Low Carb Cauliflower Pizza Crust

Ever wondered how to make your own low carb cauliflower pizza crust? Here’s the answer! This healthier version of pizza will be a hit with the whole family!

Cauliflower Pizza Crust

Low Carb Cauliflower Pizza Crust

Course Main Course
Servings 4
Calories 80 kcal

Ingredients
  

  • 1 head cauliflower
  • 2 eggs
  • 1 tsp dried chives
  • 1 tsp dried oregano
  • ½ tsp salt
  • ½ tsp black pepper

Instructions
 

  • Wash and thoroughly dry cauliflower, then remove all greens. Cut into chucks
  • Cauliflower can be riced by hand using the large holes on a box grater. It can also be pulsed in a food processor or blender until it resembles rice.
  • Place a steamer basket or wire mesh colander in a large pan with one inch of water. Line the basket with cheesecloth, making sure the piece is large enough to be gathered around cauliflower rice with excess on top to hold it closed.
  • Bring the water to a boil over high heat.
  • Place cauliflower in the basket on top of cheesecloth, cover and steam for 5 minutes. Remove from heat, uncover and allow to cool.
  • Preheat oven to 400℉. Line large round pizza pan or rectangular sheet pan with parchment paper. Parchment paper is necessary to keep crust from sticking and is helpful when flipping the crust.
  • Lift cauliflower from pan using cheesecloth. Twist at the top and squeeze as much liquid out as possible. Put in a bowl with eggs, chives, oregano, pepper and salt. Mix thoroughly.
  • Press into pan and bake for 30 minutes. Flip crust and cook for 15 minutes or until dry. Garnish with sauce, cheese and desired toppings and heat until cheese is melted.
  • Hack: One 16oz bag of frozen cauliflower can be substituted for fresh. Thaw completely before using. There is no need to cook the cauliflower but liquid must still be squeezed out.
  • Hack: Crust can be shaped into smaller crusts if desired.
  • Hack: Store leftovers in the refrigerator for up to 5 days.
  • Hack: Crusts can be separated by parchment paper, sealed in freezer-safe containers and frozen. Topped and cooked pizza slices can be stored in the same manner.
Keyword cauliflower, cauliflower pizza crust, low carb, pizza, pizza crust

Did you know?  Cauliflower is part of the cruciferous collection of vegetables that are associated with lowering the risk of some types of cancer.

Suggestion: This vegetable-based Barbecue Spaghetti Squash Pizza would pair nicely with the cauliflower crust!

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4 Replies to “Low Carb Cauliflower Pizza Crust”

  1. Hmm, I don’t know about the cauliflower pizza, over the holiday’s I tried cauliflower mash or mashed cauliflower?? lol not sure how to call it. My sister-in-law made some instead of mashed potatoes. I can say it was different. 

    Your oven-roasted chicken dinner sounds much better. I think I am going to try that recipe, maybe with some cauliflower. 😉My mom made cauliflower a lot but just vegetables. Great recipes!

    Virginia

    1. Although cauliflower pizza crust, rice or mashed “potatoes” is not going to fool anyone into thinking it’s the real thing, it’s a great substitute for those who need to eliminate certain items from their diet, whether it is due to weight gain or undesirable reactions.  I hope you enjoy the roasted chicken dinner!

  2. Hi. Pizza has always been a fan favorite! This looks interesting to try. Is this a vegan recipe? I’m not a vegan nor have I really considered vegan cuisine but I can open my mind to trying new things. Unfortunately, I’m not a big fan of cauliflower. However, it’s still possible for me to enjoy it depending on how it’s prepared. 

    When cauliflower is made a certain way and incorporated into a recipe where it’s flavor doesn’t bother me, then that’s proof that I can enjoy it. Everyone’s palate is different and that also proves true about mine. There’s the saying, “Don’t knock it until you try it.” Although this a bit unorthodox on my part, sometimes I don’t have to try something if I know I won’t like it.

    This recipe is something I can try. Hopefully Gordon Ramsay doesn’t steal it.  

    1. I find that cauliflower can easily be “hidden” in recipes. Its mild flavor (especially when cooked) tends to drift into the background when paired with stronger flavors.  I think that’s the case here when sauce, toppings and cheese are added to the crust.  

      No, this is not vegan.  And Gordon is welcome to use it if he asks nicely!

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