Cauliflower Crust Low-Carb Pizza

This cauliflower crust pizza is my go-to when I am craving something savory but want to keep things light and gluten-free. With a crispy base and plenty of melty cheese, it always satisfies pizza night without leaving you feeling heavy. You will not even miss the tomatoes thanks to a golden crust loaded with herbs and your favorite toppings.

I first tried a cauliflower crust during a family game night and was shocked at how quickly it disappeared. Now I make this every time I want to impress friends who do not eat gluten.

Ingredients

• Cauliflower head: You want a firm cauliflower with tight white florets Look for no brown spots as freshness is key for the crispiest results
• Parmesan cheese: Adds savory depth and helps the crust set Choose real Parmigiano Reggiano if possible for the best flavor
• Mozzarella cheese: Melts beautifully and binds the crust together Use low moisture mozzarella for a crispier base
• Egg: Holds everything together so the crust does not fall apart Go for a large egg at room temperature for smooth mixing
• Garlic powder: Rounds out the flavor with a mild garlicky kick Use good quality garlic powder no clumps means it is fresh
• Dried oregano: Gives a warm herby note Pick organic oregano if you can for the brightest flavor
• Salt: Balances and sharpens the other flavors Use a pinch and adjust later
• Basil leaves: Added on top for freshness Tear right before using for the most aroma
• Optional toppings: Like mushrooms zucchini ribbons or caramelized onions These give both texture and flavor Try to use fresh vegetables for the best taste
• Olive oil: Optional for drizzling over the finished pizza Adds richness and a hint of fruitiness Choose extra virgin for the best results

Step by Step Instructions

Preheat and Prep Cauliflower:

Preheat your oven to 425 degrees Fahrenheit Set up your food processor or grab a box grater and grate the cauliflower into small rice like pieces Place this in a microwave safe bowl and cook uncovered for about six minutes Let it cool a few minutes then wrap in a clean kitchen towel and twist hard until you have squeezed out nearly all the water This step is essential for a crisp crust

Make the Crust:

Place the grated and dried cauliflower in a large bowl Add grated Parmesan shredded mozzarella the egg garlic powder oregano and a pinch of salt Mix very well using your hands or a spoon until you have a thick sticky dough

Shape the Crust:

Line your baking tray with parchment paper Heap the cauliflower dough onto the tray and press gently into a flat round about a quarter inch thick Use your palms or the back of a spoon to build a slightly higher rustic edge so the toppings stay in place as it bakes

Bake the Crust:

Place the tray in your hot oven Bake for about sixteen to twenty minutes until the crust looks golden and the edges have crisped up nicely

Add Toppings:

Remove the crust and quickly scatter a generous layer of shredded mozzarella plus torn fresh basil leaves Add mushrooms zucchini or caramelized onions if you like for more color and taste

Bake Again:

Slide the tray back into the oven just long enough to melt the cheese about six minutes If you want extra crispy edges switch the oven to broil for up to two minutes but keep a close eye as it can brown fast

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Storage Tips

Let leftover pizza cool completely before storing Place slices in a lidded container with parchment in between each layer so they do not stick Refrigerate for up to four days To reheat pop them in a toaster oven or hot oven for a few minutes to bring back the crunch

Ingredient Substitutions

Instead of Parmesan try finely grated pecorino romano for a sharper bite If you want a dairy free version swap out cheese for a plant based shredded cheese blend You can also use other mild vegetables like broccoli or sweet potato but remove as much moisture as possible for a sturdy crust

Serving Suggestions

This pizza pairs beautifully with a crisp arugula salad topped with lemon and olive oil For a heartier meal serve alongside lentil soup or with roasted garlic mushrooms You can cut smaller pieces for a party appetizer too

Cultural Context

Cauliflower crust pizza has become popular in recent years as more home cooks look for ways to enjoy comfort foods with fewer carbs It is inspired by the Italian love of vegetable based antipasti and the growing creativity in modern gluten free baking

Recipe FAQs

→ How do I get a crisp cauliflower crust?

Squeeze out as much moisture as possible from the grated cauliflower before mixing for a crispier texture.

→ Can I add other toppings?

Absolutely! Try sliced mushrooms, zucchini ribbons, or caramelized onions for extra flavor and texture.

→ Is tomato sauce needed?

No, skip tomato for a clean, white pizza vibe that lets cheese and herbs shine.

→ Can this be made gluten-free?

Yes, the crust contains no flour or gluten, making it naturally gluten-free.

→ What cheese works best for the crust?

A blend of Parmesan and mozzarella gives great structure and flavor to the crust.

→ How should I store leftovers?

Cool slices completely, then refrigerate in an airtight container for up to 3 days. Reheat for a crisp edge.