Cauliflower Pizza Crust (Gluten-free)
This cauliflower pizza crust is low-carb, gluten-free, and so easy to make! Just add your favorite toppings and enjoy pizza night guilt-free.
- 1 head cauliflower (cut into florets, then chopped into smaller pieces)
- ½ cup shredded mozzarella
- ¼ cup grated Parmesan
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon garlic pepper
- 1 large egg (lightly beaten)
Place the cauliflower in a food processor and pulse until finely chopped.
Scrape the cauliflower into a microwave-safe bowl, cover, and microwave at 100% for 5 minutes.
Transfer the cauliflower onto a clean dish towel and spread it out. Let it sit until cool enough to handle, about 10 minutes.
Preheat the oven to 400°F and line a rimless baking sheet with parchment paper.
Take the dish towel with the cauliflower and bring the edges together to form a pouch. Over a bowl or the sink, twist and squeeze to remove as much liquid as possible.
In a large bowl, combine the cauliflower, mozzarella, Parmesan, oregano, salt, garlic pepper, and egg.
Transfer to the lined baking sheet and form the dough into a circle.
Place in the oven and bake for 20 minutes.
The nutritional information is for the crust only. A serving is 1/4 pizza crust.
Once you add your toppings, place the pizza back in the oven for 7 to 10 minutes until any cheese is melted and the toppings are heated through.
To prep your cauliflower crust ahead of time, bake the crust and then allow it to fully cool. Wrap with plastic wrap and store in the refrigerator for up to 5 days or in the freezer for several months. Reheat in the oven before adding your toppings.
Calories: 120kcal | Carbohydrates: 8g | Protein: 9.8g | Fat: 5.8g | Saturated Fat: 2.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Trans Fat: 0g | Cholesterol: 56.6mg | Sodium: 308.5mg | Potassium: 455.6mg | Fiber: 3.1g | Sugar: 2.8g | Net carbs: 4.9g