Pizza on keto has turned into a staple for a lot of people. It started with fat head dough, but has evolved into many types of keto pizza. Cauliflower pizza crust has been a huge innovation here, but store bought crusts can be quite expensive. This recipe allow you to create your own, control the ingredients, and freeze them for later. Do the work once, and enjoy keto pizza for weeks to come.
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Servings Per Recipe: 2 (1/2 crust)
Macros Per Serving**:
Total Carbs: 10g
Net Carbs: 5g
** Does not include toppings. Use toppings to add your fats.
(Ingredients can be purchased by clicking on the green link)
12 OZ Cooked Cauliflower
1.5 OZ Low Moisture Mozzarella Cheese
1/2 TSP Salt
1 TSP Italian Seasoning
1 TBSP Ground Flax Seed
Toppings of your choice
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Let's Do This:
Cook cauliflower according to instructions on packaging.
Add Salt and Cauliflower to a food processor or high speed blender.
Puree until the mixture is very smooth. You will need to scrape the sides a few times.
Pour puree onto several layers of cheesecloth.
Squeeze the cloth until no more liquid can be removed. See video for example. Once the cauliflower puree holds together well on it's own, it's ready.
Combine the ball of cauliflower and remaining ingredients in a food processor.
Blend until well combined.
Place dough in the center of a parchment paper lined baking sheet.
Apply another sheet of parchment paper on top of the dough ball.
Use a cutting board to apply even pressure until the dough is 1/8th to 1/16th of an inch thick.
Remove the top layer of parchment paper
Bake at 350F for 30 minutes.
Apply your desired toppings, or freeze for later.
Broil for 2-3 minutes to melt toppings.
If at step 13 you chose to freeze it. Place the cooked crust in a freeze bag and stick in your freezer until you are ready to use it. Place frozen crust in a 350F oven for 8 minutes to thaw the crust. Top with your desired toppings, then follow step 14.