Step 1

Preheat oven to 350 degrees F. Line 1-2 large rimmed baking sheet(s) with parchment paper.

Step 2

Use food grinder* or food processor to make 8 cups cauliflower rice. I used 2 heads of cauliflower.

Step 3

Place cauliflower on prepared baking sheet (You can also spread out on two baking sheets if it seems too much for one, but it will cook down and I hate doing extra dishes.) and bake in oven for 40 minutes. Stir every 10 minutes or so to help release moisture.

Step 4

Remove and allow to cool enough to handle. Place cooked cauliflower rice in center of clean kitchen towel or cheesecloth and twist and squeeze to release as much liquid as possible.

Step 5

Place a pizza stone on the bottom rack of your oven. Increase oven temperature to 400 degrees F. Allow pizza stone to preheat at least 20 minutes.

Step 6

Use a whisk, hand mixer or stand mixer with wire whip to whip egg whites until foamy. Add the cooked and squeezed dry cauliflower rice to egg whites. Add in Parmesan and Italian seasoning. Mix until combined.

Step 7

Cut 2, 12" x 12" squares of parchment paper. Place one parchment square on pizza peel or flat baking sheet you can use to slide crust into oven.

Step 8

Divide cauliflower mixture in half and place one half on center of parchment square. Use your hands or a spatula to pat the mixture into a 9"-10" round. Use the edges of your hands to press the sides of the round to form a crust edge. Repeat to form other crust.

Step 9

Depending how large your pizza stone is, you can bake one at a time or two at a time.

Step 10

Slide crust(s) with parchment square onto preheated pizza stone. Bake for 15-20 minutes on one side until the bottom is lightly browned and firm enough to flip. Use spatula or pizza peel to flip the crust(s) to cook other side. Discard the parchment squares. Cook the other side for 15-20 minutes until evenly browned.

Step 11

Transfer cooked crusts to cooling rack, they will firm up more as it cools. You can add toppings and finish cooking now (keep oven on) or let completely cool then refrigerate for 2 days or freeze for up to 3 months. (wrap in plastic wrap and place in zip top freezer bag or container.

Step 12

Top crusts lightly with toppings. I add cheese to bottom, and if using sauce add a small amount lightly over the cheese. This will help keep the crust from getting moist. Place topped crusts back in oven until cheese melts and is bubbly on edges.

Step 13

Remove from oven, slice and enjoy! The crust will firm up as the pizza cools.