Description

This Cauliflower Pizza Crust is a low-carb, gluten-free, and veggie-packed alternative to traditional pizza dough. It’s crisp, flavorful, and the perfect base for your favorite toppings.

Ingredients

1 medium head cauliflower (or 4 cups riced cauliflower)
1 large egg
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 tsp Italian seasoning
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper

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Instructions

Break the cauliflower into florets and pulse in a food processor until it resembles rice. Alternatively, grate it using a box grater.
Microwave the riced cauliflower for 5 minutes and allow it to cool. Then, wrap in a clean towel and squeeze out as much moisture as possible.
In a bowl, combine the cauliflower with egg, mozzarella, Parmesan, Italian seasoning, garlic powder, salt, and pepper. Mix until evenly combined.
Line a baking sheet with parchment paper and lightly grease it. Press the cauliflower mixture into a thin, even circle (about 1/4 inch thick).
Bake in a preheated 425°F (220°C) oven for 20-25 minutes until golden and crispy around the edges.
Remove the crust, add your desired toppings, and return to the oven. Bake until the cheese is melted and bubbly, about 5-10 more minutes.
Let cool slightly before slicing and serving.

Notes

Top with torn basil, olive oil drizzle, or chili flakes for extra flavor.
Use mini crusts for personal pizzas or shape into strips for appetizers.
To freeze, bake the crust first, then cool and wrap tightly before freezing for up to 2 months.