Rachel Kim
Pizza was the hardest thing to give up on keto until I perfected this crust. The trick is squeezing out every drop of moisture from the cauliflower. Now pizza night is back on the menu.
Ingredients
- 1 large head cauliflower
- 1 egg
- 1 cup mozzarella, shredded (divided)
- ½ tsp Italian seasoning
- ½ cup pizza sauce (no sugar added)
- Pepperoni, mushrooms, bell peppers
- Fresh basil
Instructions
- Make crust: Rice cauliflower in food processor. Microwave 5 min, let cool. Squeeze in towel until completely dry. Mix with egg, ½ cup cheese, Italian seasoning.
- Bake crust: Press onto parchment-lined pan into thin circle. Bake at 450°F for 15-20 minutes until golden.
- Add toppings: Spread sauce, add remaining cheese and toppings. Bake 10 more minutes until cheese melts.
Tips
- The drier the cauliflower, the crispier the crust.
- Pre-bake the crust longer for extra crispiness.
