- Prep time
- 30 minutes PT30M
- Cook time
- 45 minutes PT45M
- 1 pizza crust (10 inches in diameter)
Cauliflower crust is the perfect pizza solution for those on a low-carb, gluten-free diet. This one gets bonus points for its great texture and taste!
- 1 head cauliflower
- ½ cup water
- 1 egg
- ¼ cup shredded Parmesan
Preheat oven to 250°F. Cut cauliflower into florets and pulse in a food processor until fine.
In a nonstick pan, combine processed cauliflower with water over medium heat. Cover and cook for 15 minutes, stirring every 3 minutes. Allow to cool, then transfer to a clean tea towel and squeeze thoroughly to remove the water—the more liquid you remove, the better the final result will be. Lay cauliflower on a lined baking sheet in a thin layer and dry in oven at 250°F for 30 minutes.
Remove cauliflower and increase oven temperature to 350°F.
In a bowl, mix egg, cheese and cauliflower well to form a dough. Place dough on a parchment-lined baking sheet and form the pizza crust, about ¼-inch thick. Bake crust at 350°F for approximately 25–30 minutes. When evenly browned, remove from oven and let cool.
Increase oven temperature to 400°F.
When cool, flip pizza crust over and add desired toppings. Return pizza to oven and bake at 400°F for 5–10 minutes, until cheese is melted and bubbly. Serve hot.