The Ultra Low-Carb Cauliflower Pizza

While browsing on the computer yesterday, I noticed that one of my fellow bloggers posted about her experience with a “low carb cauliflower pizza.” After reading about this pizza, I decided to make it. The only thing I can say is that you’re going to have to try it too. The most amazing thing about this pizza is that it’s virtually carb-free! The only carbs come from the cauliflower source. Is anyone else screaming the word “FINALLY!”? You could eat almost the entire pie and feel zero guilt! If you enjoy pizza and eating healthy, especially low-carb healthy, this is right up your ally. So enjoy!

Ingredients

• 1 cup riced cauliflower (way easier to make than I thought it would be)
• 1 cup mozzarella cheese
• 1 egg, beaten
• 3-4 cloves garlic, crushed
• 2 tsp dried oregano
• 1/2 tsp garlic salt
• olive oil (optional)
• 1/4 cup pizza sauce
• 1/4 cup Italian Mix Cheese (I actually used more mozzarella instead)
• Pepperoni (or whatever toppings you choose)

Directions

1. Rice cauliflower : cut cauliflower from stem and leaves, chop into smaller pieces, pulse in a food processor until grain-like consistency, microwave in a bowl for 8 minutes. Pat out some of the moisture with a towel, otherwise it will leak when you bake it!
2. Mix beaten egg, mozzarella cheese, and riced cauliflower in a bowl. Add in oregano, garlic, garlic salt.
3. Spread on a cookie sheet in a 9″ shape, brush with olive oil and bake for 15 minutes at 450 degrees F.Remove from oven, spread sauce over pizza crust, add cheese & other toppings and bake for another 3-4 minutes, or until cheese melts.
4. Remove from oven, spread sauce over pizza crust, add cheese & other toppings and bake for another 3-4 minutes, or until cheese melts.

   

Some tips I’d like to add:

• definitely pat out the cauliflower mixture so the crust isn’t watery when you bake it. I actually waited until I added the egg and cheese, made a round crust on the pizza stone, and then laid paper towels over it until the excess water soaked through. (And I used about 6 or more towels.)
• If you want a more “solid” crust, make a thinner crust–meaning don’t use as much cauliflower or make the pizza bigger. My crust was rather thick and it fell apart when serving. I noticed that the thinner edges stayed together more and actually tasted a bit better too.
• You must like cauliflower. I admit, it looks like a doughy pizza. It’s cauliflower. It will fall apart, be messy, and the crust will be awesome, but not “bread” awesome.

Recipe inspiration from lowsugarlowcarbslongruns.wordpress.com.