This keto friendly Cauliflower Pizza Crust is crispy, delicious, low-carb, and super easy to make. Top with your favorite sauce and veggies & it’ll be a hit
Low-Carb Cauliflower Pizza Crust
If you’re doing the keto diet, going low-carb or avoiding gluten, this crispy Cauliflower Pizza Crust recipe is for you. You get to satisfy your craving without sacrificing the carbs.
Top with homemade tomato sauce, veggies, and your favorite cheeses to create a delicious dinner that your whole family will enjoy.
The process is fairly simple, doesn’t require yeast or rising times, or even kneading. That means that in less than 20 minutes your homemade pizza will be ready.
I love eating mine with a crispy crust. There are 2 secrets to achieving this with a Cauliflower Crust:
- Spread your cauliflower mixture on the sheet pan or pizza stone thinly
- Prebake the crust BEFORE adding the tomato sauce and the cheese
And it doesn’t taste like cauliflower at all! So if you’re skeptical, give it a try and tell me what you think.
For me, tomato sauce, mozzarella cheese, basil, and red pepper flakes make the perfect pizza. You can certainly add whatever topping you may like.
Here are some ideas to start, mushrooms, onions, peppers, arugula, cherry tomatoes, broccoli, etc. You can also omit the sauce and just use a bit of olive oil, salt, and pepper.
I like to spread my dough thinly onto parchment paper:
You can do it with your hands or by placing another parchment paper on top and spreading with a rolling pin.
Next, you bake it 8-10 minutes, or until your crust starts to become golden.
See how pretty?
Now we add the tomato sauce, cheese, and your favorite toppings.
We bake again until the cheese is completely melted.
Doesn’t that look gorgeous? All that cheese and sauce….
I hope you can try this delicious Cauliflower Pizza Crust at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Cauliflower Pizza Crust
Ingredients
Cauliflower Pizza Crust Ingredients
- 1 Cauliflower Head medium sized
- 2 tablespoons Italian Seasoning
- 1 tablespoon Dried Parsley
- 1/3 cup Parmesan Cheese shredded
- 1/3 cup Mozzarella Cheese shredded
- 1 Egg
- Salt + Pepper to taste
Toppings (optional)
- 1/4 cup Tomato Sauce
- 8 oz Mozzarella Cheese shredded
- 2-3 Basil leaves chopped
Instructions
- Preheat oven to 400 Fahrenheit*
- Line a cookie sheet or a pizza stone with parchment paper sprayed with cooking oil
- Cut cauliflower into florets, and pulse in food processor until it resembles rice
- Place cauliflower rice in a bowl and microwave on high for about 3 minutes. Allow to cool and pour onto a thin dish towel
- Wrap the cauliflower in the towel, twist and wring it hard enough to extract all the liquid. This process is important as the more liquid you are able to remove the better the crust will come together
- Next, pour the cauliflower into a bowl along with the rest of the ingredients above and mix with hands. Form into a ball and plan on top of the prepared parchment paper
- Bake for 8 - 10 minutes or until it starts to turn golden. Remove from oven and add any topping you wish
- Place in the oven again until cheese melts
- Remove from oven, cut into pieces and enjoy!
Notes
Nutrition
Calories are for the crust only.
Other Cauliflower recipes you may want to try:
Ranch Whole Roasted Cauliflower
Low-Carb Broccoli Cauliflower Rice
this looks great! how much is one serving? one slice?
yes!
My family has always loved the Pioneer woman’s olive bread. I’m replacing the French loaf w/ your crust. It’s going to be
awesome! Also other times I’ve done riced cauliflower & needing it to be as dry as it can be, a 20 minuet bake in the oven, flipping often, has always came out great. Microwave & ring out water just like you said then give it some dry time in the oven!
Hi Samantha! thanks for your comment and feedback! Using it for bread sounds like a great idea!
Can i vacuum pack the crust after baking it? Just to always have on hand.
I’ve never tried it, but I’m sure it would work. Just make sure the vacuum doesn’t crush the crust