Ingredients
- 1 head cauliflower, broken into florets
- 2 tablespoons water, or as needed
- 2 eggs, lightly beaten
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese (Optional)
- 1 ½ teaspoons paprika
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
Why You'll Love This Recipe
Expert Cooking Tips
- Don’t overload the crust with toppings to prevent sogginess.
- Use parchment paper to avoid sticking and make cleanup easier.
Step 1
Puls the cauliflower florets in a food processor until they’re broken down into small, rice-sized pieces. Pour the cauliflower rice into a saucepan, add some water, and cook it over medium-low heat for about 10 to 15 minutes, stirring occasionally. Once it’s cooked, transfer it to a bowl and pop it in the fridge to cool completely, which should take around 30 minutes.
Step 2
While that’s chilling, go ahead and preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. When the cauliflower is cool, spread it out on a clean kitchen towel, wrap it up tightly, and squeeze out as much water as you can — this step really helps keep the crust from getting soggy.
Step 3
Toss the dried cauliflower into a large bowl along with the eggs, mozzarella, Parmesan, paprika, oregano, and a pinch of salt. Mix everything together until it’s well combined. Then, spread the mixture onto your prepared baking sheet, shaping it into a round pizza crust.
Step 4
Bake the crust for about 20 minutes until it’s golden and firm. Let it cool completely before carefully flipping it over. After that, you’re ready to add your favorite toppings and bake again if you like!
