How To Make Cauliflower Pizza Crust (That Won’t Fall Apart)

Ingredients

• 1 head Cauliflower (cut into florets; medium‑large head (~1 lb))
• 1 cup Mozzarella Cheese (full‑fat, shredded)
• 0.5 cup Cheddar Cheese (sharp, shredded)
• 1 large Egg (room temperature)
• 1 tsp Italian Seasoning (dried blend)
• 0.5 tsp Garlic Powder (optional)
• 0.5 tsp Salt (to taste)
• 0.25 tsp Black Pepper (freshly ground)

Instructions

1. Preheat Oven

   Set the oven to 425°F (220°C) and let it fully preheat while you prepare the cauliflower.

   Time: PT10M

   Temperature: 425°F

2. Rice the Cauliflower

   Pulse the cauliflower florets in a food processor until they resemble coarse rice, or grate them using a box grater.

   Time: PT10M

3. Roast the Cauliflower

   Spread the cauliflower rice in an even layer on a parchment‑lined baking sheet. Roast for 15 minutes, stir, then roast another 10 minutes until lightly golden and most moisture has evaporated.

   Time: PT25M

   Temperature: 425°F

4. Squeeze Out Moisture

   Transfer the hot cauliflower onto a clean kitchen towel or cheesecloth. Gather the cloth and squeeze firmly to extract as much liquid as possible.

   Time: PT10M

5. Make the Dough

   In a large mixing bowl combine the dried cauliflower, shredded mozzarella, shredded cheddar, egg, Italian seasoning, garlic powder, salt, and pepper. Stir until a cohesive dough forms.

   Time: PT5M

6. Shape the Crust

   Place a second piece of parchment on top of the dough and press it into a 12‑inch circle about ¼‑inch thick. Remove the top parchment.

   Time: PT5M

7. Pre‑bake the Crust

   Slide the parchment‑lined crust onto the baking sheet and bake for 12‑15 minutes, or until the edges are firm and lightly golden.

   Time: PT15M

   Temperature: 425°F

8. Add Toppings and Finish Baking

   Remove the crust, flip it over, spread your favorite sauce, add cheese and toppings, then bake another 8‑10 minutes until the cheese melts and the toppings are cooked.

   Time: PT10M

   Temperature: 425°F

Nutrition Facts

Calories

230

Protein

14 g

Carbohydrates

8 g

Fat

15 g

Fiber

3 g