The first time I tried to make a cauliflower pizza crust, I liked the taste, but it was lacking enough crispness in the texture. The process for making it was fussy and too involved and took up a good portion of my afternoon, which isn’t what I’m looking for in a low calorie low carb weekday dinner. There are many premade cauliflower crusts available for purchase, but most of them contain flour and have a carb count that’s high enough to make me want to go ahead and eat regular crust. But this puppy right here? This is IT!
This low carb and low calorie cauliflower pizza crust is so easy to make!! It uses frozen riced cauliflower which removes several steps from the process of making the crust. This is the easiest cauliflower pizza crust ever and it tastes so good!
The key to getting a crispy cauliflower pizza crust is straining the water from the cooked cauliflower. You want the cauliflower rice to be as dry as possible before mixing with the rest of the crust ingredients.
I recommend using a citrus press or a potato ricer to make this step a whooole lot easier and guarantees you’ll get the maximum amount of water out of your cauliflower. Remember, dry cauliflower = crispy crust!
You can top your pizza crust with any and all of your favorite toppings. We used lean ground beef, mozzarella, sliced mushrooms, roasted red peppers, and a homemade sugar free pizza sauce! It felt like we were indulging in a cheat meal when, in fact, this pizza was carb, calorie, and macro-friendly! I want to make this every single week, and we probably will do just that!
|The Best And Easiest Cauliflower Pizza Crust|| || |
- 1 12-ounce bag of frozen riced cauliflower
- ⅓ cup shredded mozzarella cheese
- 1 TBS grated Parmesan cheese
- 1 large egg
- Italian seasoning, onion powder, black pepper
- Dash of salt
- Preheat oven to 400F
- Follow the microwave steaming directions for the cauliflower rice (in the bag) and allow it to cool for a couple of minutes before attempting to move it - it will be hot!
- Empty the cauliflower into a colander and use your hands or, to make it easier, a citrus squeezer or potato ricer to drain as much water as possible out of the cauliflower. This is the most important step. The cauliflower should look quite dry and release very little to no water when squeezed when it has been sufficiently drained.
- Transfer drained cauliflower to a bowl and mix with remaining ingredients, adding in the seasonings as desired.
- Line a metal baking sheet with parchment paper and use your fingertips to form dough into a very thin pizza crust, approximately 11 inches in diameter and with even thickness throughout.
- Bake for 20-25 minutes until edges have browned and the whole crust feels like it has dried and crisped up.
- Remove from oven, add sauces and any desired toppings. Bake for an additional 8-10 minutes until toppings are warm and crust has finished crisping.
Net carbs per 1/4 pizza crust: 2.8 grams
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