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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 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main
Cuisine: American
Keyword: cauliflower pizza, cauliflower pizza crust, pizza
Servings: 2
Author: Hip Foodie Mom

Ingredients

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

Instructions

  • Preheat the oven to 425 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’s no more liquid and your cauliflower is as dry as possible.
  • In a mixing bowl, combine and mix the cauliflower rice with the mozzarella, parmesan, Italian seasoning, salt, garlic powder and eggs. *You can add more grated parmesan for texture and flavor if desired. Spray baking sheet with non-stick baking spray. Transfer HALF of the mixture to the center of the baking sheet and, using your hands or a rubber spatula, spread the cauliflower rice mixture into a thin, flat circle, resembling a pizza crust. The thinner your pizza is, the more crispy it will get.
  • Bake for 15 to 20 minutes, or until you see light browning around the edges. Remove from oven and let the crust cool for about 2 minutes. Then, very carefully, flip the pizza crust (I used two spatulas to help me lift and flip it) and bake for an additional 10 to 15 minutes, or until your desired level of crispiness is achieved. 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 30 to 35 minutes, or until the edges are nice and golden and the crust is crispy.
  • Remove crust from the oven, top with a 1/4 cup tomato sauce and about 1 cup of mozzarella cheese and bake an additional 10 minutes, or until the cheese is nice and melted. Remove from oven again. Top with some fresh torn basil leaves, slice, serve and enjoy! REPEAT process for second pizza.