Low Carb Cauliflower Keto Pizza

Do you want an incredibly delicious treat that is low on carbs, and full on taste and satisfaction? Enter- the Keto Cauliflower Pizza!

Yes this is a real thing, and the recipe comes together very quickly. My Measurements will make two crusts. Sometimes I will make one pizza and bake and save the second crust for a bread replacement. I have made grilled cheese sandwiches, crackers, and avocado toast with this pizza crust base left over.

I also usually make the pizza a “white” pizza, meaning I will serve the sauce on the side, so that it doesn’t get the crust too weighed down or soggy. It tasted so good dipped or without the sauce at all. In this photo I used Ricotta, Shredded Italian Blend cheese, heirloom tomatoes, and fresh basil, with sauce on the side.

This crust is great for Keto diet, Low Carb diet, dairy tolerant paleo diets, gluten free, and grain free diets. You will be thanking yourself for giving this a try. Please Enjoy.

Recipe for the crust:
4 C riced cauliflower (frozen or packaged is fine)
2 C Shredded Monterey Jack Cheese
2 Eggs
2 TBS Parmesan Cheese
3 cloves of garlic- pressed
1 Tbs oregano
(PLUS your choice of toppings)

Microwaved the riced cauliflower in a dish with a lid for 10 minutes. The microwaving will reduce the liquid more then steaming.
Add in the rest of your ingredients and mix very well until combined.
Scoop about half of the batter onto one of the baking sheets and using a rubber spatula smooth it into a flat oval shaped pizza crust. Be sure to you make any holes, but spread it as thin and evenly as you can. Bake at 400 until the crust is dark golden all over and completely cooked through. I usually make mine pretty crispy, it could take 20-35 min depending on how crispy you prefer the crust.
While it is baking repeat with the remainder of the batter for your second crust.
Once you have a fully cooked crust you are ready to top it however you like, and place back in the over for the toppings and cheese to melt.