Recipes for low carb cauliflower pizza crusts have been blowing up pinterest lately. When I first saw this, I was SO excited about it. I LOVE pizza, however I DON’T love the carbs in it. So we tried it, a few times, and it never exactly turned out right It always tasted great, but it stuck to the pan really bad. So after some trial and error and A LOT of research, my amazingly smart husband finally got it right. And this pizza turned out amazing. It tasted like a homemade thin crust pizza, only better. It was so delicious, we are having the same thing again tomorrow night.
So, if you made this and experienced that same problems we did, or if it’s your first attempt, I hope this can shed some light on how to make a delicious, healthier, low carb pizza.
What you need:
- 2 cups uncooked frozen califlower (you can use fresh, but frozen was much easier and tasted just the same)
- 1 cup of shredded mozzarella cheese (I used fat free)
- 1 egg
- 1 teaspoon of oregano
- 1 teaspoon of basil
- 1/2 garlic powder
- 1/2 teaspoon of fennel
- Pizza toppings of your choice (including cheese, the cheese listed above goes into the dough)
Preheat the oven to 450 degrees
Put the cauliflower in a microwavable bowl and microwave for 10 minutes (8 minutes if cauliflower is thawed).
Once the cauliflower is “riced”, wrap it in a paper towel for a couple minutes. This will help pull some of the moisture out of it, and make it cook a little nicer.
Combine the cauliflower in a bowl with the cheese, egg, and spices listed above. Mix thoroughly until the cheese is melted.
Spread a piece of parchment paper on a pizza pan and really coat it with some cooking spray. We learned the hard way that these are probably the most important steps. You CANNOT use aluminum foil or wax paper. It will stick… BAD… and you will lose a lot of that tasty deliciousness.
To spread your dough on the pizza pan, start on the outside with “blobs” of the dough mixture working your way in. Make the dough as thin as you can physically get it. It should be almost translucent.
This makes a very thin crust pizza. About as thin as a potato chip. So if you’re a fan of the deep dish, I’m sorry this is not for you.
If you have extra of the dough mixture, don’t worry about it, and don’t try to use it all. We had a little bit of leftover too, and made some extra little mini pizzas out of it. They were also delicious.
Bake your dough at 450 for 15-20 minutes. You will know it’s ready to come out of the oven when it looks very crisp and just on the verge of burning. You should be able to lift the edge of the pizza with a spatula. It may take slightly longer than 20 minutes depending on your oven and how thin the crust is. If you pull it out too soon, the pizza will be pretty messy and hard to eat like a normal pizza.
Once you pull the cooked crust out of the oven, turn your oven to Broil.
Last but not least, add your sauce, cheese and toppings to the pizza. Place under the broiler for 2-4 minutes, or until your cheese is melted. Make sure to go light on the sauce here, because it may soften up your crust.