Cauliflower Pizza Crust
A golden crispy low-carb pizza crust made from riced cauliflower, eggs, and parmesan cheese that holds its shape beautifully when topped with your favorite ingredients. This gluten-free alternative satisfies pizza cravings without the heavy dough and is surprisingly easy to make at home.
A crispy golden gluten-free pizza crust made from cauliflower that holds up beautifully under any topping.
Nutrition per serving
Ingredients
Produce
Dairy
Spices
Pantry
Instructions
Rice and Dry the Cauliflower
Preheat your oven to 425 degrees Fahrenheit. Rice the cauliflower in a food processor then microwave for 5 minutes. This is the most important step: transfer the cooked cauliflower to a clean kitchen towel and squeeze out as much moisture as you possibly can. Insufficient drying is the number one cause of a soggy crust.
Form the Crust
In a large bowl, combine the dried cauliflower rice, eggs, parmesan cheese, dried oregano, garlic powder, and salt. Mix everything together with your hands until a cohesive dough forms. Line a baking sheet or pizza stone with parchment paper and press the dough into a thin round circle about 10 inches in diameter.
Bake the Crust
Bake the bare crust in the preheated oven for 20 to 25 minutes until it is firm, golden around the edges, and dry to the touch in the center. It is essential to bake the crust thoroughly before adding toppings so it can support their weight without becoming soft.
Add Toppings and Finish
Remove the crust from the oven and add your desired sauce and toppings. Return the pizza to the oven and bake for an additional 5 to 8 minutes until the cheese is melted and bubbly. Slice and serve immediately while the crust is still crispy.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.