Ingredients
Method
- Rice the cauliflower by chopping into chunks and pulsing in a food processor until it resembles rice (about 4 cups), or grate it using a box grater.
- Steam the riced cauliflower in a loosely covered microwave-safe bowl for 4-5 minutes until softened, or steam it on the stovetop for 5-7 minutes. Let it cool slightly.
- Transfer the cooled cauliflower to a clean kitchen towel or cheesecloth and wring firmly to remove as much moisture as possible.
- In a large bowl, combine the drained cauliflower, mozzarella, cheddar, parmesan, beaten eggs, almond flour, garlic powder, Italian seasoning, and salt. Stir until evenly incorporated.
- Line a baking sheet with parchment paper and lightly grease it. Spread the cauliflower mixture into a thin, even 10-12 inch circle, pressing firmly.
- Preheat oven to 425°F (220°C). Bake the crust for 15-20 minutes until the edges are golden and crisp, brushing lightly with olive oil halfway through baking.
- Remove the crust from the oven. Spread your favorite low-carb pizza sauce evenly, then sprinkle with additional mozzarella and desired toppings.
- Return the pizza to the oven and bake for another 8-10 minutes until the cheese is bubbly and melted.
- Let the pizza rest for a few minutes before slicing to help the crust firm up.
Nutrition
Notes
Common Mistake: The absolute biggest lesson I learned early on is that you simply cannot squeeze too much water out of the cauliflower; I wring it out like my life depends on it