Crispy Cauliflower Pizza Crust (Keto & Gluten-Free)

A foolproof low-carb pizza base that actually holds together!

KEY INFO:

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 (8-inch crust)
Difficulty: Moderate
Dietary: Keto, Low-Carb, Gluten-Free, Vegetarian

Fresh cauliflower on wooden cutting board in a modern kitchen, surrounded by ingredients in glass bowls, under natural daylight

EQUIPMENT NEEDED:

Food processor or box grater
Large mixing bowl
Baking sheet
Parchment paper
Clean kitchen towel or cheesecloth
Measuring cups and spoons

INGREDIENTS:

1 medium cauliflower head (about 750g/1.5 lbs) or 3 cups cauliflower rice
2 large eggs
1/2 cup (50g) grated Parmesan cheese
1/2 cup (50g) shredded mozzarella
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp Italian seasoning
1/4 tsp sea salt
1/8 tsp black pepper

Modern kitchen with marble countertops, stainless steel appliances, and green subway tiles, featuring riced cauliflower in a food processor bowl and on a clean white towel.

METHOD:

Preheat oven to 400°F (200°C)
Rice cauliflower in food processor until fine rice-like texture
[Alternative: Use pre-riced frozen cauliflower, thawed]
CRUCIAL STEP: Place cauliflower rice in clean kitchen towel and squeeze out ALL moisture
[You should extract about 1/2 cup liquid]

Hands wringing out cauliflower rice in white kitchen towel into a clear bowl, in a modernly decorated kitchen with green subway tile backsplash and copper pots hanging overhead.

Mix squeezed cauliflower with eggs, cheeses, and seasonings until well combined
Spread mixture on parchment-lined baking sheet into 1/4-inch thick circle

Raw cauliflower dough spread on a baking sheet in a modern kitchen with green subway tiles and stainless steel appliances

Bake for 20-25 minutes until edges are golden brown and center is firm

Baked cauliflower crust on parchment paper in a modern kitchen with warm, earthy color grading

CRUCIAL TIPS:

Remove ALL moisture from cauliflower (this makes or breaks the recipe)
Keep crust thin for maximum crispiness
Let cool 5 minutes before adding toppings
Edges should be deeply golden before removing from oven

STORAGE & SCALING:

Keeps 3 days refrigerated
Freezes well up to 1 month (pre-baked)
Double ingredients for larger crust
Not recommended to halve recipe

COMMON MISTAKES:

Wet cauliflower = soggy crust
Too thick = won’t crisp
Removing too early = floppy base

VARIATIONS:

Mexican: Add cumin and chili powder
Mediterranean: Mix in dried basil and oregano
Extra crispy: Add 2 tbsp almond flour
Dairy-free: Replace cheese with nutritional yeast (texture will differ)

Nutrition:

Net carbs per serving: 4g
Calories per serving: 120