Cauliflower Crust Pizza with Low-Carb Toppings
A healthy, low-carb pizza with a crispy cauliflower crust and fresh toppings.
20 mins
Prep Time
25 mins
Cook Time
2
Servings
Ingredients
- 1 medium head of cauliflower
- 1 large egg
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup low-carb pizza sauce
- 1/2 cup shredded mozzarella cheese (for topping)
- 1/4 cup sliced bell peppers
- 1/4 cup sliced mushrooms
- 1/4 cup sliced black olives
- Fresh basil leaves (for garnish)
Nutrition Facts
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Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the cauliflower: Cut the cauliflower into florets and pulse in a food processor until it resembles rice. Microwave for 5 minutes, then let it cool.
Squeeze out moisture: Place the cauliflower rice in a clean kitchen towel and squeeze out as much liquid as possible.
Make the crust: In a bowl, mix the cauliflower rice with egg, mozzarella, Parmesan, oregano, garlic powder, salt, and pepper. Press the mixture into a thin, even circle on the baking sheet.
Bake the crust: Bake for 20 minutes or until golden and firm. Remove from the oven.
Add toppings: Spread pizza sauce over the crust, then sprinkle with mozzarella cheese. Add bell peppers, mushrooms, and black olives.
Bake again: Return the pizza to the oven and bake for another 5-7 minutes until the cheese is melted and bubbly.
Garnish and serve: Top with fresh basil leaves, slice, and enjoy!
Chef's Tips
- Extra Crispy: For a crispier crust, bake it for an additional 5 minutes before adding toppings.
- Cheese Options: Try adding goat cheese or feta for extra flavor.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
- Topping Variations: Use spinach, cherry tomatoes, or grilled chicken for different flavors.
- Sauce Swap: Replace pizza sauce with pesto or Alfredo sauce for a different twist.
