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Low carb cauliflower pizza crust topped with fresh ingredients.

Cauliflower Low Carb Pizza Crust

A healthy and delicious low-carb pizza crust made from cauliflower, perfect for customizable toppings without the guilt.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Pizza Crust Ingredients
  • 12 ounces frozen riced cauliflower, defrosted or 4 cups raw cauliflower florets
  • 2 large eggs, lightly beaten
  • 3 tablespoons homemade vegetable bouillon powder or 1/4 cup nutritional yeast flakes + 1/4 teaspoon kosher salt Can substitute with nutritional yeast for a vegan option
  • 1/4 cup tapioca starch/flour
Toppings (optional)
  • tomato sauce For topping, optional
  • dairy-free shredded cheese substitute For topping, optional

Method
 

Preparation
  1. Preheat your oven to 400°F. If using a pizza stone, place it in the oven before preheating; otherwise, use a cookie sheet.
  2. Place defrosted (or cooked) riced cauliflower in a large tea towel, gather tightly, and wring out all the moisture.
  3. In a food processor, add the dried riced cauliflower and eggs; pulse until well combined and smooth.
  4. Add the powdered vegetable bouillon (or nutritional yeast and salt) and tapioca starch, then pulse again until smooth.
  5. Transfer the mixture onto parchment paper, shaping it into a round pizza crust about 10 inches in diameter and 1/3-inch thick.
  6. Create a raised edge around the perimeter with a spatula.
Baking
  1. Bake for 10 minutes, then flip and bake for another 3 minutes to brown.
  2. Increase oven temperature to 425°F, add desired toppings, and return to the oven until everything is melted and the edges are browned (about 5 minutes).
  3. Serve immediately.

Notes

Store any leftover crust in the fridge for about 3-4 days. Freeze in layers separated with parchment paper. Reheat in the oven for a few minutes.