This gluten free Cauliflower Pizza Crust is perfect for low carb diets. It is easy to make and packed with flavor!
Since I have been eating low carb for awhile now, I have been experimenting with low carb recipes to replace the higher carb ones.
For all of my flatbreads and pizza crusts, I have been using flax meal in place of flour with different veggies mixed in. This Cauliflower Pizza Crust is just one of the vegetables that I have experimented with. I also tried spaghetti squash and kabocha squash. Maybe someday I will have a recipe for each of those…
Even though it has been a transition cutting grains out of my diet, I have been pleased with the results.
For instance, I had no allergy symptoms last Fall. I literally looked at the calendar one day, thinking about when my symptoms normally start, and realized that I had gone symptom free for all of Fall!
Normally I have allergies in the Fall and Spring, which I have had for the last 17 years living in Tucson. I truly believe it is because I cut out grains and sugar out of my diet.
I know cauliflower pizza crust is a craze that has been around for awhile now, and I am jumping on the bandwagon a bit late, but as they say, better late than never. I can understand why it has become so popular.This easy Cauliflower Pizza Crust is perfect for low carb diets! Click To Tweet
This Cauliflower Pizza Crust can hold a good amount of toppings, as you can see from my photos. I loaded my pizza up pretty good, with cooked onion, black olives, green olives, sun-dried tomatoes, and nutritional yeast.
Another pizza crust that I made was even more crispy than this one. It just depends upon how thin you make it and how long you cook it.
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Cauliflower Pizza Crust
Makes 4 (6 1/2)” pizza crusts
- 6 cups cauliflower florets (1 head)
- 1 cup ground flax seedsflax seeds
- 2 teaspoons basil
- 2 teaspoons oregano
- 1/2 cup nutritional yeast
- 2 tablespoons olive oil + more for oiling baking sheet
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- salt and pepper
- Preheat oven to 400°.
- Steam cauliflower 10-15 minutes until tender. Let cool.
- In a cheesecloth or towel, squeeze out as much water as you can*. This will shrink the amount of cauliflower to about 3 cups.
- Put cauliflower and the rest of ingredients into a food processor and mix thoroughly.
- Spread 1/4 of ingredients (depending upon the size of your pizza) onto an oiled baking sheet or parchment paper. With slightly wet hands (dough is sticky), spread out the dough to about 1/4″ thick, pressing the cauliflower in firmly.
- Cook at 400° for 10 minutes. Flip over and cook another 10 minutes*.
- Add your toppings and cook for a few minutes, or store in the fridge and use within a few days!
*Note: If you prefer a flatbread texture that is not as crispy, don’t squeeze out the water. This way you will also get about twice as many crusts.
*You may want to decrease the cooking time of the crust depending upon what toppings you are putting on it. My toppings didn’t need much cooking time, so after the 20 minutes of cooking the crust, I only needed to cook my pizza for a few minutes to warm it up.