Cauliflower Low-Carb Pizza Base (Printable)

A crisp, gluten-free cauliflower base ideal for low-carb and keto-friendly meals.

# What You Need:

→ Cauliflower Base

01 - 1 medium head cauliflower, about 23 ounces, cut into florets
02 - 1 large egg
03 - ½ cup grated mozzarella cheese
04 - ¼ cup grated Parmesan cheese
05 - ½ teaspoon dried oregano
06 - ½ teaspoon garlic powder
07 - ½ teaspoon salt
08 - ¼ teaspoon freshly ground black pepper

→ Optional Toppings

09 - Tomato sauce
10 - Grated cheese
11 - Fresh vegetables
12 - Cooked meats

# How-To:

01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - Place cauliflower florets in a food processor and pulse until finely ground to a rice-like texture.
03 - Transfer cauliflower rice to a microwave-safe bowl and microwave on high for 4 to 5 minutes until soft; let cool slightly.
04 - Wrap the cooked cauliflower in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible to ensure a crisp crust.
05 - Combine the drained cauliflower with egg, mozzarella, Parmesan, oregano, garlic powder, salt, and pepper; mix thoroughly until sticky dough forms.
06 - Place mixture on the prepared baking sheet and shape into a round or rectangular crust about ¼ inch thick.
07 - Bake the crust for 20 to 25 minutes until golden brown and firm.
08 - Add desired toppings and bake an additional 5 to 8 minutes until cheese melts and bubbles.
09 - Slice the pizza crust and serve hot.

# Insider Tips:

01 -
  • You get that satisfying pizza night without the carb crash that usually follows.
  • It's naturally gluten-free and surprisingly easy, with zero fancy equipment required beyond what's already in your kitchen.
  • The crispy edges have an almost nutty quality that rivals traditional crusts once you master the moisture-squeezing step.
02 -
  • The moisture-squeezing step is where most people fail; skipping it or rushing through it results in a sad, soggy crust that falls apart when you try to eat it.
  • Parchment paper is essential—without it, the mixture sticks to the pan and pulling it off defeats all your shaping efforts.
03 -
  • If your oven runs hot, start checking at eighteen minutes to prevent over-browning; every oven is different, and you want golden rather than dark brown.
  • For extra crispy edges, brush the crust lightly with olive oil before the first bake, which encourages browning and adds a subtle richness.
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