How to make keto pizza crust with cauliflower

Using cauliflower as a base for a keto pizza is a well-known alternative among those following a ketogenic or low-carb diet. The procedure described here is simple and comes from testing different possible recipes, to obtain the most crunchy and tasty result.

Wash and cut the cauliflower. Reserve the trunk and leaves for another recipe, like a cauliflower soup for example. Steam the florets for a few minutes until they are al dente. After they have cooled down, grind them in a food processor until they are reduced to small grains.

The next step is to get rid of as much of the water as possible. Use for them a clean dish towel, kitchen gauze or similar, to press the cauliflower with force and drain the water it contains.

Transfer to a bowl and mix with the rest of the ingredients until integrated. It should be noted that it will not have the same consistency as conventional pizza dough.

Then arrange a baking paper on a baking sheet. Paint it lightly with olive oil to be able to shape the pizza dough on that surface. It should be as thin as possible and homogeneous throughout its entire length (in this way it will be more crispy and will cook evenly).

Finally, bake for approx. half an hour in a preheated oven at 200° (time may vary depending on each oven). The dough will be ready when we see an attractive golden color.

At this point, remove the crust from the oven and add the ingredients for the pizza. In the case of the photo, simply tomato, a little extra virgin olive oil, oregano, and mozzarella (in that order), also garnished with some cherry tomatoes.

Continue baking briefly until the cheese has melted. Garnish with some basil leaves (only at this time and not before baking, since they would lose otherwise its freshness and flavor).

Tips and tricks:

1. Some recipes recommend mashing the raw cauliflower, but in this case the procedure has been more laborious for me and it is also more difficult to get rid of its liquid.
2. The amount of salt can be adjusted to your preference (for this it is possible to test the dough before adding the egg). The cauliflower can be a bit bland, but the cheese adds enough salt to compensate.
3. The extra almond flour is optional, and can be skipped if you really press the cauliflower until it’s very dry. But personally I like not to do without it, because it adds a touch that is very nice.
4. Do not skip the detail of the olive oil on the baking paper, because that way you make sure that the dough does not stick and it is also well golden on the bottom.
5. Another way to use cauliflower as a carb substitute is this cauliflower pilav recipe.