1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Steam riced cauliflower for 5 minutes, then allow to cool slightly.
3. Wrap cauliflower in a clean kitchen towel and wring out all excess moisture until completely dry.
4. Combine dried cauliflower, shredded mozzarella, Parmesan, egg, oregano, garlic powder, and salt in a bowl.
5. Press the dough into a tight 10-inch circle on the prepared baking sheet.
6. Bake for 15-20 minutes until the edges are golden brown and the center is firm.
7. Spread marinara sauce over the crust and top with mozzarella pearls.
8. Return to oven for 5-8 minutes until cheese is melted and bubbling.
9. Garnish with fresh basil and a drizzle of olive oil before slicing.
The most critical step is squeezing all water out of the cauliflower; moisture is the enemy of a crispy crust. For best results, use a nut milk bag to extract every drop of liquid.
The key is removing all moisture. After steaming, wrap the riced cauliflower in a kitchen towel and squeeze it forcefully until no more liquid comes out.
Yes, frozen riced cauliflower works well. Thaw it completely first, then follow the same process of steaming and wringing out all excess water.
This recipe is a lower-carb, gluten-free alternative to traditional wheat crust, making it a great option for those seeking a nutrient-dense pizza base.
A crisp, gluten-free alternative featuring a savory cauliflower and herb base.
Topped with vibrant marinara, fresh mozzarella pearls, and aromatic basil leaves.
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