Crispy Keto Cauliflower Pizza with Herbed Tomato Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A low-carb pizza with a fluffy cauliflower crust and vibrant tomato basil sauce, perfect for post-workout fuel without the guilt. This keto (low carb, gluten free) ready in about 45 minutes blends medium head (about 1.5 lbs) cauliflower, large eggs, shredded mozzarella cheese into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 345 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium head (about 1.5 lbs) cauliflower
• 2 large eggs
• 1 cup shredded mozzarella cheese
• 3 tbsp olive oil
• 2, minced garlic cloves
• 1/2 cup diced tomatoes
• 1/4 cup, chopped fresh basil
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Steam 1 medium head (about 1.5 lbs) of cauliflower florets in a steamer basket over boiling water for 12-15 minutes until fork-tender, then let cool completely on a paper towel-lined plate.
2. Step 2: Preheat oven to 425°F (220°C). Pulse cooled cauliflower in a food processor until it resembles fine rice, then transfer to a clean kitchen towel and squeeze out all excess moisture for 5 minutes.
3. Step 3: In a bowl, mix squeezed cauliflower, 2 large eggs, and 1 cup shredded mozzarella cheese until fully combined, then press evenly into a 10-inch circle on a parchment-lined baking sheet.
4. Step 4: Bake the crust for 18-20 minutes until golden brown and crisp at the edges, then set aside.
5. Step 5: While crust bakes, heat 3 tbsp olive oil in a small saucepan over medium heat, add 2 minced garlic cloves, and sauté for 1 minute until fragrant but not browned.
6. Step 6: Add 1/2 cup diced tomatoes, 1/4 cup chopped fresh basil, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/8 tsp black pepper to the garlic oil; simmer for 8-10 minutes until sauce thickens and coats the back of a spoon.
7. Step 7: Spread the herbed tomato sauce evenly over the hot crust, top with an additional 1/4 cup shredded mozzarella, and return to oven for 5 minutes until cheese melts.