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Crispy Cauliflower Crust Margherita Pizza Easy Homemade Recipe with Fresh Basil

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A light and crispy cauliflower crust pizza topped with fresh basil, creamy mozzarella, and tangy tomato sauce. This easy homemade recipe delivers classic Margherita flavors with a healthy twist.

Ingredients

Scale
  • 1 medium head of cauliflower (about 4 cups riced)
  • 1 large egg, room temperature
  • ½ cup shredded mozzarella cheese (whole milk preferred)
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning or a mix of oregano and basil
  • ½ teaspoon garlic powder (optional)
  • Salt and black pepper to taste
  • ½ cup tomato sauce (no-sugar-added preferred)
  • 6 ounces fresh mozzarella, sliced (buffalo mozzarella recommended)
  • Handful of fresh basil leaves
  • 1 tablespoon olive oil (for drizzling)
  • Optional: red pepper flakes

Instructions

  1. Rice the cauliflower by cutting it into florets and pulsing in a food processor until it resembles rice or fine crumbs (about 4 cups or 280g). Alternatively, grate by hand using a box grater.
  2. Transfer the riced cauliflower into a clean kitchen towel and wring out as much liquid as possible, aiming to remove at least 90% of moisture.
  3. In a mixing bowl, combine the squeezed cauliflower, egg, shredded mozzarella, Parmesan, Italian seasoning, garlic powder, salt, and pepper. Stir until well mixed and the cheese binds the mixture.
  4. Line a baking sheet with parchment paper and spread the mixture into a 10-12 inch circle, patting down firmly and evenly to about ¼ inch thickness.
  5. Preheat the oven to 425°F (220°C). Bake the crust for 20-25 minutes until golden brown and crisp around the edges.
  6. Remove the crust from the oven, spread tomato sauce evenly over the top, then layer fresh mozzarella slices.
  7. Return the pizza to the oven and bake for another 7-10 minutes until the cheese is melted and bubbly.
  8. Remove the pizza, drizzle with olive oil, and scatter fresh basil leaves on top. Let rest for a couple of minutes before slicing.

Notes

Squeezing out excess moisture from the cauliflower is crucial to avoid sogginess. Baking the crust twice ensures crispiness. Use parchment paper for easier transfer and cleanup. For vegan versions, substitute egg with flax or chia egg and use plant-based cheeses. Reheat leftovers in a skillet to maintain crispiness.

Nutrition

Keywords: cauliflower crust pizza, margherita pizza, gluten-free pizza, low-carb pizza, homemade pizza, fresh basil pizza, healthy pizza

Find it online: https://atomicbite.com/crispy-cauliflower-crust-margherita-pizza-easy-homemade-recipe-with-fresh-basil/