Low Carb Cauliflower Crust Pizza Recipe

If you love pizza and are looking for something grain-free and a little healthier, then you have probably heard of and considered cauliflower crust pizza.

Personally, I find that there are three rules of cauliflower crust pizza:

• Use parchment paper, not tinfoil and not a well-oiled baking dish (trust me on this!)
• Make sure the cauliflower isn’t wet AT ALL. Drain it on a paper towel if you have to.
• Make the crust as thin as possible.

I have made cauliflower crust pizza about a dozen different times and every good recipe has pretty common ingredients but I find that the proportions of each one are so important. For example, parmesan cheese gets hard and crusty when it cooks, but for some reason, lots of recipes use a ton of mozzarella and no parmesan. It makes it taste more like pizza but doesn’t hold together because the mozzarella just goops when it melts. So far, this has been my best recipe for making cauliflower crust. I hope you enjoy it as much as I do.

Low Carb Cauliflower Crust Pizza

Servings: 1 Large or 2 Small pizza crusts

Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes

Nutritional Facts: 0g Net Carbs| 521 Calories | 24g Fat | 6g Carbs | 43g Protein | 6g Fiber

Ingredients:

• 2 cups, riced fresh cauliflower
• 1 cup, shredded and divided in half mozzarella cheese
• 1 cup, shredded parmesan cheese
• 1, beaten egg
• 2 tsp Italian seasoning
• 1 tsp garlic powder
• 1/2 tsp garlic salt

Steps:

1. Preheat the oven to 450 degrees F.
2. Rice your cauliflower in a blender or food processor. 
3. Put the riced cauliflower in a microwave safe bowl with a little bit of water and microwave for 10 minutes.
   
4. Lay out some paper towels and then spread out the cauliflower so that there’s little to no excess moisture left (this step is super important, otherwise it will be soggy!) 
5. Pour the cauliflower back in a bowl and stick in the refrigerator until it’s cooled down.
6. Add 1/2 cup of mozzarella, the whole cup of shredded parmesan, and the egg and mix it together (don’t forget #5 or the hot cauliflower will make scrambled eggs!) 
7. Finally, add in the Italian seasoning, garlic powder, and garlic salt. 
8. At this point, you can decide to pour it all out into a baking sheet and use your palms to make it as flat as possible, or you can make small little rounds for individual pizzas. Personally, I’d go for the smaller pizzas for a more dense crust. 
9. Now stick it in the oven for about 15-20 minutes. It may take less time if you make little pizzas, just take it out when it starts to get golden brown.                        
10. Add your sauce of choice and top with the remaining mozzarella cheese. You might even throw some carb-free pepperonis on top! Throw it back in the oven on broil for about 3 minutes, until it looks done. Enjoy! 

Low Carb Cauliflower Crust Pizza Recipe

Print Recipe

5 from 8 reviews

So far, this has been my best recipe for making cauliflower crust. I hope you enjoy it as much as I do.

• Author: Amanda C. Hughes
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 1 Large or 2 Small pizza crusts 1x
• Category: Keto Tips

Ingredients

Scale 1x2x3x

• 2 cups, riced fresh cauliflower
• 1 cup, shredded and divided in half mozzarella cheese
• 1 cup, shredded parmesan cheese
• 1, beaten egg
• 2 tsp Italian seasoning
• 1 tsp garlic powder
• 1/2 tsp garlic salt

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Instructions

1. Preheat the oven to 450 degrees F.
2. Rice your cauliflower in a blender or food processor.
3. Put the riced cauliflower in a microwave safe bowl with a little bit of water and microwave for 10 minutes.
4. Lay out some paper towels and then spread out the cauliflower so that there’s little to no excess moisture left (this step is super important, otherwise it will be soggy!)
5. Pour the cauliflower back in a bowl and stick in the refrigerator until it’s cooled down.
6. Add 1/2 cup of mozzarella, the whole cup of shredded parmesan, and the egg and mix it together (don’t forget #5 or the hot cauliflower will make scrambled eggs!)
7. Finally, add in the Italian seasoning, garlic powder, and garlic salt.
8. At this point, you can decide to pour it all out into a baking sheet and use your palms to make it as flat as possible, or you can make small little rounds for individual pizzas. Personally, I’d go for the smaller pizzas for a more dense crust.
9. Now stick it in the oven for about 15-20 minutes. It may take less time if you make little pizzas, just take it out when it starts to get golden brown.
10. Add your sauce of choice and top with the remaining mozzarella cheese. You might even throw some carb-free pepperonis on top! Throw it back in the oven on broil for about 3 minutes, until it looks done. Enjoy!

Notes

• Use parchment paper, not tinfoil and not a well-oiled baking dish (trust me on this!)
• Make sure the cauliflower isn’t wet AT ALL. Drain it on a paper towel if you have to.
• Make the crust as thin as possible.

Nutrition

• Serving Size: 1 Large or 2 Small pizza crusts
• Calories: 521
• Fat: 24g
• Carbohydrates: 6g
• Fiber: 6g
• Protein: 43g

Another pizza recipe I recommend is my Rhode Island 5-Minute Fried Upside-Down Pizza. Try it out and let me know which crust is your favorite.