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Cauliflower Low Carb Pizza Crust

A healthier alternative to traditional pizza crust, this Cauliflower Low Carb Pizza Crust is quick to make, easy on the eyes, and satisfying without the carb guilt.
Print Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Healthy, Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

For the crust
  • 12 ounces frozen riced cauliflower (defrosted or 4 cups raw cauliflower florets) Ensure the cauliflower is well-drained
  • 2 large eggs (lightly beaten)
  • 3 tablespoons homemade vegetable bouillon powder (or substitute with 1/4 cup nutritional yeast flakes + 1/4 teaspoon kosher salt) For flavoring the crust
  • 1/4 cup tapioca starch/flour Helps to bind the crust
For topping (optional)
  • 1 tomato sauce Choice of sauce for topping
  • 1 cup dairy-free shredded cheese substitute Use a preferred cheese substitute

Method
 

Preparation
  1. Preheat your oven to 400°F. If you have a pizza stone, pop it in while preheating. Otherwise, use a cookie sheet.
  2. Take the defrosted riced cauliflower and place it in a large tea towel, cheesecloth, or fine mesh bag. Gather tightly and wring out all the moisture until it's as dry as possible.
  3. In a food processor, add the dried riced cauliflower and eggs. Pulse until well combined and smooth, with no large clumps remaining.
  4. Add the powdered vegetable bouillon (or nutritional yeast and salt) and tapioca starch; pulse again until smooth.
  5. Transfer the mixture onto a large sheet of parchment paper. Spread it into a round shape about 10 inches in diameter and 1/3-inch thick, smoothing the top.
  6. Use the spatula edge to create a raised edge around the perimeter of the pizza.
Baking
  1. Transfer to the preheated pizza stone or cookie sheet and bake for 10 minutes.
  2. Flip the crust and bake for another 3 minutes to brown the top.
  3. Raise the oven temperature to 425°F. Remove the crust from the oven and top as desired.
  4. Return to the oven and bake until everything is melted and the edges are nicely browned (about 5 minutes).
  5. Serve immediately and enjoy your low-carb masterpiece!

Notes

To store leftovers, keep them in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.