Built in the Kitchen; Sculpted in the Gym.

Home Meals Ideas How to Make Low-Carb Cauliflower Pizza Crust

How to Make Low-Carb Cauliflower Pizza Crust

SHARE
, / 1

This post is also available in: Spanish

Regardless of your background, pizza may be one of the most universal and beloved foods of all time. And by swapping out some of the ingredients and processed items, pizza can actually be pretty nutritious and healthy.

When I found out that cauliflower could be used to make pizza crust, I was pretty skeptical and admittedly, it took me a while before I actually tried it.  But, I’m glad I did! It was not only delicious, but also filling.

Here’s my quick recipe that has worked several times over!

Ingredients to make 1 large pizza crust:

  • large head of cauliflower
  • 3/4 cup coconut flour or almond flour
    • Notes:
      • I use coconut flour and almond flour interchangeably. Just know that the macronutrients will change. While almond flour may have less carbs, it is higher in fat (but the “good fat” so don’t stress).
      • If you happen to only have a smaller head of cauliflower, then use 2/3 cup coconut flour.  You can always add more if needed.
  • 1 tbsp garlic paste (optional but recommended)
  • 1.5 tbsp Italian seasoning
  • 2 eggs, 1 egg white (OR 1 egg, 2 egg whites if you’re trying to keep fats as low as possible)
  • sea salt, pepper

Approximate macros for ENTIRE pizza crust:

683 calories, 41g protein, 77g carbs (~29g from cauliflower), 23g fat (12g from coconut flour), 42g fiber, 17g sugar

 

 

One Comment

  • slickdome says:

    This is a game-changer! I’ve heard about doing a crust with CF, but never saw it in action.

    Our family LOVES pizza. I used to work part-time in a pizzeria. Although we often stick with traditional dough (made on-site at the pizzeria, not some processed junk), our healthy alternative is one we created by combining two of our favorite items from the restaurant: a white pizza and a spinach salad! It’s the Spinach Salad Pizza!

    It’s a basic thin-crust pizza, no sauce, then the toppings in this order: light layer of mozzarella, thick bed of spinach, tomatoes (either vine-ripe sliced or cherry toms cut in quarters, red onion (strips or diced), kalamata olives, crumbled feta cheese, cut up bacon sprinkled on top so it crisps up in the oven. Cooked well done so the dough is crispy. For an added touch, we use some balsamic vinaigrette dressing as a dipping “sauce”. BOOM!

Leave A Reply