Rice cauliflower using food processor or kitchen grater. Grate enough of the cauliflower to produce 3 packed cups of cauliflower rice.
Spread the rice out evenly on a rimmed baking sheet lined with parchment paper. Roast in the oven for 20 minutes, tossing every so often so as not to burn. This will help make the cauliflower tender and make it easier to remove the moisture later.
Important Step - Do NOT skip!!! Once the rice is tender and golden brown, remove from the oven and transfer into a clean cheesecloth or thin dishcloth. Wrap the rice and twist the towel to squeeze any excess moisture. It may surprise you how much water will drain from your cauliflower rice! This will help keep the crust from falling apart when baking.
Place the drained rice into a mixing bowl along with the egg, dried oregano, salt, garlic powder, parmesan cheese. Mix these ingredients together until combined.
On a clean new sheet of parchment paper, pour the rice mixture (dough) out and shape into a circular or rectangular crust. Keep the dough approximately 1/3 inch thick. (Do not use aluminum foil for baking. The crust will stick.)
Once the crust is fully formed, place it back into the oven and back for about 30-40 minutes or until crust is firm and golden brown.
Remove from oven, let cool for a few minutes before adding toppings (pizza sauce, cheese, veggies). Place back into the oven for about 6-8 minutes until cheese is melted.
Remove from oven and allow pizza to sit for a few minutes before slicing with a pizza cutter.
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