In the Keto world, cauliflower is a fan favorite when it comes to veggies. It’s quite versatile. Even in the paleo world, cauliflower rice was a huge deal before rice itself started to be less demonized for certain people. One thing that always would pop up here and there was a cauliflower crust pizza. I must admit that I was skeptical about it for awhile. Wouldn’t the flavor come through and the pizza end up tasting like cauliflower? It just didn’t seem very appealing to me. Besides, I already had a go-to ketogenic pizza that I loved so it didn’t seem that urgent to give a different one a try.
Fast forward to a few weeks ago. I had been full on keto for a couple weeks at this point and I had a craving for some pizza. Now I could have made my ketogenic pizza with a bacon lattice crust, but I just didn’t feel like making it. So I bit the bullet and tried my hand at the cauliflower pizza.
The Results Are In:
Let me just say, I wish I had tried this earlier! It’s so good and not a hint of cauliflower flavor permeates through. With this technique below, you can even get the crust nice and crispy so it FEELS like a regular pizza!This Crispy Keto Pizza Crust is the ultimate #Keto recipe for pizza lovers! Click To Tweet
What do you think? Have you tried cauliflower crust pizza before? Leave a comment if you have and then give this one a try! It might just change your mind when it comes to low carb pizza in the future!
- 1 large or 2 small heads cauliflower cut into florets
- 1 cup grated parmesan or dubliner cheese
- 2 whole eggs
- 2 tsp garlic powder
- 2 tsp dried oregano
- 2 tsp dried basil
- 1 tsp sea salt
- 1 tsp black pepper
- pizza sauce
- 1 cup grated mozzarella cheese
- 1 italian sausage cooked and cut into medallions
- fresh basil leaves
- Preheat oven to 425° F
- Working in batches, pulse cauliflower florets in a food processor or blender until cauliflower reaches a rice consistency.
- Add cauliflower rice to a large pot. Add water until cauliflower is covered by ½ inch or so. Seaon with a bit of sea salt and bring water to a boil. Cook 3-4 minutes.
- Drain cauliflower in a fine mesh strainer to drain and cool. Transfer cauliflower to a clean dish towel or cheese cloth and squeeze out all remaining liquid.
- Add cauliflower, parmesan/dubliner cheese, eggs and spices to a mixing bowl and combine using your hands until evenly incorporated.
- Spread out cauliflower dough on a baking sheet lined with parchment paper forming into the shape of the final pizza. It's important to keep the dough about ⅓ inch thick. For added effect, pinch around the edges to define a crust look.
- Bake for 30 minutes. Remove from oven and allow to cool.
- Add desired pizza toppings and cheese and bake an additional 10 minutes or until cheese is bubbly and brown.
- Add fresh basil serve and enjoy!
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