This crispy cauliflower pizza crust recipe is an easy, delicious and healthy alternative to the regular pizza crust. It is vegan, keto friendly and low carb.
Preheat your oven to 180C/356F and line an oven tray with parchment paper.
Cut the whole head of cauliflower into small florets, then put these small florets in the food processor and blitz to make fresh cauliflower rice.
2 ½ cups cauliflower
Put the cauliflower rice in a microwave-safe dish and microwave on high for about 3 minutes. Let it cool for about 5 minutes.
In a large bowl, mix the cauliflower rice, the beaten egg, garlic powder, dry basil, chilli powder, salt, black pepper and mozzarella cheese.
1 egg, ¼ teaspoon garlic powder , ⅛ teaspoon black pepper, ¼ teaspoon dried basil, ⅛ teaspoon chili powder, ⅛ teaspoon salt, 1 cup mozzarella cheese
Spread the pizza crust in the baking tray, try to form your crust by hand.
Bake for 10-15 minutes or until golden brown.
Remove it from the oven and let it cool for a few minutes. Then, Spread the tomato sauce on top and add the toppings.
1 tablespoon Tomato sauce
Once you have added all your toppings, put the pizza back into the oven and bake again for another 10 minutes.
250 g ground beef, ⅛ cup green bell pepper, ⅛ cup cheery tomatoes, ⅛ cup green olive, ⅛ cup mozzarella cheese
Carefully remove the pizza from the oven and allow it to cool. Slice and serve.
Notes
You can use any toppings you prefer. I used 2 tablespoon of tomato sauce, green pepper, minced beef, cheery tomatoes, green olive and mozzarella cheese.
For the cheese, I topped the pizza with a ½ cup of mozzarella cheese which I like.
To create the rice, you can use a food processor because it is so quick and easy. If you have a regular blender, it will work fine only if you cut the cauliflower into small florets.
To store: Try to make it suitable to last for one day, but if you like to save it, put it in a well-sealed container and keep it in the fridge for a maximum of 2 days. You can reheat leftovers in the microwave.