Crispy Cauliflower Crust Pizza (Easy Keto Recipe!)
A healthy, low-carb, and gluten-free recipe for a vegetarian pizza made with a from-scratch cauliflower crust. The crust is created by squeezing excess moisture from thawed cauliflower rice and mixing it with an egg, Parmesan cheese, and seasonings. The crust is pre-baked on both sides until firm and golden. It is then topped with sautéed mushrooms and shallots, fresh spinach, and a generous layer of mozzarella and Parmesan cheeses before a final bake until the cheese is melted and bubbly.
Ingredients
- For the Cauliflower Crust:
- 2 (12-ounce) bags cauliflower rice, thawed
- 1 large egg
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup grated Parmesan cheese
- For the Toppings:
- 1 Tablespoon butter or olive oil
- 1 medium shallot, sliced
- 2 teaspoons minced garlic
- 8 ounces sliced mushrooms
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1 1/2 cups shredded mozzarella cheese
- 1 cup fresh spinach
- 1/4 cup fresh basil
- 1/2 teaspoon red pepper flakes
Instructions
- Make the Cauliflower Crust: Preheat the oven to 400°F. Place the thawed cauliflower rice in a dish towel and wring out as much liquid as possible.
- In a bowl, combine the squeezed cauliflower with the egg, Italian seasoning, salt, pepper, and Parmesan cheese. Mix well with your hands.
- Transfer the mixture to a pizza pan lined with parchment paper and press it into a roughly 10-inch circle.
- Bake for 35 minutes. Let the crust cool for a few minutes, then carefully flip it over and bake for an additional 10 minutes. Set the crust aside.
- Prepare the Toppings and Bake: While the crust bakes, sauté the shallot in olive oil or butter for about 5 minutes. Add the garlic, mushrooms, and all dried seasonings. Sauté for another 5-7 minutes until the mushrooms have softened.
- Top the pre-baked crust with 1 cup of the mozzarella cheese. Add the mushroom mixture, fresh spinach, and the remaining mozzarella. Finish with fresh basil and red pepper flakes.
- Bake for 12-15 minutes, or until the cheese has melted and is bubbly.
- Let the pizza cool for about 10 minutes before slicing and serving.
Notes
- The most crucial step for a crispy crust that holds together is to squeeze as much moisture as possible from the cauliflower rice using a dish towel.
- Pre-baking the crust on both sides is also key to ensuring it is firm and not soggy.
- This is a ‘white pizza’ that does not use a tomato-based sauce, instead relying on the sautéed vegetables and cheese for flavor.
Find it online: https://www.eatswithsoul.com/crispy-cauliflower-crust-pizza/