A gluten-free pizza crust that doesn’t fall apart when cut into slices? Sounds like a dream, doesn’t it? Well, now that crispy pizza dream is a reality. And it all starts with cauliflower rice, an egg, and some cheese (grated Parmesan or mozzarella – your choice). Of course you can add some classic pizza spices too, but you can also save that for the toppings. Once you prefect your new pizza baking skills, then you can expand your low-carb expertise into the area of keto cheesy cauliflower bread sticks too – just saying.
There is no excuse to miss out on eating pizza – it is all a matter of eating with a healthy mindset, and in choosing the right ingredients. As far as toppings go, choose what you like, whether it is pepperoni, or leftover slow-cooker shredded chicken. If you like a bit of spinach along with a handful of fresh basil, just toss it on! Peppers, green onions, hot pepper flakes, avocado… Yum! Stick to the many vegetables that grow above the ground and chances are good that you will be consuming far fewer carbs compared to those root vegetables that grow below the soil.
Sugar-laden drinks are a no-go with a keto lifestyle, so why not try an avocado green smoothie on the side instead? It is far more nourishing than any processed drink you can buy at the store and it happens to be incredibly energizing too!
Keto Cauliflower Pizza Recipe
Protein: 23g / %
Carbs: 17g / %
Fat: 39g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 2 cups cauliflower, riced
- 1 tsp. dried oregano
- 1 tsp. dried parsley
- 1 garlic clove, minced
- 1 egg, beaten
- 1/2 cup grated Parmesan cheese
- 2 tbsp. olive oil
- Sea salt and freshly ground black pepper
- 1/4 cup marinara or pizza sauce
- 1/2 cup grated mozzarella or Parmesan cheese (optional)
- 10 to 12 small pepperoni slices
- 3 to 4 mushrooms, sliced
- 1/2 bell pepper, sliced
- Fresh basil leaves
- Preheat oven to 400 F.
- Fill a saucepan with about an inch of water, and bring it to a light boil over medium-high heat.
- Add the riced cauliflower and let it cook 4 to 5 minutes.
- Drain the water from the saucepan, and use a dish towel or cheese cloth to drain cauliflower completely, squeezing it tightly. Remove as much water as possible.
- Once the cauliflower is cool, mix in a bowl with the dried oregano, dried parsley, garlic, beaten egg, Parmesan, olive oil, and season to taste.
- Place the dough on a pizza tray lined with parchment paper, and shape it into a disk.
- Bake in the oven 15 to 20 minutes.
- Spread a layer of pizza sauce or marinara sauce over the crust.
- Sprinkle freshly grated cheese and top with your favorite toppings and place in the oven for another 10 to 12 minutes.
- Let the pizza rest 4 to 5 minutes before slicing and serving.