Switch up your pizza game with cauliflower pizza crust, a delightful twist on a traditional staple that’s packed with savory goodness. This low-carb, gluten-free alternative is sure to wow your tastebuds and bring out your inner gourmet chef.
Experience the unique blend of flavors that cauliflower pizza crust brings to the table. This exceptional twist on the traditional wheat-based pizza crust, low in carbohydrates and naturally gluten-free, is sure to catch the interest of both seasoned cooks and kitchen novices. This versatile crust carries the robust flavors of your chosen pizza toppings well, while providing a subtle, earthy undertone that’s characteristic of its main ingredient — cauliflower. With cauliflower pizza crust, you can enjoy your favorite comfort food in a whole new light.
Frequently Asked Questions
No, the cauliflower flavor doesn’t overpower the taste of the crust or your chosen pizza toppings. It provides a mild, earthy undertone that blends well with other ingredients.
Getting a crispy crust can be a challenge with a cauliflower pizza crust, but there are techniques to increase the chances of achieving a crispier crust, like pre-baking the crust before adding toppings, or using a pizza stone.
Absolutely! Many grocery stores offer pre-riced cauliflower, both fresh and frozen, which you can use in this recipe. Just ensure to drain off any excess liquid for the best results.
Serving Suggestions
Cauliflower pizza crust offers an excellent canvas for a myriad of toppings to suit any palate.
- For a traditional flavor profile, try a classic Margherita with fresh tomatoes, mozzarella, and basil.
- If you enjoy a little more excitement on your pizza, consider a combination of spicy Italian sausage, bell peppers, onions, and olives.
- For a garden-inspired treat, top with a medley of vegetables like bell peppers, mushrooms, and sweet corn.
- Alternatively, for a gourmet twist, try goat cheese with sun-dried tomatoes, arugula, and a drizzle of balsamic reduction.
The versatility of the cauliflower pizza crust allows you to get creative with your toppings.
Storage & Reheating Instructions
When storing your cooked pizza, allow it to cool down first, then place it in an airtight container or cover it with cling wrap and refrigerate. It can be safely stored in the fridge for up to 4 days.
When you’re ready to enjoy your pizza again, preheat your oven to 350°F. Place the pizza on a baking sheet and reheat for about 10 minutes or until the cheese is bubbling and the crust is warmed through. This method will help retain the texture and flavors of the pizza, giving you a freshly baked pizza experience even when reheating.
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For all the negative critics posting on here. It clearly says in the title, “low carb, gluten free”. It doesn’t say “low calorie!” Try using low fat mozzarella and parmesan cheese and turkey pepperoni’s instead.
Thank you for sharing your recipe! I can’t wait to try this!
I’m with you. Looking forward to giving this crust a go. Thank you for sharing!
This looks absolutely delicious! However, do think that this is any healthier is a joke. You’re still adding two different kinds of cheese, pizza sauce, and pepperonis. To call this healthy is ludicrous.
I disagree with you. The health benefits to this recipe will vary based on what toppings you put on, but having a vegetable in place of flour and sugar is almost always a better option. You can load it up with cheese and pepperoni or you can use endless combinations of low fat low calorie topping options. This recipe is for the crust. What you put on it is up to you.
Thank you for this recipe! The trade for less carbohydrates almost always increases the fat and calorie content. For those of us living by a low carb/gluten free diet, it is fun to find a low carb version of one of the foods we really miss! I’ve made the deep dish recipe before but it ended up with more of a casserole taste and texture. I am ‘super’ excited about having a “slice” of pizza for Super Bowl Sunday! Top it with lots of veggies. and lots of low fat meat options, sausage or pepperoni made from turkey, Canadian bacon, or thin sliced BoarsHead sandwich slices and good quality cheese. I can’t thank you enough for making this low carb girl’s Super Bowl food list! #RiseUp #AtlantaFalcons #SuperBowlLI
Reading these comments gave me a headache. Great recipe. Thanks.
This recipe is great for people looking for low carb pizza (which is almost impossible to find) healthy is a subjective term. Im on a low carb high fat diet so this would be perfect. Thanks for the recipe
I understand exactly what you mean. Don’t try and pass this off as healthy as just an alternative to eating wheat empty calories. Pizza is full of empty calories in modify fats.
We are fat burning machines, so when you have low calorie foods which are processed foods you’re ruining the idea of your body burning fat, because now it’s starving and storing fat, fat and solid nutritional items that start with one name is best. Do human diet is easy to duplicate think of food gatherers collecting berries, fruits, nuts, leafy vegetables throw in a fatty meat every now and then (like as a kill )and you got it down .
Before science told you you needed to reduce fat we ate what we wanted to eat from natural foods not process. .
Amen
Do you have any suggestions for a substitution for the cheese in the crust for those who cannot have dairy? — I know it has to be a binding agent of some sort, and I don’t like any of the vegan cheese options.
I hate to say it, but if you aren’t willing to use regular cheese or vegan cheese….maybe pizza just isn’t for you?
I use goat or sheep cheese. It’s not as inflammatory as cow cheese and a lot of people that can’t tolerate cow dairy can tolerate sheep or goat cheese. There are tons of different varieties. Hope this helps!
What was that roll you tore to use to strain the califower?
A paper towel.
Your patience with some of these ludicrous comments is remarkable, Rachel. I truly admire you.
How may sloces in a serving?
As many as you’d like to eat??? The pizza has about 8 slices.
THE topping is full of fat I agree. But that is optional.
The crust itself reducing the cheese is a good alternative to wheat crust
Thank you for the recipe
Christian, 538 grams? That’s over a pound. No way. I’m not copying off your math test.
Use fat free mozzarella or you’re looking at an exorbitant amount of calories
54 grams of fat and 538 grams of cholesterol. Don’t be fooled!
Wow, I’m amazed at how far off your numbers are. In the ENTIRE pizza (which has 8 slices) there are only 10.4 grams of fat and 0.3 g of cholesterol. You are quoting over 5 times as much fat and exponentially more cholesterol.
Calories 224
Calories from Fat 94
Total Fat 10.4g
Saturated Fat 3.5g
Trans Fat 0.0g
Cholesterol 331mg
Sodium 246mg
Potassium 960mg
Total Carbohydrates 17.5g
Dietary Fiber 7.1g
Sugars 7.1g
Protein 18.8g
Are these values for the whole pizza??
Maybe we aren’t counting calories, we are looking at carbs & sugar…
So may work for us…
Numbers are for entire pizza
So you’re saying 224 calories for the whole pizza? that’s great looks good!
Are these per serving? Or entire pizza?
I gave the nutritional info I got from an online calculator for the entire crust. Any toppings you add will be in addition to that. You can go for low calorie topping options to keep it low calorie, or you can go for high calorie toppings if you aren’t worried about that, but rather want the gluten-free part of it.
You can also take a few pepperoni and chop them up and sprinkle them. Using less!
I added steamed baby spinach and grilled chicken and used a low calorie white sauce very yummy
The recipe calls for a medium head of cauliflower riced. What would be the equivalent in pre-made frozen riced cauliflower? How many cups or ounces?
How is there carbs in that pizza
Vegetables have carbs – they just aren’t high energy carbs.
I like those numbers better,I wasn’t seeing where he was getting high cholesterol and fat numbers
He is probably getting the cholesterol numbers from the cheese and pepperoni
.
What temperature do you bake the vest and pizza ? Preheat stone at 500 degrees stated only in the receipe thx
Looking for yummy gluten free ideas thx
The pizza is baked at 500 degrees.
Is this information for the entire pizza?
The information will depend on the toppings you use.
What????
Is that for the whole pizza
Fake news.
i love cauliflower pizza crusts! if you want to get it crispy next time, after you roll out the dough bake it for about 7-10 minutes before you put any sauce or toppings on. it gives it a chance to cook and crisp up and then you can add all your toppings and bake again!
Hi , I like your receipt but I don’t have microwave can I cook in the pot for 5 minute?
Yes, that should work.
I use frozen riced cauliflower…there is no liquid in it so can use directly after defrosting it. I brown the crust on both sides before adding the toppings.
I use frozen as well, but I do have to drain it, because there is still a ton of liquid in it, especially cause it’s frozen!
You must steam it first the let it cool Then squeeze the water out
That was supposed to be 5 stars!!!!
I don’t have a microwave either. Would you steam it?
Yes. 4 min after the water comes to a boil. Draining even more important!
Thanks!
I do believe that’s what the instructions indicated….bake first and then put toppings on, bake again.