Ingredients:

  • 1 medium-sized cauliflower head, riced (about 4 cups of cauliflower rice)
  • 1 large egg
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • Olive oil (for greasing)

Instructions:

  1. Prepare the Cauliflower:
    • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
    • Cut the cauliflower into florets and pulse in a food processor until you have cauliflower rice.
  2. Cook Cauliflower Rice:
    • Place the cauliflower rice in a microwave-safe bowl and microwave on high for 4-5 minutes. Alternatively, you can steam the cauliflower rice until tender.
  3. Drain Excess Moisture:
    • Allow the cooked cauliflower rice to cool slightly. Place it in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial for a crisp crust.
  4. Make Cauliflower Dough:
    • In a bowl, combine the squeezed cauliflower rice, egg, shredded mozzarella, grated Parmesan, dried oregano, garlic powder, and salt. Mix until well combined.
  5. Shape the Crust:
    • Transfer the cauliflower mixture onto the prepared baking sheet and shape it into a round crust, about 1/4-inch thick. You can make it thicker or thinner depending on your preference.
  6. Bake:
    • Bake the crust in the preheated oven for 20-25 minutes or until the edges are golden brown.
  7. Precook the Crust (Optional):
    • For a crisper crust, you can also flip the crust over carefully and bake for an additional 5-10 minutes.
  8. Add Toppings:
    • Once the crust is baked, remove it from the oven. Add your favorite keto-friendly pizza sauce, cheese, and toppings.
  9. Bake Again:
    • Return the pizza to the oven and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
  10. Serve:
    • Let the pizza cool for a few minutes, slice, and serve.