A nice alternative to fathead dough, this cauliflower pizza crust holds together well and tastes great topped with Low Carb sauce, cheese and the toppings of your choice!
I typically make my pizza with fathead dough, but I wanted to give cauliflower a chance and I really love how it turned out! It takes a few important steps and a little time, but it was well worth it. The crust held together beautifully and the cauliflower taste was pretty subtle.
I topped it with my favorite cheese and pepperoni, but you can add whatever toppings your heart desires!
Ingredients
For the Crust
7 1/2 cups of riced cauliflower
1 cup organic shredded mozzarella cheese
1 organic cage-free egg
1/2 teaspoon garlic salt
2 tablespoons almond flour
2 tablespoons Oat Fiber (see note below)
Toppings that I added
1 1/2 cups mozzarella cheese
18 sliced uncured pepperoni
1/2 teaspoon garlic salt
1/4 teaspoon oregano
1 teaspoon parsley
1 tablespoon fresh basil
2 ounces tomato paste (mixed with water to thin it out)
Preparation
To Make the Crust
Add the cauliflower to a microwave safe bowl and cook in the microwave, covered with a paper towel, for 10 minutes.
Remove, transfer to a plate and set in the fridge to cool for about 20 minutes.
Preheat oven to 425F.
Once cooled, add the cauliflower to a lint free towel in small batches and wring to get as much as the water out as you can.
You will be amazed at how much liquid comes out and we don’t want this in our crust!!
Then add to a bowl and add in the almond flour, oat fiber and garlic salt.
Add in the mozzarella cheese.
And finally, add in the egg.
Mix until well combined.
Add the dough to a pan lined with parchment paper and spread out to your desired shape and thickness.
Bake for 15 minutes or until the top just barely starts to turn lightly golden.
To Make the Pizza
Add your sauce, spices and cheese.
Add any other toppings you prefer. I would recommend staying away from anything that is too watery. This will allow the crust to hold together better and prevent it from becoming soggy.
Bake for another 10 minutes or until the cheese has melted and is slightly golden. Transfer the pizza (on the parchment paper) to a cooling rack and, allow to cool for a few minutes before slicing, then serve! This also prevents the crust from getting soggy from the steam.
Note:
The Oat Fiber is really important in this recipe! I use it in so many recipes, because of the amazing texture it gives whatever I am baking! It is hands down, the best ingredient I’ve baked with and is really worth buying. I use Lifesource Foods Oat Fiber 500 because they grind it to a very fine powder and has a mild flavor. I buy it in the 16 ounce bag here. The bag lasts a while, because you don’t need to use much in your recipes.
Oat Fiber, is not the same as Oat Flour, which is made from grinding oats. Oat Fiber is made from grinding the outside husks of oats and is pure insoluble fiber. Insoluble fibers do not dissolve in water and are not broken down in the digestive tract. So it’s low carb and Keto friendly!
These are just some of the great recipes you can make using Oat Fiber:
Lemon Meringue Cupcakes
Blueberry Lemon Muffins
Pumpkin Cupcakes
Chocolate Chip Cookies
Gingerbread Cupcakes with Cream Cheese Frosting
Cheddar Jalapeño “Cornbread”
Blueberry Pancakes
Lemon Poppy Mini Bundt Cakes
Rosemary and Kalamata Olive Focaccia
Cinnamon Roll Waffles with Cream Cheese Icing
Lemon Cupcakes with Creamy Lemon Frosting
Chocolate Peanut Butter Cupcakes
Fluffy Pumpkin Pancakes
Pumpkin Donuts
Cranberry Sauce and Walnut Muffins
Tiramisu Pancakes
Makes 8 Servings
Macros for Crust (only): Fat 5 grams – Protein 6 grams – Carbs (net) 3 grams
*Be sure to adjust your macros according to the toppings you choose!
Cauliflower Pizza Crust - Keto, Low Carb & Gluten Free
Ingredients
For the Crust
- 7 1/2 cups of riced cauliflower
- 1 cup organic shredded mozzarella cheese
- 1 organic cage-free egg
- 1/2 teaspoon garlic salt
- 2 tablespoons almond flour
- 2 tablespoons Oat Fiber see note below
Toppings that I added
- 1 1/2 cups mozzarella cheese
- 18 sliced uncured pepperoni
- 1/2 teaspoon garlic salt
- 1/4 teaspoon oregano
- 1 teaspoon parsley
- 1 tablespoon fresh basil
- 2 ounces tomato paste mixed with water to thin it out
Preparation
To Make the Crust
- Add the cauliflower to a microwave safe bowl and cook in the microwave, covered with a paper towel, for 10 minutes. Remove, transfer to a plate and set in the fridge to cool for about 20 minutes.
- Preheat oven to 425F.
- Once cooled, add the cauliflower to a lint free towel in small batches and wring to get as much as the water out as you can. You will be amazed at how much liquid comes out and we don't want this in our crust!! Then add to a bowl and add in the almond flour, oat fiber, garlic salt, mozzarella and egg.
- Mix until well combined. Add the dough to a pan lined with parchment paper and spread out to your desired shape and thickness. Bake for 15 minutes or until the top just barely starts to turn lightly golden.
To Make the Pizza
- Add your sauce, spices, cheese and any other toppings you prefer. I would recommend staying away from anything that is too watery. This will allow the crust to hold together better and prevent it from becoming soggy.
- Bake for another 10 minutes or until the cheese has melted and is slightly golden. Transfer the pizza (on the parchment paper) to a cooling rack and, allow to cool for a few minutes before slicing, then serve! This also prevents the crust from getting soggy from the steam.
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