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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.

YOU MIGHT ALSO LIKE THESE KETO AND LOW CARB PIZZA RECIPES…

Pizza Stuffed Peppers

PORTOBELLO MUSHROOM MINI PIZZA

SAUSAGE AND PEPPERONI PIZZA PIE

PEPPERONI PIZZA WITH FATHEAD DOUGH

PEPPERONI PIZZA BAGELS

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

Chocolate Chip Cookies

Gingerbread Cupcakes with Cream Cheese Frosting 

Cheddar Jalapeño “Cornbread”

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!

Print

Cauliflower Pizza Crust - Keto, Low Carb & Gluten Free

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!

Author Keto Cooking Christian

Course Main Course

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 8

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.

NOTES

The Oat Fiber really gives great texture to this pizza, but if you do not have it, you can use all almond flour.  Since I’ve not tried it myself, I cannot say how it would turn out.  I use Lifesource Foods Oat Fiber 500 and I buy it in the 16 ounce bag on Amazon (link in recipe).

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.

*All nutritional data is provided as a courtesy and is accurate to the best of my knowledge. I am not a certified Nutritionist, so if you are concerned about this data, please feel free to verify it using the nutrition calculator of your choice. All data is based on net carbs and does not include sugar alchol (Swerve/Erythritol).

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