free invisible hit counter

Low Carb Pizza

by

Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 4 (2 slices each)

Recipe Intensity: Medium – Requires some prepping and squeezing, but the steps are straightforward and worth it!

Ingredients

For the Cauliflower Crust:

  • 1 large head of cauliflower, cut into florets (about 4 cups riced)

  • 1 large egg, beaten

  • 1 cup (100g) finely shredded mozzarella cheese

  • ¼ cup (25g) grated Parmesan cheese

  • 1 tsp dried oregano

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ¼ tsp kosher salt

  • Pinch of black pepper

For the Toppings:

  • ½ cup sugar-free marinara or pizza sauce

  • 1 cup (100g) shredded low-moisture mozzarella cheese

  • 15-20 slices pepperoni

  • ½ green bell pepper, thinly sliced

  • ½ red bell pepper, thinly sliced

  • ¼ red onion, thinly sliced

  • Fresh basil or oregano for garnish (optional)

Equipment

  • Food processor or box grater

  • Clean kitchen towel or cheesecloth

  • Parchment paper

  • Baking sheet or pizza stone

  • Mixing bowls

Step-by-Step Instructions

Step 1: Rice the Cauliflower

Place the cauliflower florets in a food processor and pulse until it reaches a fine, rice-like consistency. Be careful not to over-process into paste. (If using a grater, grate the florets on the large holes).

Step 2: Cook and Dry the Cauliflower (CRUCIAL STEP)

There are two methods:

  • Microwave: Place the riced cauliflower in a microwave-safe bowl. Microwave on high for 4-5 minutes, stirring halfway. Let cool slightly.

  • Steam: Place in a steamer basket over boiling water for 5-6 minutes until tender.

Transfer the cooked cauliflower to a clean kitchen towel. Once cool enough to handle, wrap it up and squeeze out as much liquid as humanly possible. This is the secret to a crisp crust! You should get about ½ to ¾ cup of liquid.

Step 3: Make the Crust Dough

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine the squeezed-dry cauliflower, egg, 1 cup mozzarella, Parmesan, oregano, garlic powder, onion powder, salt, and pepper. Mix until a cohesive dough forms.

Step 4: Form and Pre-Bake the Crust

Place the dough ball on the parchment paper. Press and shape it into a 10-12 inch round, about ¼-inch thick. Make the edges slightly higher to form a crust. Bake for 18-20 minutes, or until the crust is golden brown and firm to the touch.

Step 5: Add Toppings and Final Bake

Remove the crust from the oven. Spread the marinara sauce evenly, leaving a small border. Sprinkle with the remaining 1 cup of mozzarella cheese. Arrange the pepperoni, bell peppers, and red onion on top.
Return the pizza to the oven and bake for another 10-12 minutes, until the cheese is bubbly and golden.

Step 6: Rest, Slice, and Serve!

Let the pizza cool on the pan for 5 minutes. This allows the crust to set and makes slicing easier. Garnish with fresh herbs if using. Slice into 8 pieces using a sharp pizza cutter or knife. Serve immediately for the best texture.

Chef’s Notes & Tips for Success

  • No Soggy Crust: The squeeze is non-negotiable! The drier the cauliflower, the crispier the result.

  • Flavor Boost: Add a pinch of red pepper flakes to the crust dough for a spicy kick.

  • Topping Freedom: Keep it keto with mushrooms, sausage, olives, or bacon. For a veggie load, add spinach or artichokes.

  • Storage: Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat in a skillet or toaster oven to retain crispness (avoid the microwave).

Nutritional Information (Per Serving – 2 Slices)

  • Calories: 285

  • Total Fat: 19g

  • Saturated Fat: 9g

  • Cholesterol: 95mg

  • Sodium: 780mg

  • Total Carbohydrates: 12g

  • Dietary Fiber: 4g

  • Net Carbs: 8g

  • Sugar: 5g (naturally occurring from veggies)

  • Protein: 20g

Leave a Comment