Stone Baked Cheesy Cauliflower Pizza (Printable)
Low-carb stone-baked cauliflower pizza with a golden, cheesy crust, tomato sauce and fresh basil.
# What You'll Need:
→ Cauliflower Crust
01 - 1 large head cauliflower (about 23 ounces), cut into florets
02 - 2 large eggs
03 - 1 cup mozzarella cheese, shredded
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 mozzarella cheese, shredded
11 - 1/4 cup grated Parmesan cheese
12 - Fresh basil leaves, for garnish (optional)
13 - Cherry tomatoes, sliced (optional)
# How to Make It:
01 - Set oven to 450°F and position a pizza stone on the center rack to preheat.
02 - Pulse cauliflower florets in a food processor until they reach a fine, rice-like consistency.
03 - Transfer processed cauliflower to a clean kitchen towel and squeeze thoroughly to extract as much liquid as possible.
04 - In a large mixing bowl, blend drained cauliflower with eggs, shredded mozzarella, grated Parmesan, dried oregano, garlic powder, salt, and black pepper until fully combined.
05 - Line a pizza peel or baking sheet with parchment. Spread the cauliflower mixture into a 12-inch round, approximately 1/4 inch thick.
06 - Carefully transfer the crust on parchment onto the preheated pizza stone and bake for 12–15 minutes until the crust is golden and set.
07 - Remove crust from oven. Spread pizza sauce evenly over the baked crust and top with shredded mozzarella, Parmesan, and any optional toppings.
08 - Return pizza to oven and bake an additional 8–10 minutes, until cheese is thoroughly melted and bubbling.
09 - Allow pizza to rest for 3–4 minutes, then garnish with fresh basil. Slice and present while hot.
# Expert Advice:
01 -
- No one will believe the golden, chewy crust is really cauliflower—trust me, it’s a kitchen secret worth keeping.
- Baking on a stone transforms it into the kind of pizza you want on repeat, no delivery app required.
02 -
- If you don’t squeeze enough water out of the cauliflower, your crust will stick and collapse—this haunted my first few tries.
- Lining with parchment is essential for moving the crust smoothly; never place it bare on the hot stone or you’ll risk havoc.
03 -
- Bake the crust a minute longer if you want it super crisp—just watch the edges closely at the end.
- Tucking the parchment under makes sliding the crust on and off the stone stress-free and mess-free.