In a previous post on Tuesday, I shared a photo of our very first “keeper” recipe for a low-carb pizza crust. This crust is made from riced cauliflower and grated cheese with a variety of spices that makes the flavor of the crust complimentary to the other ingredients added on top.
Prior to trying this recipe, I made a couple of recipes that used almond flour as the primary ingredient in the crust. Neither of us cared for these crusts, as the almond flavor didn’t seem to work with the savory pizza toppings that we like so much, and we also did not care for the consistency. We actually just scraped off the toppings and left the crust on our plates.
Over the past few weeks, I have been searching for a low-carb crust recipe that might actually work for us. I knew that a cauliflower crust would most likely work with our personal tastes, as long as the consistency and flavor worked with our pizza toppings, too. On Monday, after narrowing down the search to two basic recipes that were almost identical, I decided to give it a try.
I bought a large head of cauliflower with the intention of making two pizza crusts, rather than just one. While I was giving this a try, it made sense to make one crust, then make a second one with some adjustments if I felt that the first one wasn’t quite up to our expectations. If both turned out well, we would have a spare crust to freeze and use for another meal later on. This was a good strategy, and thankfully, the first one came out very well. I simply repeated the process for the second crust, and it turned out nicely, too.
One of the most important things to do in this recipe is to drain as much liquid from the cooked cauliflower as possible before adding the other ingredients. This takes a few minutes, but it is an essential step.
I followed the directions and used a kitchen tea towel. I measured out the cooked, riced cauliflower and used three cups in each crust, and I highly recommend measuring it out, rather than eyeballing it. I didn’t pack it down, just spooned it into the measuring cup. I also did not add the optional tablespoon of almond flour, since my goal was to keep the almond flavor out of the crust completely.
The crust turned out pretty much perfect, and even though I didn’t give it a try, I think this recipe might even make a nice faux flatbread to cut and eat with another entrée, especially one with Italian flavors.
We topped our lovely pizza with a quick sauce that I made by mixing a regular can of tomato sauce and a tiny can of tomato paste, since I never buy pre-made pizza or spaghetti sauce anymore. I did not have sugar-free tomato sauce, so I just used the sauce a little sparingly. Also, not listed in the original recipe, I sprinkled some Italian seasoning over the sauce before adding the other pizza toppings, then added a layer of grated mozzarella cheese. We then added sliced pepperoni, a little crumbled sausage, black olives and a sliced fresh jalapeno, seeded. Finally, we topped off our pizza with some fresh grated parmesan. I love to have both mozzarella and parmesan cheeses on a pizza.
Since the crust was already baked, the pizza with toppings only needed to bake about five more minutes in the 450 degree oven. I added the fresh basil leaves to the top after removing it from the oven.
It was pretty funny as we sat at our dinner table and tasted our new pizza at the same time. I wanted to wait to share my own reaction and thoughts until I saw what Hubby thought of it. Bless his heart, sometimes he will compliment my cooking even when he probably shouldn’t, so I wanted to try to get an honest reaction from him. It didn’t take long, maybe two bites, before he shared that he really liked it! I agreed, and we proceeded to eat the whole thing, along with our side salads. If I had made the second pizza, we might have eaten it, too! It was that good, and we have definitely missed eating good pizza. I honestly believe that we would not have known this was a low-carb option if we judged it only by the taste, especially since we like the thinner crust anyway.
Next time, I may try to put the baked crust under the broiler for a minute or so, just to crisp it up a bit more, since that is how we tend to like our crusts, thin and just slightly crisp but not overcooked. I may also try adding a little more grated parmesan cheese to the crust batter. The other recipe that I found was pretty much identical to this one but had 1.5 cups of this cheese, not just 1/4 cup. I don’t think it needs that much cheese, but a little more might just make it even tastier! (Grated parmesan cheese baked in the oven makes tasty snack crackers that are perfect on a low-carb diet. I buy them at our local deli.)
One more nice thing about this crust is its low cost. I calculated the cost of each crust right at $1. I’m all about saving a little money where I can, for sure.
Here is the link to the original site where this recipe was posted on The Lucky Penny Blog.
This recipe has also turned up on Pioneer Woman’s “Tasty Kitchen” site, with a reference back to the original post. This crust, or a variation of it, honestly seems to be one of the more widely used low-carb pizza crusts now, for good reason. While it took me a little more time to make it on this first attempt, it will definitely go faster next time.
Going forward, I will make several crusts at once and freeze the other baked crusts for future use. If I had to make a crust from scratch like this every time we want a pizza, I probably wouldn’t go to the effort, but making several at once makes perfect sense. I can’t wait to actually have pizza on one of our future RV trips, too! What a treat that will be for us. I also plan to experiment with this recipe as a standalone flatbread, too.
Where there is a will, there is usually a way, and I’m glad that I kept searching for such a great pizza crust option that works for us.