Cauliflower Pizza Crust

89SHARES
Cauliflower Pizza Crust

4.2 of 5 (33)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 70.5
  • Total Fat: 2.6 g
  • Cholesterol: 7.6 mg
  • Sodium: 140.2 mg
  • Total Carbs: 7.9 g
  • Dietary Fiber: 3.6 g
  • Protein: 6.7 g

View full nutritional breakdown of Cauliflower Pizza Crust calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

This low-carb crust is great on its own or topped as you would pizza. This low-carb crust is great on its own or topped as you would pizza.
Number of Servings: 4

Ingredients

    12 ounces cauliflower florets, fresh or frozen
    1/2 cup shredded reduced-fat Italian blend cheese
    2 teaspoons Italian herb blend
    pinch cayenne pepper
    1 egg white, beaten



Tips

You'll use the bottom of two sheet pans for this recipe. Though it sounds weird, this makes it easier to remove the crusts from the pan.


Directions

Preheat the oven to 450 degrees.

Flip over two baking sheets so the bottom faces up. Coat with cooking spray. (You can also use two pizza stones.)

Cook the cauliflower with 1/2 cup water until tender, either on the stovetop in a covered saucepan or in the microwave.

Drain any excess water and allow the cauliflower to cool slightly.

Finely chop the cauliflower (or use a box grater or ricer).

In a medium bowl, combine the chopped or grated cauliflower with the cheese, herbs and cayenne pepper. Stir in the egg white.

Divide the "dough" in half and place each portion on a prepared baking sheet.

Use a large spoon to flatten the "dough" into an 8-inch circle.

Bake on the top oven racks for 15-17 minutes.

Top as desired (calories not included) and bake until toppings have cooked through.


Serving Size: Makes 2 eight-inch pizza crusts, 4 wedges per pizza, 2 wedges per serving

89SHARES

Rate This Recipe

Member Ratings For This Recipe


  • Very Good
    10 of 10 people found this review helpful
    Tip w/ the chopping: Food processor. Then just add the cheese and stuff and give it a couple spins with the blade, and add the egg white in a couple sections, and give it a couple more spins. The finer the chop, the better it seems to hold together.

    Also, don't ignore the "split in half" thing.
    - 10/4/13

    Was this review helpful?   yes  No

  • Very Good
    9 of 9 people found this review helpful
    I've made this many times using the recipe at Your Lighter Side ( http://yourlighterside.com/2012/11/caulifl
    ower-pizza-crust-with-gourmet-vegetari
    an-toppings/ for some great topping ideas) and love it!
    - 8/10/13

    Was this review helpful?   yes  No


  • 8 of 8 people found this review helpful
    Made this last night - it was fantastic! I didn't feel weighed down either. - 7/14/13

    Was this review helpful?   yes  No


  • 7 of 7 people found this review helpful
    Tip: after draining the water, put in a dishtowel and squeeze out the remaining water (about 1 cup of water will be squeezed out).

    It will make it crispier (like a cracker). We enjoy eating this without the toppings. Its is like a cracker and goes really well with wine!
    - 6/9/14

    Was this review helpful?   yes  No

  • Incredible!
    7 of 8 people found this review helpful
    genius way to save the calories or go gluten free! - 7/13/13

    Was this review helpful?   yes  No
See All Comments