Cauliflower Crust Low-Carb Pizza (Printable Version)
Crispy cauliflower crust, bubbling cheese, and fresh basil create a rustic, satisfying low-carb, gluten-free pizza.
# What You'll Need:
→ Crust
01 -
1 medium head cauliflower (approximately 4 cups, grated)
02 -
60 grams grated Parmesan cheese
03 -
60 grams shredded mozzarella cheese
04 -
1 large egg
05 -
0.5 teaspoon garlic powder
06 -
0.5 teaspoon dried oregano
07 -
Pinch of salt
→ Toppings
08 -
120 grams shredded mozzarella cheese, or more to taste
09 -
Fresh basil leaves
10 -
Olive oil, for drizzling (optional)
11 -
Optional: sliced mushrooms
12 -
Optional: zucchini ribbons
13 -
Optional: caramelized onions
# Steps To Follow:
01 -
Preheat oven to 220°C. Grate the cauliflower using a food processor or box grater. Microwave the grated cauliflower for 5 to 6 minutes until tender. Allow to cool slightly, then wrap in a clean kitchen towel and squeeze out excess moisture thoroughly.
02 -
In a mixing bowl, blend dried cauliflower, Parmesan, mozzarella, egg, garlic powder, oregano, and salt until a uniform dough forms. Line a baking tray with parchment paper and press the mixture into a flat, round disc approximately 6 mm thick, creating rustic raised edges.
03 -
Bake for 15 to 20 minutes until the crust turns golden brown and develops crisp edges.
04 -
Remove the baked crust from the oven. Scatter shredded mozzarella over the base and add fresh basil leaves. Incorporate any desired optional vegetables.
05 -
Return tray to oven and bake for an additional 5 to 7 minutes until cheese melts and bubbles. For extra crispness, broil for 1 to 2 minutes at the end while monitoring closely.
06 -
Slice and present hot. Optionally, drizzle with olive oil. Accompany with a side salad or serve alone.
# Notes and Tips:
01 -
For optimal texture, ensure cauliflower is thoroughly dried before combining with other ingredients.
02 -
Tear fresh basil by hand just before topping to release aroma.
03 -
Omitting tomato products gives this pizza a distinct white base.