Low Carb Cauliflower Crust Pizza (8.4 net carbs per serving)

Low Carb Cauliflower Crust Pizza (8.4 net carbs per serving)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 188.4
  • Total Fat: 10.8 g
  • Cholesterol: 90.5 mg
  • Sodium: 489.3 mg
  • Total Carbs: 12.1 g
  • Dietary Fiber: 3.7 g
  • Protein: 12.8 g

View full nutritional breakdown of Low Carb Cauliflower Crust Pizza (8.4 net carbs per serving) calories by ingredient
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Introduction

A delicious flourless pizza! A delicious flourless pizza!
Number of Servings: 6

Ingredients

    Crust:
    -1 large head of raw cauliflower, chopped up
    -2 eggs
    -1/3 cup shredded cheese (I used muenster but any mild cheese is fine)
    -salt and pepper, seasonings

    Sauce:
    -1 6oz. can tomato paste
    -1/2 cup water
    -5 cloves garlic, minced
    -salt and pepper, seasonings

    Toppings:
    -3/4 cup shredded sharp cheddar cheese
    -1 cup shredded mozzarella cheese
    -your favorite meat or veggie toppings

Directions

Preheat oven to 400 degrees.

Run the cauliflower through a food processor until it resembles a rice texture. Then add it to a pot with an inch of boiling water and cook, covered for 5 minutes.

Drain cauliflower then, using a thin clean dish towel, strain as much excess water as possible by squeezing until your elbows hurt. (Removing the water is VERY important!)

Put the dry cauliflower rice in a large bowl and thoroughly mix in the eggs, cheese and seasonings. Spread the mixture out on a 9x12 cookie sheet lined with wax/parchment paper. Bake 35-40 minutes, or until golden.

While your crust is baking, whip up the sauce in a small skillet. Add the garlic while it gets up to medium heat. After a couple minutes add the paste, water and seasonings. Mix thoroughly, lower heat and let it simmer for 5-8 minutes, stirring regularly.

After your crust comes out, add the sauce and toppings/cheese. then pop it back in the oven for 5-10 minutes or until the cheese is bubbly.

Serving Size: makes 6 3x4 inch pieces

Number of Servings: 6

Recipe submitted by SparkPeople user BROWNHC.

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