RecipeCauliflower Pizza Crust
- Calories: 113
- Protein: 12g
- Total Fat: 6g
- Cholesterol: 20mg
- Total Carbohydrate: 5g
- Dietary Fiber: 2g
- Total Sugar: 2g
- Natural Sugar: 0g
- Added Sugar: 0g
- Sodium: 345mg
With cauliflower quickly becoming the “carb replacement” of choice, I knew I had to give cauliflower pizza crust a try. And I’m happy to announce…it was a MAJOR success—with both my husband and the kids! Try it for yourself.
- Prep time
- Total Time
- 1 head cauliflower, coarsely chopped (or use about 4 cups store-bought cauliflower rice or crumbles)
- 3/4 cup shredded part-skim mozzarella cheese
- 3/4 cup shredded or grated parmesan cheese
- 4 egg whites
- 1 tablespoon Italian seasoning
- 1/2 teaspoon garlic powder
- Kosher salt, to taste
- Ground black pepper, to taste
Preheat oven to 450˚.
Place cauliflower florets in food processor and pulse until finely chopped with no chunks.
Transfer chopped cauliflower to bowl, cover with paper towel and microwave for 8 minutes until cooked through. Allow to cool briefly before squeezing out as much water as possible with a cheese cloth or paper towels. The more water you remove, the crispier your crust will be.
Mash the cauliflower and let cool for about 10 minutes.
Add mozzarella cheese, Parmesan, Italian seasoning, garlic powder, egg whites, salt and pepper to mashed cauliflower. Mix thoroughly.
Cover large baking sheet with tin foil and coat with oil spray. Pour cauliflower “dough” on tin foil and shape into pizza crust. Place in oven for 15 to 20 minutes until golden brown and crispy.
Add sauce, cheese, desired toppings and additional seasonings (like crushed red pepper and oregano). Place under broiler until cheese is hot and bubbly.
Slice and enjoy!
Note: For crispier crust, use a pre-heated pizza stone.