If you're craving pizza but want to keep it low-carb, this recipe is perfect for you. It’s easy to make, delicious, and fits perfectly into a keto lifestyle without sacrificing flavor or texture.
Start by pulsing the cauliflower florets in a food processor until they’re broken down into small, rice-sized pieces. Pour the cauliflower rice into a saucepan, add some water, and cook it over medium-low heat for about 10 to 15 minutes, stirring occasionally. Once it’s cooked, transfer it to a bowl and pop it in the fridge to cool completely, which should take around 30 minutes.
While that’s chilling, go ahead and preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. When the cauliflower is cool, spread it out on a clean kitchen towel, wrap it up tightly, and squeeze out as much water as you can — this step really helps keep the crust from getting soggy.
Next, toss the dried cauliflower into a large bowl along with the eggs, mozzarella, Parmesan, paprika, oregano, and a pinch of salt. Mix everything together until it’s well combined. Then, spread the mixture onto your prepared baking sheet, shaping it into a round pizza crust.
Bake the crust for about 20 minutes until it’s golden and firm. Let it cool completely before carefully flipping it over. After that, you’re ready to add your favorite toppings and bake again if you like!
- Preheat the oven well to ensure a crispy crust.
- Don’t overload the crust with toppings to prevent sogginess.
- Use parchment paper to avoid sticking and make cleanup easier.
This crust is a fantastic low-carb alternative to traditional pizza dough. It’s crispy on the outside and tender inside, making it perfect for those following a keto lifestyle. Plus, it’s quick to prepare and uses simple ingredients you likely already have.
Top the crust with your favorite low-carb sauces, cheeses, and vegetables. Add meats like pepperoni or grilled chicken for extra protein. Serve with a fresh side salad to complete your meal.
Store any leftover crust wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to maintain crispiness before adding toppings.
