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 pizza 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!Print
Net carbs per ¼ pizza crust: 2.8 grams
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