Description
Enjoy a golden, flaky, and crispy cauliflower pizza crust loaded with tangy mozzarella and garlic-kissed Parmesan. This gluten-free and low-carb recipe brings restaurant-style texture to your kitchen with just 7 simple ingredients.
Ingredients
1 head of cauliflower, rinsed and cut into florets
1 large egg
1 cup mozzarella cheese, grated
1/4 cup Parmesan cheese, grated
1 teaspoon garlic powder
1 teaspoon dried oregano
1/4 teaspoon salt
Instructions
Rinse the cauliflower florets and cut into small rice-sized chunks.
Place the florets in a food processor and pulse 3-5 times, just until they resemble rice (avoid over-processing).
Spread the cauliflower rice on a double layer of paper towels and blot to remove moisture.
In a large bowl, whisk the egg until smooth.
Add the mozzarella cheese and Parmesan cheese to the whisked egg while it is still warm. Mix until well combined.
Stir in garlic powder, oregano, and salt until evenly distributed.
Using damp hands, press the mixture into the center of a large baking sheet lined with parchment paper. Mold into a round shape.
Use your fingers to dimple the surface slightly and shape the edges to create a rim.
Brush the surface lightly with olive oil for extra crispiness, if desired.
Bake at 400°F (200°C) for 20-25 minutes, or until golden and crispy, rotating the pan halfway through for even baking.
Once baked, add your favorite toppings and bake for an additional 5-10 minutes, until toppings are heated through and cheese is bubbly.
Notes
Microwaving the cauliflower rice for 5 minutes before blotting helps remove more moisture for a crisp texture.
Use damp hands when shaping the crust for better adhesion.
For a fluffier flatbread version, add 1/4 cup almond flour to the cheese mixture.
Store baked crusts in the freezer for up to 2 months for easy meal prep.
- Prep Time: 10
- Cook Time: 30
- Method: Baking
- Cuisine: Italian