Stone Baked Cheesy Cauliflower Keto (Printable version)
Golden cauliflower crust with tomato sauce and gooey mozzarella, stone-baked for a crisp, low-carb Italian-style pie.
# 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 - Cherry tomatoes, sliced (optional)
# Directions:
01 - Preheat the oven to 450°F. Position a pizza stone on the middle rack during preheating.
02 - Pulse cauliflower florets in a food processor until finely chopped, creating a rice-like texture.
03 - Transfer the cauliflower ‘rice’ to a clean kitchen towel and squeeze out as much moisture as possible.
04 - In a large mixing bowl, combine drained cauliflower, eggs, 1 cup mozzarella, 1/4 cup Parmesan, oregano, garlic powder, salt, and black pepper until fully incorporated.
05 - Line a pizza peel or baking sheet with parchment paper. Press the cauliflower mixture into a 12-inch round, about 1/4 inch thick.
06 - Carefully transfer the prepared crust, along with the parchment, onto the preheated pizza stone. Bake for 12 to 15 minutes until golden and set.
07 - Remove crust from the oven. Evenly spread pizza sauce over the crust, then layer with 1 1/2 cups shredded mozzarella, 1/4 cup Parmesan, and any additional toppings desired.
08 - Return the pizza to the oven. Bake for an additional 8 to 10 minutes, until cheese is melted and bubbling.
09 - Allow pizza to rest for several minutes before garnishing with fresh basil leaves. Slice and serve while hot.
# Expert Advice:
01 -
- The crust turns golden and crispy instead of limp or bland—like you’re in on the secret of real keto pizza.
- No gluten, less guilt, and every slice still gets you the classic stretchy cheese pull you dream of.
02 -
- I once rushed the cauliflower squeezing and paid with a soggy crust—don’t skip this step.
- Switching to parchment on the peel meant no more picking hot bits off the stone in frustration.
03 -
- Let the baked crust cool a couple minutes before topping—it won’t get soggy as quickly this way.
- Parchment paper makes transferring in and out of the oven painless (and keeps cleanup blissfully easy).