I posted this pizza to my insta stories last night and had many requests for a blog post with the recipe, so here goes! One of my biggest pet peeves about Pinterest is the ridiculously long, extremely wordy recipe posts that take a month of scrolling through to actually get to the recipe!!!

I’m going to attempt to make this as short and to the point as possible! After all, no one’s got any extra time on their hands these days, am I right? I think you will find it super easy and very delicious, whether you are following a low-carb lifestyle or not!

After reading (actually just scrolling quickly and impatiently) through several Pinterest recipe ideas, I kind of just made it up and, you should note, I rarely measure things accurately unless I’m baking! Sometimes my cooking is a bit of a crap-shoot as I go along, but this turned out so well you need to try it!

You will need:

2 – 12 oz. packages riced cauliflower

Olive oil

I tbsp butter

1 tsp Italian seasoning (optional)

1 tsp black pepper (optional)

1 tsp garlic powder (optional)

2 eggs

2 cups grated parmesan cheese

pizza sauce

Alfredo sauce (if doing a ‘white’ pizza)

shredded pizza cheese

pepperoni (optional)

crumbled sausage and/or bacon (optional)

You can totally play around and use whatever ingredients you like on your pizza. I forgot to buy a red pepper, which I usually top our pizzas with, and also forgot the crumbled bacon that I planned on using, too!

I was making this a Keto-friendly meal, so I shopped for toppings with higher fat and low sugars and carbs. Buy whatever suits your fancy!

We like pizzas with red sauce and white pizzas, so instead of making one of each, like I usually do, I just made a half and half kind of situation! Worked just fine!

Here is a recipe from Pinterest that I probably followed the most. What I liked the most about it was the suggestion to stir-fry the cauliflower first! So much more flavor and better texture for the crust.

Here’s what I did:

I stir-fried the cauliflower in a non-stick pan with about two TBSPs of olive oil and a TBSP of butter. If not doing Keto you could use less. I sprinkled the pepper, Italian seasoning and garlic powder in while cooking. Didn’t time it but let it get soft and browned a bit. Then I burnt the crap out of my hands because I wouldn’t wait until it cooled to squeeze all of the water out in a kitchen towel over the sink!!! If you are smarter than me, or not in such a hurry, I would recommend letting it cool!

In a medium bowl I whisked the two eggs and added the grated parmesan. Then I poured the cooked, drained cauliflower into the bowl and stirred gently to mix. I just smoothed it into a semi-pizza-ish looking shape on a large baking sheet covered in parchment paper. If you cook with a pizza stone I bet this would be even better!!

I preheated the oven to 400. Halfway through the 20-ish minute cooking time I turned the heat up to 425. Why, do you ask? It is because, at this point, I decided to scroll back through the recipe and read to THE END, where it states you have to cook the crust BEFORE topping it! GRRRRR!! Impatience does not pay off!! (hee-hee!)

As I said before, I made a half red/half white pizza. Spread the sauce on top of the crust (which, if you’re smarter than me, you will have already cooked for 20 minutes!) Then add whatever toppings you like and bake for 15-20 minutes or til everything looks nice and melted and bubbly!

I let the pizza sit for about ten minutes after removing from the oven. Then I cut it with a pizza cutter and we dug in!

We had to eat it with a fork because, although it did hold together, the crust wasn’t super crispy. I think if you cooked the crust before topping it would eliminate this problem!

Here is a very boring picture of my plate because I decided not to make a salad to go with it! After all, a cauliflower crust is a built-in salad, right??

You’ve GOT to make this pizza! It was so delicious, even without a flaky crust! Let me know if you try it!


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