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You’ve got to try our cauliflower pizza crust recipe. It’s truly the best!
Want a delicious and EASY keto pizza crust idea?!
Try turning a bag of store-bought frozen riced cauliflower into the best, most delicious cauliflower pizza crust we’ve tried yet! Making a crust out of cooked cauliflower is definitely not a new idea, but I recently tried the shortcut of using frozen riced cauliflower, and I was surprised at how easy this keto pizza crust was to make.
Making your own cauliflower crust at home is always a good idea because almost all of the ones sold in-stores often have hidden carbs and aren’t keto-friendly!
This is the easiest cauliflower pizza crust to make and the results are YUMMY!
There is no need to get out your food processor with this simple cauliflower pizza crust recipe, and it’s so convenient to keep frozen cauliflower in the freezer at all times.
You’ll be able to complete this homemade meal even on the busiest of weeknights! To show just how easy it is, Collin made this yummy pizza on a Facebook Live video.
Before sharing the recipe, check out Collin’s recipe tips for making the best cauliflower pizza crust:
- If you have multiple options for frozen riced cauliflower at your store, go with Green Giant. The “rice” granule size is smaller with Green Giant which works better for this cauliflower pizza crust recipe.
- Make sure to get all the water out of the frozen cauliflower rice by cooking it down in the pan for optimum crispiness. Also, be sure to cook the crust to the point where it’s well done (not burnt, but brown in spots). This will make the base firm enough to support your favorite toppings.
- Add seasonings (like garlic powder, Italian seasoning, and salt) to the crust to add a burst of additional pizza flavor.
- Use either a silicone baking mat or parchment paper (and add a touch of oil) to make sure the crust doesn’t stick to your pan.
- Flatten out the dough on parchment paper, then put a lightly oiled piece of parchment paper over the top of the dough and press down with your hands versus a rolling pin. I always opt to ditch the rolling pin and just use my hands on the parchment paper to make the pizza shape. I think it’s much easier.This also helps to get the crust nice and thin which makes for a crispier crust.
- When your pizza is done, be sure to let it rest for at least 10 to 15 minutes. The longer it rests, the easier it is to pick up like a traditional pizza crust.
Keto Cauliflower Pizza Crust
yield: 4 SERVINGS
prep time: 10 MINUTES
cook time: 30 MINUTES
total time: 40 MINUTES
Easily make a robust and delicious pizza crust out of a bag of frozen riced cauliflower!
Ingredients
- 10 oz. bag frozen riced cauliflower
- 1 cup Parmesan cheese, grated
- 1 large egg
- 1 teaspoon garlic powder
- salt & pepper to taste
Directions
1
Preheat oven to 400 degrees.
2
Heat a skillet on the stove to medium-high heat. Cook riced frozen cauliflower until tender and the water is cooked off, about 6-8 minutes. Be sure to stir your cauliflower during this process so that it doesn't burn.
3
Remove your skillet from heat and stir in parmesan, egg, and season with garlic powder, salt, and pepper to taste. It should all get melted together nicely.
4
Press mixture onto a baking sheet or a 12-inch pizza pan covered with parchment paper.Consider covering the dough with a second piece of parchment paper and roll out the dough with a rolling pin or use your hands. You can also put oil on the parchment paper to help with sticking.
5
Bake at 400 degrees for 20 minutes or until lightly browned.
6
Remove from the oven and top with desired toppings like no-sugar-added tomato sauce, mozzarella cheese, pepperoni, etc. Bake for another 10 minutes or so until golden brown. Let rest for 10 to 15 minutes before serving.
7
Enjoy!
Nutrition Information
Yield: 4 servings (8 slices), Serving Size: 1/4 of pizza crust (2 slices)
Amount Per Serving:136.1 Calories | 7.8g Fat | 5.0g Total Carbs | 1.5g Fiber | 12g Protein | 3.5g Net Carbs
Brought to you by Hip2Keto.
Yum! What a tasty KETO pizza!
I loved the flavorful taste and crisp yet chewy texture of this cauliflower pizza due to the yummy parmesan cheese. It didn’t have a strong cauliflower taste and wasn’t watery at all (that has been an issue for me in the past when making a cauliflower crust). It was also both chewy and crisp around the edges. Perfect!
I think you and your family will definitely enjoy this idea. And of course, it’s easy to top your pizza with whichever toppings you love.
My teammate Jenna recently made this crust and had these thoughts:
“This cauliflower crust worked out perfectly. I love the delicious flavor and the ease of making it! I used the processed grated parmesan cheese, which is what I had on hand and it worked great. So I think fresh grated or processed is perfectly acceptable.
I love the process of cooking the riced cauliflower a bit since it draws out the moisture! My family and I really enjoyed this recipe, and I love Collin’s tips – perfect!”
Here’s how to turn a bag of cauliflower rice into an easy skillet meal (3 ways)!
