This cauliflower pizza base is healthy, tasty, and of course – low carb! Gluten free and LCHF recipe.
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Making low carb pizza bases from cauliflower isn't exactly a new concept. BUT – I've never tried it. And if I've never tried it, then there's a chance that you might not have done either! The process is a made a lot easier by the fact that some grocery stores are now stocking ready-riced cauliflower – or “Cauliflower Crumbles” as I think one company calls it. I've seen them in Target and Walmart and it certain speeds up the recipe! If you want to make your own, check out my tutorial on how to make cauliflower rice!
This pizza base holds together unless the toppings are too wet – so keep that in mind. But you can definitely pick up slices of pizza without it crumbling!
How to Make a Low Carb Cauliflower Pizza Base
To make the cauliflower crust, cook the riced cauliflower. I use a 12 oz bag of frozen cauli rice that cooks in the bag in the microwave. But you could also boil it in water until tender. Let the cooked cauliflower cool for 10 minutes, then place it in a large clean dish towel over the sink. Squeeze as much water out as you can.
Transfer the drained cauli rice to a large bowl, and add almond flour, grated Parmesan, a beaten egg, onion powder, dried oregano, salt and pepper.
Mix well, then turn out the “dough” onto a baking sheet lined with a silicone mat or parchment paper. Use slightly wet hands or the back of a spoon to push the mixture into an even circle, about 9″ wide.
Bake in a preheated oven for 15 minutes or until the edges start to darken.
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Then you are ready to add the toppings! The base is a LOT more filling than you might think, so you'll find that this pizza goes further than a regular one.
For this pizza I added a simple tomato sauce, cheese, pepperoni and Italian seasoning, then gave it another five minutes in the oven to melt the cheese.
Check out for my new pizza recipe with Burrata and Jalapeños – it's SO good!
- 12 oz cauliflower rice (about 3 cups)
- ½ cup fine almond flour
- ¼ cup grated Parmesan
- 1 egg, beaten
- 1 tsp onion powder
- ½ tsp dried oregano
- salt and black pepper
- Preheat the oven to 400F.
- To make the cauliflower crust, cook the riced cauliflower in the microwave or boiled in water until tender.
- Let the cauliflower cool for 10 minutes, then place it in a large clean dish towel over the sink. Squeeze as much water out as you can.
- Transfer the drained cauli rice to a large bowl, and add the almond flour, grated Parmesan, beaten egg, onion powder, dried oregano, salt and pepper.
- Mix well, then turn out the mixture onto a baking sheet lined with a silicone mat or parchment paper. Use slightly wet hands or the back of a spoon to push the mixture into an even circle, about 9" wide.
- Bake for 15 minutes or until the edges start to darken.
- Add your chosen toppings and cook until done.
5.2g net carbs per serving (quarter of the base not including toppings - see main post for ideas)
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Nutrition InformationYield 4 Serving Size Quarter of the pizza base
Amount Per Serving Calories 149Total Fat 10gSaturated Fat 2gCholesterol 52mgSodium 197mgCarbohydrates 8.8gNet Carbohydrates 5.2gFiber 3.6gSugar 2.3gProtein 8g
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