Crispy Cauliflower Pizza Crust (Low-Carb)

A good cauliflower pizza crust lives or dies on how thoroughly you drain the riced cauliflower — skip that step and you'll end up with a soggy center no matter how long it bakes. This version rices fresh cauliflower, wrings it dry, and binds it with egg and two cheeses so it holds together well enough to pick up by hand. It's a low-carb way to get your pizza fix without sacrificing crispy edges.

Riced cauliflower, egg, and cheese bake into a firm, low-carb pizza crust that's crisp enough to hold your favorite toppings.

Why You'll Love This Recipe

• Fast: ready in about 45 minutes (15 min prep, 30 min cook)
• Simple: 10 everyday ingredients
• Feeds the family: 3 servings
• Light: about 150 calories per serving

Ingredients

• 1 medium head cauliflower (or 4 cups riced cauliflower)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh basil or parsley (chopped)
• 1/4 teaspoon red pepper flakes (for heat)

Instructions

1. Heat the oven to 425°F (218°C) and line a baking sheet or pizza stone with parchment paper.
2. Cut the cauliflower into florets and pulse in a food processor until it resembles rice, about 4 cups total.
3. Microwave the riced cauliflower in a large bowl for 5 to 6 minutes until soft, then let it cool.
4. Transfer it to a clean towel and wring out as much liquid as possible — you should remove at least 1/2 to 3/4 cup of water.
5. Mix the cauliflower with the mozzarella, Parmesan, egg, garlic powder, oregano, salt, and pepper until fully combined.
6. Press the mixture onto the prepared baking sheet into a thin, even circle about 1/4 inch thick.
7. Bake for 20 to 25 minutes, until the crust is golden brown and firm.
8. Add your toppings and return the crust to the oven for 8 to 10 minutes, until the cheese is melted and bubbly.

Cooking Tips

• Microwaving the riced cauliflower first speeds things up and makes it easier to squeeze dry.
• Use parchment paper so the crust releases cleanly from the pan.
• Bake the crust fully before adding toppings so the center doesn't turn soggy.

Substitutions

• Swap mozzarella for a dairy-free shredded cheese if needed, though the crust may be less firm.
• Fresh basil can stand in for parsley as a garnish.
• Add nutritional yeast in place of some Parmesan for a different savory note.

Storage

• Refrigerate leftover slices in an airtight container for up to 3 days.
• Reheat in the oven or air fryer to re-crisp the crust; the microwave will make it soft.
• The par-baked crust, before toppings, can be frozen for up to a month.

Serving Suggestions

• Top with your favorite pizza sauce, cheese, and vegetables before the final bake.
• Slice with a pizza cutter while still warm for the cleanest cuts.
• Serve with a side salad to round out the meal.

Nutrition (per serving)

Nutrient	Amount
Calories	150 kcal

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