Gluten-Free Keto Low Carb Cauliflower Pizza Crust
A crispy, cheese-forward pizza crust made entirely from cauliflower, parmesan, and egg. This ketogenic alternative delivers authentic pizza satisfaction while keeping carbs minimal. The secret lies in thoroughly drying the cauliflower rice and melting the parmesan directly into the mixture, creating a cohesive base that crisps beautifully in the oven. Perfect for pizza night when following a low-carb lifestyle, this crust holds toppings well and slices cleanly. The parmesan adds rich, nutty flavor while the cauliflower provides structure without overwhelming taste.
Ingredients
Instructions
- 1
Preheat the oven to 400 degrees F
- 2
Place cauliflower in a food processor and pulse until crumbly and rice like
- 3
Heat the cauliflower rice in a dry skillet over medium high heat, stirring often to remove as much moisture as possible, about 10 minutes
- 4
Once it looks somewhat dry, add parmesan cheese and seasonings
- 5
Continue to cook on medium heat until the parmesan is melted
- 6
Remove from the heat and stir in the egg
- 7
Use parchment on a 12 inch round pizza pan and spray with olive oil cooking spray
- 8
Spread out the dough and flatten as best you can, use another piece of parchment paper on top if it's too sticky for your hands to spread and make the edges slightly higher to form a crust
- 9
Bake for 20 minutes
- 10
Add your favorite toppings and bake another 10 minutes
- 11
Cut into 8 large slices and serve
Tips
Thoroughly dry the cauliflower rice in the skillet to prevent a soggy crust - this step is crucial for achieving proper texture
Use parchment paper on both sides when shaping if the mixture is too sticky to handle with your hands
Make the edges slightly higher than the center to create a proper pizza crust border that will hold toppings
Good to Know
Refrigerate covered for up to 3 days or freeze for up to 1 month
Can make crust up to 1 day ahead, store covered in refrigerator
Serve immediately while crust is crispy, best fresh from oven
Common Mistakes
Dry the cauliflower thoroughly to avoid a mushy, soggy crust
Don't skip the skillet step or the crust won't hold together properly
Substitutions
Vegan Options
General Alternatives
FAQ
Can I use frozen cauliflower instead of fresh?
Yes, but thaw completely and squeeze out excess moisture before processing. Frozen may need extra drying time in the skillet.
What if my crust falls apart when I try to shape it?
The mixture needs more moisture removal or the egg wasn't fully incorporated. Return to skillet briefly or add another beaten egg.
How long will leftovers keep and can I reheat them?
Store covered in refrigerator for 3 days. Reheat in 350°F oven for 5-8 minutes to restore crispiness.