How to Make a Cauliflower Pizza Crust That Doesn't Suck | Crispy Thin Crust | Keto Low-Carb Recipe

Remove the leaves from the cauliflower and break it into smaller florets.

Rinse the florets in a colander.

Blend the florets in a Vitamix until they reach a very fine grain, resembling cauliflower rice.

Dump the cauliflower rice into a large pot, cover with about an inch of water, and add a hefty shake of salt.

Bring the pot to a boil on high for about 5 minutes to soften the cauliflower.

While the cauliflower cooks, clean the Vitamix by rinsing it and adding a splash of dish soap, then blend to clean.

Preheat the oven to 450°F.

After boiling, pour the cauliflower into a colander lined with a clean dish rag to drain and cool.

Heat a sizeable pour of olive oil and 1 teaspoon of butter in a pan over medium-low heat for the caramelized onions.

Chop the onion and add it to the pan, seasoning with black pepper and stirring every few minutes for 10 to 20 minutes until caramelized.

In a bowl, combine the drained cauliflower, 2 beaten eggs, 1 cup of grated parmesan, 1 teaspoon of black pepper, 2 teaspoons of garlic powder, and 2 teaspoons of Italian seasoning. Mix with a rubber spatula until well combined.

Line a baking sheet with parchment paper and spray it with canola oil.

Transfer the cauliflower dough onto the baking sheet and press it into a pizza shape, keeping it no thicker than 1/3 inch.

Bake the crust in the oven at 450°F for 40 minutes until deeply browned.

Remove the crust from the oven and drizzle with olive oil, spreading it evenly with a barbecue brush.

Spread about 2 tablespoons of pesto over the crust.

Top with caramelized onions, sliced mushrooms, and chunks of low moisture full-fat mozzarella cheese.

Bake again at 450°F until the cheese is melted.

Equipment Needed

Spice Level:

Dietary