Stone-Baked Cheesy Cauliflower Keto Pizza (Print Version)
Golden cauliflower crust on a pizza stone, tomato sauce and melted mozzarella for a crisp, low-carb Italian-style pie.
# What You'll 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 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)
# Steps:
01 - Set oven temperature to 450°F. Position a pizza stone on the center rack while heating.
02 - Pulse cauliflower florets in a food processor until finely minced to resemble rice grains.
03 - Transfer minced cauliflower to a clean kitchen towel. Squeeze thoroughly to extract excess moisture.
04 - In a large bowl, combine well-drained cauliflower, eggs, mozzarella, Parmesan, oregano, garlic powder, salt, and black pepper. Mix until a uniform dough forms.
05 - Line a pizza peel or baking sheet with parchment paper. Form cauliflower mixture into a 12-inch round, approximately 1/4 inch thick.
06 - Carefully transfer the shaped crust (with parchment) onto the preheated pizza stone. Bake for 12 to 15 minutes, until golden and set.
07 - Remove crust from oven. Spread pizza sauce evenly over the surface. Sprinkle mozzarella, Parmesan, and any chosen toppings.
08 - Return assembled pizza to the oven. Bake for an additional 8 to 10 minutes, until cheese is melted and bubbling.
09 - Let pizza cool for 3 to 4 minutes. Garnish with fresh basil, slice, and serve immediately.
# Expert Tips:
01 -
- Even skeptical friends cannot tell it's cauliflower—the stone-baked crust gets wonderfully crisp.
- It became my favorite weeknight dinner because it lets me enjoy pizza without feeling heavy afterwards.
02 -
- If you skip squeezing the cauliflower well, the crust just won't crisp and everything gets soggy.
- Letting the crust bake alone first gives you a sturdy base, so don’t rush the blanch.
03 -
- Set your kitchen timer for both bakes; the difference between golden and overdone is just a couple minutes.
- Finishing under the broiler for one minute delivers extra bubbly cheese that wins every time.