulse cauliflower florets in a food processor until it resembles fine rice grains.
2.Transfer riced cauliflower to a steamer basket and steam for 5 to 6 minutes until tender.
3.Spread steamed cauliflower onto a clean kitchen towel and let it cool for 10 minutes until cool enough to handle.
TIPDon't skip the cooling time — hot cauliflower will cook the egg and make squeezing difficult.
prep · ~3 min
Squeeze every bit of moisture from the cauliflower.
Gather the towel corners and twist tightly, squeezing out as much water as possible. Keep squeezing until the cauliflower feels dry and no more liquid drips out. This is the key step for a crispy crust.
TIPAim for at least ½ cup of liquid removed. A dry crust base means a crisp pizza that won't fall apart.
mix · ~2 min
Make the crust dough.
In a mixing bowl, combine the squeezed cauliflower with 1 cup shredded mozzarella, ¼ cup parmesan, beaten egg, garlic powder, oregano, salt, and pepper. Mix well until everything comes together into a cohesive mass.
assemble · ~20 min
Shape the crust and par-bake.
Transfer the cauliflower mixture onto the prepared baking sheet. Press and shape it into a 12-inch round about ¼ inch thick, keeping edges slightly thicker to form a ridge. Bake for 18 to 20 minutes until golden brown and firm.
TIPFlip the crust after 12 minutes for even crispness on both sides.
assemble · ~2 min
Add the sauce and toppings.
Stir together tomato paste and water to make a spreadable sauce. Spread evenly over the baked crust, leaving a small border. Sprinkle ¾ cup mozzarella and 1 tablespoon parmesan on top.
bake · ~10 min
Bake until cheese is bubbling and golden.
Return the pizza to the oven and bake for 8 to 10 minutes, until the cheese is fully melted and bubbly with light golden spots.
TIPSwitch to broil for the last 2 minutes if you like a deeply browned, blistered cheese top — watch closely to prevent burning.
garnish · ~5 min
Rest, garnish, and slice.
Let the pizza rest for 5 minutes on the sheet. Tear fresh basil leaves over the top, then slice into 8 wedges and serve immediately.
TIPResting helps the crust firm up so slices lift cleanly.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Squeeze the steamed cauliflower in a clean kitchen towel until no more liquid drips out — this is the single most important step for a crispy crust.
2
Flip the par-baked crust after 12 minutes to ensure even browning and crispness on both sides.
3
Let the cauliflower cool completely before squeezing to avoid burning your hands and to prevent the egg from cooking prematurely.
4
Use full-fat mozzarella for the best melt and moisture control; low-fat cheese can make the crust soggy.
5
For clean slices, let the finished pizza rest 5 minutes before cutting — this allows the crust to firm up.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Add 2 tablespoons of unflavored whey protein isolate or collagen peptides to the crust mixture for a protein boost without altering the texture.

jain (no onion garlic)

Jain (no onion-garlic)

Replace garlic powder with asafoetida (hing) and skip the onion-garlic family; use a tomato-free sauce made from pureed roasted red peppers and herbs.

vegan