Stone-Baked Cheesy Cauliflower Keto Pizza (Print version)
Stone-baked cauliflower crust with tomato sauce and bubbling mozzarella for a low-carb, gluten-free main.
# What you'll need:
→ Cauliflower Crust
01 - 1 large head cauliflower, cut into florets (approximately 1 1/2 pounds)
02 - 2 large eggs
03 - 1 cup shredded mozzarella cheese
04 - 1/4 cup grated Parmesan cheese
05 - 1/2 teaspoon dried oregano
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon ground black pepper
→ Toppings
09 - 1/2 cup low-sugar pizza sauce
10 - 1 1/2 cups shredded mozzarella cheese
11 - 1/4 cup grated Parmesan cheese
12 - Fresh basil leaves, for garnish (optional)
13 - Sliced cherry tomatoes (optional)
# Method:
01 - Preheat oven to 450°F. Place a pizza stone on the center rack during preheating.
02 - Process cauliflower florets in a food processor until finely ground, resembling rice.
03 - Transfer the riced cauliflower into a clean kitchen towel and squeeze thoroughly to remove as much liquid as possible.
04 - Combine cauliflower, eggs, 1 cup mozzarella, 1/4 cup Parmesan, oregano, garlic powder, salt, and black pepper in a large bowl. Mix until uniformly combined.
05 - Line a pizza peel or a baking sheet with parchment paper. Shape the cauliflower mixture into a 12-inch round, about 1/4 inch thick.
06 - Transfer the formed crust with parchment onto the preheated pizza stone. Bake for 12 to 15 minutes, until the crust is golden and firm to the touch.
07 - Remove the crust from the oven. Spread pizza sauce evenly over the surface. Sprinkle with 1 1/2 cups mozzarella, 1/4 cup Parmesan, and optional toppings as desired.
08 - Return the pizza to the oven and bake for an additional 8 to 10 minutes, until cheese is melted and bubbly.
09 - Allow pizza to cool for 3 to 4 minutes. Garnish with fresh basil leaves. Slice and serve while hot.
# Expert advice:
01 -
- No one has to miss out on pizza cravings just because bread’s off the table – you’ll be shocked how satisfying each cheesy bite is.
- Once you get the hang of squeezing out every bit of water from the cauliflower, this dish turns out golden every single time.
02 -
- Poorly drained cauliflower is the number one culprit of soggy crusts, so squeeze with all your strength.
- Preheating the stone makes a world of difference for a truly crisp base—it’s more important than you’d think.
03 -
- Don’t overload the crust with sauce or cheese, or it’ll get soggy even after all your hard work draining.
- A quick broil at the very end gives you those irresistible golden cheese spots just like a restaurant pizza.