4.9 from 186 votes
Cauliflower Pizza Crust (Low Carb Keto Pizza)
This recipe creates a cauliflower pizza crust suitable for low carb and keto diets by using grated cauliflower combined with cheese, egg, and Italian seasoning. The cauliflower is cooked to soften, then thoroughly drained to remove excess moisture before mixing with the other ingredients. The dough is formed into a round crust and baked for a sturdy base that can be topped with a variety of pizza toppings including pesto chicken or margherita-style ingredients.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
4
servings
Calories:
177 kcal
Course:
Main Course
Cuisine:
American
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.
Cup of Yum
Notes
- The nutrition info applies specifically to the Margherita pizza topping combination.
Nutrition Information
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 177
% 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.