Go Back
Judy John

Low Carb Cauliflower Pizza Crust

A sturdy low carb cauliflower pizza crust with crisp edges, a tender center, and plenty of cheesy flavor. Bake it first, then add your favorite toppings.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 slices
Course: Main Dish, Snack
Cuisine: Italian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Cauliflower Crust
  • 1 large head (700 g) cauliflower — cut into florets
  • 1 large egg (50 g)
  • 1 cup (100 g) shredded mozzarella cheese
  • 1/4 cup (25 g) grated Parmesan cheese
  • 1 teaspoon (3 g) Italian seasoning
  • 1/2 teaspoon (1.5 g) garlic powder
  • 1/2 teaspoon (3 g) salt
  • 1/4 teaspoon (0.5 g) black pepper
Pizza Toppings
  • 1/2 cup (120 g) pizza sauce — low sugar if preferred
  • 1 cup (100 g) shredded mozzarella cheese
  • 1/2 cup (75 g) sliced bell pepper
  • 1/4 cup (35 g) sliced red onion
  • 1/4 cup (25 g) sliced olives — optional
  • 1 tablespoon (4 g) fresh basil — chopped, optional

Equipment

  • Food Processor
  • Mixing Bowl
  • Microwave
  • Clean Kitchen Towel
  • Baking Sheet
  • Parchment Paper
  • Measuring Cups
  • Measuring Spoons
  • Spatula
  • Oven
  • Wire Rack
  • Pizza Cutter

Method
 

  1. Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper and lightly grease the surface.
  2. Pulse the cauliflower florets in a food processor in short bursts until they resemble fine rice. Stop before the mixture becomes wet or pasty.
  3. Microwave the cauliflower rice for 5 to 6 minutes until tender. Let it cool enough to handle safely.
  4. Transfer the cooked cauliflower to a clean kitchen towel. Squeeze repeatedly until you remove as much moisture as possible.
  5. Place the dry cauliflower in a mixing bowl. Add egg, mozzarella, Parmesan, Italian seasoning, garlic powder, salt, and pepper. Mix until evenly combined.
  6. Spread the mixture onto the prepared baking sheet. Shape it into a thin, even round about 1/4 inch thick, keeping the edges slightly thicker.
  7. Bake for 20 to 25 minutes, until the crust becomes firm and golden. Let it rest for 5 minutes before adding toppings.
  8. Spread pizza sauce over the crust, leaving a small border. Add mozzarella, bell pepper, onion, olives, and basil as desired.
  9. Return the pizza to the oven for 8 to 10 minutes, until the cheese melts and the crust edges become deeply golden.
  10. For extra crispness, bake the plain crust directly on the oven rack for 2 minutes after removing the parchment, then add toppings and finish baking.
  11. Cool the finished pizza for 5 minutes. Slice gently with a pizza cutter and serve while the center remains tender and the edges stay crisp.

Notes

Moisture control determines the crust texture. Squeeze the cooked cauliflower aggressively because excess water can make the base fragile. For a softer crust, shape it slightly thicker and avoid the optional final rack bake. For crispier edges, spread the mixture thin, dry the cauliflower thoroughly, and bake until deeply golden. Let the plain crust rest before adding sauce so it firms up and handles toppings better. Keep toppings light because watery vegetables and excessive sauce can soften the base. Customize with oregano, chili flakes, smoked paprika, pesto, cheddar, mushrooms, spinach, or roasted garlic. Assemble the crust ahead, cool it completely, wrap it tightly, and refrigerate for up to 2 days before topping and baking. For freezing, bake the plain crust completely, cool it, wrap it individually, and freeze for up to 2 months. Thaw before adding toppings and reheating. Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or air fryer to restore some crispness; microwaving will soften the crust.