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Low-Carb Pizza

There are so many low-carb pizza recipes floating around the internet and I finally got around to experimenting with it. The secret ingredient is cauliflower.

Here is what you’ll need:
  • 1 16oz frozen bag of cauliflower
  • 2 cups of mozzarella cheese. I cup will go into making the crust and 1 cup for the topping.
  • 2 eggs or 3/4 cup of egg whites
  • 1/3 cup of tomato sauce
  • Your favorite seasoning and toppings
  • Preheat oven @ 350*
Cauliflower Pizza
  1. Steam or boil the frozen cauliflower until tender, drain, and mash. I try to squeeze out as much water as I can.
Low Carb Pizza
I do this by mashing the cauliflower against the edges of my steamer basket. This way I don’t lose too much cauliflower.

2. I then transfer the cauliflower to a bowl and add either 2 eggs or 3/4 cup of egg whites, 1 cup of Mozzarella Cheese, and stir.
I noticed that some recipes added a 1/4 cup of olive oil but I have omitted this. My first two pizzas where too soggy with so much liquid.
April 004
3. Have ready either a cookie sheet or pizza stone ready for the ‘dough’. What I do is place a piece of parchment paper on my cookie sheet and slightly grease it with olive oil. Then place the ‘dough’ on the parchment paper.
Low carb pizza
There was some liquid so I drained it off by holding the cookie sheet with one hand and tilting it over the sink. With my other hand I held the ‘dough’ so it wouldn’t slide off!

3. I use my hands to gently push and spread the ‘dough’ until it reached the edges of the cookie sheet. You can also use the back of a spoon. I use my hands with a cheap baggy acting as a glove.

4. Place it in preheated 350* oven and cook for 20 minutes.

5. Add 1/3 cup of tomato sauce and sprinkle with your favorite seasoning or add your own pizza sauce (homemade or canned) to the cooked pizza crust.
Tomato Sauce
5. Add the other cup of cheese and your favorite toppings.
I added mushrooms . . .
Cheese . . .
And pepperoni (yes, it’s not the best pepperoni, any suggestions?)
6. Cook for another 10-20 minutes and your done!
April 018
I will eat this the next day cold and it’s still yum.

Here is a round one I made a few days before the one above before adding the topping. I think I let this one brown a bit too much.
It passed the Caleb test. He is my big-time pizza lover.

I use Johnny’s Garlic Spread on my pizza and it really gives it a good pizza taste to it. I buy it at Costco.


  1. Oh my thank you so much for sharing this! I had wanted to try out a cauliflower crust and it looks so good! :)

  2. It really is good. I was surprised at how much I liked it. I'm pretty generous with the seasoning. Caleb did say the he could taste a bit of the cauliflower toward the end of the crust (where there was no toppings) so I try to spread the sauce to the end of the pizza now.

  3. Does this get crispy? Can you pick it up and eat it, or do you need to cut it with a fork?

  4. When I added the 1/4 cup of olive oil to the 'dough' it was hard to hold in my hand. I have since omitted it and if I let the pizza cool a bit I am able to hold it. It's not like a regular crust. It's a bit more messy but it's so good.

    Hope you try it. For me I had to experiment a bit to get it just right.

  5. Hi Lou,
    Looks yummy! Here is the recipe we used. You don't have to cook the cauliflower and it used a little almond flour so it is easier to handle, once cool. :)

    The kids liked it too. I had one slice because of the cheese,:( , but thought it was good. I was tempted! Because I can't smell, I am not able to notice if there was any cauliflower taste. The kids didn't mention it. :)

  6. Hi, Cynce, I'll have to try it sometime when I can have a bit more carbs. I guess I can make just a cheese pizza. Yesterday I made added olives, mushrooms, and pepperoni to my pizza. Yum it was so good and Lupe ate a lot too. Yay!

    Thanks for another recipe.


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