Low Carb Pizza Crust

Here's are my favorite recipes for low carb pizza crust that's a tasty substitute for the high carb crusts found in regular pizzas.

Low Carb Pizza Crust - Cauliflower

It's not crispy, but if you don't mind eating pizza with a fork, the flavor is really good. This recipe was adapted from the original on Jamie Van Eaton's Your Lighter Side blog.

  • 1 tablespoon of olive oil
  • 1 large head organic cauliflower, trimmed and chopped into small pieces
  • 1.5 ounces of white onion minced
  • 2 tablespoons butter
  • 1/4 cup of water
  • 3 eggs
  • 2 cups shredded mozzarella cheese, chopped into smaller bits in a food processor.
  • 1 teaspoon fennel seed
  • 2 teaspoons italian seasoning
  • 1/4 cup grated parmesan

  1. Preheat the oven to 450F. Grease a 17 x 11 cookie sheet with olive oil.
  2. In a large skillet with a lid, melt the butter and add the onion and cauliflower. Saute the vegetables over low to medium heat until the cauliflower is almost done.
  3. Add the water. Cover and steam until the cauliflower is completely soft. Remove from heat and set aside to cool.
  4. Once cauliflower is cool, measure out 3 cups and place in a food processor. Process it to smooth consistency. Scrape the pureed cauliflower into a mixing bowl.
  5. Add the eggs, minced mozzarella cheese, spices and parmesan cheese to the cauliflower. Mix well.
  6. Using a spatula, spread the cauliflower mixture on the greased cookie sheet. Try to spread it out so that it is an even thickness all over.
  7. Bake the crust at 450F for about 20 minutes, or until surface looks cooked and it's brown around edges.

You can then take it out of the oven, and spread pizza sauce over it, add cooked italian sausage pepperoni or veggies, pile on the cheese, and then broil it for about 5 minutes until the cheese melts.

Tip: I usually heat the pizza sauce while the low carb pizza crust is baking. I add my toppings right into the sauce, heat it to a simmer, and then pour the hot sauce and toppings over the crust. Then I add my cheese, and broil until bubbly.

My other favorite low carb pizza crust recipes:

Up Late Anyway Stromboli:  this recipe by Elizabeth Nimphius is sheer genius, in my opinion.  I have adapted it to make pizza crust, cinnamon rolls, crackers, and sausage rolls.  If you make pizza, I have found that adding sausage or pepperoni during the baking process makes it soggy.  A thin layer of sauce and veggies will yield a crispier crust.  I just heat the meat separately and put it on right before I eat it.

Fat Head Pizza:  Another genius recipe.  This is a favorite of many of my diabetic friends.

Atkins Pizza Crust:  this is a pretty good recipe from the folks at Atkins Nutritionals.

You can also make a sort-of pizza base from ground beef, pork sausage or vegetables such as squash, eggplant, mushrooms or even broccoli.  Google "Meatza" or vegetable pizza for various recipes like this one.

Done with Low Carb Pizza Crust, back to Low Carb Recipes

My Favorite Low Carb Cookbooks