A grain-free, gluten-free, keto and low-carb take on pizza crust! This cauliflower pizza crust recipe is fun and easy to make and results in the most delicious pizzas your whole family can enjoy!
There’s this thing I like to do and I bet you like to do it too.
It’s a game I like to call “Stalk the Blogger” and it’s really not more complicated than that. It’s harmless really and all it requires is visiting the site of the food blogger who you have decided is your sworn food bloggy mentor. Like 5 times a day. Maybe their facebook page too…maybe repin some of their pins. Oh I dunno…a little Twitter stalk’ll do ya good too. Let your hair down.
No shame in it. If you’ve been following me around a while (potentially playing Stalk the Blogger), then you know I have a soft spot in this gingered heart of mine for Natalie Perry (from Perry’s Plate). She’s real, eats real, makes excellent food and is an incredible woman and mother. One of the very first posts I happened upon by said Natalie is this recipe for cauliflower pizza crust. Gluten free. Grain free. Yeast free. Keto. Low-Carb. Amen, sister!
In my time, I’ve been known to make pizza crust out of collard greens and spinach, so when I saw Natalie’s recipe, I was convinced she was too good to be true. But it is true, and it’s edible…and you put pizza on top. Stop what you’re doing right now and do the hokey pokey (walking like an Egyptian is acceptable too).
How to Make Cauliflower Pizza Crust:
The way this recipe works is as follows: steamed cauliflower + eggs + cheese. No flour, absolutely no yeast (no rising, kneading or temperature control!), no gluten. Just you, cauliflower and one seriously delicious pizza cust. Word of warning: this crust doesn’t crisp up the way a normal crust does, and it stays somewhat soft. It’s like eating pizza on top of cheese. And that’s a good thing.
Step one to making your cauliflower crust pizza: steam the cauliflower.
Whisk together the eggs and mozerella cheese in a bowl.
Put your steamed cauliflower and roasted garlic in a food processor, all pretty like.
Add the pureed cauliflower/garlic to the bowl with the eggs and cheese.
Stir it up nice until it’s all incorporated…your cheese will look all stringy and melty. This is deliciousness.
Pour it on a parchment lined baking sheet
Spread ‘er out.
Pop ‘er in the oven for about 18 to 20 minutes until it sets up.
Add Toppings to Your Cauliflower Pizza Crust:
Pour on your favorite homemade tomato sauce, or cheat like me and use pasta sauce from a jar.
Add some vitamins on board
Then sausage and cheese.
Bake again! The best things in life are twice baked….errrr something to that effect.
Can I be your food consultant? Simon says make pizza out of cauliflower. Go!
Cauliflower Pizza Crust:
- 1 head cauliflower
- 4 eggs
- 1 cup shredded mozzarella
- 3 cloves garlic, roasted
- Pizza sauce
- sauteed kale
- turkey Italian sausage
- mozzarella cheese
- Steam cauliflower in a pot until tender and a fork pokes easily into it
- While cauliflower is steaming, wrap 3 cloves of garlic (skin on) in aluminum foil and roast in the oven at 375 degrees. Once the cauliflower is finished steaming, the garlic should be finished roasting.
- Unwrap and peel garlic. Blend the cauliflower and garlic in a food processor. This took two batches for me.
- In a bowl, whisk the eggs and mozerella cheese together.
- Add the cauliflower and mix everything together.
- Preheat oven to 450 degrees
- Pour mixture onto a parchment-lined baking sheet.
- Bake in the oven about 20 minutes until the edges are golden brown and the cauliflower is set up.
- Add your delicious toppings
- Bake at 400 degrees until cheese is all golden brown on top – about 10 to 15 minutes.
- Allow pizza to cool before slicing squares out of it. If you skip the cooling process, it will be difficult to get your pizza squares to stay together.
Nutrition facts calculated for pizza crust only (without toppings).
Nutrition Information:Yield: 10 slices Serving Size: 1 slice
Amount Per Serving: Calories: 81Total Fat: 4gUnsaturated Fat: 0gCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 5g