When I first started my keto journey about three years ago, I thought I’d have to say goodbye to pizza forever. Like, FOREVER forever. And for someone who used to have a standing Friday night pizza date with herself (yes, I’m not ashamed to admit it), this was pretty much devastating.
My Cauliflower Crust Pizza Revelation
The first time I tried making cauliflower crust pizza, I’m not gonna lie… it was a complete disaster. My kitchen looked like a cauliflower bomb had exploded, and the “crust” was more like a soggy, sad vegetable pancake. Not exactly what pizza dreams are made of.
But I’m stubborn. So I kept trying. And you know what? After about five attempts and definitely some colorful language that my neighbors probably heard through the walls, I finally got it right. That first bite of successful cauliflower crust pizza? Pure magic.
The Secret to Non-Soggy Cauliflower Crust
Here’s the thing that nobody tells you about cauliflower crust — squeezing out the moisture is an actual arm workout. Seriously, I think I developed some bicep definition just from making this pizza regularly!
The absolute key is getting that cauliflower DRY. And when you think it’s dry enough, squeeze it some more. I use a clean kitchen towel now, but I’ve also used cheesecloth in the past. The first few times I used paper towels which… wasn’t the best idea. They kinda disintegrated and I had bits of paper towel in my crust. Oops.
Why This Pizza Actually Satisfies My Cravings
So, does cauliflower crust pizza actually taste like “real” pizza? Well, yes and no. It’s definitely its own thing, but in the best possible way.
The edges get this amazing crispiness that regular pizza crust doesn’t always achieve. And while the center isn’t going to be exactly like a traditional wheat crust (let’s be real here), it holds up surprisingly well to toppings.
Topping Combinations That Rock
Speaking of toppings — this is where you can really make cauliflower crust pizza shine. My absolute favorite combo is garlic olive oil base, mozzarella, prosciutto, and arugula added after baking. The peppery arugula with the salty prosciutto? Chef’s kiss.
But I’ve also gone the classic route with low-carb marinara, pepperoni, and mushrooms. Or sometimes I’ll do a white pizza with alfredo sauce, chicken, and spinach. The possibilities are pretty much endless.
How It Fits Into My Keto Lifestyle
The best part about cauliflower crust pizza is that I can enjoy pizza night without feeling like I’ve completely derailed my diet. A typical slice has about 5-7 net carbs, compared to 20+ for regular pizza. That’s a HUGE difference.
I usually pair it with a simple side salad, and I’m completely satisfied. And let’s face it — being able to still participate in pizza night with friends without having to just eat the toppings off a regular slice (we’ve all been there, right?) is pretty awesome.
So if you’re missing pizza on your keto journey, give cauliflower crust a real shot. Yes, there’s a learning curve. Yes, your arms might be sore the next day from all that squeezing. But trust me, it’s totally worth it.
Keto-Friendly Cauliflower Crust Pizza
Description
This Keto Cauliflower Crust Pizza is a game-changer for anyone on a low-carb diet. The crust is made from riced cauliflower, cheese, and eggs, creating a sturdy and flavorful base. Top it with sugar-free marinara, mozzarella, and your favorite keto toppings for a guilt-free pizza night!
Ingredients
For the Cauliflower Crust:
Instructions
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For the Cauliflower Crust:
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Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
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Prepare the cauliflower rice:
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If using a whole cauliflower, cut it into florets and pulse in a food processor until it resembles rice grains.
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Place the riced cauliflower in a microwave-safe bowl and microwave for 4-5 minutes to soften. Let it cool slightly.
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Remove moisture:
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Transfer the cooked cauliflower to a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible (this is key for a crispy crust!).
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Make the crust dough:
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In a mixing bowl, combine the drained cauliflower, mozzarella, Parmesan, egg, Italian seasoning, garlic powder, salt, and pepper. Mix until well combined.
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Shape the crust:
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Place the dough on the prepared baking sheet and shape it into a round or rectangular pizza crust, about 1/4-inch thick.
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Bake the crust:
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Bake in the preheated oven for 15-20 minutes, or until the crust is golden and firm. Remove from the oven.
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For the Toppings:
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Add toppings:
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Spread the marinara sauce evenly over the baked crust.
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Sprinkle with mozzarella cheese and add your favorite toppings (e.g., pepperoni, mushrooms, olives).
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Bake again:
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Return the pizza to the oven and bake for another 8-10 minutes, or until the cheese is melted and bubbly.
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Garnish and serve:
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Remove from the oven and let it cool for 2-3 minutes.
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Garnish with fresh basil or parsley, slice, and serve.
Equipment
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