Stone Baked Cheesy Cauliflower Pizza (Printable)
Low-carb cauliflower pizza with a golden crust, rich tomato sauce and bubbling mozzarella, stone-baked for crisp texture.
# What You'll Need:
→ Cauliflower Crust
01 - 1 large head cauliflower (about 23 ounces), cut into florets
02 - 2 large eggs
03 - 1 cup shredded mozzarella cheese
04 - 1/4 cup grated Parmesan cheese
05 - 1/2 teaspoon dried oregano
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon ground black pepper
→ Toppings
09 - 1/2 cup low-sugar pizza sauce
10 - 1 1/2 cups shredded mozzarella cheese
11 - 1/4 cup grated Parmesan cheese
12 - Fresh basil leaves, for garnish (optional)
13 - Sliced cherry tomatoes (optional)
# Steps:
01 - Set oven to 450°F and position a pizza stone on the middle rack to preheat.
02 - Transfer cauliflower florets to a food processor and pulse until finely ground.
03 - Wrap cauliflower rice in a clean kitchen towel and squeeze thoroughly to extract moisture.
04 - In a large mixing bowl, combine processed cauliflower, eggs, mozzarella, Parmesan, oregano, garlic powder, salt, and pepper. Mix until evenly distributed.
05 - Place parchment paper on a pizza peel or baking sheet. Shape mixture into a 12-inch round, about 1/4 inch thick.
06 - Carefully slide parchment with crust onto preheated pizza stone. Bake for 12 to 15 minutes, until golden and firm.
07 - Remove the crust from oven. Spread pizza sauce evenly across crust, then top with mozzarella, Parmesan, and desired additional toppings.
08 - Return pizza to oven and bake an additional 8 to 10 minutes until the cheese has melted and bubbles form.
09 - Allow pizza to cool for 3 to 4 minutes. Garnish with fresh basil, slice, and serve hot.
# Expert Tips:
01 -
- No one at my table guessed the crust wasn’t traditional dough—it's that satisfyingly crisp and cheesy.
- It’s pure comfort food that fits right into low-carb or gluten-free goals without feeling like a compromise.
02 -
- If you skip draining the cauliflower thoroughly, you’ll wind up with a floppy, sad crust—squeeze like you mean it.
- I discovered that parchment paper makes both transferring and crisping so much easier, and cleanup is a breeze too.
03 -
- Don’t be afraid to over-bake the crust a little before adding toppings—a firmer base always impresses.
- A blast under the broiler at the end gives cheese golden spots and boosts the flavor even more.