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Crispy Cauliflower Pizza Crust

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A low-carb, gluten-free, and easy-to-make cauliflower pizza crust that is crispy on the edges and tender in the center, perfect for keto and paleo diets.

Ingredients

Scale
  • 1 medium head of cauliflower (about 4 cups grated)
  • 1 large egg, room temperature
  • 1 cup shredded mozzarella cheese (about 113 grams)
  • ¼ cup grated Parmesan cheese (about 25 grams)
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper (optional)
  • Coconut oil or olive oil, for greasing the pan

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease it with olive oil or coconut oil to prevent sticking.
  2. Grate the cauliflower: Remove the leaves and core from your cauliflower head, then pulse in a food processor or grate with a box grater until you have about 4 cups of fine cauliflower rice.
  3. Cook the cauliflower rice: Transfer the grated cauliflower to a microwave-safe bowl and microwave on high for 4-5 minutes until soft. Alternatively, steam it gently on the stovetop for about 5 minutes. Let it cool slightly.
  4. Squeeze out moisture: Place the warm cauliflower rice in a clean kitchen towel or cheesecloth. Twist and squeeze hard to remove as much water as possible. This step is crucial to avoid a soggy crust.
  5. Mix the crust ingredients: In a large bowl, combine the squeezed cauliflower rice, egg, mozzarella, Parmesan, minced garlic, Italian seasoning, salt, and pepper. Stir well until the mixture is sticky and holds together.
  6. Shape the crust: Transfer the mixture onto your prepared baking sheet. Use your hands or a spatula to press and shape it into a circle or rectangle about ¼ inch (6 mm) thick. Pat it firmly so it holds.
  7. Bake the crust: Place the crust in the preheated oven and bake for 15-20 minutes, or until golden brown and crispy on the edges. Keep an eye on it so it doesn’t burn.
  8. Add toppings and bake again: Remove the crust from the oven, add your favorite low-carb toppings, then bake for an additional 8-10 minutes until the cheese is melted and bubbly.
  9. Let it cool slightly: Before slicing, allow the pizza to rest for 5 minutes on a cooling rack. This helps the crust firm up even more.

Notes

Squeezing out all moisture from the cauliflower is essential to avoid soggy crust. Pre-baking the crust before adding toppings ensures crispiness. For extra crisp, bake on a preheated pizza stone or broil for the last 2 minutes watching closely. For vegan or dairy-free options, substitute egg with flax egg and use dairy-free cheese alternatives.

Nutrition

Keywords: cauliflower pizza crust, low-carb pizza, keto pizza crust, gluten-free pizza, cauliflower crust, healthy pizza, easy pizza crust

Find it online: https://tempotaste.com/crispy-cauliflower-pizza-crust-recipe-easy-low-carb-perfect-pizza-crust/