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The Ultimate Crispy & Sturdy Cauliflower Pizza Crust (Low Carb, Gluten-Free)

A close-up slice of pizza showing a thick, sturdy cauliflower pizza crust topped with melted cheese and tomato sauce.
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Make a sturdy, crispy cauliflower pizza crust that holds your favorite toppings. This recipe is low carb, gluten-free, and perfect for a healthy pizza night alternative.

Ingredients

Scale
  • 2 cups riced cauliflower (from about 1 medium head)
  • 1 large egg, lightly beaten
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • Pinch of black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cook the riced cauliflower: Place the riced cauliflower in a microwave-safe bowl and microwave on high for 4 to 5 minutes until soft.
  3. Squeeze out moisture: Transfer the hot cauliflower rice to a clean, thin kitchen towel or several layers of cheesecloth. Let it cool slightly, then twist the cloth tightly and squeeze out as much liquid as possible. You need to remove about 1/2 cup of water for a sturdy crust.
  4. Mix the dough: In a medium bowl, combine the dried cauliflower rice, beaten egg, mozzarella cheese, Parmesan cheese, oregano, garlic powder, salt, and pepper. Mix until everything is well combined into a dough-like ball.
  5. Form the crust: Place the dough ball onto the prepared parchment paper. Press and flatten the mixture into a 10-inch circle, about 1/4 to 1/3 inch thick. Make the edges slightly higher for a defined crust.
  6. Pre-bake the crust: Bake the crust for 20 to 25 minutes, or until the edges are golden brown and the crust feels firm to the touch.
  7. Add toppings: Remove the crust from the oven. Add your preferred pizza sauce, cheese, and toppings. Keep toppings light to maintain crispiness.
  8. Final bake: Return the pizza to the oven and bake for another 8 to 12 minutes, or until the cheese is melted and bubbly.
  9. Cool and serve: Let the pizza cool on the baking sheet for 5 minutes before slicing. This helps the **crispy cauliflower crust** set completely.

Notes

  • Squeezing the moisture from the cauliflower is the most important step for a non-soggy, sturdy crust.
  • For an extra **low carb pizza crust**, use almond flour instead of mozzarella cheese, reducing the amount by half, and add 1 tablespoon of psyllium husk powder to help bind it.
  • You can freeze the pre-baked crust for up to one month. Wrap it tightly before freezing.

Nutrition

Find it online: https://juliameal.com/cauliflower-pizza-crust-ultimate-bake/