Cauliflower pizza crust (keto friendly)

I am huge fan of pizza and honesty can’t live without it. My new healthy lifestyle doesn’t really allow for much pizza anymore, so I had to recreate healthy low carb version of pizza that would be allowed in my diet. Cauliflower crust? I know what you are thinking… using cauliflower to make a pizza crust sounds quite suspicious, I know. I was a big skeptic until I made it. After perfecting the recipe, this is one of my favorite go to keto or low carb pizza crusts, and I make it very often.

There are many stores that sell premade cauliflower pizzas however they are made with cornstarch or potato starch or tapioca starch. If you read all the ingredients, most of them don’t fit your low carb, keto, gluten free, or paleo diet. Cauliflower is so versatile and has few calories. Cauliflower pizza crust is less carbs, gluten free, and high in fiber.

Tips for crispy crust

  • Drain your cauliflower rice as much as you can. It should be dough, dry and compact.
  • Pat the crust very thin, the thinner the crispier.
  • Don’t add too many toppings as this crust isn’t sturdy as wheat flour. More toppings will make pizza soggy, so add them sparingly.
  • Bake crust until crispy.

If you don’t eat eggs, replace the egg with flaxseed powder (combine 1 tbsp flaxseed powder with 2 tbsp of hot water, let it sit for 5-10 minutes).

Serves 8 slices

Per slice Calories 180, fat 10g, Carbs 10g, Fiber 5g, Protein 13g

Ingredients

For pizza crust

1 large cauliflower head or 5 cups of pre-riced cauliflower

½ cup mozzarella cheese, shredded

1 egg, beaten

1 tsp Italian seasoning

Salt and pepper to taste

Cooking spray

Toppings

¼ cup marinara sauce

6-8 slices of mozzarella cheese or other

Fresh basil leaves

Red pepper flakes (optional)

Method

Pre heat your oven to 400F. Remove the cauliflower florets from the steam and grate them using a food processor. If you are using the pre-diced cauliflower, then skip this step. Add the cauliflower rice to a microwave safe bowl, cover and microwave for 5 minutes to soften. Transfer the cauliflower rice into a cheese cloth and drain excess water out of it. This step is very vital, make sure to squeeze hard to remove all the water out to get the perfect texture.

Once all the water is out, add the mixture to a large mixing bowl. Add the egg, shredded cheese, seasonings and mix until uniformed. Take a large baking pan and line with parchment paper. Transfer the dough onto the parchment paper and make whatever shape your heart desires, I stick to square or circle. Make sure to If you have a pizza stone, I highly recommend using it to get the crispy texture. This process takes around 25-30 minutes, flipping it half way to cook both sides evenly.

Let the pizza crust cool for at least 10 minutes at room temperature to firm up and then add desired toppings. I like to keep it simple with marinara sauce and mozzarella cheese. Return to oven for about 5-10 minutes until cheese melts. Top if off with fresh basil and pepper flakes prior serving.

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