Stone Baked Cheesy Cauliflower Pizza (Printable Version)
Stone-baked cauliflower crust topped with tomato sauce and melted mozzarella — low‑carb, gluten‑free and richly cheesy.
# Ingredient List:
→ Cauliflower Crust
01 - 1 large head cauliflower, cut into florets (approximately 23 ounces)
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 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)
# Step-by-Step Instructions:
01 - Heat oven to 450°F. Place pizza stone in the center rack as the oven preheats.
02 - Pulse cauliflower florets in a food processor until finely chopped to rice-like consistency.
03 - Transfer riced cauliflower to a clean kitchen towel and squeeze thoroughly to remove excess moisture.
04 - In a large mixing bowl, combine drained cauliflower, eggs, mozzarella, Parmesan, oregano, garlic powder, salt, and black pepper. Mix thoroughly until evenly blended.
05 - Line a pizza peel or baking sheet with parchment paper. Press cauliflower mixture into a 12-inch circle, about 1/4 inch thick.
06 - Carefully slide crust and parchment onto the preheated pizza stone. Bake for 12 to 15 minutes, until golden and set.
07 - Remove crust from oven. Evenly spread pizza sauce over crust, then top with remaining mozzarella, Parmesan, and optional toppings.
08 - Return pizza to oven and bake an additional 8 to 10 minutes, until cheese is melted and bubbly.
09 - Cool pizza for 3 to 4 minutes, garnish with fresh basil, slice, and serve hot.
# Tips from hearthlykitchen:
01 -
- No one will guess it’s low-carb unless you tell them—it’s that convincing.
- It’s simple to adapt with whatever cheese or add-ons you have left in the fridge, which saved many a dinner for me.
02 -
- If you don’t wring the cauliflower thoroughly, the crust never crisps up—a lesson I learned after my sad, soggy first attempt.
- Preheating the stone makes the bottom of the crust shockingly close to real pizza, and skipping it changes everything.
03 -
- Line your pizza peel or baking sheet with parchment so the crust glides right onto the stone and doesn't stick—or worse, break apart mid-transfer.
- Broiling for 1-2 minutes at the end adds speckled brown cheese bubbles just like your favorite slice shop.