The Best Cauliflower Pizza Crust Low Carb and Delicious
Finally! A pizza crust that’s loaded with veggies, delicious, and can be picked up!! I LOVE pizza, but let’s face it, it’s not always on the diet plan. A few weeks ago I was trying to plan all of my meals out for the week and I wanted to make sure we had as many veggies as possible in every meal.
My kids kept asking for pizza though, and I knew that wouldn’t go along with my plan to have veggies be the main part of every meal. I had tried a few different veggie pizza crusts, zucchini and cauliflower, this is the best I’ve made so far.
I found the zucchini to be too moist and hard to pick up. I wanted something that felt like a pizza and tasted just as good, this is definitely it. It also helps with cravings if you’re trying to eat a low-carb or gluten-free diet.
Before I jump into the recipe, here are some main tips I have for getting a crispy crust. -Use a pizza stone, Let it preheat with the oven, so it’s hot when you put the cauliflower crust on it. -Coat your pizza stone with a thin layer of olive oil to help the crust get crisp. -Spread the crust as thin as you possibly can.
I used parchment paper to form my crust then flipped it onto the stone. Careful not to touch the stone! Ouch! -Drain the cauliflower well after you rice it. Use a clean dish towel to wring it again and again, until all of the moisture is out of it. It should form a ball and hold it’s shape. Okay, those are my main tips, now on to the recipe…
Cauliflower Crust Pizza
1 medium head of cauliflower
1/4 cup of grated Parmesan cheese. I found that the powdered one works the best to help soak up any moisture in the cauliflower.
1/4 cup of thinly grated Mozzarella cheese
1 egg white
1/4 t. salt
1/2 t. garlic powder
1 T. of Italian seasoning
Any toppings you choose.
Preheat oven to 450 degrees with the pizza stone in the oven. Remove the stems and leaves from the cauliflower, and cut into 1 in. pieces. Use a food processor to rice the cauliflower. Don’t add any water! Put cauliflower in a microwave-safe dish, preferably with a lid. Cook for 6 minutes.
Let the cauliflower cool so you don’t burn your hands off! Dump the cauliflower onto a clean dish towel and squeeze and twist and wring with all of your might. I even changed the dishtowel once to make sure I got as much of the liquid out as I could.
Mix in parmesan, mozzarella, egg white, salt, garlic powder, and Italian seasoning until combined. Form a ball with the dough and spread it as thinly as possible on a sheet of parchment paper. After your oven has preheated, pull out the stone and drizzle olive oil on.
It should sizzle. Invert the parchment paper, dropping the crust directly onto the stone. Bake for 15 minutes, or until the edges start to brown. Remove from the oven and add your favorite toppings. We like pepperoni and cheese! Bake for an additional 7 minutes, or until the cheese is melted. Serve!!