Cauliflower Pizza Crust (Low Carb Keto Pizza)
User Reviews
4.9
-
Prep Time
15 mins
-
Cook Time
25 mins
-
Total Time
40 mins
-
Servings
4 servings
-
Calories
177 kcal
-
Course
Main Course
-
Cuisine
American
Cauliflower Pizza Crust (Low Carb Keto Pizza)
Description
Cauliflower Pizza Crust starts with processing fresh or thawed frozen cauliflower florets into fine riced pieces. The cauliflower rice is cooked in the microwave or sautéed until softened, then cooled and squeezed through a nut milk bag or towel to extract as much moisture as possible. This step is essential to avoid a soggy crust.
The cauliflower is then combined with cheese, beaten egg, and Italian seasoning to form a dough. Pressed into a roughly 9-inch circle on parchment paper and baked, the crust becomes firm enough to hold toppings. Using a pizza stone can enhance crispness.
The recipe includes options for toppings such as pesto with shredded chicken, mozzarella, spinach, and garlic, or a margherita-style pizza with marinara sauce, sliced mozzarella, fresh basil, and optional red pepper flakes. These toppings complement the mild flavor of the cauliflower crust.
Ingredients
Cauliflower Pizza Crust
- 1.5 pounds cauliflower florets
- 1/2 cup cheese or 1/3 cup soft cheese, shredded
- 1 egg beaten
- 1 teaspoon Italian seasoning
- salt to taste
- black pepper to taste
Pesto Chicken Pizza
- 1/3 cup pesto sauce
- 1/2 cup chicken shredded
- 3/4 cup mozzarella cheese shredded
- 2 cups (packed) baby spinach
- 2 garlic minced, cloves
Margherita Pizza
- 1/3 cup marinara sauce
- 4 oz mozzarella sliced, ball
- basil fresh leaves
- red pepper flakes optional
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Remove the cauliflower florets from the stem or use frozen and thawed cauliflower florets. Grate them using a food processor or box grater.
- Add the cauliflower rice to a microwave safe bowl, cover, and microwave for 4-5 minutes to soften. Alternatively, you could saute the cauliflower rice in a pan on medium heat on the stove for 8-10 minutes. Then let it cool to the touch.
- Transfer the cauliflower rice into a nut milk bag or thin kitchen towel. Drain the cauliflower by squeezing it until all the excess moisture is out. Squeeze as hard as you can!
- Place the drained cauliflower rice in a large mixing bowl. Add the cheese, egg and seasonings. Use your hands to mix everything together to form the pizza dough.
- On a parchment lined baking sheet, press the dough dough down into an even circle. The diameter should be around 9 inches. If you have a pizza stone, that's even better and will produce a crispier crust.
- Bake for 25 minutes, or until slightly golden, then remove from oven. You could also bake for 20 minutes and flip the crust over, then bake an additional 5-10 minutes for an even crispier crust.
- Add the toppings and bake for an additional 10 minutes.
Notes
- The nutrition info applies specifically to the Margherita pizza topping combination.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 10g | 3% |
| Protein | 13g | 26% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 62mg | 21% |
| Sodium | 282mg | 12% |
| Potassium | 602mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 242IU | 5% |
| Vitamin C | 83mg | 92% |
| Calcium | 226mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
