Mazzio's Cauliflower Crust 10" Recipe

Prepare cauliflower

If using a head of cauliflower: remove core and chop into florets. Pulse in a food processor until it becomes fine rice (about 3–4 pulses). If using frozen riced cauliflower, thaw completely and transfer to a clean bowl.

Cook and dry rice

Place the riced cauliflower in a large microwave-safe bowl and microwave uncovered on high for 4–6 minutes until softened (stir once mid-way). Alternatively, sauté in a nonstick skillet over medium heat for 5–7 minutes until softened and most moisture has evaporated. Let cool slightly.

Remove excess moisture

Transfer the cooked cauliflower to a clean, thin kitchen towel or several layers of paper towels. Gather and twist firmly to squeeze out as much liquid as possible (you should remove a lot — this step is critical). Continue until the cauliflower feels quite dry (about 2–3 minutes of squeezing).

Combine crust ingredients

In a large bowl, combine the well-drained cauliflower with the eggs, 1 cup shredded mozzarella, 1 tablespoon grated Parmesan, chopped parsley, garlic powder, onion powder, dried oregano, salt, and black pepper. Mix thoroughly until a uniform mixture forms. The mixture should hold together when pressed; if too wet, add a little more Parmesan (1 tbs) or an extra 1/4 cup of shredded cheese.

Form the crust

Preheat oven to 425°F (220°C). Line a 10-inch pizza pan or baking sheet with parchment paper and lightly brush or spray with olive oil. Transfer the cauliflower mixture to the center and use lightly oiled hands or a spatula to press and spread into an even 10-inch round about 1/4-1/2 inch thick, making the edges slightly higher to form a rim.

Bake crust

Brush the top lightly with a bit of olive oil. Bake in the preheated oven for 18–22 minutes until the crust is golden and firm to the touch. If the center still feels soft, bake an additional 3–5 minutes. For extra crispness, broil on high for 1–2 minutes watching closely to avoid burning.

Add sauce and toppings

Remove the baked crust from the oven. Spread 1/2 cup pizza sauce evenly over the crust, leaving a small border. Sprinkle 1 cup shredded mozzarella over the sauce and arrange any optional toppings (mushrooms, onion, bell pepper, pepperoni or sausage) evenly.

Finish baking

Return the pizza to the oven and bake at 425°F (220°C) for 6–10 minutes, until the cheese is melted and bubbly and toppings are warmed through. If you prefer a crispier crust bottom, bake directly on a preheated pizza stone or invert a baking sheet in the oven and place the pizza on that surface.

Garnish and serve

Remove from oven and let rest 2–3 minutes. Garnish with fresh basil leaves, slice into 6–8 slices, and serve hot.