Cauliflower Pizza Crust
This vegetarian Cauliflower Pizza Crust is made with a cauliflower base. It's low-carb, grain-free, keto friendly and can be customized with any toppings!
Servings 4 servings
- ¼ cup store-bought pizza sauce
- 1 cup shredded mozzarella cheese
- Fresh basil leaves
Preheat oven to 425°F. Line a baking sheet with parchment paper; set aside.
To make the cauliflower crust, cut the cauliflower into florets, then add them to a food processor and pulse until finely grated like rice; makes about 2-3 cups.
Transfer to a microwave-safe bowl. and cook for about 5 minutes, or until softened. Place the cooked cauliflower on an open cheese cloth or dish towel and allow it to cool. When it’s cool to the touch, wrap the cauliflower in the towel and squeeze out all the excess water so it is as dry as possible.
Transfer to a dry bowl. Add the eggs, shredded mozzarella, Italian seasoning and garlic powder, stir to combine.
Spread into desired shape on baking sheet lined with parchment paper. Bake in preheated oven for 15-20 minutes.
Increase the oven temperature to 450F. Add the sauce and cheese and any other toppings and bake until the cheese is melted. Serve immediately while warm with fresh basil, if desired.
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Make Ahead: You can make the crust 2-3 days ahead of time and freeze for up to 1 month. When ready to cook the pizza, bake it in the oven at 425°F for 5 minutes, then add your toppings and bake for an additional 5-10 minutes until the cheese melts.
Substitutes: For best results, follow the pizza base recipe as is. However you can change out the seasonings and definitely change out the toppings.
Calories: 226kcal | Carbohydrates: 10g | Protein: 17g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 85mg | Sodium: 636mg | Potassium: 538mg | Fiber: 3g | Sugar: 4g | Vitamin A: 504IU | Vitamin C: 70mg | Calcium: 329mg | Iron: 1mg