Keto Cauliflower Pizza Crust Recipe | Low Carb Cheesy Homemade Base
This keto cauliflower pizza crust bakes up golden, sturdy, and cheesy with no soggy center. It’s a low-carb, gluten-free base that stays crisp and holds your favorite toppings.
Ingredients
Ingredients
- 1 medium head cauliflower (about 1.5–2 pounds) or 4 cups riced cauliflower
- 1 large egg
- 1 cup shredded low-moisture mozzarella, divided
- 1/4 cup finely grated Parmesan
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Olive oil spray or 1 teaspoon olive oil (for the parchment)
- Optional: 1/3–1/2 cup sugar-free marinara, extra mozzarella, and low-carb toppings
Instructions
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet or pizza pan with lightly oiled parchment.
- Rice the cauliflower by pulsing florets in a food processor or grating on a box grater until rice-like.
- Microwave the riced cauliflower in a large bowl for 5–7 minutes, stirring once, until hot and steamy, then spread to cool slightly.
- Transfer the cauliflower to a clean kitchen towel or double cheesecloth and wring out very thoroughly until almost no liquid drips.
- Combine the very dry cauliflower with 1/2 cup mozzarella, Parmesan, egg, Italian seasoning, garlic powder, salt, and pepper, mixing into a cohesive, slightly sticky dough; add 1–2 tablespoons more mozzarella if crumbly.
- Press the dough onto the prepared parchment into a thin 10–12 inch round about 1/4 inch thick, smoothing the surface and compressing the edges.
- Bake for 15–18 minutes until golden at the edges and lightly browned on top.
- Flip the crust by covering with another parchment sheet and inverting onto a pan, then peel off the original parchment and return to the oven for 5–7 minutes until evenly golden and set.
- Spread a thin layer of sauce, sprinkle the remaining 1/2 cup mozzarella, and add desired toppings.
- Bake for 5–8 minutes until the cheese melts and the edges crisp; broil 1–2 minutes for extra color if desired.
- Cool 3–5 minutes before slicing to help the crust firm up.
Notes
For best crispness, squeeze the cauliflower extremely dry, go light on sauce, and keep the crust about 1/4 inch thick. Use low-moisture mozzarella in the crust; avoid fresh mozzarella. Store a baked, untopped crust in the fridge up to 4 days or freeze par-baked crusts up to 2 months. From frozen, bake at 425°F for 6–8 minutes, add toppings, and finish baking. Good keto toppings include pepperoni, cooked sausage, sautéed mushrooms, olives, spinach, and bell peppers; pat watery veggies dry.