Cauliflower Pizza Crust

For a low carb / keto version pizza, try this Cauliflower Pizza Crust that contains only cauliflower, mozzarella cheese, egg, and spices. It is also gluten free!

Course Main Course

Cuisine American

Prep Time 20

Cook Time 50

Total Time 1 10

Servings slices

Calories 51kcal

Author Meghan

Ingredients

2 pounds cauliflower florets riced
1 egg beaten
⅓ cup shredded mozzarella
1 teaspoon dried oregano
pinch of salt

Instructions

Preheat oven to 400°F.
To make the cauliflower rice, pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.
2 pounds cauliflower florets
Fill a large pot with about an inch of water, and bring to a boil. Add the "rice" and cover; let cook for about about 4 - 5 minutes. Drain into a fine-mesh strainer.
This is the secret: Once you've strained the rice, transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then squeeze all the excess moisture out.
In a large bowl, mix up your strained rice, beaten egg, mozzarella cheese, and spices. It will not be the consistency of typical pizza dough.
1 egg, ⅓ cup shredded mozzarella, 1 teaspoon dried oregano, pinch of salt
Press the dough out onto a baking sheet lined with parchment paper. (It's important that it's lined with parchment paper, or it will stick.) Keep the dough about ⅓-inch thick, and make the edges a little higher for the crust. Bake for 35 - 40 minutes. The crust should be firm and golden brown when finished.
Top crust as desired. Return the pizza to the oven, and bake an additional 5 - 10 minutes, until the cheese is hot and bubbly. Slice and serve immediately.

Notes

Time-Saving Tip: make a double-batch of cauliflower pizza crusts and save one for later. After baking the crusts, wrap up the extra pizza crust in foil, and freeze it for later use. Simply add toppings and bake at 400°F, until the cheese is hot and bubbly.

Nutritional information is only an estimate. Calculations are only for 1 slice of the crust.

Source: Adapted from Detoxinista

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Nutrition