CAULIFLOWER PIZZA CRUST | best low-carb + keto pizza crust

Wash the cauliflower and slice it in half, then into quarters.

Slice off the stem at a diagonal and break apart the florets.

Use a food processor with a grater attachment to rice the cauliflower florets, or grate by hand on a box grater.

Add 5 cups of riced cauliflower to a microwave-safe bowl and cover.

Microwave the cauliflower for 4 to 5 minutes to steam and soften it.

Let the cauliflower cool to the touch after microwaving.

Transfer the cooled cauliflower rice to a nut milk bag or thin kitchen towel and squeeze out as much moisture as possible.

Add the riced cauliflower to a mixing bowl and mix in 1/2 cup grated cheese, 1 teaspoon Italian seasoning, salt, pepper, and 1 beaten egg.

Line a baking sheet with parchment paper and turn out the cauliflower dough onto the pan, flattening it into a round or square shape with a height of 1/4 to 1/2 inch.

Bake the cauliflower pizza crust in a preheated oven at 400 degrees Fahrenheit for about 25 minutes, or bake for 20 minutes, flip, and bake for an additional 5 to 10 minutes for extra crispiness.

For a quicker version, use 1 1/2 pounds of thawed frozen cauliflower florets and rice them in the food processor without cooking.

Squeeze out the moisture from the riced frozen cauliflower and mix in 1/3 cup soft goat cheese, 1 teaspoon Italian seasoning, salt, pepper, and 1 beaten egg.

Shape the dough into a 9-inch round pizza and bake for 25 minutes, noting that it may need a few extra minutes due to using frozen cauliflower.

Equipment Needed

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