Stone-Baked Cauliflower Keto Pizza (Printable)
Stone-baked cauliflower crust with tangy tomato sauce and melted mozzarella for a crispy, low-carb, gluten-free pizza.
# What You Need:
→ Cauliflower Crust
01 - 1 large head cauliflower (about 23 ounces), 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 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)
# Steps:
01 - Set oven temperature to 450°F (230°C). Place pizza stone on the center oven rack and allow to preheat thoroughly.
02 - Process cauliflower florets in a food processor until the texture resembles fine rice.
03 - Transfer cauliflower rice into a clean kitchen towel and squeeze firmly to extract as much liquid as possible.
04 - In a large mixing bowl, combine drained cauliflower, eggs, 1 cup shredded mozzarella, 1/4 cup Parmesan, oregano, garlic powder, salt, and black pepper. Mix until even.
05 - Line a pizza peel or baking sheet with parchment. Press cauliflower mixture onto parchment, shaping into a 12-inch round about 1/4 inch thick.
06 - Carefully transfer the crust with parchment onto the preheated pizza stone. Bake 12–15 minutes until golden brown and set.
07 - Remove crust from oven. Evenly spread pizza sauce across the surface. Distribute 1 1/2 cups shredded mozzarella, 1/4 cup Parmesan, and optional toppings as desired.
08 - Return assembled pizza to oven. Bake an additional 8–10 minutes until cheese is melted and bubbling.
09 - Allow pizza to cool for 3–4 minutes. Finish with fresh basil leaves if desired. Slice and serve immediately.
# Expert Advice:
01 -
- Your secret weapon for when pizza cravings hit but carbs are off the table—nobody guesses it’s cauliflower.
- This crust gets surprisingly crisp and sturdy if you squeeze the cauliflower well, a revelation that made it a fast favorite for me.
02 -
- If you rush squeezing the cauliflower, the crust will break apart when sliced—take your time, it’s worth it.
- Preheating the pizza stone gives you that pizzeria-style crunch underneath; cold stones mean limp crusts.
03 -
- Lightly oil your hands to keep the crust from sticking as you press it into shape.
- A pinch of chili flakes layered under the cheese adds just the right background heat.