This Amazing Thin Crust Cauliflower Pizza needs just 5 ingredients and it’s low carb, gluten free, nut free, keto and I promise you, does not even taste like cauliflower!
I’m sure some of you have attempted a cauliflower pizza before in hopes it would satisfy that carb loving craving. And I bet you’ve been disappointed. I’ve even been disappointed in recipes I’ve tried. All of them seemed to fail in the ability to be able to pick it up like a typical pizza.
I’m here today sharing my take on the cauliflower pizza that truly curbs that greasy pizza craving you so desire and it does not even have a hint of cauliflower taste!
Doesn’t it look fabulous? All the makings of a really good pizza and it’s just 3 net carbs for 2 slices for this crust and you can REALLY pick it up, for real!!!
When I’ve made cauliflower pizza in the past, most recipes always seem to include mozzarella cheese. I have these tasty Cheesy Cauliflower “Bread Sticks” that are use mozzarella, but weren’t strong enough in my opinion to use as a pizza in order to add toppings other than cheese. So I decided a change in the cheese was in order. If you think about it, mozzarella is a moisture rich cheese and that is why any cauliflower pizzas that include it are never going to have that ability to actually pick up with your hands and eat it.
I decided a hard dry cheese was needed to create that texture I so desired, that ability to truly eat this pizza with your hands, not a fork and knife. Parmesan cheese was my choice!
After it cooks if you want to firm it up even more before diving in, you can cut it and place the pizza slices on a wire rack which will help them not to get soggy on the baking pan.
Is it a perfect resemblance to a thin crust carb laden dough? No of course not. But it is a pizza you don’t need to eat with a fork and knife. It is low carb, keto and gluten free and it does curb that craving. It passed the test with my picky children and hubby and the teenager who hates anything cauliflower ate a piece.
Brenda’s Notes:
- You can buy a small head of cauliflower to rice it yourself in a food processor. A small head is about 4 cups florets, once riced if you have more than 10 ounces in weight, do not include. Make sure to weight out the 10 ounces on a scale. The raw cauliflower does not need to be precooked.
- You could also just buy cauliflower rice in the frozen section in Walmart and other supermarkets. My frozen cauli rice was a perfect 10 ounce bag which will be a time saver in the making of this pizza.
- I recommend buying parmesan and grating it yourself.
- Nutrition info does not include the marinara sauce, cheese and pepperoni, it’s for the crust alone.
- My Quick Marinara sauce is fabulous for this pizza!
- I used a 12 inch in diameter round pizza pan.
Enjoy!
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Keto Low Carb Cauliflower Pizza
Ingredients
- 10 ounces cauliflower rice or 4 cups florets
- 1 cup parmesan cheese grated
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 egg large (1/4 cup liquid)
Instructions
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Preheat the oven to 400 degrees F.
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Place cauliflower in a food processor and pulse until crumbly and rice like.
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Heat the cauliflower rice in a dry skillet over medium high heat, stirring often to remove as much moisture as possible, about 10 minutes. Once it looks somewhat dry, add parmesan cheese and seasonings.
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Continue to cook on medium heat until the parmesan is melted.
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Remove from the heat and stir in the egg.
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Use parchment on a 12 inch round pizza pan and spray with olive oil cooking spray. Spread out the "dough" and flatten as best you can. use another piece of parchment paper on top if it's too sticky for your hands to spread and make the edges slightly higher to form a crust.
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Bake for 20 minutes. Add your favorite toppings and bake another 10 minutes. Cut into 8 large slices and serve!
Recipe Notes
Nutrition Information is for the cauliflower crust, not including toppings.
Net Carbs for 2 slices= 3g
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Wow, looks delicious. I’ll be making this on Friday.
I heard a helpful tip for making riced cauliflower: Put fresh cauliflower pieces into a blender jar and add lots of water, to an inche above the cauli pieces. Pulse a few seconds until it resembles rice, then strain out the water. If also using the stem, do it separately as the stem parts take more pulsing. Thanks for the recipe!
I really want to try this… quick question – if using frozen riced cauliflower do you thaw it first or just cook from frozen?
Nope I’ve used it straight from the freezer when I tried it, and let it cook on the skillet for about 10 minutes until it looks less wet.
Excellent thanks. This was going to be my question!
Any suggestions on what to use instead of Parmesan cheeses for a dairy free option?
I wonder if nutritional yeast might work?
Go veggie parmesan cheese
Also, using parmesan cheese makes it Non keto. You can’t call it a keto recipe since keto is “cheese free”.
I’m not sure where you’ve gotten info on keto but keto is definitely NOT dairy free unless one chooses to be as a personal choice.
Yes. You can. Not all Kind but there are a lot Of choices!
Keto is most definitely NOT dairy free! Who told you such a thing??
Wjat would you suggest when using fresh, not cooked cauliflower?
*What
Hi Laura, not sure I understand your question since I am using fresh non cooked cauliflower in this recipe.
Thanks for the recipe! I made it today and enjoyed the flavor. I didn’t use parchment b/c I have a cast iron pizza pan. My pizza turned out ‘floppy’ perhaps b/c of the pan. I’ll try it again with the parchment and perhaps longer in the oven.
Any tips on making it ‘non-floppy’ would be appreciated!
Thanks!
-L
The pan has to be preheated along with the oven so it is already hot when you place the crust on. Should come out crispy.
Agree! This recipe wasn’t good. Crispy on the outside and soggy in the center. Had to eat it with a knife and fork, I like to pick my pizza up by the hands. Probably need some sort of flour perhaps almond flour? Also one bag of Couliflower rice made a very small personal size pizza.
How much Parmesan by weight rather than volume? Different graters can produce very different volumes for the same weight.
I made this today, it was spot on, delicious, didn’t have a taste of caulflower at all. It was a perfect pizza I am amazed. Thank you so much! I will try your other recipes. Would you say is this acceptable to eat once a week? :3
Absolutely! thank you!
I loved this! I hate trying to squeeze the cauliflower through a towel … no need with this recipe! Thank you so much! PS First time the crust stuck togather too!
Thank you Nancy!
Hi,
I made this to spec and unfortunately I wasn’t able to pick it up and eat it. I had to use a fork and knife. Any suggestions?
Thank you
I did too!!
I found leaving it whole on a rack to cool down left mw with a crispy crust pizza.
What an AMAZING recipe! My family and I thank you to the moon & baaaaaack! It tastes like thin crust yummy pizza! We use stoneware and leave iton a little longer, but otherwise it’s perfect! Thank you for sharing this 🤗😁👍
The flavor was great, but the crust remained mushy despite cooking it for an additional 5 minutes. Could it have been due to using dairy-free parmesan cheese?
going to try tonight – can crust be made ahead of time? Thanks
Maybe if you bake it then let it cool, refrigerate and then when ready to have it for dinner reheat about 5 minutes, add toppings and cook to melt cheese on top.
A little confused with step 6. What I interpreted it as, was to put parchment on pizza pan, oil it, spread the mixture on top, and put another piece of parchment paper on top to flatten it, then remove the top parchment paper and then bake?? I had issues with the crust sticking to the parchment paper even after baking. Maybe because we made it too thin? I’m not really sure. I’d like to try this again, any recommendations would help!
Maybe you just need to grease it a whole lot more. It is sticky and you may need to peel it off the parchment or use a spatula under it to really get it off the parchment. If you allow it cool a bit before trying to remove it from the parchment that will help too.
I added the egg while the mixture was in the skillet and I think that’s why it took longer to stick together and it came out a bit too salty for my taste. It was my first time making this but overall I think it’s ok. I did burn it a little lol but i like it extra crispy. I think next time i’m going to add half a cup of parmesan instead next time.
Omg I just made it and it came out amazing . Very easy to make and I’m not even a cook I’m so surprised. 5 stars
Omg! I was on Keto for a week ( lost 8 pounds woohoo) and I wanted to make celebratory cauliflower pizza. I found your recipe and my boyfriend and I loved it! It’s so good 🙂
What do I need to do differently to have a crispy crust? I had to eat mine with a fork. I just cooked it in my non-stick skillet in the oven.
Made this tonight. Very good. The bad…I aren’t the whole thing.
I have been making cauliflower pizza crust for years. This is by far the easiest and best tasting recipe I have ever tried. We’ had it twice this week and I plan to make some for the freezer. Thank you!
Thank you so much!
Trying this recipe tonight! Do you know if “dough” can be frozen and eaten later? Perhaps half-cooked, like other pizza doughs? Thanks in advance!
I’m very curious to know this as well. I’m facing the possibility of hospitalization for bed rest and looking for keto recipes that I can make now for my husband to get him through the month I’ll be out of comission if it happens. Keto has basically cured his type 2 diabetes and I’d hate to see him get unwell again. Yes he’s a grownup and can theoretically cook for himself … But realistically he’d be back to Domino’s every night within a week like when he was a bachelor lol.
I love this pizza! I’ve made it like a dozen times.
If you cook it longer the crust gets crispier also,
I add a fourth of teaspoon of crushed red pepper flakes to it.
This is such a great recipe especially since it does not use creamed cheese like most do! But since I’ve made the original recipe so many times I’ve tweeked it a bit. After you cook the riced cauliflower to evaporate the water let it cool and squeeze it in a cheese cloth. You can’t imagine how much water it will release which results in a crispier crust. I also add additional seasonings to the crust such as garlic powder and red pepper flakes to give the crust more seasoning. Also if you pre heat a pizza stone in the oven and transfer the pizza on it for step 2 it also helps crisp the crust. Love this recipe its a keeper!
I made this tonight and it was soooooo delicious we also had to eat it with a fork but we loved it so much. We just started the keto diet and I hope we can find more recipes like this. Thank you so much for posting this.
Made this last night and it was amazing. The whole family loves it. Thanks you!
Can’t wait to try this. My 6year old daughter has type 1 diabetes and low carb foods are better for her. Regular pizza has sooo many carbs and makes her sugar sky high so I’m really excited to try your recipe. Thank you so much!
PHENOMENAL! I cooked up some tomatoes, chicken, then spinach, and used basil, garlic pepper, and onions along with parmesan to top it off. Drizzled avocado oil over that then stuck it back in the oven to melt for 8 mins! I ate 2/3 of the pizza, and I have no shame because it is delicious and within my macros. I’m a huge fan!!