Crispy Cauliflower Crust Pizza
In the Keto world, cauliflower is a fan favorite when it comes to veggies. It's quite versatile. Even in the paleo world, cauliflower rice was a huge deal before rice itself started to be less demonized for certain people. One thing that always would pop up here and there was a cauliflower crust pizza. I must admit that I was skeptical about it for awhile. Wouldn't the flavor come through and the pizza end up tasting like cauliflower? It just didn't seem very appealing to me. Besides, I already had a go-to ketogenic pizza that I loved so it didn't seem that urgent to give a different one a try. The Setup: Fast forward to a few weeks ago. I had been full on keto for a couple weeks at this point and I had a craving for some pizza. Now I could have made my ketogenic pizza with a bacon lattice crust, but I just didn't feel like making it. So I bit the bullet and tried my hand at the cauliflower pizza. The Results Are In: Let me just say, I wish I had tried this earlier! It's so good and not a hint of cauliflower flavor permeates through. With this technique below, you can even get the crust nice and crispy so it FEELS like a regular pizza! [bctt tweet="This Crispy Keto Pizza Crust is the ultimate #Keto recipe for pizza lovers!" username="pasturedkitchen"] What do you think? Have you tried cauliflower crust pizza before? Leave a comment if you have and then give this one a try! It might just change your mind when it comes to low carb pizza in the future! Crispy Cauliflower Crust Pizza Prep time: 20 mins Cook time: 40 mins Total time: 1 hour Serves: 2 servings Ingredients Cauliflower Crust 1 large or 2 small heads cauliflower cut into florets 1 cup grated parmesan or dubliner cheese 2 whole eggs 2 tsp garlic powder 2 tsp dried oregano 2 tsp dried basil 1 tsp sea salt 1 tsp black pepper Pizza Toppings pizza sauce 1 cup grated mozzarella cheese 1 italian sausage cooked and cut into medallions fresh basil leaves Instructions Preheat oven to 425° F Working in batches, pulse cauliflower florets in a food processor or blender until cauliflower reaches a rice consistency. Add cauliflower rice to a large pot. Add water until cauliflower is covered by 1/2 inch or so. Seaon with a bit of sea salt and bring water to a boil. Cook 3-4 minutes. Drain cauliflower in a fine mesh strainer to drain and cool. Transfer cauliflower to a clean dish towel or cheese cloth and squeeze out all remaining liquid. Add cauliflower, parmesan/dubliner cheese, eggs and spices to a mixing bowl and combine using your hands until evenly incorporated. Spread out cauliflower dough on a baking sheet lined with parchment paper forming into the shape of the final pizza. It's important to keep the dough about 1/3 inch thick. For added effect, pinch around the edges to define a crust look. Bake for 30 minutes. Remove from oven and allow to cool. Add desired pizza toppings and cheese and bake an additional 10 minutes or until cheese is bubbly and brown. Add fresh basil serve and enjoy! 3.4.3176 ****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs**** http://www.pasturedkitchen.com/recipes/crispy-cauliflower-crust-pizza/