Pizza night is back on the menu, even on keto! Forget bland, crumbly crusts. This game-changing cauliflower pizza recipe delivers a sturdy, flavorful base topped with a rich, creamy garlic parmesan sauce. It’s the guilt-free indulgence you’ve been dreaming of, perfect for satisfying those pizza cravings without the carbs.
Ingredients
• For the Keto Pizza Crust
• 1 medium head cauliflower (about 20 oz / 570g), cut into florets
• 1 cup / 170g chia seeds
• 1 cup / 240ml water
• 1 tbsp / 15ml olive oil, plus more for greasing
• 1 tsp / 5g sea salt
• For the Creamy Garlic White Sauce
• ½ cup / 113g cream cheese, softened
• ½ cup / 50g grated parmesan cheese
• ½ cup / 120ml heavy cream
• 2 cloves garlic, minced
Instructions
1. Preheat your oven to 400°F (200°C). Line a large baking sheet or pizza stone with parchment paper.
2. In a coffee grinder or high-powered blender, grind the chia seeds into a fine flour. Set aside.
3. Place the cauliflower florets into a food processor and pulse until they reach a rice-like consistency.
4. In a large mixing bowl, combine the riced cauliflower, chia flour, water, 1 tbsp olive oil, and sea salt. Mix thoroughly until a sticky dough forms. Let the dough rest for 20 minutes to thicken.
5. Transfer the dough to the center of your prepared baking sheet. Using your hands or a spatula, press and spread the dough into an even, ¼-inch thick circle or rectangle.
6. Bake the crust for 20-25 minutes, or until it’s firm, dry to the touch, and golden brown around the edges.
7. While the crust bakes, prepare the sauce. In a small bowl, combine the softened cream cheese, grated parmesan, heavy cream, and minced garlic. Mix until smooth and creamy.
8. Once the crust is ready, remove it from the oven. Spread the garlic parmesan sauce evenly over the surface.
9. Return the pizza to the oven and bake for an additional 10 minutes, until the sauce is hot and bubbly.
10. Let the pizza cool for a few minutes before slicing. Top with fresh basil or red pepper flakes if desired, and serve immediately.
Nutritional Information
• Nutrition Information (per slice, 1/8th of pizza)
• Calories: 255 kcal
• Net Carbs: 5g
• Fat: 22g
• Protein: 8g
• Fiber: 7g
Pro Tips
• For an extra crispy crust, squeeze the riced cauliflower in a cheesecloth or nut milk bag to remove as much excess moisture as possible before mixing it with the other .
• Feel free to add your favorite keto-friendly toppings like sliced mushrooms, bell peppers, olives, or pepperoni after spreading the sauce and before the final bake.
• Don’t have a food processor? You can use a box grater to grate the cauliflower florets into a fine texture.
• Let the pizza cool on the baking sheet for at least 5 minutes before slicing. This helps the crust set and makes it much easier to handle.
FAQ
Q: How can I make my cauliflower pizza crust extra crispy
A: For the crispiest crust, it’s crucial to remove as much moisture as possible from the riced cauliflower. After processing it, place the cauliflower in a cheesecloth or nut milk bag and squeeze out all the excess water before mixing it with the other crust ingredients.
Q: What toppings can I add to this keto pizza
A: You can add any of your favorite keto-friendly toppings. Some great options include sliced mushrooms, bell peppers, black olives, or pepperoni. Add them after spreading the sauce and before the final 10-minute bake.
Q: Can I make this recipe without a food processor
A: Yes, you can. If you don’t have a food processor, you can use a standard box grater to grate the cauliflower florets into the fine, rice-like texture needed for the crust.
Q: Why does my pizza crust dough need to rest
A: Letting the dough rest for 20 minutes is an important step because it allows the ground chia seeds to absorb the water and thicken. This process creates the sticky, dough-like consistency that holds the crust together firmly.
