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Cauliflower Crust Pizza With Mushrooms and Pepperoni

★★★★★★★★★★
4.7 stars, average of 71 ratings

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Cauliflower Crust Pizza With Mushrooms and PepperoniPin itFollow us 148.4k

Everybody loves pizza - It's just so high in carbs! Clearly, it's a big "no-no" for a low-carb diet.

I have to admit I was slightly skeptical about using cauliflower. On the plus side, all the ingredients in this recipe are easily obtainable. So, I decided to try it out and after a few attempts and several adjustments, I came up with this recipe. It really smells and tastes surprisingly close to real pizza. Sure, it's not like the traditional delicious Italian pizza but it's a very good compromise... Verdict: I loved it!

The key with this recipe is to bake the crust separately before you add the toppings. This crisps up the cauliflower and cheese, so it is capable of holding the sauce and toppings. The whole pizza is about 820 kcal and 17 g of net carbs. Just for comparison, an average pizza has more than 1000 kcal and more than 100 g of carbs! Also, since there is no gluten, this pizza alternative is suitable for celiacs and those with gluten intolerance.

The biggest challenge during my pizza experiments was getting the base right. The dough just kept being wet, saggy and very fragile. It simply didn't hold together. Not until I baked it twice!

Best Tips for Cauliflower Crust Pizza Recipe

  • Dry the Cauli-rice well. Extra moisture is not good for baking and will cause the pizza to be soggy.
  • Using whole eggs will only make the pizza base more fragile. Use just egg whites instead.
  • Remember to bake the crust separately before adding any toppings!
  • Cook the pizza base separately before you add any toppingfs. This is important for the base to get crunchy and firm.
  • Be careful with toppings that contain moisture, such as fresh tomatoes. Make sure the base is not too thick: quarter an inch (half a cm) is enough!

Hands-on Overall

Serving size 1 slice

Allergy information for Cauliflower Crust Pizza With Mushrooms and Pepperoni

✔  Gluten free
✔  Nut free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per 1 slice)

Net carbs2.5 grams
Protein9.1 grams
Fat8.1 grams
Calories121 kcal
Calories from carbs 8%, protein 30%, fat 62%
Total carbs3.4 gramsFiber0.8 gramsSugars1.2 gramsSaturated fat3.9 gramsSodium443 mg(19% RDA)Magnesium16 mg(4% RDA)Potassium161 mg(8% EMR)

Ingredients (makes 1 pizza, 8 slices)

Pizza Base:
  • 1 1/2 cup cauli-rice (175 g/ 6.2 oz)
  • 1 egg large white
  • 1/2 cup grated low-moist mozzarella (60 g/ 2.1 oz)
  • 1/3 cup finely grated Parmesan cheese (30 g/ 1.1 oz)
  • 1/2 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • extra virgin olive oil or virgin coconut oil, for greasing
Topping:
  • 1/4 cup sugar-free Marinara pizza sauce (60 g/ 2.1 oz) - you can make your own
  • 1/4 tsp dried fennel seeds
  • 1/4 tsp dried flaked chilies
  • 1 tsp dried parsley
  • 1 ball of fresh mozzarella (100 g/ 3.5 oz)
  • 1/2 cup sliced brown mushrooms (36 g/ 1.3 oz)
  • 10 large slices of pepperoni, or 20 small (30 g/ 1.1 oz)
  • 1/4 cup grated mozzarella cheese (28 g/ 1 oz)
  • 1/4 cup fresh basil leaves

Instructions

  1. Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Start by grating the cauliflower to make the cauli-rice by following this recipe. Do not cook the cauli-rice at this point. Grate the mozzarella and parmesan and place in a bowl. Keep some cheese aside for topping. Cauliflower Crust Pizza With Mushrooms and Pepperoni
  2. Heat a large pan greased with 1 tablespoon of ghee over a medium-high heat and add the cauli-rice. Season with salt and lower the heat. Cook for about 15 minutes while stirring. Cook on low heat to remove as much moisture as you can without burning it. Once cooked, remove from the heat.
    Cauliflower Crust Pizza With Mushrooms and Pepperoni
  3. Place the cooked cauli-rice into a bowl. Add a cup of grated mozzarella and 3/4 cup of grated parmesan cheese. Add the garlic powder. Cauliflower Crust Pizza With Mushrooms and Pepperoni
  4. Add dried oregano and egg white. Mix until well combined using your hands. Cauliflower Crust Pizza With Mushrooms and Pepperoni
  5. Place the dough on a pizza tray (I used a 13-inch tray) lined with strong parchment paper and flatten to create the pizza crust using your hands. The crust should be no more than 1/2 inch (1 cm) thick, ideally less. Brush with some olive oil and leave the rest for the other side. Cauliflower Crust Pizza With Mushrooms and Pepperoni
  6. Place in the oven and bake for 15-20 minutes. Then, remove from the oven and put put another piece of parchment paper on top of the crust. Flip on the other side so that the new parchment paper is on the bottom. Cauliflower Crust Pizza With Mushrooms and Pepperoni
  7. Peel the top parchment off - use a knife to loosen it if needed. Cooking on both sides will help the crust get crispy. Brush with the remaining oil. Cauliflower Crust Pizza With Mushrooms and Pepperoni
  8. Place back in the oven for another 10 minutes or until golden. Mix marinara sauce with fennel seeds, flaked chillies and dried parsley. Remove the crust from the oven and spread the marinara sauce on top. Cauliflower Crust Pizza With Mushrooms and Pepperoni
  9. Top with slices of fresh mozzarella, sliced mushrooms (can be skipped), the remaining mozzarella cheese and parmesan cheese, and top with pepperoni slices.
  10. Place back in the oven and cook for another 5-10 minutes until crisped up. Top with fresh basil just before serving. Cauliflower Crust Pizza With Mushrooms and Pepperoni

Cauliflower Crust Pizza With Mushrooms & Pepperoni
Step by Step

★★★★★★★★★★
4.7 stars, average of 71 ratings
Cauliflower Crust Pizza With Mushrooms & Pepperoni
The original cheesy cauliflower crust pizza topped with homemade marinara sauce, mushrooms and pepperoni. A low-carb and keto alternative to your favorite pizza recipe!
Hands on20m
Overall1m
Servings8
Calories121 kcal
Pin it

Ingredients

  • 1 1/2 cup cauli-rice (175 g/ 6.2 oz)
  • 1 egg large white
  • 1/2 cup grated low-moist mozzarella (60 g/ 2.1 oz)
  • 1/3 cup finely grated Parmesan cheese (30 g/ 1.1 oz)
  • 1/2 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • extra virgin olive oil or virgin coconut oil, for greasing
  • 1/4 cup sugar-free Marinara pizza sauce (60 g/ 2.1 oz) - you can make your own
  • 1/4 tsp dried fennel seeds
  • 1/4 tsp dried flaked chilies
  • 1 tsp dried parsley
  • 1 ball of fresh mozzarella (100 g/ 3.5 oz)
  • 1/2 cup sliced brown mushrooms (36 g/ 1.3 oz)
  • 10 large slices of pepperoni, or 20 small (30 g/ 1.1 oz)
  • 1/4 cup grated mozzarella cheese (28 g/ 1 oz)
  • 1/4 cup fresh basil leaves

Instructions

  1. Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Start by grating the cauliflower to make the cauli-rice by following this recipe. Do not cook the cauli-rice at this point. Grate the mozzarella and parmesan and place in a bowl. Keep some cheese aside for topping.
  2. Heat a large pan greased with 1 tablespoon of ghee over a medium-high heat and add the cauli-rice. Season with salt and lower the heat. Cook for about 15 minutes while stirring. Cook on low heat to remove as much moisture as you can without burning it. Once cooked, remove from the heat.
  3. Place the cooked cauli-rice into a bowl. Add a cup of grated mozzarella and 3/4 cup of grated parmesan cheese. Add the garlic powder.
  4. Add dried oregano and egg white. Mix until well combined using your hands.
  5. Place the dough on a pizza tray (I used a 13-inch tray) lined with strong parchment paper and flatten to create the pizza crust using your hands. The crust should be no more than 1/2 inch (1 cm) thick, ideally less. Brush with some olive oil and leave the rest for the other side.
  6. Place in the oven and bake for 15-20 minutes. Then, remove from the oven and put put another piece of parchment paper on top of the crust. Flip on the other side so that the new parchment paper is on the bottom.
  7. Peel the top parchment off - use a knife to loosen it if needed. Cooking on both sides will help the crust get crispy. Brush with the remaining oil.
  8. Place back in the oven for another 10 minutes or until golden. Mix marinara sauce with fennel seeds, flaked chillies and dried parsley. Remove the crust from the oven and spread the marinara sauce on top.
  9. Top with slices of fresh mozzarella, sliced mushrooms (can be skipped), the remaining mozzarella cheese and parmesan cheese, and top with pepperoni slices.
  10. Place back in the oven and cook for another 5-10 minutes until crisped up. Top with fresh basil just before serving.

Nutrition (per serving, 1 slice)

Calories121kcal
Net Carbs2.5g
Carbohydrates3.4g
Protein9.1g
Fat8.1g
Saturated Fat3.9g
Fiber0.8g
Sugar1.2g
Sodium443mg
Magnesium16mg
Potassium161mg

Detailed nutritional breakdown (per 1 slice)

Net carbsProteinFatCalories
Total per 1 slice
2.5 g9.1 g8.1 g121 kcal
Cauliflower, fresh
0.6 g0.4 g0.1 g5 kcal
Egg white, fresh
0 g0.4 g0 g2 kcal
Mozzarella cheese (low moisture, for pizza)
0.4 g1.8 g1.5 g22 kcal
Parmesan cheese
0.1 g1.3 g1 g15 kcal
Spices, garlic powder
0.1 g0 g0 g1 kcal
Oregano, dried
0.1 g0 g0 g1 kcal
Spices, basil, dried
0 g0 g0 g0 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Marinara sauce
0.3 g0.1 g1.2 g13 kcal
Fennel seeds, dried
0 g0 g0 g0 kcal
Peppers, chile (chili), flaked and dried, spices
0 g0 g0 g0 kcal
Parsley, dried (spices)
0 g0 g0 g0 kcal
Mushrooms (brown), fresh
0.2 g0.1 g0 g1 kcal
Pepperoni, salami, pork or beef
0 g0.9 g1.7 g19 kcal
Mozzarella cheese, fresh (for salads)
0.3 g3 g2 g32 kcal
Mozzarella cheese (low moisture, for pizza)
0.2 g0.8 g0.7 g10 kcal
Basil, fresh
0 g0 g0 g0 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (22)

I have a question on the Pizza Base ingredients list.
How is the Mozzarella cheese and the Parmesan Cheese both 1/2 a cup when the grams are 60 and 30?
Thanks in advance!!!

Hi Lizzie, it's actually even less (30 grams should be just 1/3 cup parmesan - fixed). The reason for the different weights is different density.

This is such a good pizza crust.  Today I made a breakfast pizza for friends. Most of them  know I am Low Carb, but not necessarily Keto. I made the crust as shown and topped it with a Keto Alfredo sauce, mushrooms, onions, eggs, spicy pork sausage & cheese. My non-Keto Friends loved it.

I am making this tonight. I used a whole bag of trader joes cauli rice but the crust overall is pretty small! The photos make it seem much more substantial. Am I missing something??

Hi Talia, I don't think it's that small - have you tried weighing the ingredients? Here's an improved recipe - I recommend you use this one: Foolproof Pepperoni Cauliflower Pizza

Can you make these without the cheese and still get a good result?

I've tried it without the cheese in the crust. So basically i take 2 cups of cauli rice and dry them on medium heat on the pan. then mix it up with 3/4th cup of quick oats and an egg and mix the dough. Pat the crust in shape on a baking tray and bake till golden brown.
and to avoid the cheese in the topping you can simply use sour cream or ranch dressing to make it saucy.

Thank you! In this case we'd need to use almond flour to keep the recipe keto (oats are high in carbs).

I have not tried the cauli pizza recipe but I did try the recipe on www.dietdoctor.com for the vegeterian pizza and it was an instant hit with family and friends. In fact I even made it for my husband's birthday party and our guests loved it. Here is the link.
http://www.dietdoctor.com/vegetarian-lchf-sunday-pizza-with-coleslaw

Sounds delicious!

I tried this on the weekend. It was lovely.
Thank You.

Thank you Leslie! Here is an updated version in case you want to check it out: Foolproof Pepperoni Cauliflower Pizza

Can you freeze these bases?

Yes, it should work but I'd probably bake the crust first (not freeze it raw) and freeze the crust separated by parchment paper (if making more crusts).

I did it today, it has a fantastic taste!! It didn't come up from the baking paper, but next time I will try it again. Thank you very much for the receipt!!

Thank you! I've fine-tuned this recipe and will soon post an updated version with a crunchier base and less carbs 😊

Wow this looks amazing!!! Just starting the LCHF diet and didnt realise how many awesome receipes are out there, thank you so much for sharing, am loving ur blog!

Thank you Sophie!

Thanks to all of you! 😊

Yummy! I made it last night (my second attempt) and it was fabulous! First time I made it I forgot to squeeze the juice out of cauliflower and it was too soggy :-(

This looks damn delicious. I will be making this pizza this upcoming weekend. *Drools*** 😊~~~~

Thanks for the recipe. I miss pizza... I'll try it soon!