LOW CARB CAULIFLOWER PIZZA
Calling pizza my favorite food is an understatement. It’s my deep passion. I know how sad that sounds.. But it’s true!Those scrumptious layers of marinara sauce, melted cheese and herbs get me every time.
Not long ago I was known to have 5-6 frozen pizzas stocked in the freezer at ALL times. I ate those frozen pizzas ritualistically. So, it’s safe to say that since being on low carb, I’ve missed my pizza.
Before I knew it I was experimenting in the kitchen to make the perfect low carb friendly pizza. It was until this low carb cauliflower pizza that I was actually satisfied, just as much as I used to be with my frozen pizzas and delivery.
This pizza is a must for all you pizza loving low carbers!
Photos and recipe updated. Originally posted in 2013.
Low Carb Cauliflower Pizza Crust
Ingredients
- 1 large head cauliflower
- 1 egg
- 1 cup shredded cheese
- 2 teaspoons oregano
- 2 teaspoons basil
-
3
oz.
tomato sauce
I used Hunt’s Tomato Sauce
Special Equipment
or Instructions
-
Preheat oven to 450 and line a pizza pan with parchment paper.
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In large bowl, rice (grate) the head of cauliflower with a grater or food processor.
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Microwave riced cauliflower for 5 minutes and let cool for at least 5 minutes.
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Once cooled, wrap cauliflower in a thin kitchen towel and wring moisture from cauliflower.
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Mix egg, ½ cup of cheese, 2 teaspoons of oregano and 2 teaspoons of dried basil with riced cauliflower.
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Pat cauliflower mix on lined pizza pan and place into oven for 25 minutes.
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Spoon tomato sauce, sprinkle ½ cup cheese, and add desired toppings. Place back into oven and cook for 5-8 minutes or until toppings have melted.
Recipe Notes
Serving size: 1 Slice (Entire pizza cut into 8 slices)
Protein 5.34g, Carbs 3.45g, Fiber 1.43g -- NET CARBS: 2.02g
I made this exactly step by step – it definitely is a good alternative to pizza when you are craving pizza on a low carb diet. However, I did not use parchment paper I only had wax paper on hand and it was hard to peel off. Also, I think it would have been best if I waited for it to cool a bit before removing it from the paper. I like my food really hot so I dug right in. As the pizza started to cool it was much easier to remove from the paper. I would try this again using parchment paper and even adding some salt or maybe grated cheese to the cauliflower crust as I found it didn’t have much taste but some salt could help that. Thank you for all these ideas they are wonderful!
Theres a pretty big difference between parchment paper and wax paper, that’s why it was hard peel. I’m glad you enjoyed the recipe and adding salt is a great suggestion!
I’m definitely going to try this again no matter what because I did like it – but definitely with parchment paper! thank you!!
Hi Andres!
Cannot wait to make this! Do you have the calories per portion by any chance?
Thanks a lot
Hi Andres! Do you know the calories per slice? Thank you very much.
Unfortunately, those calories weren’t calculated. We’re sorry!
If one does not have parchment paper,could you oil the pan well for the cauliflower pizza recipe?
Yes that should work, but for best results I suggest using parchment paper. Hope you enjoy the cauliflower pizza, Marilynn 🙂
Is the crust suppose to be crispy? I took it out when it browned and added toppings. After the second time in the oven it was still soft. I ended up eating it with a fork. I do like the taste. Just making sure I did it right.
hi I was wondering what is the nutritional value of fat on the cauliflower pizza crust? Since it includes cheese I figured there must be something. It isn’t listed in the nutritional info. GREAT BLOG AND RECIPES THANKS DONNA
Hi Donna. The fat content of the pizza crust isn’t included because fat grams vary so much by variety of cheese used, and even from brand to brand. If you’d like a resource for looking up the nutritional content of your favorite cheese, you can go to SparkPeople and use their nutritional calculator (it’s a free service). Good luck!
Looks like it’ll turn out great, but 10 minutes prep time? Not even close. It takes 30 minutes or more for it to cool in the fridge or else risk burning the daylight out of your palms when squeezing out all the water – and even then good luck getting it all out. I used 1/4 cup pepperjack and 1/4 cup Chipotle Cheddar in the crust and added 1 tsp of red pepper flakes.