Low Carb Pizza

February 21, 2012

Believe it or not, the crust of this mouth watering Pizza is made from a head of cauliflower!

So I think it was yesterday that I pinned a similar recipe from eat-drink-smile.com. on Pinterest.

I was a little skeptical, but trust me it’s worth a try!

Low Carb Pizza
  • 3 cups cooked, riced cauliflower
  • 3 cups shredded mozzarella cheese
  • 3 eggs, beaten
  • 1 tsp dried oregano
  • ½ tsp crushed garlic
  • ½ tsp garlic salt
  • olive oil (optional)
  • pizza sauce
  • Favorite cheese, veggies, meat, etc.


To “Rice” the Cauliflower:

Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don’t have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.
One large head should produce approximately 3 cups of riced cauliflower. You can make one extra large pizza, or a couple small ones.
To Make the Pizza Crust:
Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray. I actually preheated my pizza stone in the oven and made my pizza directly on my pizza peel.

In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet or peel, and using your hands, pat out into a 9″ round. Optional: Brush olive oil over top of mixture to help with browning.
Bake at 450 degrees for 15 minutes.
Remove from oven. To the crust, add sauce, toppings and cheese. I used a simple tomato basil sauce, fresh buffalo mozzarella, and fresh basil. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).
*Note if using veggies, meat, etc toppings need to be precooked since you are only broiling for a few minutes.

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