When you really want a slice of pizza but don’t feel like eating any carbs, try making your own cauliflower crust. Enjoy the ketogenic diet!
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 head cauliflower, broken into florets
- 2 tablespoons water, or as needed
- 2 eggs, lightly beaten
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese (Optional)
- 1 ½ teaspoons paprika
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
Instructions
- Place cauliflower florets into a food processor and blend into rice-like bits. Transfer to a saucepan and add water. Cook over medium-low heat for 10 to 15 minutes. Transfer cauliflower rice to a bowl and refrigerate until completely cooled, about 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Spread cooled cauliflower rice onto a clean kitchen towel. Wrap it up tightly and squeeze out all the water. Transfer to a large bowl and add eggs, mozzarella cheese, Parmesan cheese, paprika, oregano, and salt. Mix well.
- Transfer cauliflower mixture to the baking sheet and spread and shape it into a pizza crust shape.
- Bake in the preheated oven for 20 minutes. Allow to cool completely before carefully flipping crust over and adding toppings, if desired.
- You can substitute 2 grams of table salt for the kosher salt.
- You don’t need to use Parmesan cheese — it helps as a binder, but is not needed. You can substitute it with whatever you’d like. You are, after all, the master of making sure this keto crust bakes or busts.
- If you want to top your pizza crust, add toppings and return to the hot oven until toppings are warmed through, about 10 minutes more.
Nutrition Facts
| Calories | 264 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 213 mg |
| Dietary Fiber | 8 g |
| Protein | 23 g |
| Saturated Fat | 6 g |
| Sodium | 965 mg |
| Sugars | 8 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Perfect crust…be sure to get all of the water out! I create a lip on the edges like a pie when It cooks so ingredients stay on with second baking. I use a whole cauliflower so it’s a Larger pizza.
2.27.20 First, I followed this recipe to the letter, and overall, I was pretty happy with the way it turned out. I’m not on the keto diet, but I am trying to pay more attention to my daily carb intake. If you have any cheesecloth use it (I certainly will next time). I can now see the importance of getting as much water out of the cauliflower as possible and cheesecloth will help with that. Your arms and hands will get a workout from squeezing the cauliflower. My crust really didn’t crisp up as I had hoped, but that well may have been that I had too much water left in the cauliflower. The instructions don’t say to place parchment paper on the baking pan, but I did spritz my pizza pan with some olive oil, and it still stuck a bit. I worked on it, and I eventually was able to flip it, at which time I put it back into the oven for several minutes hoping to crisp it up a bit. Not sure what the paprika was supposed to do, but I’ll cut that back next time and probably add some dried basil and garlic powder, try parchment paper, and try cooking for 25 minutes. I made a mediterranean style pizza with a base of tomato sauce topped with red onion, pepperoncini peppers, bell pepper, sliced olives, feta cheese, and parsley. This was a little time consuming, but you’ll save a lot of $$$ in comparison to buying one of the frozen crusts such as Caulipower®. We liked it, I do think it can be improved a little, and I will make again.