The Best Crispy Cauliflower Pizza Crust Recipe You’ve Ever Tasted
I have seen a lot of Paleo recipes for cauliflower crust pizzas but I thought they looked too time consuming and I could not imagine how they could be crispy. Then curiosity got the best of me and I tried my hand at some of the recipes. Let me tell you, they are not hard to do and they actually crisp up just like a thin crust pizza!!! Of course I had to come up with my own variation and I also found it much easier to keep everyone happy by making them personal pan pizzas. My kids love decorating their own pizzas before baking them!


2 heads organic cauliflower
3 pastured eggs
2 cups shredded raw parmesan (they sell this at Trader Joe’s!)
1 Tbsp Italian seasoning
1 Tbsp sea salt


Chop cauliflower heads into smaller pieces and pulse in a food processor until it resembles rice.

Spread it evenly on a baking sheet and bake at 425 until it becomes fragrant (about 10 minutes).

Lay a flour sack towel inside of a large bowl and dump the cauliflower into the towel. Let the cauliflower cool completely.

Squeeze the cauliflower inside the towel to get the liquid out. You will be amazed at how much actually wrings out!

Now add in the rest of the ingredients and mix well with your hands.

Spread onto a Silpat lined baking sheet.
Make sure you spread evenly
cauliflower pizza crust.

Bake at 425* until it starts to brown on the top, then take it out and flip it.
Bake an additional 10 minutes.

Now, add your favorite toppings and sauce. Top with cheese and bake again until the cheese is melted.

Make sure everyone gets to add their own toppings!



Nutrition Information
Serves: 6
Serving size: 1 piecce
Calories: 421
Fat: 35
Carbohydrates: 7
Fiber: 1
Protein: 21
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins

Have a delicious Low Carb Supreme Pizza faster than it would take for a delivery. This tweak on the Fathead Pizza Dough makes it possible. It’s not only low carb but gluten-free and perfect for ketogenic diets.
The Pizza Dough
1½ cups (5 oz) mozzarella cheese
2 ounces cream cheese
1 large egg
1¼ cup (3 oz) almond flour
2 tablespoons plain whey protein powder (or ¼ cup more almond flour)

1 clove garlic
½ cup jarred Marinara Sauce (lowest carb you can find)
2 links Italian sausage, crumbled and cooked
¼ cup (1 oz) green bell pepper
¼ cup (1 oz) onion
¼ package (2 oz) sliced mushrooms
1½ cup (5 oz) mozzarella cheese
Preparation: Preheat oven to 400 F. Brown the sausage, drain and set aside. Cut the vegetables and saute them until softened. I add a little water and cover to steam a bit and then uncover and dry out a bit.
Low Carb Pizza Crust: Place the 5 ounces of grated mozzarella cheese into a medium-sized microwave-safe bowl. Cut the cream cheese into about 6-8 pieces and place in the bowl with the mozzarella. Microwave the cheeses for 1½ -2 minutes depending on the strength of your microwave. Stir the cheeses together. Break the egg into the cheese and stir with a fork until combined. It will take a minute to coax the two to blend. Add the almond flour and protein powder and blend completely. Sometimes I use my hand at the end and knead the dough until it is more elastic than sticky – which is when it is a little cooler.
Method: Hands: Place a piece of parchment paper on a sheet pan and with water moistened or oiled hands, pat the dough evenly into place. I prefer to oil my hands. The dough will cover most of the sheet pan. Dock (poke holes all over) with a fork.
Rolling Pin: Alternately, roll the dough out between two sheets of parchment paper. This is my preferred way. Remove the top piece of parchment and transfer the dough and parchment to the baking sheet. Dock (poke holes all over) with a fork.
Bake: Bake on the bottom rack for 8-10 minutes until golden brown. Remove from the oven and rub the crust with a piece of garlic. It will melt into the crust and be wonderful! Spread the marinara sauce over the crust and top with half of the cheese. Add the rest of the topping followed with the rest of the cheese. Place under the broiler for about 5 minutes until it’s hot and the cheese has melted.
Makes 2 – 10 inch pizzas or 1 large sheet pizza.

Gluten Free Pizza Crust

Makes 2-4 servings

2 cups whole milk organic mozzarella cheese, shredded
2 large organic eggs
2 tablespoons flax meal
2 tablespoons coconut flour
1/2 teaspoon baking powder

Preheat oven to 350 degrees F. Cut 2 pieces of parchment paper out for baking sheet.*

Mix cheese, eggs, flax, coconut flour, and baking powder together until a sticky wet dough is formed. Spread with a spatula to 1/4 inch thickness on a baking sheet lined with one piece of parchment paper.

Bake for 30 minutes in preheated oven. Halfway through the baking process, flip crust over by sliding it off the baking sheet with the parchment paper, placing the second piece on the sheet, and turning the crust over unto the new sheet and peeling the old paper off. Return to oven until done baking.

Remove from oven, slide off of parchment paper, and flip over again for cooling. Once crust is cooled, top with sauce, pre-cooked veggies or meats, and cheese. Set crust with toppings under the broiler on high for a minute or two until cheese is melted and bubbly. Slice and serve.

Recipe submitted by Lauren, Fort Myers, FL

*If you don’t have any parchment paper on hand mix together 1 cup minus 2 tablespoons of water and add 2 tablespoons of olive oil. Pour into a spray bottle and shake vigorously. Spray or brush unto baking sheet to coat generously.