Low carb cauliflower pizza with pepperoni and mozzarella
Why Low Carb Cauliflower Pizza Changes Everything
Low carb cauliflower pizza revolutionizes pizza night for anyone watching their carbs. Ever crave that crispy, cheesy pizza experience but want to skip the carb crash? This keto pizza crust delivers authentic pizza satisfaction with a golden, sturdy base that actually holds toppings without falling apart. You’ll get melted mozzarella, savory pepperoni, and that satisfying crunch—all for just 5g net carbs per slice. Perfect for weeknight dinners or meal prep, this veggie pizza low carb option proves healthy eating never tastes boring.
Ingredients
For the Crust:
- 1 medium cauliflower head (about 4 cups riced)
- 1½ cups shredded mozzarella cheese
- ⅓ cup grated Parmesan cheese
- 2 large eggs (beaten)
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ¼ tsp sea salt
For Toppings:
- ½ cup sugar-free pizza sauce
- 1½ cups shredded mozzarella
- 20-24 pepperoni slices
- Fresh basil (optional garnish)
Substitution Tips: Swap pepperoni for cooked sausage or vegetables. Use nutritional yeast instead of Parmesan for dairy-free options.
Timing
Prep: 15 min | Cook: 35 min | Total: 50 min | Serves: 4 (2 slices each)
How to Make Low Carb Cauliflower Pizza
Prepare the Cauliflower Base
Rice the cauliflower in a food processor until fine crumbs form. Microwave for 8 minutes, then transfer to a clean kitchen towel. Twist tightly to squeeze out every drop of moisture—this is crucial for crispiness. You should extract at least ½ cup liquid.
Pro tip: The drier your cauliflower, the crispier your crust. Don’t skip the squeezing step!
Form and Pre-Bake the Crust
Preheat oven to 425°F. Mix cauliflower with 1½ cups mozzarella, Parmesan, eggs, and seasonings. Press mixture onto parchment-lined baking sheet into a ¼-inch thick circle (about 12 inches diameter). Bake 20 minutes until golden brown and firm at edges.
Pro tip: Use a spatula to press firmly—compact crusts hold toppings better.
Add Toppings and Finish
Spread pizza sauce leaving a ½-inch border. Layer remaining mozzarella evenly, then arrange pepperoni slices. Bake 12-15 minutes at 425°F until cheese bubbles and edges turn deeply golden. Let cool 5 minutes before slicing—this sets the crust structure.
Pro tip: For extra crispiness, broil the last 2 minutes while watching carefully.
Nutritional Information
Per serving (2 slices): Calories: 285 | Protein: 22g | Fat: 18g | Net Carbs: 5g | Fiber: 3g
Variations & Tips
Flavor Variations:
- Supreme style: Add bell peppers, mushrooms, and olives
- Margherita: Fresh tomatoes, basil, and extra mozzarella
- White pizza: Skip sauce, use ricotta and garlic
Common Mistakes to Avoid:
- Not removing enough moisture creates soggy crust
- Skipping pre-bake results in structural collapse
- Overloading toppings makes slicing difficult
Storage: Refrigerate in airtight container for 4 days. Freeze individual slices separated by parchment for 2 months. Reheat in 375°F oven for 8-10 minutes to restore crispiness—avoid microwaving which creates sogginess.
Serving Suggestions
Pair your keto pizza crust creation with a crisp Caesar salad or garlic parmesan roasted broccoli. Serve with crushed red pepper flakes and grated Parmesan at the table. For an authentic pizzeria experience, drizzle with garlic-infused olive oil before serving. Looking for more creative ways to enjoy cauliflower? Try this delicious low-carb avocado recipe for another satisfying meal option.
More Low-Carb Recipes You’ll Love
Craving more keto-friendly comfort foods? Check out our low-carb avocado recipe for another delicious way to stay on track with your health goals.
Frequently Asked Questions
Can I make the crust ahead of time?
Absolutely! Pre-bake the crust completely, cool, then refrigerate for 3 days or freeze for 1 month. When ready, add toppings and bake as directed. This makes weeknight dinners incredibly fast.
Why is my cauliflower crust falling apart?
Insufficient moisture removal is the main culprit. Squeeze that towel-wrapped cauliflower until your hands hurt! Also ensure you’re using enough cheese—it acts as the binding agent. Finally, let the pizza cool 5 minutes before slicing.
Is cauliflower pizza actually filling?
Yes! With 22g protein per serving from cheese and eggs, this veggie pizza low carb satisfies hunger surprisingly well. The fiber from cauliflower adds bulk without carbs, keeping you fuller longer than traditional pizza.
Can I use frozen cauliflower rice?
Definitely. Use 4 cups frozen cauliflower rice, thaw completely, then squeeze dry. Frozen often contains more moisture, so be extra diligent with the drying step for best results.
What makes this crust crispy instead of soggy?
Three factors: removing maximum moisture, pre-baking until golden, and using enough binding cheese. The Parmesan adds extra crispiness. Always bake directly on parchment, never on a cold pan.
Enjoy Your Perfect Low Carb Pizza Night
This low carb cauliflower pizza proves you don’t need traditional dough for authentic pizza satisfaction. With its crispy crust, gooey cheese, and customizable toppings, you’ll make this recipe on repeat. Give it a try tonight and discover your new favorite guilt-free dinner!
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