Low Sodium Gluten Free Cauliflower Pizza Crust

Riced cauliflower is steamed until tender, then squeezed dry so the crust bakes up firm instead of soggy — that squeeze step is the real secret to a base sturdy enough to hold toppings and slice cleanly. Egg and finely grated Parmesan bind everything into a cohesive dough, while oregano and garlic powder give it real pizza-shop flavor in every bite. Pressed into a thin round and baked until golden at the edges, this crust gets a second turn in the oven once topped, so the toppings melt and bubble right into the base. It's a satisfying, low-carb way to get your pizza fix without reaching for a traditional dough, and it works beautifully as a foundation for a lower-sodium pie — just build your toppings with that in mind. Simple, wholesome ingredients come together here to make a crust you can genuinely feel good about serving.

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