Enjoy pizza night guilt-free with this crispy low-carb cauliflower crust loaded with marinara sauce, gooey mozzarella, and your favorite low-carb toppings.
Prep Time: 20 mins | Cook Time: 25 mins | Servings: 3 | Difficulty: Medium
Ingredients
- 4 cups cauliflower rice (steamed and squeezed completely dry)
- 1 large egg
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp Italian seasoning & 1/2 tsp garlic powder
- Toppings: 1/3 cup sugar-free marinara, 1 cup mozzarella, pepperoni slices, fresh basil
Step-by-Step Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet or pizza pan with parchment paper.
- Steam cauliflower rice, let cool, and place in a clean kitchen towel. Squeeze firmly to remove ALL liquid (crucial for crispiness).
- In a bowl, mix squeezed cauliflower, egg, 1/2 cup mozzarella, Parmesan, Italian seasoning, garlic powder, salt, and pepper.
- Press dough onto parchment paper into a 10-inch circle about 1/4-inch thick. Bake for 15-18 minutes until golden.
- Remove crust, spread marinara sauce, top with mozzarella and pepperoni. Bake another 8-10 minutes until cheese is bubbly and browned.
- Slice and serve hot!
Chef’s Tips & Variations
Squeezing every drop of moisture out of the cauliflower is the secret to a sturdy crust!
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the microwave or on the stovetop/oven to maintain original texture and flavor.
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