Easy Cauliflower Crust Margherita Pizza (Low-Carb, Gluten-Free & Delicious!)
A lighter, low-carb twist on classic Margherita pizza—featuring a crispy cauliflower crust topped with melty mozzarella, juicy tomato slices, and fresh basil. Comforting, wholesome, and ready in under 30 minutes.
Ingredients
For the Cauliflower Crust
- 1 medium head cauliflower about 4 cups riced
- 1 cup shredded mozzarella
- 1 large egg
- ¼ cup grated Parmesan
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp salt
For the Toppings
- 1 –1 ½ cups shredded mozzarella or 6–8 slices fresh mozzarella
- 1 –2 tomatoes thinly sliced
- 1 tbsp olive oil optional
- ½ tsp dried oregano or Italian seasoning
- Fresh basil leaves
- Salt & pepper to taste
Instructions
Prepare the Cauliflower
- Preheat the oven to 425°F (220°C). Rice the cauliflower using a food processor. Microwave for 5–6 minutes until softened. Allow to cool slightly, then squeeze out as much moisture as possible using a clean towel. This is essential for a crisp crust.
Make the Crust
- In a large bowl, mix the cauliflower, shredded mozzarella, egg, Parmesan, garlic powder, Italian seasoning, and salt until well combined.
- Shape the mixture into a flat pizza round on a parchment-lined baking sheet.
- Bake for 12–15 minutes, or until golden brown and the edges look crisp.
Add the Toppings
- Remove the crust from the oven.
- Add shredded or sliced mozzarella and layer the thin tomato slices over the top.
- Sprinkle with dried oregano, pepper, and drizzle lightly with olive oil if desired.
- Return to the oven for 8–10 minutes, or until the cheese is melted and bubbly.
Serve
- Top with fresh basil leaves. Slice and enjoy warm for the crispiest texture.
Notes
Tips
- Drain the cauliflower thoroughly—excess moisture is the #1 cause of soggy crust.
- Prebake until golden before adding toppings for a firmer base.
- Keep toppings minimal so the crust doesn’t break apart.
- Let the pizza cool for a few minutes before slicing to help it set.
Variations
- BBQ Chicken Cauliflower Pizza – swap tomato sauce for BBQ sauce, add chicken and red onion.
- Veggie Supreme – add mushrooms, bell peppers, and onions.
- Pepperoni Twist – add turkey pepperoni slices.
- Pesto Margherita – use a pesto base instead of tomato slices.
Storage
- Refrigerate leftovers for up to 3 days.
- Reheat in the oven or air fryer for best crispiness.
- Freeze the crust alone (without toppings) for up to 2 months.