Cauliflower pizza crust is a healthier alternative to traditional pizza dough, made primarily from riced cauliflower. This crust is not only low in carbohydrates but also packed with nutrients. It’s perfect for anyone looking to reduce their carb intake or adhere to gluten-free or keto diets. By incorporating almond flour and cornstarch, you enhance the texture and flavor, making it a versatile base for all your favorite pizza toppings.

Almond flour is a popular choice for gluten-free and low-carb baking. It adds a nutty flavor and moist texture to baked goods. When used in a cauliflower pizza crust, almond flour provides structure and helps bind the ingredients together, resulting in a sturdy yet tender crust.

Gluten-Free: Suitable for those with gluten sensitivities or celiac disease.
Low-Carb: A great option for keto and low-carb diets.
Nutrient-Rich: High in healthy fats, fiber, and protein.

1 medium head of cauliflower (or 24 ounces of frozen cauliflower rice)
1/2 cup almond flour
1/4 cup cornstarch (or arrowroot starch)
1 egg (or flaxseed meal for a vegan option)
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt to taste
Olive oil (for greasing)

Prepare the Cauliflower:

If using fresh cauliflower, cut it into florets and steam until tender. If using frozen cauliflower rice, thaw and drain it thoroughly.
Squeeze out as much moisture as possible using a clean kitchen towel. The drier the cauliflower, the crispier the crust will be.

Mix the Ingredients:

In a large bowl, combine the squeezed cauliflower, almond flour, cornstarch, garlic powder, oregano, and salt. If using an egg, beat it and add it to the mixture. For a vegan option, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for a few minutes before adding.
Stir until the mixture forms a dough-like consistency.

Shape the Crust:

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Transfer the dough onto the prepared baking sheet and use your hands to press it into a circular shape, about 1/4 inch thick.

Bake the Crust:

Bake the crust for about 25-30 minutes, or until it is golden brown and crispy around the edges.
Remove from the oven and add your favorite toppings (sauce, cheese, vegetables, etc.).

Final Bake:

Return the pizza to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Squeeze Out Moisture: The key to a crispy crust is removing as much moisture as possible from the cauliflower.
Don’t Overload Toppings: Keep toppings light to prevent the crust from becoming soggy.
Experiment with Flavors: Feel free to add herbs and spices to the crust mixture for extra flavor.

Yes, you can substitute almond flour with other gluten-free flours, but the texture may vary. Coconut flour is another option, though you will need to adjust the amount since it absorbs more moisture.

Cauliflower pizza crust is generally considered a healthier option than traditional pizza crusts, especially for those looking to reduce carbs and gluten. It provides more nutrients and fiber compared to regular flour-based crusts.

You can store leftover cauliflower pizza in an airtight container in the refrigerator for up to 5 days. Reheat in the oven for the best texture.

Cauliflower pizza crust made with almond flour and cornstarch is a fantastic way to enjoy pizza without the guilt. It’s easy to make, customizable, and perfect for various dietary needs. Whether you’re following a keto, gluten-free, or low-carb lifestyle, this recipe is sure to satisfy your pizza cravings. Try it out today and enjoy a delicious, nutritious meal that everyone will love!