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Ingredients
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Cauliflower Crust Base
For Assembling & Baking
Method
Cauliflower Crust Base
Prepare the cauliflower
Preheat oven to 425°F (220°C). If using fresh cauliflower: remove leaves and core, cut into florets, and pulse in a food processor until it is fine and resembles rice (about 30–45 seconds in batches). If using frozen riced cauliflower: thaw completely and squeeze out excess water (skip to step below).
Cook and drain moisture
Place the riced cauliflower in a microwave-safe bowl and microwave on high for 4–5 minutes until tender, or sauté in a skillet over medium heat for 5–7 minutes until softened. Transfer to a clean kitchen towel or several layers of cheesecloth and gather into a bundle. Twist and squeeze over the sink until you have expelled as much liquid as possible (this is critical — aim to remove at least 1/3–1/2 cup of water).
Combine crust ingredients
Transfer the drained cauliflower to a mixing bowl. Add 2 beaten large eggs, 1 cup shredded mozzarella, 1 tablespoon grated Parmesan, 1 tablespoon almond flour, 1 tsp garlic powder, 1 tsp dried oregano, 3 tsp salt, 1/2 tsp black pepper, and 1 tablespoon chopped parsley (if using). Mix thoroughly with a spatula until a thick, slightly sticky dough forms. Taste a small bit and adjust seasoning if needed.
Forming & Baking the Crust
Shape the crust
Line a 10" pizza pan or a rimmed baking sheet with a piece of parchment paper and lightly brush the paper with 1 teaspoon olive oil or dust with 1 tsp cornmeal/almond flour to prevent sticking. Transfer the cauliflower mixture to the center of the paper. Using oiled hands or a piece of oiled parchment, press and spread the mixture into a 10" circle about 1/4"–1/2" thick, creating a slightly raised edge to form a crust rim.
Bake to set
Place the shaped crust in the preheated 425°F (220°C) oven. Bake for 18–22 minutes, or until the edges are golden brown and the top looks set. If you want a firmer crust, broil for 1–2 minutes at the end, watching closely to avoid burning.
Optional pre-bake step for extra crispness
If you prefer a crisper bottom, carefully flip the crust (with the parchment) onto the oven rack or another baking sheet and bake for an additional 4–6 minutes before adding toppings.
Assembling & Final Bake
Add toppings and finish
Remove the pre-baked crust from the oven. Brush the top lightly with the remaining olive oil (about 2–3 teaspoons total used). Add desired sauce and build your pizza (keeping total topping weight moderate to avoid sogginess). Return to the oven and bake at 425°F (220°C) for 6–10 minutes, until cheese is melted and edges are golden. If using delicate fresh greens or herbs, add them after baking.
Rest and serve
Let the finished pizza rest 3–5 minutes on a cutting board to allow the crust to firm up. Slice and serve warm. Leftover slices keep well refrigerated in an airtight container up to 3 days; re-crisp in a 375°F (190°C) oven for 6–8 minutes before serving.