Method

Oven preparation: Preheat your oven to 200°C (400°F). Prepare a baking sheet or pizza pan. For optimal results, preheat a pizza stone inside the oven and prepare a pizza peel lined with parchment paper for shaping the crust.

Cauliflower preparation: If using fresh cauliflower, separate the florets from the stem and cut them into uniform pieces. If using frozen, ensure it is fully thawed.

Processing: Pulse the cauliflower florets in a food processor or grate them by hand until they reach a fine, rice-like consistency.

Cooking: Transfer the cauliflower rice to a microwave-safe bowl, cover, and microwave for 4-5 minutes to soften. Alternatively, sauté the cauliflower rice over medium heat for 8-10 minutes. Allow it to cool until it is safe to handle.

Moisture removal: Once cooled, place the cauliflower rice into a nut milk bag or a clean kitchen towel and press firmly to extract as much moisture as possible—this step is essential for achieving a crisp crust.

Dough formation: In a large mixing bowl, combine the drained cauliflower with shredded cheese, egg, Italian seasoning, salt, and pepper. Mix thoroughly by hand until a cohesive dough forms.

Shaping: Shape the dough into an even 20 cm (8-inch) circle, or divide into two smaller rounds for easier handling on a parchment paper.

Transferring: If using a pizza stone, slide the parchment paper with the dough from the peel onto the stone or transfer the dough onto the prepared baking sheet.

Par-baking: Bake the crust for 25 minutes, or until it turns lightly golden. For a crispier crust, carefully flip it after 20 minutes and bake for an additional 5-10 minutes.

Final assembly: Remove from the oven, add your preferred keto-friendly toppings, then return to the oven and bake for another 10 minutes, until the toppings are cooked and the cheese is melted.

Topping suggestions: For the Topping: Spread a layer of pizza sauce or marinara sauce evenly over the pre-baked crust. Top with your preferred keto-friendly ingredients such as olives, bell peppers, onions, tomatoes, basil, pepperoni, sausage, ground beef, grilled chicken, crispy chicken chunks, grilled shrimp, tuna chunks, or any preferred seafood. Finish with a generous sprinkle of shredded mozzarella cheese.

Dressing options: For dressings, use keto-friendly options like BBQ sauce, ranch, blue cheese, pesto or any other preferred low-carb dressing to complement your toppings.

Refrigerate: Store any leftover baked cauliflower pizza crust in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to maintain crispness before adding toppings.

Freezing: To freeze, allow the baked crust to cool completely. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container. The crust can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating in the oven at 180°C (350°F) for 5-7 minutes. Add toppings and bake as usual.