Cheesy Cauliflower Crust Pizza, crispy crust that is close to traditional – but Low-Carb, Low-Calorie and Keto. A healthier delicious meal!
See a trend? I have learned to swap cauliflower for carbs!
I love my pizza but sometimes want to reduce the carbs and calories of traditional crust, so sometimes I make a Cauliflower Crust Pizza which is a keto pizza crust.
This recipe will satisfy your pizza craving without the added calories and carbs.
In other words, I’ll sacrifice the crust in order to have my pizza – but I’d never made a non-cheese pizza. That’s just crazy talk. Once again, everything tastes better with cheese.
Cheese is such a staple in my household and in our daily meals. Oftentimes I’ve wondered if ‘cheese’ should have it’s own category of recipes here on My Organized Chaos.
There’s nothing better than the texture, flavour and creamy goodness of cheese.
I recently tried one of these new Armstrong Cheese varieties for this low carb cauliflower pizza crust.
Cheese: I used Armstrong Cheese Monterey Jack with Jalapeno because I like that bit of spice in my foods. I thought the flavour would be absolutely perfect for a pizza. I was sooo right!
You can also use mozzarella cheese and parmesan cheese.
Cauliflower Florets: A nice swap for those carbs. Instead of regular pizza crust, try this Keto Cauliflower Pizza Crust Recipe.
I like to grate a head of fresh cauliflower because the price is better than buying pre-riced cauliflower from a grocery store.
Toppings: For this recipe I chose a simple pizza in which the spices, tomatoes and cheese will take the stage. Yet like all pizzas, you can add other vegetables and meats of your choosing. So opt for your own favorite toppings.
How to Make Cauliflower Pizza Crust:
Grate the fresh cauliflower until it resembles bread crumbs. For this I used a cheese grater but you can use a food processor as long as you don’t make the cauliflower too fine.
Next, remove excess moisture with a paper towel. Leaving residual cauliflower water (and thus too much moisture) in the mixture will prevent the crust from dying and forming as it should.
You needn’t get overly picky with this, I squeezed the water out using a paper towel which didn’t take too long. You can also use a clean kitchen towel.
Add the cauliflower into a large bowl and add in the spices and egg to the cauliflower mixture. Combine.
Place mixture on a sheet of parchment paper and press to form a flat circle crust.
Then bake the low carb pizza crust on a baking sheet (pizza pan or pizza stone), until it starts to turn golden brown.
The thing with Cauliflower Crust that some may not know, is that it has that crispiness that works well for a crust. It’s not the exact same flavour as a traditional pizza, but I love that it comes so close.
Add Toppings and Bake Again:
The fun part is always dressing that pizza with beautiful delicious toppings.
I used crushed tomatoes as a pizza sauce, cherry tomatoes, basil, oregano, and melty gooey Armstrong Monterey Jack with Jalapeno cheese.
You can also add some garlic powder and Italian seasoning if you want.
Once your pizza has it’s toppings – bake again for a short time until the cheese is melted and the toppings are cooked.
The tastes stand out so well that you’ll forget about the extra hidden vegetable that create the crust.
TIP: Serve this cauliflower pizza recipe with Keto BBQ Sauce for dipping.
Why We Love This Recipe:
Once your Cauliflower Crust Pizza is cooked, it’s time to eat and enjoy, which is exactly what myself and my girls did.
So delicious and lower carb and fewer calories than traditional pizza, without sacrificing the one staple that makes pizza great – the cheese!
Whether you follow a low-carb diets, or are looking to make a healthy swap – this cauliflower crust recipe is perfect. For pizza night, this low-carb pizza crust is a good choice.
Here is the recipe, save and print to enjoy time and time again!
- 2 1/2 cups cauliflower, grated (about 1/2 a large head)
- 1 egg, lightly beaten
- 1/2 tsp basil leaves, I used dry
- 1/2 tsp oregano leaves, I used dry
- salt and pepper, as desired
- 2/4 cup crushed tomatoes, canned
- 1-2 cups Armstrong Monterey Jack with Jalapeno Cheese, grated
- 3/4 cup cherry tomatoes, sliced in half
- fresh basil if desired, for topping
- Line a pizza baking sheet with parchment paper, and preheat oven to 400
- Using a grater, grate the cauliflower until you have 2.5 cups of cauliflower
- Place in a large bowl and microwave covered for 3 minutes, stir and microwave again for another 2 minutes. Remove from the microwave and let cool. Use paper towel to squeeze/press out any moisture. The dryer it is, the crispier the crust will become, and it'll bake faster.
- Mix the egg and the dried basil and oregano and your desired amount of salt and pepper into the cauliflower and stir to combine
- Dump the combined mixture onto the parchment paper and press to make a round crust. Spray the top with nonstick spray and bake for 20-30 minutes, or until golden. Bake time mostly depends on how much water you squeezed out of the microwaved cauliflower.
- Once cooked, take the crust out of the oven and top the pizza with the tomato sauce, halved cherry tomatoes, fresh basil and grated cheese.
- Bake in the oven until melted and bubbly, about 10 minutes. Enjoy!
Nutrition Information:Yield: 4 Serving Size: 4 Servings
Amount Per Serving: Calories: 152Saturated Fat: 5gCholesterol: 66mgSodium: 230mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 10g