Preheat your oven to 425 degrees.

2. Grate the head of cauliflower with a box grater or food processor with grating blade, put in microwave safe bowl and microwave for 8 minutes, or roast in the oven in a foil covered bowl until done. Here’s what it looks like completely cooked, just like cauliflower rice:

3. Let the cauliflower cool until it’s just barely warm, then dump it in a flat cotton napkin or kitchen towel. Pick up the corners of the towel and squeeze as much water out of it that you can. You’ll have to do this over the sink, and more water will come out of it than you think! Twist it in the napkin/towel to get even more water out.

before wringing out the water:

after wringing out the water:

4. Dump the squeezed cauliflower in a bowl and add the egg, the 1 cup of mozzarella cheese, 1/2 teaspoon of salt, 2 Tablespoons of grated parmesan and 1 Tablespoon of dried Italian seasoning. Mix thoroughly.

5. Line your first baking sheet with a silpat liner (or greased parchment paper) and dump the bowl of cauliflower / cheese mix onto it. Pat the mixture into a crust that’s fairly thin but with no holes. My pizza in the picture is 13 inches across.

6. Blot the top of the raw cauliflower crust with paper towels, then cook the crust for 15 minutes at 425 degrees.

7. Take the crust out of the oven and let cool a bit. Blot the top with paper towels (be careful not to burn yourself). The top of the crust should be browned, if it isn’t turn your oven to broil and broil it for about 4 minutes. The browned top of the crust will eventually become the bottom of your pizza.

8. Blot again with paper towels if necessary. Now you will need to flip the pizza crust onto the other baking sheet with silpat liner. After flipping, blot the steaming crust and put back under the broiler for 5-10 minutes, watch closely until it browns without the edges burning. Here is the flipped pizza crust before the second broiling:

9. You now have a completed cauliflower crust! Add the sauce, then mozzarella, then meat/vegetables, then a bit more mozzarella, then parmesan, and top with a sprinkling of the dried Italian herbs.

10. Broil for 5 minutes until the cheese is browned. Let the pizza cool for at least 10 minutes on a rack (you should be able to easily slide it now) before cutting it with a pizza cutter.

Once cooled a bit, you can see how it’s easy to hold the pizza in your hand, just like normal pizza!

Please let me know if you make this recipe and how it went! I also love to hear if readers make any improvements or have ideas. Please share in the comments!

Nutrition Info:

Per 2 slices of a 13 inch pizza, with toppings of pepperoni, cheese & sauce:

12 g carbs, 4 g fiber, 8 g net carb, 24 g protein, 25 g fat, 351 calories
Per 2 slices for the crust only, no toppings:

9 g carbs, 4 g fiber, 5 g net carb, 13 g protein, 7 g fat, 145 calories