Low-Carb Cauliflower Pizza Crust

Low-Carb Cauliflower Pizza Crust

A sturdy, low-carb crust made from riced cauliflower, egg, and cheese.

Total 50 min Makes 6 slices Calories 110/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy, Eggs

This crust swaps flour for riced cauliflower, bound with egg and mozzarella until it holds together firmly enough to slice and eat by hand. Squeezing the cauliflower thoroughly dry before baking is the key step that keeps the crust from turning soggy. It works well as a base for weeknight pizza night or meal prep.

Ingredients

  • 4 cups riced cauliflower (about 1 medium head)
  • 1 large egg
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.

  2. Pulse cauliflower florets in a food processor until finely riced, or use pre-riced cauliflower.

  3. Place the riced cauliflower in a microwave-safe bowl, cover, and microwave on high for 5 minutes until softened.

  4. Spread the cooked cauliflower onto a clean kitchen towel and let cool for 10 minutes.

  5. Gather the towel around the cauliflower and twist firmly, squeezing out as much liquid as possible until the mixture feels dry and crumbly.

  6. In a large bowl, combine the dried cauliflower, egg, mozzarella, parmesan, oregano, garlic powder, salt, and pepper. Mix until a cohesive dough forms.

  7. Transfer the mixture to the parchment-lined baking sheet and press firmly into a round crust about 1/4 inch thick and 10 inches in diameter.

  8. Bake on the middle rack until the edges are golden and the crust is firm, 20 to 25 minutes.

  9. Remove from the oven and let the crust cool on the pan for 5 minutes before adding toppings and baking again, or slicing to serve plain.

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    Low-Carb Cauliflower Pizza Crust

    This crust swaps flour for riced cauliflower, bound with egg and mozzarella until it holds together firmly enough to slice and eat by hand. Squeezing the cauliflower thoroughly dry before baking is the key step that keeps the crust from turning soggy. It works well as a base for weeknight pizza night or meal prep.

    50 min 6 slices 110 cal

    Ingredients

    • 4 cups riced cauliflower (about 1 medium head)
    • 1 large egg
    • 1 1/2 cups shredded mozzarella cheese
    • 1/4 cup grated parmesan cheese
    • 1 teaspoon dried oregano
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper

    Method

    1. 1

      Preheat the oven to 425°F and line a baking sheet with parchment paper.

    2. 2

      Pulse cauliflower florets in a food processor until finely riced, or use pre-riced cauliflower.

    3. 3

      Place the riced cauliflower in a microwave-safe bowl, cover, and microwave on high for 5 minutes until softened.

    4. 4

      Spread the cooked cauliflower onto a clean kitchen towel and let cool for 10 minutes.

    5. 5

      Gather the towel around the cauliflower and twist firmly, squeezing out as much liquid as possible until the mixture feels dry and crumbly.

    6. 6

      In a large bowl, combine the dried cauliflower, egg, mozzarella, parmesan, oregano, garlic powder, salt, and pepper. Mix until a cohesive dough forms.

    7. 7

      Transfer the mixture to the parchment-lined baking sheet and press firmly into a round crust about 1/4 inch thick and 10 inches in diameter.

    8. 8

      Bake on the middle rack until the edges are golden and the crust is firm, 20 to 25 minutes.

    9. 9

      Remove from the oven and let the crust cool on the pan for 5 minutes before adding toppings and baking again, or slicing to serve plain.