Cauliflower Pizza Crust! Low carb and cauliflower lovers, pay attention! I'll show you two ways to prepare this crust. It's so good and such a delicious way to make pizza!
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Cauliflower Pizza Crust

This recipe will make (2) 10-inch personal sized pizzas. If you'd rather (and have a large pizza stone) you can just make ONE large pizza. Some people also shape it into a rectangle so that it fits onto the baking sheet better. *NOTE FOR THE COOK: I think: keep the toppings to a minimum. You don't want to load on too much. Keep it simple so you can really enjoy the cauliflower crust!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main
Servings: 2
Author: Hip Foodie Mom

Ingredients

  • 1 medium head of cauliflower or 5 to 6 cups of store bought cauliflower rice
  • 1/2 cup shredded mozzarella
  • 1/4 cup freshly grated Parmesan
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 2 eggs lightly beaten
  • Non-stick cooking spray
  • 1/2 cup tomato sauce homemade or store bought, split
  • 2 heaping cups shredded mozzarella cheese split
  • fresh basil leaves torn

Instructions

  • Preheat the oven to 400 degrees F. Line TWO baking sheets with parchment paper.
  • Break or cut the cauliflower into florets and pulse in a food processor until fine, (see above photo). Place the cauliflower rice into a microwave safe bowl and microwave for about 2 to 3 minutes. Transfer your microwaved cauliflower rice to a cheesecloth or linen towel, wrap up and squeeze so that all the liquid comes out. Keep squeezing until there‚Äôs no more liquid and your cauliflower is as dry as possible.
  • In a mixing bowl, combine the cauliflower rice with the mozzarella, parmesan, Italian seasoning, salt, garlic powder and eggs. Spray your baking sheet with non-stick baking spray. Transfer HALF of the mixture to the center of the baking sheet and, using your hands, spread the cauliflower rice mixture into a thin, flat circle, resembling a pizza crust.
  • Bake for 15 minutes. Remove from oven and let the crust cool for a minute or 2. Then, very carefully, flip the pizza crust (I used two spatulas to help me lift and flip it) and bake for an additional 10 minutes. This will give you a nice crispy crust. If you don't want to mess with flipping, just skip this step and bake for a total of 25 minutes.
  • Remove from the oven, top with a 1/4 cup tomato sauce and about 1 cup of mozzarella cheese* and bake an additional 10 minutes. Remove from oven again. Top with some fresh torn basil leaves, slice, serve and enjoy! REPEAT process for second pizza.