Description
A crispy, gluten-free, and low-carb pizza crust made from cauliflower, perfect for a healthier alternative to traditional dough.
Ingredients
Units
Scale
- 1 small head of cauliflower (about 14 oz), riced
- 2 large eggs, lightly beaten
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1 tbsp olive oil (for greasing)
- 1/2 cup pizza sauce (optional)
- 3/4 cup shredded mozzarella cheese (optional)
Instructions
- Preheat oven to 400°F (205°C). Line a baking sheet or pizza pan with parchment paper and brush with olive oil.
- Rice the cauliflower in a food processor until it resembles fine crumbs.
- Microwave riced cauliflower for 3–4 minutes, then let cool and squeeze out moisture using a clean towel.
- In a bowl, mix the cauliflower with eggs, salt, pepper, garlic powder, and oregano until combined.
- Press the mixture into a thin, even circle on the prepared pan, forming a crust.
- Bake for 30 minutes or until golden and firm.
- Optional: Add sauce and cheese, then bake for an additional 5–7 minutes until bubbly.
- Cool slightly before slicing and serving.
Notes
- Ensure the cauliflower is well-drained to prevent a soggy crust.
- Use parchment paper to make removal easier and avoid sticking.
- Avoid overloading with toppings to maintain crispiness.
- Store leftovers in the fridge and reheat in a skillet or oven.
- You can freeze the baked crust for up to 3 months without toppings.
Nutrition
- Serving Size: ½ crust with toppings
- Calories: 325 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 19 g
- Cholesterol: 165 mg