Italian

Medium · Hot

Cauliflower Crust Margherita Pizza

The crust is cauliflower, egg, and mozzarella — pressed thin, baked dry, and sturdy enough to actually hold toppings without folding on you. Tomato sauce and another layer of mozzarella go on top, basil finishes it, and what you get tastes like pizza because it is pizza, just one that won't knock you out of ketosis.

Recipe by

Marco Benedetti

The Keto Craftsman

Prep

15 min

Cook

30 min

Total

45 min

Method

Prepare Cauliflower Crust

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Rice the cauliflower by cutting into florets and processing in a food processor until it resembles rice grains.

Microwave the riced cauliflower for 5 minutes, then transfer to a clean kitchen towel and squeeze out as much moisture as possible.

In a large bowl, combine the dried cauliflower, egg, 1 cup mozzarella, almond flour, and 1/2 tsp salt. Mix until well combined.

Press the cauliflower mixture onto the prepared baking sheet into a thin, even crust shape about 1/4-inch thick.

Bake for 20 minutes until the crust is firm and golden on the edges.

Make Tomato Sauce

While the crust bakes, dice the tomatoes. Heat olive oil in a skillet over medium heat.

Add minced garlic to the skillet and sauté for 30 seconds until fragrant.

Add the diced tomatoes and 1/4 tsp salt to the skillet. Cook for 8-10 minutes, stirring occasionally, until the tomatoes break down into a sauce.

Remove from heat and set aside.

Assemble and Bake

Spread the tomato sauce evenly over the baked cauliflower crust.

Top with 1.5 cups of shredded mozzarella, spreading it evenly across the sauce.

Return to the oven and bake for 8-10 minutes until the cheese is melted and bubbly.

Remove from oven, top with fresh basil leaves, and serve immediately.

Nutri-Score

Good balance

A–E · lower is better · score 2

Calories

671

per serving

High in saturated fat · 22gHigh in protein · 43gLow sugar · 5g

Protein

43g

Carbs

16g

Fat

53g

Sat. fat

22g

Fiber

Sugar

Sodium

844mg

Gluten FreeKetoLow CarbLacto OvoHeart HealthyDiabetes FriendlyWeight ManagementHigh ProteinSatiety Focused

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Environmental impact

Moderate impact

A–E · lower is better · includes estimates

kg CO₂e

1.2

per serving

CCarbonAEU all-round· carbon sets the grade

Water

0.9m³

Land

31Pt

Runoff

0.09g P

Mozzarella drives 41% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

CrispyTenderChewyCreamy

Aromas

HerbalSavoryPungentNutty

Kitchen Equipment

Primary Tool

Oven

Oven Food Processor Baking Sheet Cast Iron Skillet Mixing BowlKitchen TowelSpatula Parchment Paper

Counter FootprintMedium

Techniques

Baking SauteingMicrowavingMixingPressing

Safety & Storage

Cooking Temperature

Bake cauliflower crust at 425°F (220°C) for 20 minutes until golden and firm before adding toppings. After adding sauce and cheese, return to oven for 8-10 minutes until cheese is fully melted and bubbly. Use a food thermometer to ensure center reaches safe temperature.

Cross Contamination

Use separate cutting boards and utensils for cauliflower, eggs, and cheese if preparing other dishes. Clean food processor thoroughly between uses if allergen-free versions of ingredients are being prepared.

Storage

Store leftover pizza in airtight container in refrigerator within 2 hours of serving. Consume within 2-3 days for best quality. Do not leave at room temperature for more than 2 hours.

High Risk Population

Pregnant individuals, elderly, and immunocompromised persons should ensure cauliflower crust reaches proper internal temperature. Verify all cheese ingredients are made with pasteurized milk.

Allergen Warning

Cauliflower crust may have trace amounts of allergens even if prepared separately. Verify all packaged ingredients like almond flour are processed in facilities free from cross-contact with other allergens.

Pro Tips

Technique

Don't skip the moisture removal — squeeze that cauliflower until your arms ache. Any leftover water and your crust will turn soggy instead of crispy. I mean it: squeeze twice if you have to.

Substitution

No almond flour? Swap in 3/4 cup shredded Parmesan mixed with 2 tablespoons coconut flour. Still gets golden and holds together without the nuts.

From the chef

When I went keto, I thought pizza was gone forever. Then I got serious about cauliflower crust — not the mushy, sad kind, but a crust that actually holds its shape and gets golden crispy on the edges. This Margherita is my homage to Naples: real tomato sauce, melted mozzarella, fresh basil, all sitting on a crust that won't betray you halfway through. It's everything I missed, reimagined.

Marco BenedettiThe Keto Craftsman

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TagsLow CarbKetoCauliflower CrustGluten FreeVegetarianCauliflowerAlmond FlourCheese ForwardHigh Fat

AllergensMilkEggsTree Nuts

Source: generated · May 30, 2026