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I've always liked the taste of pizza crust made with cauliflower but I was never a fan of the cooking technique that always seemed to result in the same moist texture. This is an improved version of my original cauli-pizza recipe which I posted on my blog more than 2 years ago.
Compared to my previous recipe, I used less ingredients and also tried two new techniques that make the pizza crispier and full of flavor.
What I realized is that cooking the cauli-rice on a pan instead of steaming and squeezing the excess moisture out makes a difference. It enhances the flavor and also removes the excess water so that the cauli-crust can be cooked to perfection without being too soggy.
Another technique I used is flipping the crust throughout the baking process to further crisp it up. In fact, it's the same technique that I used to make my cauli-bread bites!
The best way to serve cauli-pizza is with a bowl of crispy greens, olive oil, lemon and your favorite seasoning to taste. If you like pizza, make sure you also check out these recipes!
Hands-on Overall
Serving size 1/4 pizza
Nutritional values (per 1/4 pizza)
Net carbs6.1 grams
Protein22.4 grams
Fat27.7 grams
Calories369 kcal
Calories from carbs 7%, protein 25%, fat 68%
Total carbs8.1 gramsFiber2 gramsSugars2.9 gramsSaturated fat12.8 gramsSodium1,089 mg(47% RDA)Magnesium38 mg(9% RDA)Potassium423 mg(21% EMR)
Ingredients (makes 2-4 servings, one medium/ large pizza)
Pizza crust:
- 2 1/2 cups cauliflower rice (300 g/ 10.6 oz)
- 1 tbsp ghee or olive oil (15 ml)
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1 large egg white
- 1 cup shredded mozzarella cheese, low-moisture pizza type (113 g/ 4 oz)
- 1/2 cup grated Parmesan cheese (45 g/ 1.6 oz)
- 1/4 tsp sea salt
Topping:
- 1/4 cup sugar-free Marinara pizza sauce (60 g/ 2.1 oz) - you can make your own
- 1/2 cup grated low moisture mozzarella cheese (57 g/ 2 oz)
- 2 tbsp grated Parmesan cheese (10 g/ 0.3 oz)
- 85 Pepperoni slices, pork or beef (3 oz)
- few fresh basil leaves for garnish
Instructions
- 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.
- Heat a large pan with 2 teaspoons of ghee over medium-high heat. Add the cauliflower rice, season with salt, and reduce the heat to low. Cook for about 15 minutes, stirring often, until most of the moisture is gone. Take off the heat.
- Transfer the cooked cauliflower rice to a bowl. Add 1 cup grated mozzarella, 1/2 cup grated Parmesan, and garlic powder.
- Add the dried oregano and egg white. Mix well with your hands until the dough comes together.
- Place the dough on a pizza tray (I used a 13-inch/ 33 cm 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.
- Bake for 15–20 minutes. Remove from the oven, cover with another sheet of parchment, and flip the crust onto the new paper so it’s upside down.
- Peel off the top parchment (use a knife to loosen if needed). Brush the crust with the remaining 1 tespoon of ghee.
- Return to the oven for another 10 minutes, or until golden. Remove the crust from the oven and spread the marinara on top.
- Add the remaining mozzarella cheese and parmesan cheese and top with slices of Pepperoni (I put 2 layers of Pepperoni, about 30 slices).
- Place back in the oven and cook for another 5-10 minutes until crisped up.
- When done, remove from the oven and set aside to cool down for 5 minutes. Finish with fresh basil before serving. Store leftovers in the fridge for up to 3 days and reheat before eating.
Foolproof Pepperoni Cauliflower Pizza
Step by Step
Ingredients
- 2 1/2 cups cauliflower rice (300 g/ 10.6 oz)
- 1 tbsp ghee or olive oil (15 ml)
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1 large egg white
- 1 cup shredded mozzarella cheese, low-moisture pizza type (113 g/ 4 oz)
- 1/2 cup grated Parmesan cheese (45 g/ 1.6 oz)
- 1/4 tsp sea salt
- 1/4 cup sugar-free Marinara pizza sauce (60 g/ 2.1 oz) - you can make your own
- 1/2 cup grated low moisture mozzarella cheese (57 g/ 2 oz)
- 2 tbsp grated Parmesan cheese (10 g/ 0.3 oz)
- 85 Pepperoni slices, pork or beef (3 oz)
- few fresh basil leaves for garnish
Instructions
- 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.
- Heat a large pan with 2 teaspoons of ghee over medium-high heat. Add the cauliflower rice, season with salt, and reduce the heat to low. Cook for about 15 minutes, stirring often, until most of the moisture is gone. Take off the heat.
- Transfer the cooked cauliflower rice to a bowl. Add 1 cup grated mozzarella, 1/2 cup grated Parmesan, and garlic powder.
- Add the dried oregano and egg white. Mix well with your hands until the dough comes together.
- Place the dough on a pizza tray (I used a 13-inch/ 33 cm 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.
- Bake for 15–20 minutes. Remove from the oven, cover with another sheet of parchment, and flip the crust onto the new paper so it’s upside down.
- Peel off the top parchment (use a knife to loosen if needed). Brush the crust with the remaining 1 tespoon of ghee.
- Return to the oven for another 10 minutes, or until golden. Remove the crust from the oven and spread the marinara on top.
- Add the remaining mozzarella cheese and parmesan cheese and top with slices of Pepperoni (I put 2 layers of Pepperoni, about 30 slices).
- Place back in the oven and cook for another 5-10 minutes until crisped up.
- When done, remove from the oven and set aside to cool down for 5 minutes. Finish with fresh basil before serving. Store leftovers in the fridge for up to 3 days and reheat before eating.
Nutrition (per serving, 1/4 pizza)
Calories369kcal
Net Carbs6.1g
Carbohydrates8.1g
Protein22.4g
Fat27.7g
Saturated Fat12.8g
Fiber2g
Sugar2.9g
Sodium1,089mg
Magnesium38mg
Potassium423mg
Detailed nutritional breakdown (per 1/4 pizza)
| Total per 1/4 pizza |
| 6.1 g | 22.4 g | 27.7 g | 369 kcal |
| Cauliflower rice, homemade (cauli-rice, KetoDiet app) |
| 2.2 g | 1.4 g | 0.2 g | 19 kcal |
| Ghee, clarified butter |
| 0 g | 0 g | 3.8 g | 34 kcal |
| Oregano, dried |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Garlic powder, spices |
| 0.2 g | 0.1 g | 0 g | 1 kcal |
| Egg white, fresh |
| 0.1 g | 0.9 g | 0 g | 4 kcal |
| Mozzarella cheese (low moisture, for pizza) |
| 1.6 g | 6.7 g | 5.6 g | 83 kcal |
| Parmesan cheese |
| 0.4 g | 4 g | 2.9 g | 44 kcal |
| Marinara sauce |
| 0.7 g | 0.2 g | 2.4 g | 25 kcal |
| Mozzarella cheese (low moisture, for pizza) |
| 0.8 g | 3.4 g | 2.8 g | 42 kcal |
| Parmesan cheese |
| 0.1 g | 0.9 g | 0.6 g | 10 kcal |
| Pepperoni, salami, pork or beef |
| 0 g | 4.8 g | 9.4 g | 105 kcal |
| Basil, fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
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