The Best Low-Carb Cauliflower Pizza Crust Recipe

Magimix Food Processor ReviewAfter going through my 2nd processor this year alone, I wanted to try something a little more durable and more importantly, a food processor that I wouldn’t have to replace a few months in. I’d rather pay a little more for something that’s going to last a life-time, rather then skimping out and having to spending more down the line.

I’m a simple gal, so I just wanted something that will processor my food with leaking or making a ton of noise. I didn’t really have high expectations, but after trying the  Magimix 3200XL 12-Cup Food Processor by robot-coupe, my expectations skyrocketed. I did not know it’s possible for a food processor to shred, slice, puree and even juice! I fell in love with this food processor right after opening the box!

The Magimix Food Processor is produced by the French company who developed the world’s first food processor and is also the first to invent the use of multiple bowls for the kitchen food processor. Magimix offers a trio of work bowls so you don’t need to stop to wash a bowl while preparing foods. The 6-cup mini bowl is ideal for blending baby food and sauces or mincing herbs. The 10-cup midi bowl is designed for slicing and grating of vegetables, fruit and cheese and the 12-cup main bowl is generously sized for kneading dough, mixing batters, whisking egg whites and making citrus juices.

Magimix Food Processor Review

 After setting it up on the counter so many thing came to mind and I wanted to start using it right away.  I was making cauliflower crust pizza so I decided to test out the shredder first because that sounded too good to be true, if this thing can shred that’s it I’m in! I didn’t even have to see anything else.

Magimix Food Processor Review + The Best Low-Carb Cauliflower Pizza Crust Recipe Magimix Food Processor Review + The Best Low-Carb Cauliflower Pizza Crust Recipe I placed my block of mozzarella cheese into the valve and within 10 seconds the whole block was shredded. I was so shocked at how fast and perfect the shredding was, I saved over 10 minutes of shredding time right there!

Magimix Food Processor Review + The Best Low-Carb Cauliflower Pizza Crust Recipe

seriously, this food processor is a pro! good bye old cheese shredder and welcome home my new kitchen helper!

Magimix Food Processor Review + The Best Low-Carb Cauliflower Pizza Crust Recipe Next, I processed my cauliflower for the pizza and as you can see below, it did an amazing job as well. califlower crust pizza-21Who’s ready to shed a few pounds this season! cauliflower pizza is great because it’s low-carb and contains no flour what so ever.

After processing the cauliflower place it in a microwave safe bowl and microwave it on high for 4 minutes. After removing it from the microwave allow it to cool for at least 5 minutes, then place the cauliflower in a kitchen towel and squeeze away. Make sure to get all the water out of it, like every last bit! I squeezed my water how so hard I ended up with an amazing ball of cauliflower. remember, the trick to making a perfect cauliflower crust is to squeeze out as much liquid as possible out of the cauliflower. The Best Low-Carb Cauliflower Pizza Crust Recipe Now place the cauliflower ball in a bowl and add an egg, 1/4 cup Parmesan cheese, 1/4 mozzarella cheese, salt, garlic powder (optional) rosemary and oregano.  Mix it all in with a wooden spatula or your hands until a dough forms.  The Best Low-Carb Cauliflower Pizza Crust Recipe Spread the dough out on a lightly greased parchment paper or a pizza pan like you would with regular pizza dough.  The Best Low-Carb Cauliflower Pizza Crust Recipe   Bake the crust at 500 degrees F for 10-15 minutes or until you begin to see that nice and golden color form around the edges.  The Best Low-Carb Cauliflower Pizza Crust Recipe Remove the crust from the oven and add your toppings. I decided to go with a simple margarita pizza but you can add whatever you want.  The Best Low-Carb Cauliflower Pizza Crust Recipe Now place the pizza back in the oven and turn on the broiler for just 3-5 minutes to melt the cheese. After the cheese has melted remove from the oven and slice.  The Best Low-Carb Cauliflower Pizza Crust Recipe Doesn’t that look amazing! this was the first time in my life I didn’t feel bad eating pizza! Now of course this crust won’t replace my usual high-carb crust but it sure it great for times when I’m on my low-carb diets.

 The Best Low-Carb Cauliflower Pizza Crust Recipe The whole family loved the it; Even baby Layan couldn’t stop eating! the crust was so crispy and moist at the same time and paired quite well with the marinara and cheese.

 The Best Low-Carb Cauliflower Pizza Crust Recipe

The Best Low-Carb Cauliflower Pizza Crust Recipe

4.5 from 33 reviews
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Ingredients

  • 1 small to medium sized head of cauliflower - should yield 2 to 3 cups once processed
  • ¼ cup shredded Parmesan cheese
  • ¼ cup mozzarella cheese
  • 1 egg
  • ¼ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon basil or rosemary, minced (or dry)
  • ½ teaspoon oregano, minced (or dry)
  • 1 cup marinara sauce
  • 1-2 cups mozzarella cheese

Instructions

  1. Preheat oven to 500 degrees F.

  2. Remove the stems from the cauliflower and cut into chunks, Place the cauliflower into a food processor and pulse it until it resembles the texture of rice. If you don't have a food processor, you can use a cheese grater or chop it very finely.

  3. Microwave the processed cauliflower uncovered in a microwave safe bowl for approximately 4-5 minutes on high. Remove it from the microwave and allow it to cool for at least 4-5 minutes (trust me don't rush this step!). After the cauliflower is slightly cooled, place it in a kitchen towel and squeeze all the liquid out of it. Be sure to squeeze as much liquid as humanly possible.

  4. Combine the cooked cauliflower, egg, garlic, cheese, and seasonings. Stir until a dough texture forms. Spread the cauliflower mixture out onto lightly greased parchment paper or a pizza pan in the shape of a pizza crust.

  5. Bake the crust for approximately 10-15 minutes (depending on your oven), or until the crust is golden and crispy. I cooked mine for approximately 15 minutes. After the crust is golden remove it from the oven and add your toppings, I used marinara sauce and cheese for a simple margarita pizza.

  6. Place the pizza back in the oven but this time turn on the broiler, bake for about 2-5 minutes until the cheese melts. be sure to keep an eye on it because the broiler can burn the cheese quickly.

  7. Slice and serve warm , enjoy!

 The Best Low-Carb Cauliflower Pizza Crust Recipe

106 Comments

  • Nomi

    Hi 😃 Great reccipy – I would just like to know, if I dont own a microwawe, what do I do with the califlower then? Do I cook it/in the oven or?
    Thanks
    Nomi

  • Maria tornabeni

    Thank you! Turned out awesome! My boyfriend likes meat so I bought breakfast sausage roll cooked it put onions in microwave 44 seconds to soften . Added mushrooms! It was the bomb! Just took a long time to make as I don’t have a good prosseser and the store I went to disco’d cauliflower rice😔. You are amazing thank you from a non cook to a low carb cook!!!!!!

  • Cassie Lott

    okay so I have made this a bunch of times and love the taste but my edges burn every time and its to soft to pick up.. I don’t know what to do …I want to be abele to give it to my kids but they know its not real pizza when they cant pick it up…. please help…

  • Megan Pink

    Made this tonight, I don’t know what I did wrong but my crust stuck pretty bad to the parchment paper, I even sprayed it pretty generously with Pam cooking spray! I had to peel it and was only able to save a section! My crust was a bit soggy but the taste was terrific tasting and would be excellent it I could have gotten it right! Any suggestions on what I can do to make it better next time? Soggy or not the taste of the crust was out of this world, but would have preferred a crispy crust!

  • Meredith

    Thank you for this amazing recipe! I was a bit skeptical at first but it turned out beautifully. Delicious and healthy – will definitely be making this again.

  • Karen

    I made this for the first time tonight after trying your spaghetti squash recipe for the first time last night and having that come out amazing. The pizza did not disappoint either! I used frozen riced cauliflower to cut down on the time because I still use real dough for the kids and my husband, so it’s like making 2 dinners…other then using the frozen cauliflower, I followed your recipe to a tee and found that cooking times and temp were perfect for our oven. I will definitely share this recipe and add it in to my low carb rotation!!! Thanks for sharing 🙂

  • Kayla

    I’m planning on using this recipe for a Year 9 school assessment for my “alternative food for junk food.” I’ve already guessed that I have to make the dough overnight, so I’m just wondering if I could freeze it overnight then use it for the period. Also, am I allowed to use your recipe?

    P.S. I promise to add in your URL when handing it in.

    • Layla

      I think it’s great you are teaching students to eat healthy. I would just make the dough and tightly wrap it in plastic wrap or a ziplock bag and store it in the fridge. They can later shape it in class into mini pizzas or a large pizza. Also, yes you are more than welcome to use the recipe! Best 🙂

  • Jennifer

    I’ve tried this recipe before. It’s soooo much better the more water you squeeze out. She’s not kidding about letting it cool first. Lol.

    It’s actually so firm that we could pick it up like a real pizza. And my husband and I both agree, the cauliflower taste so much better then regular bread. I put shiitake mushrooms, onions, and garlic on for the toppings.

  • Chawna

    This is my third time making this recipe because it is good but incredibly time consuming (2 + hours including how long it takes to let the cauliflower cool before squeezing out the water). Also, one cauliflower head will not yield a big enough pizza for a family, barely even for two, and like mentioned above, 500 degrees is just too hot and ends up burning the outer edges before cooking the middle.

    • Channing

      You can purchase a steamable bag of cauliflower (Green Giant is one company who makes it) All you have to do is cook in the microwave it for 4 minutes and then let it cool. It makes 3 cups

    • Jennifer

      Try cooking for less time. Or shoot for a 450 degree oven… sounds like ur over may be hotter than normal. Certain ovens vary. 🤗

  • Amyah

    How to process if we don’t have a microwave and don’t want to nke it? Looking forward to make this recipe… looks delicious

    • Layla

      You can steam the cauliflower on a pot of water before processing. Then grate or process in a food processor and drain the water out using the method above.

  • Isabel

    I just started a new diet and can’t have carbs. saw these and Just made the cauliflower crust with tomatoe and spinach it was great

  • Fizzh89

    Tried this for tea tonight, not sure if I squeezed enough water out as it still tasted like cauliflower. The oven temp seemed really hot, and seemed to catch the outer edges before the middle was golden. I used some sausages from the local farm shop and cooked up some sliced red onion for the topping. Hubby and I gave it a 7 out of 10 rating, but my 7 yr old son and 3 year old daughter barely touched it 🙁 which was frustrating after the effort of making it. In two minds as to whether I would do it again.

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