Keto Cauliflower Pizza Crust
Pizza is back! This Keto Cauliflower Pizza Crust bakes up sturdy with a bit of crunch in the crust, and is perfect for piling on your favorite low carb toppings. Keep this keto pizza crust classic, or experiment with pesto, different cheeses, and your favorite meats. 3 GRAMS NET CARBS PER SLICE (crust only)
Servings: 8 slices
- 8 cups cauliflower riced (about 1 large head of cauliflower)
- 2 eggs
- 1/3 cup parmesan cheese
- 1/3 cup almond flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon Italian seasoning
First, rice cauliflower by breaking it into florets, and pulsing them in a food processor bowl until rice-sized grains form. Use this post on how to make cauliflower rice if you haven’t made it before.If using a steamer: Heat water in a large pot with a vegetable steamer until it’s boiling. Add the cauliflower rice, and steam for 15 minutes. Allow the cauliflower rice to cool before handling.If using microwave: Line a bowl with a thin kitchen towel, then add the cauliflower rice into it. Microwave the cauliflower for 4-6 minutes, until the cauliflower is very hot throughout.
Preheat oven to 425º F.
With the cauliflower inside a thin kitchen towel, squeeze out any excess moisture in the cauliflower. The more water you can squeeze out, the more sturdy your curst will be. Keep squeezing until you have over a cup (maybe 1 1/2 cups!) of water removed.
Add the drained cauliflower to a bowl, along with eggs, parmesan cheese, almond flour, Italian seasoning, and salt.
Stir the crust ingredients together to form a sticky pizza dough.
Line a baking tray with parchment paper. It will be hard to remove the pizza slices cleanly if you do not using a parchment liner or a silicone mat. Using hands, press the dough into the shape of a pizza.
Pre-bake the pizza crust for 30 minutes. This seems like a long time, but it removes excess moisture from the crust and starts to get it crisp on the edges and the bottom.
Add sauce, cheese, and toppings to your pre-baked cauliflower keto pizza crust. Do not overload this delicate crust (but you can use more toppings than shown in these photos).
Return the pizza to the oven for 10-14 minutes, until the toppings are cooked through and the cheese is bubbling.
1). Don't skip cooking the cauliflower rice and squeezing out the excess water. If you do, your crust will be soggy and lots of water will come out (along with the other crust ingredients) while baking. It will still be delicious, but you'll have to eat it with a fork.
If you've never made cauliflower rice before, use this tutorial.
2). Save time by using frozen cauliflower rice. Yes, you can use the frozen cauliflower rice from the store! I buy it at Costco, and 2 bags of it works for this crust. Add the frozen cauliflower rice to your steamer basket, and cook it exactly as you would fresh cauliflower rice.
3). Bake the crust for the full 30 minutes prior to topping it. Yes, it sounds like an excessive amount of time, but most of that baking time is just steaming out extra water, so the caulilflower gets firm and isn't soggy.
4). Freeze an extra keto cauliflower pizza crust. This keto pizza crust freezes well! Just use a large pot so you can steam enough cauliflower for 2 crusts at once, and then divide it into 2 bowls with the rest of the pizza crust ingredients. Pre-bake the crust, and then wrap it tight and store it in the freezer for up to 3 months. When ready to use your frozen cauliflower pizza crust, just pull it out, place it on a lined baking tray, and when it's defrosted, top it and bake it.
Calories: 84kcal | Carbohydrates: 6g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 258mg | Potassium: 320mg | Fiber: 3g | Sugar: 2g | Vitamin A: 94IU | Vitamin C: 48mg | Calcium: 89mg | Iron: 1mg