Cauliflower Crust Margherita Pizza
A genuinely crispy, foldable cauliflower crust topped with San Marzano tomato sauce, fresh mozzarella, and torn basil. This is our tested method for a pizza that holds its shape and doesn't turn to mush.
By Keto Kitchen Hub Editorial · Published June 15, 2026
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Net Carbs
- 6 g
Instructions
- 1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
- 2
Pulse cauliflower florets in a food processor until fine and rice-like. Microwave in a bowl for 5 minutes to soften.
- 3
Transfer to a clean kitchen towel and squeeze out every drop of moisture — this is the single most important step. You should end up with about 1½ cups of dry riced cauliflower.
- 4
Mix squeezed cauliflower with shredded mozzarella, parmesan, egg, oregano, garlic powder, and a pinch of salt until it forms a dough.
- 5
Press onto the parchment into a 10-inch round, about ¼ inch thick. Bake 15–18 minutes until deeply golden.
- 6
Top with tomato sauce, fresh mozzarella, and a light drizzle of olive oil. Return to the oven for 6–8 minutes until cheese bubbles.
- 7
Finish with fresh basil and slice.
Nutrition (per serving)
- Calories
- 260
- Fat
- 18 g
- Protein
- 18 g
- Total Carbs
- 10 g
- Fiber
- 4 g
- Net Carbs
- 6 g
Values are estimates calculated from typical ingredient databases. See our disclaimer.
Storage
Store leftover slices in an airtight container in the fridge for 3 days. Reheat in a 400°F oven for 5 minutes to restore crispness.
Expert tips
- Do not skip squeezing the cauliflower. Wet dough = soggy crust.
- Pre-baking the crust before topping is what gives you a slice you can lift.
- A pizza stone or steel accelerates the crisp — preheat it while the oven warms.
Frequently asked questions
+Can I use frozen cauliflower rice?
Yes, and it saves time. Cook per package instructions and squeeze thoroughly.
+Is this crust vegan?
No, the egg and cheese are structural. See our vegetarian keto category for meat-free options.
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