Stone Baked Cheesy Cauliflower Pizza (Printable Version)
Golden cauliflower crust, tangy tomato sauce and bubbling mozzarella, stone-baked for crisp edges and rich flavor.
# What You’ll Need:
→ Cauliflower Crust
01 - 1 large head cauliflower (about 1.5 pounds), cut into florets
02 - 2 large eggs
03 - 1 cup mozzarella cheese, shredded
04 - 1/4 cup Parmesan cheese, grated
05 - 1/2 teaspoon dried oregano
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Toppings
09 - 1/2 cup low-sugar pizza sauce
10 - 1 1/2 cups mozzarella cheese, shredded
11 - 1/4 cup Parmesan cheese, grated
12 - Fresh basil leaves, for garnish (optional)
13 - Cherry tomatoes, sliced (optional)
# Directions:
01 - Preheat oven to 450°F. Position a pizza stone on the middle rack while preheating.
02 - Pulse cauliflower florets in a food processor until finely chopped with a rice-like texture.
03 - Wrap cauliflower in a clean kitchen towel and squeeze thoroughly to extract excess moisture.
04 - In a large mixing bowl, blend drained cauliflower with eggs, mozzarella, Parmesan, oregano, garlic powder, salt, and black pepper until uniform.
05 - Line a pizza peel or baking sheet with parchment paper. Press cauliflower mixture into a 12-inch round about 1/4 inch thick.
06 - Transfer crust (with parchment) to preheated pizza stone. Bake for 12 to 15 minutes until golden and set.
07 - Remove baked crust from oven. Evenly spread pizza sauce over crust, then top with shredded mozzarella, Parmesan, and chosen garnishes.
08 - Return assembled pizza to oven and bake 8 to 10 minutes, until cheese is melted and bubbling.
09 - Allow pizza to cool for 3 to 4 minutes. Garnish with fresh basil if desired. Slice and serve while hot.
# Quick Tips:
01 -
- This is your ticket to pizza night without the carb crash, and you’ll barely taste the swap.
- The golden, stone-baked crust even wins skeptical friends over — slices hold up and get crisp edges.
02 -
- I once rushed the drying step and ended up with pizza soup; squeeze the cauliflower as dry as possible!
- A preheated stone gives you a surprising crunch — skip it and the crust can turn limp and pale.
03 -
- Cook the crust longer if it’s still pale in the center — don’t fear extra oven time.
- Let the pizza cool a couple minutes before slicing for perfect wedges that hold up.