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Cauliflower Crust Pizza12gNET CARBS
In the test kitchen

Cauliflower Crust Pizza

A crisp, golden cauliflower and cheese crust topped with marinara, mozzarella and pepperoni. Pizza night stays on the menu.

Prep25 min
Bake28 to 35 min
Oven425°F
Makes1 10-inch pizza
Servinghalf the pizza (4 slices)
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Ingredients

Crust

  • 4 cups riced cauliflower (about 1 small head)
  • 1 large egg
  • 1/2 cup shredded part-skim mozzarella
  • 1/4 cup grated Parmesan
  • 1 tsp Italian seasoning
  • 1/4 tsp garlic powder
  • 1/4 tsp salt

Toppings

  • 1/3 cup no-sugar-added marinara
  • 3/4 cup shredded part-skim mozzarella
  • 12 slices pepperoni
  • 1/2 cup sliced mushrooms
  • Fresh basil leaves

Directions

  1. Heat the oven to 425°F with a rack in the lower third. Line a baking sheet or pizza pan with parchment.
  2. Microwave the riced cauliflower in a covered bowl 4 to 5 minutes, until tender. Let it cool until you can handle it.
  3. Pile the cauliflower in the center of a clean kitchen towel or nut milk bag and twist hard over the sink, squeezing out as much liquid as you can. You should end up with about 1 cup of dry, crumbly cauliflower. This step makes or breaks the crust.
  4. In a bowl, mix the cauliflower, egg, 1/2 cup mozzarella, Parmesan, Italian seasoning, garlic powder and salt into a sticky dough.
  5. Press it onto the parchment into a 10-inch circle about 1/4 inch thick, with slightly thicker edges.
  6. Bake 20 to 25 minutes, until the crust is deep golden and firm. Carefully flip it with the parchment and bake 3 minutes more to dry the bottom.
  7. Spread with marinara, then top with the remaining mozzarella, pepperoni and mushrooms. Bake 8 to 10 minutes, until the cheese is bubbly and spotted brown.
  8. Top with basil, rest 3 minutes, and cut into 8 slices.
Tip: Squeeze the cauliflower until you think you're done, then squeeze again. Leftover water is the reason most cauliflower crusts turn out soggy.
Dad jokeI'd tell you a joke about cauliflower pizza, but it's a little too cheesy and it might fall flat.

Nutrition per serving (half the pizza (4 slices))

419Calories
17.1gTotal carbs
5.5gFiber
11.5gNet carbs
6.8gSugar
32.5gProtein
25.4gFat
1356mgSodium

Estimated per serving from USDA FoodData Central and typical US label values. Total carbs include sugar alcohols; net carbs subtract fiber and sugar alcohols.

Know your label

Which of these is a non-starchy vegetable?
ADA lists squash such as zucchini, yellow squash, chayote and spaghetti squash as non-starchy, while corn and potatoes are starchy.
What does refining take out of a whole grain?
Mayo Clinic says refined grains have the germ and bran removed, which takes out nearly all of the fiber.
Quiz yourself in the Diabetic Edition

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eggs, dairy

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Inspired by Life Made Simple. Our version is rewritten and adjusted for lower carbs. This recipe is still in our test kitchen; amounts may change after testing. Nutrition is estimated and for general information only, not medical advice. Check with your care team about your own carb targets. DisclaimerPrinted from diabeticrecipes.us/recipes/cauliflower-crust-pizza/