22 January, 2019
Cauliflower Pizza Crust
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So I’m heading into my third week on the keto diet and as you can tell by the title, I’ve struggled a little with some of my cravings. Sugar, candy, cake, brownies? Nope. Pizza and beer? YES. I’m actually not one to enjoy a lot of sweet foods. I have never cared too much for chips or most junk food, either. But pizza? Yeah, I miss pizza. Luckily you can substitute so many carbs with a clever combination of eggs, cheese, and cauliflower.
Saturday nights used to be our pizza nights so I thought two weeks without one of our favorite food groups (pizza is a food group, right?) was long enough. I guess it could be worse because at least most traditional pizza toppings are keto friendly. But I don’t want just the toppings, I want the whole damn thing. And I want it under 5 carbs a slice. So I made it.
I’ve been making cauliflower pizza crusts long before I started the keto diet. I even made “breadsticks” with the veggie recently and they were flippin’ delicious. I love cauliflower so I have never been against the idea even when carbs weren’t the worst thing in the world and I was young and blessed enough to not have to worry about my figure. Mike was a little skeptical at first about the idea of “crust not being bread” (his words, not mine) but I definitely converted him.
If you’re stocked up for your keto/low carb diet, then you should have all the ingredients to make this at home. There are only 5 ingredients and they are all keto staples – riced cauliflower, cream cheese, parmesan, almond flower, eggs. I don’t know about you, but I always have at least 5 bags of riced cauliflower in my freezer, diet or no diet. It turned out great and the best part is how easy it is to make!
How to make cauliflower pizza crust:
I used a whole bag (12 oz) of organic cauliflower, 1/2 cup parmesan, 2 oz of cream cheese, 2 tbs almond flour, and 2 eggs for the crust. I also use a pizza stone (I have this one). If you don’t have one, a regular pan will do. Preheat your pan at 425° for 10 minutes. Just keep in mind that anytime you’re making fresh pizza (real or cauliflower dough), you’ll want to preheat the pan.
Mix your cauliflower, parmesan, and cream cheese and microwave for 30 second increments until it’s kind of melty. Add the almond flour and eggs and mix thoroughly. Most of these recipes tell you to use parchment paper and roll out the “dough”. I can tell you that at least from my experience, that is definitely not necessary. I just used a spoon and spread it out on the pizza stone and it worked perfectly.
Bake the crust at 425° for 20 minutes. Use that time to cook any uncooked topping you want to put on your pizza! When it’s done, toss your toppings on and bake for another 10 minutes or so.
Does it taste like cauliflower? I mean, of course it does. But it’s definitely not overbearing. It adds really great earthy flavor and if you elevate your toppings a bit this becomes a much more gourmet experience than just Saturday night pizza. I used roasted red peppers, mushrooms, Italian sausage, and topped it with havarti. If Saturday night pizza and a movie is your wish, toss some shredded mozzarella and a few pepperonis on that bad boy and call it a night! Again, just be sure to cook any uncooked ingredients before topping your pizza with them.
Let us know what your topping yours with!
Cauliflower Pizza Crust
1 – 12 oz riced cauliflower
2 tbsp almond flour
1/2 cup parmesan cheese
2 oz cream cheese
Salt and pepper to taste
Marinara, cheese, and toppings of choice
- Add cauliflower, parmesan, cream cheese to a bowl and microwave at 30 second intervals until melted enough to mix thoroughly
- Preheat your pizza pan at 425° for 20 minutes
- Combine eggs and flour into cauliflower/cheese mixture
- Spread on preheated pan and bake at 425° for 10 minutes
- Remove crust from oven and add toppings of your choice
- Return pizza to oven and bake for an additional 10 minutes