Ingredients
3 cups riced or chopped cauliflower
1 ½ cups shredded mozzarella cheese
1 large egg, lightly beaten
2 tbsp parmesan cheese
1 tsp Italian seasoning
Pinch salt
1 ½ cups tomato sauce
Fresh basil or olive oil for finishing
Instructions
Preheat oven to 425°F (220°C). Grease a baking sheet
Place riced cauliflower in a colander, let drain 10 minutes
Squeeze out excess moisture using hands or paper towels
Mix with mozzarella, egg, parmesan, Italian seasoning, and salt until well combined
Spread mixture evenly on prepared baking sheet into a 12″ round shape
Bake 25-30 minutes until golden and firm
Top with tomato sauce, fresh basil, and desired toppings
Return to oven for 7-10 minutes until cheese bubbles
Notes
Prepare crust ahead and freeze for up to 2 weeks
Use pizza toppings made with cheese, vegetables, or non-meat proteins
Store leftovers in air-tight container
For crispier crust, bake on a wire rack
- Prep Time: 20
- Cook Time: 30
- Category: Mediterranean Basics
- Method: Baking
- Cuisine: American-Italian
- Diet: Keto-friendly, Gluten-free, Vegetarian
Nutrition
- Serving Size: 1 slice (8 slices total)
- Calories: 220
- Sugar: 2g
- Sodium: 850mg
- Fat: 17g
- Saturated Fat: 8g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 55mg