No need to refrain from pizza on a gluten free diet. This low carb cauliflower pizza crust is delicious. Just add your favorite toppings and bake.
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In my last post, I described how my 13 year old daughter refuses to eat vegetables of any kind. It should come as no surprise that pizza is one of her favorite foods.
I discovered a low carb pizza crust recipe made from cauliflower that is so good that I had to share.
This amazing gluten free low carb cauliflower pizza crust is a mixture of cooked cauliflower rice and shredded mozzarella.
There is also egg added to hold it together as well as your choice of spices to add flavor.
I've since tried other low carb pizza crusts, like the Fat Head pizza and low carb frozen pizzas.
It's has to be good if my daughter can stomach it without fussing. I've tried other low carb pizza crust recipes before, but they had a funny taste that I just couldn't get past.
I like my crust thin. So when making this recipe, I pressed the mixture down well. The original recipe post did not appear as thin as mine.
In fact, the original recipe states that the crust can be cut and served as bread sticks. I may try that next time. UPDATE: Check out my cauliflower breadstick recipe.
I should also mention that this low carb cauliflower pizza crust can be made ahead and put in the freezer for later. I ended up making two smaller crusts to freeze and one double recipe large crust to eat immediately.
The small crusts fit nicely in an 11" wide vacuum seal bag that fit most vacuum sealer models. The pizza toppings could be added before freezing to make homemade frozen pizzas.
To reheat the pizza crust, I added toppings and then baked at 425 for 10 minutes. I then finished the baking under the broiler to crisp it up. The frozen low carb cauliflower pizza crust is just as good as the fresh one.
Now you can have your own low carb frozen pizza crusts in your freezer. That way, it's super quick and easy to make a yummy homemade pizza any time.
And, this recipe is a fantastic way to get rid of any leftover cauliflower rice you may have. I know I'll be making this low carb pizza crust for many years to come.
It's been a favorite recipe of mine for well over decade now.
Now that riced cauliflower is available both frozen and fresh, it's even easier to make this low carb cauliflower pizza crust! And you can even buy keto friendly frozen cauliflower crust pizza by Read Good Pizza.
Using Cauliflower Crust
I typically top the pizza with mozzarella cheese and pepperoni. But, you can add whatever topping you like. Pepperoni is just the one my family prefers.
If I'm the only one eating the pizza, I like to add some spinach and bacon. Those are my favorite toppings. And, if I can find it, I like to add in some gorgonzola cheese.
You can also make this a white low carb pizza. I've got a wonderful white pizza sauce recipe that would go perfect with this crust.
If want a more something more bread-like, give my coconut flour pizza crust a try!
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Recipe
Low Carb Cauliflower Pizza Crust
Video
Ingredients
- 1 cup cooked riced cauliflower
- 1 egg
- 1 cup mozzarella cheese shredded
- spices optional
Instructions
- Preheat oven to 450 F. Spray a cookie sheet or pizza pan with non-stick spray.
- In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan. Sprinkle spices such as fennel, oregano, parsley, and/or garlic powder on top.
- Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe). Remove the pan from the oven.
- To the crust, add sauce, then toppings and cheese. Place under a broiler at high heat just until cheese is melted.
- Pizza crusts can be frozen after the initial baking and used later. Can be doubled for a larger pizza.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Maya
Finally! A low carb pizza crust I can live with! I had 2 failed attempts before I found this recipe. First I tried the egg-heavy pan-fried recipe kicking around. It came out looking and tasting so much like an omelet, I refused to waste pizza toppings on it and threw it directly into the garbage. Then I tried the "fathead" dough with coconut flour. It seemes more promising, the crust looked like real pizza crust. But it was so disgusting! The last thing I want in a pizza is a squishy, soggy texture. On top of that, the coconut flour seemed to bother my tummy so I knew I wouldn't even be having a second go at it. I've had my doubts about the cauliflower recipes, but this was actually quite amazing. I want to try using this base for breadsticks next, I bet it would be divine!
I'm telling you, I love pizza so much, I was THIS close to just having normal bread and crashing my diet. Thank you for giving me a very acceptable way to enjoy pizza on low-carb!!
Rhonda Morrison
I'm hooked, love this recipe. Thank you
Lisa
So glad you enjoy this one!
Keiko
This recipe is amazing!! I found that making personal size pizzas versus making one large pizza made the crust crisp throughout each pizza. I can typically make about 4-5 softball sized personal pizzas with the recipe as is. Which, to be honest, is perfect since everyone gets to customize their own pizza.
I should add that I used fat free mozzarella for the crust since it's low in points on WW. 🙂
Lisa
Thanks for sharing the tip for crispier crusts by making personal size!
Penny
The overall taste is pretty phenomenal but I like crisp crusts and this crust was disappointingly limp. For the second try, I subbed 1/2 Parmesan for the mozzarella in the crust, baked it on parchment and flipped the crust halfway thru cooking. Verdict: crisper and chewy on the edges, still limp in center. (That didn’t stop the husband from wolfing down both pizzas.)
Lisa
Thanks for sharing the tip on how to crisp up more. You could try baking directly on the rack after flipping.
Young
This is the absolute best low carb pizza crust I've encountered. The cauliflower recipe was flavorful but I couldn't keep it together.
BEST Thin Crust Keto Pizza! No more insults to pizza or Italy! https://imgur.com/gallery/fIXQ7vg