This Keto Cauliflower Pizza Crust Recipe is one of my favorites! If you want to save the time involved in making this recipe with whole cauliflower, this recipe is perfectly made with frozen cauliflower rice! If you’re not in the mood for a cauliflower crust you could always try our Keto Chicken Breast Pizza Crust Recipe instead!
Keto Cauliflower Pizza Crust Recipe:
Don’t forget to head over to our Keto Pizza Sauce Recipe post and get that recipe prepared as well!
Keto Cauliflower Pizza Crust Ingredients:
1 medium (approx. 450g) cauliflower cut into florets or 450g (2 small bags in most stores) of frozen cauliflower rice
1 large egg (beaten)
¼ cup mozzarella cheese
¼ cup parmesan cheese
2 tsp mixed Italian herbs
Salt and pepper to taste
Keto Cauliflower Pizza Crust Directions:
Preheat oven to (400F)
If using whole cauliflower – steam in a steamer basket over a pan of simmering water for approximately 15 minutes until the cauliflower is really tender but not falling apart or over soft. Allow to cool.
Using a food processor with a chopping blade attachment, chop the cauliflower until it resembles ‘rice’. If you don’t have a food processor then you can use a box grater to grate the cauliflower. (If using frozen cauliflower rice, simply microwave on full power for 4 minutes from frozen and allow to cool.)
Remove as much water from the cauliflower as possible. Place the riced cauliflower into either really thin dish towel or a piece of muslin fabric, then squeeze the mixture to release the water. You will be amazed at how much water it holds and you will probably need to squeeze the mixture for a good 3-5 minutes.
When all the water has been squeezed out you will have a tightly packed slightly doughy consistency. Add the remaining ingredients and stir thoroughly to combine.
This base mixture will NOT resemble a bread dough at all. It is loose and sticky. Using a spatula or your hands, spread the mixture onto a sheet of baking parchment and form into the desired pizza base shape.
Bake for 15-20 minutes or until golden brown. I like to flip the base over after 15 minutes to ensure an even golden bake on both sides although this is not essential.
Remove from the oven and allow to cool slightly before adding your preferred pizza toppings.
As the base is already cooked and you are simply now heating the toppings until the cheese has melted – please ensure that any meat toppings are precooked or given sufficient time in the oven to cook through thoroughly.
Keto Cauliflower Pizza Crust Recipe
The low carb pizza crust recipe that has taken the world by storm. You'll never view cauliflower the same again.
Ingredients
- 1 medium (approx. 450g) cauliflower cut into florets or 450g (2 small bags in most stores) of frozen cauliflower rice
- 1 large egg (beaten)
- ¼ cup mozzarella cheese
- ¼ cup parmesan cheese
- 2 tsp mixed Italian herbs
- Salt and pepper to taste
Instructions
- Preheat oven to (400F)
- If using whole cauliflower – steam in a steamer basket over a pan of simmering water for approximately 15 minutes until the cauliflower is really tender but not falling apart or over soft. Allow to cool.
- Using a food processor with a chopping blade attachment, chop the cauliflower until it resembles ‘rice’. If you don’t have a food processor then you can use a box grater to grate the cauliflower. (If using frozen cauliflower rice, simply microwave on full power for 4 minutes from frozen and allow to cool.)
- Remove as much water from the cauliflower as possible. Place the riced cauliflower into either really thin dish towel or a piece of muslin fabric, then squeeze the mixture to release the water. You will be amazed at how much water it holds and you will probably need to squeeze the mixture for a good 3-5 minutes.
- When all the water has been squeezed out you will have a tightly packed slightly doughy consistency. Add the remaining ingredients and stir thoroughly to combine.
- This base mixture will NOT resemble a bread dough at all. It is loose and sticky. Using a spatula or your hands, spread the mixture onto a sheet of baking parchment and form into the desired pizza base shape.
- Bake for 15-20 minutes or until golden brown. I like to flip the base over after 15 minutes to ensure an even golden bake on both sides although this is not essential.
- Remove from the oven and allow to cool slightly before adding your preferred pizza toppings.
- As the base is already cooked and you are simply now heating the toppings until the cheese has melted – please ensure that any meat toppings are precooked or given sufficient time in the oven to cook through thoroughly.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 36Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 29mgSodium: 128mgCarbohydrates: 1gNet Carbohydrates: 1gFiber: 0gSugar: 0gSugar Alcohols: 0gProtein: 3g
