Name: Lifter Life Healthy Restaurants Low Carb Cauliflower Crust Pizza Recipe
Cook time: 1 h
Total time: 1 h
Yield: 8 servings
Cuisine: Italian
Ingredients: 4 cups riced cauliflower (fresh or frozen, thawed and well-drained); 2 whole egg; 1 cups grated Parmesan cheese; 1 cups finely shredded low-fat mozzarella cheese; 2 tbs almond flour (or finely ground almond meal); 1 tsp Italian seasoning; 1 tsp garlic powder; 1 tsp salt; 0.5 tsp black pepper; 1 tbs olive oil (for brushing); 0.75 cups tomato paste; 2 tbs water; 1 tsp dried oregano; 0.25 tsp salt; 1.5 cups low-fat shredded mozzarella cheese; 8 to taste fresh basil leaves (optional, for finishing); 0.25 tsp red pepper flakes (optional)

Method

Cauliflower crust

Prepare cauliflower

If using head cauliflower: remove florets and pulse in a food processor until rice-sized. If using frozen riced cauliflower, thaw fully and squeeze out excess moisture. Put riced cauliflower in a clean kitchen towel or cheesecloth and squeeze over the sink until very dry (aim to remove as much steam/moisture as possible). Measure 4 cups packed.

Cook and dry

Place the riced cauliflower in a microwave-safe bowl and microwave on high for 4–5 minutes until softened (or sauté briefly in a nonstick pan until tender). Let cool slightly, then transfer back to the towel and squeeze again to remove any released moisture. The drier the mix, the firmer the crust.

Mix crust ingredients

In a large bowl, combine the well-drained cauliflower, 2 whole eggs, 1 cup grated Parmesan, 1 cup shredded low-fat mozzarella, 2 tbs almond flour, 1 tsp Italian seasoning, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly until a uniform, slightly sticky dough forms. If mixture feels too wet, add up to 1 more tablespoon almond flour; if too dry, add a teaspoon of water or an extra beaten egg white (note this will increase moisture and change texture).

Form the crust

Line a baking sheet or pizza stone with parchment paper and lightly brush with 1 tbs olive oil. Transfer the cauliflower mixture to the center and press with your hands into a 10–11 inch circle about 1/3 to 1/2 inch thick, tapering edges slightly to form a crust. Smooth the top with a spatula or wet fingertips to compact the dough so it holds together.

Bake crust

Preheat oven to 425°F (220°C). Bake the crust on the middle rack for 18–22 minutes, or until edges are golden and top is set. For a crisper base, after initial bake, carefully flip the crust onto a second piece of parchment and return to oven for 4–6 minutes, then flip back to original side. Keep an eye to avoid burning.

Topping

Prepare sauce

While the crust bakes, make a quick tomato paste sauce: combine 3/4 cup tomato paste with 2 tbs water, 1 tsp dried oregano, and 1/4 tsp salt in a small bowl. Stir until smooth and spreadable. Taste and adjust seasoning; add red pepper flakes if using.

Assemble pizza

Once the crust is baked and mostly cooled (5 minutes), spread the tomato paste sauce evenly over the crust, leaving a small border. Sprinkle 1.5 cups low-fat shredded mozzarella evenly over the sauce.

Finish baking

Return the pizza to the oven and bake at 425°F (220°C) for 6–10 minutes, or until the cheese is melted and bubbly and edges are slightly crisp. If you want the cheese more browned, switch to broil for 1–2 minutes while watching closely.

Serve

Remove pizza from oven and let rest 3–5 minutes to allow crust to firm. Top with fresh basil leaves and a light sprinkle of extra oregano or red pepper flakes if desired. Slice into 8 equal slices and serve warm.