Stone Baked Cheesy Cauliflower Pizza (Print Version)
Low-carb stone-baked pizza with a golden cauliflower crust, tangy tomato sauce and gooey mozzarella.
# What You Need:
→ Cauliflower Crust
01 - 1 large head cauliflower (approximately 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 - Cherry tomatoes, sliced (optional)
# Directions:
01 - Set oven to 450°F and place a pizza stone on the middle rack to heat thoroughly.
02 - Process cauliflower florets in a food processor until finely ground to a rice-like consistency.
03 - Transfer ground cauliflower to a clean kitchen towel and squeeze out as much moisture as possible.
04 - In a large mixing bowl, combine drained cauliflower, eggs, mozzarella, Parmesan, oregano, garlic powder, salt, and black pepper. Mix until thoroughly incorporated.
05 - Line a pizza peel or baking sheet with parchment paper. Evenly press the mixture into a 12-inch round, maintaining a thickness of approximately 1/4 inch.
06 - Carefully slide the crust with parchment onto the preheated pizza stone. Bake for 12 to 15 minutes, until golden and set.
07 - Spread pizza sauce evenly over the baked crust. Top with shredded mozzarella, Parmesan, and optional toppings as desired.
08 - Return to oven and bake for an additional 8 to 10 minutes, or until cheese is melted and bubbling.
09 - Allow pizza to cool for 3 to 4 minutes. Garnish with fresh basil, slice, and serve hot.
# Expert Tips:
01 -
- The cauliflower transforms into a satisfyingly crisp, flavorful base that feels like a chef's secret trick.
- It’s a guilt-free pizza you can pile high with cheese and not feel like you’re missing out on anything.
02 -
- If you skimp on drying the cauliflower, your crust will fall apart—trust me, I’ve been there.
- Baking directly on a hot stone (not just a sheet) is what gives real pizzeria vibes.
03 -
- Don’t be tempted to overload the center of the crust with sauce—it makes slicing tricky.
- A pizza stone that’s thoroughly preheated delivers a gorgeously crisp base every single time.