Cauliflower low-carb pizza base (Print Version)

Gluten-free cauliflower base providing a crisp, flavorful low-carb crust ideal for light meals.

# What You’ll Need:

→ Cauliflower Base

01 - 1 medium head cauliflower (approximately 1.4 lbs), cut into florets
02 - 1 large egg
03 - ½ cup grated mozzarella cheese
04 - ¼ cup grated Parmesan cheese
05 - ½ teaspoon dried oregano
06 - ½ teaspoon garlic powder
07 - ½ teaspoon salt
08 - ¼ teaspoon freshly ground black pepper

# How to Make It:

01 - Set oven to 425°F and line a baking sheet with parchment paper.
02 - Place cauliflower florets into a food processor and pulse until they resemble rice grains.
03 - Transfer cauliflower rice to a microwave-safe bowl and heat on high for 4 to 5 minutes until softened. Let cool slightly.
04 - Wrap the cooked cauliflower in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible to ensure a crisp crust.
05 - Transfer drained cauliflower to a large bowl. Add egg, mozzarella, Parmesan, oregano, garlic powder, salt, and black pepper. Mix thoroughly until a sticky dough forms.
06 - Place the mixture onto the prepared baking sheet and shape into a round or rectangular crust approximately ¼ inch thick.
07 - Bake the crust for 20 to 25 minutes until golden brown and firm.
08 - Remove crust from oven. Add desired toppings, then bake for an additional 5 to 8 minutes until toppings are heated and cheese is melted.
09 - Slice the finished pizza crust and serve while hot.

# Additional Tips::

01 -
  • It gives you that satisfying crunch without the carb crash afterward.
  • You can load it with anything you want and it actually holds up under the weight.
  • It turns a humble vegetable into something indulgent and exciting.
02 -
  • If you skip squeezing out the water, your crust will turn out soft and floppy instead of crisp.
  • Pressing the dough thin and even ensures it cooks through without any mushy centers.
03 -
  • Use the finest grater you have for the Parmesan so it blends smoothly into the dough.
  • Let the crust cool for a minute after the first bake before adding toppings, it firms up and becomes easier to handle.
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