Low Carb Pizzas Recipe

Prepare cauliflower

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper. If you have store-bought riced cauliflower, place 2 cups in a large microwave-safe bowl and microwave on high for 3-4 minutes until softened (or steam 4-5 minutes). Let cool slightly.

Remove moisture

Place the warm riced cauliflower in a clean kitchen towel or cheesecloth. Twist and squeeze firmly over the sink to remove as much liquid as possible — aim for at least 1/4 to 1/3 cup of liquid removed. Removing moisture is essential to avoid a soggy crust.

Mix dry and wet ingredients

In a large bowl combine the drained cauliflower, 3 cups almond flour, 1/2 cup shredded mozzarella, 1/2 cup grated Parmesan, 2 eggs, 1 tsp baking powder, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Mix thoroughly until a uniform dough forms. If mixture seems too wet, add almond flour 1 tbs at a time until workable; if it’s too dry, add a teaspoon of water or an extra egg white.

Shape crusts

Divide dough into 4 equal portions (for individual pizzas) or 2 portions (for larger 8–9-inch pizzas). Place each portion on the parchment-lined baking sheet and press into a 7–9 inch round about 1/4-inch thick, using your hands or the bottom of a measuring cup. Moisten hands slightly with water to prevent sticking.

Par-bake crusts

Brush each crust lightly with 1/2 tbs olive oil. Bake in preheated oven for 12-15 minutes, until edges are golden and the tops feel set. Remove from oven and reduce oven temperature to 400°F (200°C).

Assemble pizzas

Spread about 1/4 cup of sugar-free tomato sauce evenly over each par-baked crust, leaving a small border. Sprinkle about 1/4 cup shredded mozzarella over each pizza. Arrange desired toppings such as sliced pepperoni (about 5-6 slices per small pizza), mushrooms (about 1/4 cup per pizza), and bell pepper (a few slices). Tear and scatter fresh basil evenly.

Bake until cheese melts

Return assembled pizzas to the oven at 400°F (200°C) and bake for 8-12 minutes, until cheese is melted and bubbling and toppings are cooked through. Watch closely so the almond/cauliflower crust does not over-brown; rotate pans halfway if necessary.

Finish and serve

Remove pizzas from oven. Sprinkle each with 1/2 tbs freshly grated Parmesan and a shake of red pepper flakes if desired. Let rest 2-3 minutes, then slice and serve. Drizzle optional herb-oil (see below) around crust for added flavor.

While pizzas bake, combine 1 tbs extra-virgin olive oil, 1/2 tsp minced garlic and 1/2 tsp dried Italian seasoning in a small bowl. Brush lightly around cooked crust edges or drizzle over finished pizza for extra flavor.