Stone Baked Cheesy Cauliflower Pizza (Printer-friendly)
Low-carb stone-baked cauliflower crust topped with tomato sauce and melted mozzarella for a crispy, cheesy bite.
# What You'll Need:
→ Cauliflower Crust
01 - 1 large head cauliflower (approximately 1.4 pounds), cut into florets
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 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, optional for garnish
13 - Cherry tomatoes, sliced, optional
# Directions:
01 - Set oven to 450°F (230°C) and place a pizza stone on the middle rack while preheating.
02 - Pulse cauliflower florets in a food processor until finely ground and the texture resembles rice.
03 - Transfer the riced cauliflower to a clean kitchen towel and squeeze thoroughly to remove excess moisture.
04 - In a large mixing bowl, blend the drained cauliflower, eggs, mozzarella, Parmesan, oregano, garlic powder, salt, and black pepper until uniform.
05 - Line a pizza peel or baking sheet with parchment paper. Shape the mixture into a 12-inch (30 cm) round, approximately 1/4 inch (0.5 cm) thick.
06 - Slide the shaped crust with parchment onto the preheated pizza stone. Bake for 12 to 15 minutes until golden and firm.
07 - Remove the crust from the oven. Evenly spread pizza sauce over the crust, then top with mozzarella, Parmesan, and any desired optional toppings.
08 - Return pizza to oven and bake for an additional 8 to 10 minutes until cheese is melted and bubbly.
09 - Allow to cool 3 to 4 minutes. Garnish with fresh basil, slice, and serve hot.
# Expert Advice:
01 -
- Nobody suspects the crust is low-carb until you spill the secret.
- You never miss regular pizza when the stone baking gives that irresistible golden edge.
02 -
- Trying to rush the drying step means ending up with a soggy crust—I learned the messy way.
- Preheating the pizza stone until roaring hot is what gives the crust that lift, not just color.
03 -
- Squeezing out the cauliflower until your arms ache is worth every drop—you want it dry.
- A pizza peel makes sliding the crust onto the stone much easier, especially when nerves are high.