This crust gives a time-tested classic a nutritious makeover. For all of your pizza masterpieces, use this recipe! Add your favourite toppings and bake for an additional 10 minutes, if necessary, to achieve the desired level of doneness.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 1 thin-crust pizza |
Ingredients
- 1 head cauliflower, chopped
- 1 cup almond flour
- 3 eggs
- ½ teaspoon oregano
- ½ teaspoon thyme
- ½ teaspoon rosemary
- 1 dash salt
- 1 teaspoon all-purpose flour
Instructions
- Preheat oven to 450 degrees F (230 degrees C).
- Place cauliflower in a food processor or blender; pulse until broken down into grains the size of rice. Spread on a baking sheet.
- Roast in the preheated oven until soft, about 10 minutes.
- Transfer softened cauliflower to a large bowl; add almond flour, eggs, oregano, thyme, and rosemary. Stir well until dough pulls into a ball.
- Dust a pizza pan with flour; spread dough on the pan with a spatula to form the crust.
- Bake crust in the preheated oven until golden brown and edges are crispy, about 20 minutes.
- Cauliflower may also be softened in the microwave for 4 minutes.
- Flax eggs may be substituted for eggs.
- Other flours may also be used in place of almond flour. Wheat flour will result in a crust with a more stable consistency.
Nutrition Facts
| Calories | 138 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 4 g |
| Protein | 7 g |
| Saturated Fat | 1 g |
| Sodium | 96 mg |
| Sugars | 2 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I topped it with fresh arugula in olive oil and lemon, with toasted pecans, and sun-dried tomatoes. Not a good combination – the cauliflower crusted absorbed absorbed all the flavors.
So delicious! I will definitely make it again.
This is the best low carb pizza crust that tastes great. I did add 1/2-3/4 cup of Parmesan cheese. So easy to make!
Well, mine does not look great, but I made it and now realize that I really need a food processor to do this. I tried my blender and it just blended the bottom. So I made with just having chopped and chopped. This recipe left out instructions on when to add toppings. Before or after baking the crust. I split the difference and baked it halfway before adding sauce etc. Well see…
My crust was soggy but tasty. I will try it again and cook it longer @ a higher temp. I filled my pizza crust 8 hrs. Before I cooked it so the filling probably contributed to the moist crust, too.
We only made one crust – but will make this as two next time. I used mostly almond flour with just a bit of wheat. We added sauce, mushrooms and black olives with cheese and baked an additional 15 minutes. YUMMY
Pretty good mine turned out kind of moist I think I might add some more flour next time
Best cauliflower crust I’ve tried! Will definitely make it again.
This is a sweet dough. My kids loved it. I added rosemary, Italian seasoning, and garlic salt. I was really surprised that we found something healthy for movie night! I will be making this again
Use parchment paper and spray oil of your choice so it comes right off and then place toppings on there! It is delicious! I made it for all of us on my moms birthday.. she loves pizza and I am avoiding carbs… it was perfect!!! I used pizza sauce, follow your heart cheese, spinach, radishes, onions and snow peas. Thanks for the amazing recipe whit!!
This is absolutely delicious! It will be hard to go back to flour pizza crust.
Won’t try it again
I added pesto (homemade) and sharp cheddar, and used golden cauliflower leftovers. Really good!!
Tastes good but it stuck to my non stick pan. . .
I just had the best pizza I ever had in my life and I made it! This is great because I can eat the crust and not feel guilty because instead of a fast carb, it’s cauliflower and it tastes like regular crust! It is delicious!
I proof 3 T yeast in a little water and sugar and add that, along with about 1 T baking powder. Then I increase the flour a bit to compensate. I put the dough into a huge preheated oiled cast iron pan and bake it that way. I would recommend figuring out the number of cups of riced cauliflower to use. Some cauliflower heads are much bigger than others.
This crust was the closest thing to “normal” pizza crust I’ve had, the consistency was very satisfying like a traditional bread but without the heavy carb load. I good after eating this instead of all bogged and bloated. Much more satisfying pizza alternative than the low-carb shredded chicken crusts. Important to really spread your cauliflower out so it can dry in the oven.
it holds together better than some I’ve tried but the texture is grainy and unappetizing
Added 1/2 cup of chia seeds, soaked in 3/4 cup of water & set in frig for 20 min. Also, 1/2 tsp of tumeric. Parchment paper needed to stop sticking. Yum. Top with anything you like.
This was much better than I expected and helped keep the overall calorie count lower on our pizza. I added some garlic powder, a quarter cup of grated Parmesan cheese, and a tablespoon of dried Italian dressing (like the kind you make yourself from a packet). Overall, very tasty and satisfying. Held up well. Texture was good- a tad spongy but not bad. I’ll totally make it again.
This sticks to the pan terribly. Almost impossible to get out. Had to cut it and let it break to get it out. Taste was ok, a little on the bland side. Definitely recommend more seasoning before baking