How To Make Low Carb Pizza Crust from Cauliflower Pizza Dough
This low carb pizza crust is made from a cauliflower pizza dough that is shockingly delicious, gluten-free and healthy for you.
Servings: 3 mini cauliflower pizzas
Calories: 189kcal
Cost: $20
Equipment
- Cheesecloth or linen tea towel
Ingredients
Low Carb Pizza Cauliflower Crust
- 1/4 tsp dried oregano
- 1/4 tsp parsley
- 1/2 cup grated Stella Aged Cheese Asiago cheese wedge You can also use Stella Cheese parmesan or mozzeralla cheese
- 1/2 tsp garlic salt
- 1/2 tsp pepper
- 2 egg yolks
- 5 cup cauliflower florets
Rainbow Veggie Pizza Toppings
- 1/2 red pepper diced
- 1/2 green pepper diced
- 1/2 yellow pepper diced
- 1/2 small purple onion diced
- 5 cherry tomatoes
- 1/4 cup shredded carrots
- 3 radishes
- asparagus tips
- 1/2 cup your favorite marinara or pizza sauce recipe
- 1/4 cup Shredded Stella Cheese
Classic Pizza Toppings
- Pepperoni
- 1/2 cup your favorite marinara or pizza sauce recipe
- 1/4 cup Shredded Stella Cheese
Instructions
Prepping
- While preheating the oven to 400 degrees F, prepare a baking sheet with a thin layer of your favorite cooking oil and dice the vegetable rainbow toppings. If you’re making one large pizza instead of mini pizzas, you can also just use a standard pizza pan.
- If you're recreating the rainbow veggie pizza toppings, be sure to steam the fresh vegetables for 3-5 minutes in advance of topping your cauliflower crust pizza so that the vegetables are nice and soft.
Low Carb Cauliflower Pizza Crust
- For the cauliflower pizza crust, it's easiest to start with five cups of already prepared, steamable cauliflower florets from the store and heat on high for 5 minutes or according to the packaging instructions.
- ***If you're using a full head of fresh cauliflower, you'll want to break the cauliflower up and make small florets by using a food processor or blender. Once you have small cauliflower florets, you'll want to steam them with either an Instant Pot, stovetop steamer basket, or the microwave.
- Once the fine cauliflower is steamed, place it in a large cheesecloth and squeeze out as much liquid as possible. This step is very important in making sure that the final cauliflower crust isn't too soft! You'll be surprised just how much water you're able to squeeze from the steamed cauliflower, so keep going!
- Combine the steamed, drained cauliflower into a mixing bowl and thoroughly mix In the parsley, oregano, garlic salt, pepper, and grated Stella Aged Asiago Cheese. Since you're creating a low carb pizza dough, it's easiest to combine this by kneading the ingredients together with your hands.
- If you're creating mini pizzas like ours, separate the mixture Into three balls of dough and spread them onto a cookie sheet to make three small crust circles about a 1/4 inch thick. If you're creating one large pizza, then you can also spread your dough onto a round pizza stone.
- Bake your pizza crust at 400 degrees F for 15 minutes. Then, gently flip the crust over to bake the other side for another 5 minutes.
- Remove the crust from the oven and spread your favorite marinara sauce, the Stella Aged Asiago Cheese, and toppings on. Then place the pizza back in the oven for another 8 to 10 minutes.
- Once your pizza is finished baking, be sure to serve immediately so that the cauliflower crust doesn't get too soft.
Notes
- This low carb pizza is best served fresh, but you can store it in an airtight container in the refrigerator for up to two days.
- For the unbaked dough, wrap it tightly in plastic wrap and store it in the freezer for three to four weeks.
- When it comes to reheating your gluten-free pizza, you can easily microwave it for 30 seconds. For a crispier crust, pop it in the toaster oven or the air fryer for one to two minutes.
Nutrition
Serving: 1mini pizza | Calories: 189kcal | Carbohydrates: 19g | Protein: 13g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 142mg | Sodium: 940mg | Potassium: 894mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2824IU | Vitamin C: 170mg | Calcium: 262mg | Iron: 2mg