Cauliflower Pizza Crust
By LAURA
A delightful low-carb twist on classic pizza! This cauliflower crust offers a light and savory base, perfect for any toppings of your choice. Ideal for meal prepping, it can be made in batches and frozen for easy weeknight dinners.
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Italian
Servings 6 1- 18 inch cauliflower crust
Calories 120 kcal
- 1 large head cauliflower
- 1/2 cup Parmesan or mozzarella cheese (or 1/3 cup goat cheese)
- 1 large egg
- 1 tsp Italian seasoning
- 1/4 tsp salt
- 1/4 tsp black pepper
Preheat oven to 375°F (190°C).Prepare the cauliflower by removing the leaves and stem, then cut into florets. Finely mince in a food processor.Spread the minced cauliflower onto a parchment-lined baking sheet and bake for 20 minutes.Allow cauliflower to cool, then squeeze out as much excess liquid as possible with a clean kitchen towel. This step is very important and will prevent the crust from being too moist.Increase oven temperature to 450°F (230°C).In a mixing bowl, combine cauliflower, cheese, egg, Italian seasoning, salt, and pepper. Mix well.Line a pizza tray or baking sheet with parchment paper, lightly spray with cooking spray, and press the mixture into an EXTRA thin, even layer.Bake for 30 minutes, then remove from the oven.Add desired toppings (we used our homemade tomato sauce, fresh mozzarella, freshly sliced tomatoes, and basil leaves).Return to the oven for an additional 10 minutes, or until the cheese melts to your liking.Tip: Make extra crusts for the freezer! Simply bake and cool the crust, wrap in plastic wrap, place in an airtight bag, and freeze for up to 3 months. To reheat, bake from frozen at 450°F (230°C) for 10 minutes, then add toppings and bake an additional 5 to 10 minutes, or until the cheese melts.Enjoy 🤍
