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There are few things I adore more in life than my family and pizza.
Before I go on to share my wonder drug of choice with you, I’d like to acknowledge a person and a vegetable for making my dreams come true. First, like to profess my undying gratitude to cauliflower… for being the most versatile, interesting, low fat/carb/calorie and delicious whole food on the plant.
I didn’t use dairy cheese in this recipe, so instead, it’s Daiya Mozzarella (made from almonds) and it worked beautifully, but use whatever works for you. I love using a non-dairy cheese because the texture when melted is even gooier than regular cheese. I don’t think you’ll be disappointed with the following at all. As a matter of fact, you may just feel a need to profess your undying love for me for enlightening you all to the magic of truly guilt-free pizza that you can eat every freaking day for the rest of your life if you want to.
Low Carb Oven Roasted Cauliflower Pizza
- ½ head of cauliflower (or a bag of Trader Joe’s frozen cauliflower rice)
- 3 egg whites
- ¼ cup Daiya Cheese
- 1 teaspoon oil of your choice
- 2 cloves of garlic
- ½ tablespoon oregano
- ½ tablespoon rosemary
- salt and pepper
- Pizza sauce and toppings of your choice (I used Mike’s Yellow Curry Love in place of standard pizza sauce and it was freaking amazing…just sayin).
- Preheat your oven to 425
- Prep a pizza pan or stone with a little oil or parchment paper
- Run the cauliflower through the food processor until it turns to a fine grain (finer than rice).
- In a pan, sauté the garlic in the oil for 2 minutes, then add cauliflower. Sautee for about 6 to 7 minutes.
- Add cauliflower to a large mixing bowl and add remaining ingredients.
- If the consistency is very moist, you can add a little flour of your choice (up to 2 tablespoons) until you have almost a dough-like consistency, but I prefer to wrap the dough in a clean tea towel and wring the shit out of it in the sink until all the water is gone. But make sure you let the dough cool off first, okay?
- Spread dough on pizza stone or pan in a round 10 to 12 inch diameter (aim for ¼ inch in thickness)
- Pop the pan into the oven and cook the dough mixture for 15 minutes or until slightly browned.
- Meanwhile, prepare your toppings.
- Carefully remove pizza crust from the oven and add sauce and toppings. You can add more cheese here as you generally would with a regular dough.
- Bake for another 20 to 30 minutes depending on topping choices.
- Remove from oven and let sit for 5 minutes.
- Slice and enjoy (note that the dough will not have a hard consistency like a crust, but should have a firmness to it).