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.
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.
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.
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.
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.
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.
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!
