Introduction
The quest for the perfect low-carb pizza has been a journey shared by countless health enthusiasts and food innovators. This cauliflower crust pizza emerged during the early 2010s as part of the growing movement to create healthier versions of beloved comfort foods. What started as a creative solution for those following ketogenic and gluten-free diets quickly gained mainstream popularity, even appearing on restaurant menus nationwide. The secret to its success lies in the careful preparation of the cauliflower – ricing it to the perfect consistency and removing excess moisture – techniques that took years of community experimentation to perfect. Today, this dish stands as a testament to culinary innovation, proving that dietary restrictions don't mean sacrificing the foods we love.
Ingredients
• 1 large head cauliflower (about 2 pounds), cut into florets
• 2 large eggs, lightly beaten
• 1 cup finely grated mozzarella cheese
• 1/4 cup finely grated Parmesan cheese
• 1 teaspoon dried Italian seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 tablespoons extra virgin olive oil
• 1/2 cup low-carb marinara sauce (such as Rao's)
• 1 1/2 cups shredded mozzarella cheese for topping
• Optional toppings: sliced pepperoni, fresh basil leaves, red pepper flakes
Step 1:
Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2:
Process cauliflower florets in food processor until it resembles fine rice (about 30 seconds).
Step 3:
Microwave riced cauliflower for 5 minutes, then let cool for 10 minutes.
Step 4:
Transfer cooled cauliflower to clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
Step 5:
In large mixing bowl, combine dried cauliflower, beaten eggs, 1 cup mozzarella, Parmesan, Italian seasoning, garlic powder, salt, and pepper.
Step 6:
Form mixture into a 12-inch circle on prepared baking sheet. Brush with 1 tablespoon olive oil.
Step 7:
Bake crust for 20 minutes until golden brown.
Step 8:
Remove from oven, brush with remaining olive oil, add marinara sauce, remaining mozzarella, and desired toppings.
Step 9:
Return to oven for 10-15 minutes until cheese is melted and bubbly.
Q: Can I use frozen cauliflower?
A: Fresh cauliflower is recommended as frozen contains more moisture and may result in a soggy crust.
Q: Why is my crust not crispy?
A: This usually happens when not enough moisture has been removed from the cauliflower. Make sure to squeeze out as much water as possible.
Q: Can I make the crust ahead of time?
A: Yes, you can pre-bake the crust and store it in the refrigerator for up to 24 hours before adding toppings and final baking.
• For best results, ensure cauliflower is thoroughly dried after processing.
• Fresh cauliflower is preferred over frozen for better texture.
• Pre-shredded cheese can be used but freshly grated provides better melting.
• Almond flour (2 tablespoons) can be added to help bind if needed.
• Recipe is gluten-free and keto-friendly.
• Suitable for vegetarians if using vegetarian cheese.
Serve hot, garnished with fresh basil leaves and red pepper flakes if desired. Cut into 8 slices.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes.
While cauliflower is cooling, prepare other ingredients and preheat oven to save time.
- Removing excess moisture from cauliflower is crucial for a crispy crust
- Let crust cool slightly before adding toppings to prevent sogginess
- Don't overload with toppings to maintain structural integrity
Try BBQ chicken topping with sugar-free BBQ sauce, or make it vegetarian with roasted vegetables and pesto sauce instead of marinara.
Pair with a light green salad and sugar-free sparkling water or dry red wine.
Year-round, best when cauliflower is in season (fall through spring)
Contains eggs and dairy (mozzarella and Parmesan cheese). Free from gluten, nuts, soy, and wheat.
