My husband loves pizza! And so, as you might imagine, that became a little bit of a predicament when my husband decided to start following a Keto diet last summer to help him get in shape and lose some weight (he’s lost like 70 pounds, so GO HUBBY!).
At this point in time, I had already started experimenting in the kitchen more, and was ready to take on the challenge of making a low carb pizza crust made completely out of veggies/spices, with cheese and eggs to help bind it.
My first attempt was a complete disaster!! I put the pulsed cauliflower right from the microwave to the mixing bowl, and ended up with a soggy mess that you could sort of maybe eat with a fork, but definitely couldn’t pick up like a pizza.
That’s when I learned that moisture management is the key!! Now I’ve perfect both cauliflower and broccoli pizza crusts and both are SO GOOD! My hubby likes the broccoli crust best, so that’s what we make most often.
Start with 1 medium head of Cauliflower if your going with Cauli Crust route. If using broccoli, use one large or two small/medium broccoli crowns. Place in food processor and pulse till rice-like. Then place in a microwave safe dish and heat for ~6-7 minutes.
Once out of the microwave, it’s time to get all the moisture out. THIS IS THE MOST IMPORTANT STEP!!! Place your rice-like mixture in a bowl lined with a kitchen towel. Let cool for a couple minutes, or else you might burn your hands. Then you want to wring out as much of the moisture as possible. Once you think you’re done….. wring out a little more. Trust me.
Now you’re ready to put your dried out “dough mix” in a mixing bowl with the rest of the ingredients. Combined riced/dried vegetables in bowl with 2 eggs, 1/4 cup parmesan, 1/4 cup shredded mozzarella, and seasoning (I like salt, pepper, garlic, oregano…but it’s open to being molded to whatever you like).
Once everything is combined well, place the “dough” on a baking sheet lined with parchment paper, and shape by hand until desired thickness/size.
Bake the crust in a preheated oven at 400F for 10-12 minutes. Remove from the oven and place desired toppings, and return to the oven for 6-8 minutes more. Then you’re ready to enjoy all the possibilities!
BUFFALO CHICKEN PIZZA 
BUFFALO CHICKEN PIZZA 
Kale Salad is a favorite go-to side for this dish!!
Eggplant or Zucchini Fries make a great side dish for this healthy pizza! 
TACO PIZZA!
I even made a special Valentine’s Edition Buffalo Chicken Pizza for my hubby this year and it was a hit!!
Have fun trying all the possible combinations!!!
Cauliflower or Broccoli Pizza Crust
- 1 medium head cauliflower or 1-2 broccoli crowns (~3-4 cups when pulsed)— (100-130 cal, 4-6 net carbs)
- 2 eggs (140 cal/0 net carbs)
- Seasoning to taste—garlic, salt, pizza seasoning mix (0 cal, 0 net carbs)
- ¼ c parmesan (120 cal/0 net carbs)
- ¼ c mozzarella (90 cal/0 net carbs)
Preheat oven to 4000F.
Pulse broccoli crowns/cauliflower in food processor.
Microwave in dish ~6-7 minutes.
Put pieces in a bowl lined with a kitchen towel and cool.
Wring out moisture.
Mix dried broccoli/cauliflower with remaining ingredients until combined well.
Place “dough” on baking sheet lined with parchment paper and spread out with your hands to shape crust.
Bake at 400 for 10-12 minutes. Take out and top with desired fixings. Place back in oven for 7-9 minutes. Take out and enjoy!!!
Total Recipe: 450-480 cal/4 net carbs
