Stone Baked Cheesy Cauliflower Pizza (Printable)
Low-carb stone-baked pizza with a golden cauliflower crust, rich tomato sauce and bubbling mozzarella.
# What You'll Need:
→ Cauliflower Crust
01 - 1 large head cauliflower (approximately 1 1/2 pounds), 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)
# How to Make It:
01 - Preheat oven to 450°F (230°C) and place pizza stone on the middle oven rack to heat thoroughly.
02 - Add cauliflower florets to a food processor and pulse until finely ground, achieving a rice-like texture.
03 - Transfer processed cauliflower to a clean kitchen towel and squeeze firmly to extract 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 well blended.
05 - Line a pizza peel or baking sheet with parchment paper. Spread the cauliflower mixture into a 12-inch round, approximately 1/4 inch thick.
06 - Slide the parchment-lined crust onto the heated pizza stone. Bake for 12 to 15 minutes, until the crust becomes golden and set.
07 - Carefully remove crust from oven. Evenly spread pizza sauce over surface, then sprinkle with additional mozzarella, Parmesan, and any chosen toppings.
08 - Return pizza to oven and bake for an additional 8 to 10 minutes, until the cheese melts completely and bubbles.
09 - Rest the baked pizza for 3 to 4 minutes. Garnish with fresh basil, slice, and serve hot.
# Expert Tips:
01 -
- No one needs to know it’s actually low carb if you don’t want to tell them.
- The golden, stone-baked crust will finally satisfy that pizza craving without the guilt.
02 -
- If you skip really squeezing the cauliflower, your crust will fall apart—trust me, I learned the soggy way.
- Preheating the pizza stone with the oven turns the crust from passable to perfectly crisp.
03 -
- Squeezing every last drop of water from the cauliflower is the single best thing you can do for the crust.
- Brushing the edge of the crust with a touch of olive oil before the second bake gives it a gorgeous color and flavor boost.