Keto Cauliflower Pizza Crust Recipe [Low Carbs]
This Keto Cauliflower Pizza Crust is a delicious and low-carb alternative to traditional pizza crusts. Made with riced cauliflower, shredded mozzarella cheese, eggs, and a blend of seasonings, this crust offers a crispy and satisfying base for your favorite keto-friendly toppings. The recipe involves cooking and draining the cauliflower, mixing it with cheese and seasonings, forming it into a crust, and baking until golden. Ideal for those following a keto diet or anyone looking to reduce their carb intake, this crust is easy to make and perfect for enjoying a guilt-free pizza night.
Equipment
- Food Processor or Box Grater – To rice the cauliflower.
- Microwave-Safe Bowl or Steamer Basket – For cooking the cauliflower.
- Cheesecloth or Clean Kitchen Towel – To drain excess moisture from the cauliflower.
- Mixing bowl To combine the cauliflower with cheese, eggs, and seasonings.
- Baking sheet or pizza stone For baking the crust.
- Parchment Paper To line the baking sheet and prevent sticking.
- Spatula To spread the cauliflower mixture evenly on the baking sheet.
- Oven For baking the crust.
Ingredients
- 1 medium head of cauliflower (about 4 cups of riced cauliflower)
- 1 cups shredded mozzarella cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese (optional for extra flavor)
Instructions
- Prepare Cauliflower: Rice cauliflower florets using a food processor or box grater, then microwave or steam until tender. Drain thoroughly using a cheesecloth or towel.
- Mix Ingredients: Combine drained cauliflower with mozzarella, egg, garlic powder, onion powder, oregano, salt, and pepper in a bowl. Mix well until a dough forms.
- Form and Bake Crust: Preheat oven to 400°F (200°C). Spread the cauliflower mixture evenly on a parchment-lined baking sheet, shaping into a 12-inch round.
- Bake: Cook for 20-25 minutes until golden and firm. Optionally, broil for extra crispiness for 2-3 minutes.
- Cool and Top: Let the crust cool slightly before adding toppings. Bake with toppings as desired. Enjoy your keto pizza!
Notes
- Drain Well: Ensure the cauliflower is thoroughly drained to prevent a soggy crust. Squeeze out as much moisture as possible after cooking.
- Uniform Thickness: Spread the cauliflower mixture evenly on the baking sheet to ensure consistent cooking. Aim for a thickness of about ¼ inch.
- Preheat Oven: Preheat your oven to 400°F (200°C) before baking to ensure the crust bakes evenly and crisps up properly.
- Monitor Baking: Keep an eye on the crust while baking, especially if broiling, to prevent burning. The edges should be golden brown and the crust firm to the touch.
- Cool Before Topping: Let the crust cool slightly before adding toppings to prevent the crust from becoming too soft.
- Storage: Store any leftover crust in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or toaster oven for best results.