Easy Cauliflower Kale Pizza Crust (Low-Carb, Gluten-Free, Crispy)

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Author: Gaila - The Petit Gourmet

5 from 1 vote

Print Pin

This easy cauliflower kale pizza crust is low-carb, gluten-free, and surprisingly crispy. Includes the moisture-squeeze trick, meal prep tips, and protein boost topping ideas.

Ingredients

1 large head cauliflower or about 5–6 cups riced cauliflower
8 kale stalks stems removed (about 2 packed cups chopped leaves)
1 egg
1 cup grated Parmesan cheese
Salt + black pepper

Optional upgrades (recommended):

1 teaspoon garlic powder or 1 crushed garlic clove
1 teaspoon Italian seasoning or oregano
Pinch chili flakes

Instructions

Prep + rice

Preheat oven to 200°C / 400°F (hotter helps crisp).
Pulse cauliflower florets + kale leaves in a food processor until rice-like crumbs (not puree).

Cook out moisture (don’t skip)

Heat 2 tablespoon olive oil in a large skillet over medium-high.
Add cauliflower-kale rice and cook 5–8 minutes, stirring, until it looks dry and steam is mostly gone.
Cool 5 minutes.

Squeeze (this is the secret)

Transfer mixture to a clean kitchen towel. Twist and squeeze until you remove as much liquid as possible.

Mix + shape

Add squeezed mixture to a bowl. Stir in egg, Parmesan, salt, pepper (and optional seasonings).
Line a baking sheet with parchment. Press mixture into a round crust about ¼ inch thick.

Bake + flip

Bake 15 minutes until edges look set and lightly browned.
Carefully flip (use a second parchment + sheet pan trick) and bake 8–10 minutes more until firm.

Add toppings

Add sauce, cheese, and toppings.
Return to oven 5–8 minutes until melted and bubbly.

Nutrition

Did you make this recipe?I'd love to see it! Follow @Petitgourmetsd snap a photo and tag #Petitgourmetsd!