Recipe: QUICK & EASY Cauliflower Pizza Crust {Vegetarian & Low Carb}

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Okay, so let’s just be real.

Y’all know… I’m a sugar-lover. It is my weakness. Ice cream. Chocolate candy bars. Donuts. And the like.

Salty stuff doesn’t really “tempt” me. Cheese isn’t really a big issue. And bread is a little bit of an issue but more so because it’s just the most convenient way to eat. And it seems like most people have issues with one or the other of these if not issues with all of them.

But if there is anything other than sugar that pops up on my I-just-can’t-resist-it food radar pretty frequently, it is pizza.

I could literally live on pizza, hamburgers, donuts, and chocolate ice cream.

Ya know, if it weren’t for that whole… nutrition thing.

So when I came across these in my low-carb-vegetarian searches on Pinterest, I was intrigued but, naturally, pretty dern skeptical.

I mean, pizza crust… made out of one of the worst tasting vegetables ever to hit the planet?!?!

Yeah, no thanks.

But we are reallllllllly trying to stay away from processed carbs like, ya know… pizza crust, and so I thought I’d give it a go. I was expecting (and secretly hoping for) a failure.

BUT THEY WERE FLIPPING UH. MAZ.ING.

So, without further ado…

Cauliflower Pizza Crust

  • 2 cups of “riced” cauliflower (see my how-to below)
  • 2 cups shredded cheese (mozzarella or Colby Jack)
  • 2 eggs
  • 16-20 basil leaves, cut in strips (about 1/4 cup) *optional, or you can use another herb*

Preheat: Oven to 450
Makes: Four 4″x4″ crusts (My fam plowed through these… even my two picky, picky sons so next time I’m gonna double this!)

{All my “instructional” pics are below the recipe.}

To rice cauliflower:

  1. For this recipe, cut off the cauliflower so that you have mainly the florets (the bushy part on top). Cut off about half of a head of cauliflower.
  2. Put it in a Ninja blender or food processor. (I used my Ninja in the big pitcher… worked like a boss!)
  3. I only had to run it on speed 2 in my Ninja for, like, thirty seconds! I was so pumped that it was such a quick process! It will look like… well, sorta like rice!
  4. Measure out two cups. (And I really would measure it out because I think this recipe needs to be pretty “precise”)

To make the crust:

  1. Line a baking sheet with parchment paper (and I also sprayed it with a bit of non-stick).
  2. Mix the riced cauliflower, shredded cheese, eggs, and basil (omit this or pick another herb of your choice) together.
  3. Plop a big hunk (yeah, that’s an official term) on the paper and start to spread it out. I used a fork here to sorta “pat” it down and also to help square off the edges a bit.
  4. Bake for 15 minutes. I found that a bit of the cheese sorta “snuck” out, but I just used a spatula and shoved it back into the edge of the crust.

To make a pizza:

  1. It’s the same gig as a usual homemade pizza… slop some sauce on there (I always use just plain ol pasta sauce). Always try to leave a little edge so that the sauce doesn’t drip over and below your crust cause it can burn and that’s just plain ol gross.
  2. Sprinkle on some cheese.
  3. Then add toppings if you want. On ours tonight, I chopped up a large portabella mushroom that my man Mr. Chord Dice had grilled earlier for lunch… it was PERFECT on top!
  4. Bake for another ten minutes.
  5. I put mine on a cooling rack for a minute or so cause I can.not.stand. soggy stuff that sits on a plate.

Here are some pretty pics of the process! I really hope you try these and enjoy them because they were totally legit AND they looked good and fancy too!

The ingredients… they look kinda pretty!

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I just had to take a pic of my old school oven dial…

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Before going in the oven

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After the first bake!

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With the toppings! I was admittedly starting to get excited!

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The final product! Ohmygeeeeee… so good!

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