A foolproof low-carb pizza base that actually holds together and tastes amazing!
KEY INFO
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 (8-inch pizza)
Difficulty: Moderate
Diet: Keto, Gluten-Free, Low-Carb, Vegetarian
EQUIPMENT NEEDED
– Food processor or box grater
– Large bowl
– Cheesecloth or clean kitchen towel
– Baking sheet
– Parchment paper
– Spatula
Alternative tools:
– Box grater instead of food processor
– Nut milk bag instead of cheesecloth
INGREDIENTS
Base:
– 1 medium cauliflower head (about 2 pounds/900g) OR 4 cups cauliflower rice
– 1 large egg
– ½ cup (50g) grated Parmesan cheese
– ½ cup (50g) mozzarella cheese
– 1 tsp Italian seasoning
– ½ tsp salt
– ¼ tsp black pepper
METHOD
1. Preheat oven to 425°F (220°C)
2. Rice cauliflower:
– Cut into florets
– Pulse in food processor until rice-sized
– Should yield about 4 cups
3. Cook cauliflower:
– Microwave 4-5 minutes OR
– Sauté 8-10 minutes until soft
– Let cool 5-10 minutes
4. Remove moisture:
– Transfer to cheesecloth
– Squeeze until no more liquid comes out
– Should reduce to about 2½ cups
CRUCIAL TIPS
MOST IMPORTANT: Remove as much moisture as possible
– Let cauliflower cool before mixing with egg
– Don’t make crust too thin in center
– Avoid heavy wet toppings
Storage:
– Refrigerate up to 3 days
– Freeze up to 1 month
– Reheat at 375°F until crispy
This recipe delivers a sturdy crust that holds its shape and satisfies pizza cravings while keeping carbs low. The key to success is removing excess moisture – don’t skip this step!
