Since I started my low-carb diet, I've been having a lot of fun experimenting with new recipes. It's great to think outside the box, so to speak, and create fulfilling dishes that don't involve bread, pasta, or potatoes. The one dish I really miss? It's pizza. There's something so comforting about a cheesy, meaty slice of pizza. The recipe below solves all my woes - by using cauliflower as the crust, pizza night now fits into my Keto diet!
You can purchase pre-riced cauliflower from the grocery store's frozen section if you're running short of time, but I recommend starting with a whole head of cauliflower. It's much more economical in price and it only adds about 5 minutes of cooking time to your day. Just make sure you squeeze out all the excess moisture from your steamed cauliflower.
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Cooktop Cove
Low carb cauliflower pizza crust
1 pizza crust
20 minutes
30 minutes
50 minutes
1 head cauliflower, stalk removed
1 egg, lightly beaten
1 teaspoon Italian seasoning
Pinch of salt
Pinch of black pepper
1/2 cup grated Parmesan cheese
Preheat the oven to 400 degrees F.
Pulse the cauliflower in the food processor until it resembles grains of rice.
Steam the cauliflower rice in a steamer basket for 5 minutes, until it becomes tender.
Transfer the cauliflower to a tea towel and wring it out until no excess moisture remains.
Place the cauliflower in a large bowl and allow it to cool before adding the remaining ingredients. Stir well to combine.
Line a baking sheet with parchment paper and transfer the "dough" to the middle of the sheet.
Using a rubber spatula, spread the dough out into a circle so it resembles pizza crust.
Bake for 20 minutes before adding your desired toppings.
