Low-carb Pepperoni Cauliflower Pizza Crust

Avoiding carbs, but craving pizza? This Low-carb Pepperoni Cauliflower Pizza Crust is super flavorful and gluten-free.

Course Main Course

Cuisine Italian

Keyword dinner, gluten-free, healthy, low-carb, lunch, Special Diet

Prep Time 20

Cook Time 45

Total Time 1 5

Servings people

Calories 73kcal

Preheat the oven to 400F.
Cover a baking sheet with parchment and lightly spray with olive oil spray. Set aside.
Pulse the cauliflower florets in a food processor for about 25-30 seconds until it's a rice-like consistency.
Place the cauliflower in a microwave-safe bowl and microwave for 4 minutes.
Once cauliflower is cool enough to handle, transfer to a kitchen towel and wring out. You need to squeeze out as much as you can.
Place the cauliflower in a bowl and add the egg and seasonings. Using your hands combine everything and form a ball.
Place the ball on a baking sheet and press the ball out to form a pizza shape. The crust should be no more than ½ inch (1 cm) thick. You can use a kitchen towel to help you to form a pizza shape. It will helpful to absolve more liquids if necessary.
Bake for 20-25 minutes. Remove from oven.
Top with pizza sauce, cheese, pepperoni, and mushroom.
Bake for 15 minutes more or until cheese has melted.

To save time, you can buy cauliflower rice instead of making your own in the food processor.
You must squeeze as hard as you can to remove any moisture from the cauliflower. This ensures you get the crispiest crust possible.
To store: Place any leftover pizza in an airtight container in the fridge for up to 3 days.
To reheat: Reheat the cold pizza in the oven to keep the
To freeze: Freeze the cooked crust before adding the sauce and toppings in a freezer-safe bag once cooled.