Pizza/ Recipes

Low Carb Pizza


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  • 1 large head of Cauliflower, broken into florets
  • 1/4 cups Parmesan Reggiano
  • 1/4 cups Mozzarella or Gruyere Cheese
  • 1 Tablespoon Dried Italian Seasoning
  • 1 Egg
  • pinch of salt
  • pinch of pepper
  • pinch of red pepper flakes
  • Tomato Sauch
  • 1 cup Mozzarella
  • 1/4 cup Parmesan
  • 1-2 Tbsp Basil, thinly sliced



Preheat oven to 450%


In a food processor, pulse the cauliflower until it forms into a powder. Place the cauliflower in a microwave safe bowl and and cook for 3-4 minutes. Let cauliflower cool and place it on the center of a dish towel. Wrap it with the towel so you can squeeze the liquid out of it. Get as much of the liquid out as you can.


Place the cauliflower in a bowl and add Mozzarella/Gruyere, Italian seasoning, salt, pepper, pepper flakes, and egg, and mix together with your hands. Once all ingredients are incorporated, roll into a ball and start to flatten out the cauliflower dough on an oiled sheet of parchment paper on a pizza stone or cookie sheet. You want it to be about 1/4 inch thick. The thinner, the crispier the dough will be.


Bake the crust for 8-10 minutes, until it starts to get crisp. Remove from oven and add your toppings. Place pizza back in the over for another 5-6 minutes until the cheese is melted.

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