I LOVE a good pizza. I’m a Chicago girl after all.
But we went low-carb in August and you know what is loaded with carbs? Pizza 😦
Now don’t get me wrong, we have plenty of carb splurges from time to time but pizza (especially DEEP DISH pizza, my fav) has a TON. Like one slice has the same amount of carbs I could eat over a whole day.
Now we’ve tried some different things. Meatza was pretty good but a bit heavy for me. The meat crust REALLY makes it heavy. And I’m just not used to big heavy meals these days.
I’ve been tweaking a cauliflower crust recipe for awhile (this is probably the fourth one or so I’ve made) and I think we have finally arrived!
It’s a bit of a process, yes, but the kids enjoy each step and today I broke it up into prep work early this afternoon and actually assembling and cooking it (I love doing that).
First, you rice the cauliflower just like making cauliflower rice. If you’re just prepping, you can cover the cauliflower tightly and save it for assembly later at this point.
Next up, you are going to microwave your cauliflower for 5-6 minutes on high. Once it is cool enough to handle, spread it out on a clean towel and wring out ALL the water you can. This is VERY important. This is your difference between a soggy “I’m eating squished together cauliflower” pizza or a crisp “this actually tastes ridiculously close to regular pizza” pizza. So wring, wring, wring and don’t rush this step. I like to do it into a bowl so I can marvel. Get out of my pizza, water!
Now is the fun part. Mix together all the crust ingredients and squish it all together. Line a baking sheet or pizza pan with parchment paper and slightly oil it (I just use a quick spray of coconut oil cooking spray). Then put your crust on the pan and shape it as you wish. Make sure its squished together well and shaped “pretty” if you care about that kind of stuff. It won’t really spread out or anything when you cook it, so how you put it in there is how its going to come out.
Bake at 450 for about 20 minutes and voila! Pizza crust! This is where it gets exciting!
Top that pizza up! I like to do sauce, toppings, cheese on top, but you do this however you want and like your pizza. Pop it back in the oven for somewhere between 5-10 minutes depending on how much cheese you use and how long it takes to melt well. I use a lot of cheese so I leave mine in on the longer side. Even 10-12 minutes probably. But we REALLY used a lot today.
Pull it out of the oven and let it cool for 2-3 minutes before you cut it. It *should* come out in nice slices and while you probably won’t be able to eat it with your hands, it should stay together pretty well while you eat it with silverware. And best thing is that it TASTES like you just ordered a pizza. For real. (Tonight’s finished product below!)
Cauliflower Crust Pizza Recipe
1 1/2 – 2 heads of cauliflower, “riced”
1/2 t salt
1 t basil
1 t oregano
1 t garlic powder
1/2 c parmesan cheese
1/2 c mozzarella cheese
2 whole eggs plus 1 egg white
2 T almond flour (optional)
- Preheat oven to 450 degrees.
- Rice your cauliflower.
- Microwave cauliflower for 5-6 minutes. Let cool.
- Spread out on clean towel. Wring out ALL the water you can.
- Mix all ingredients together. (Hands work well.)
- Spread parchment paper out on baking sheet/pizza pan. Spray with cooking spray or oil. Shape your crust into a crust on the pan.
- Pop in the oven for 15-20 minutes. Look at it and make sure its browning nicely. You want it to have a little crisp to it.
- Remove from oven, top with toppings and return to oven for 5-10 (or more) minutes. You want your cheese all melted and everything heated through.
- Remove from oven again and let cool a couple minutes. Cut and enjoy!