Keto Cauliflower Crust Pizza (10–12" pizza, serves 4)
Crust
3 cups riced cauliflower (fresh or frozen, squeezed dry)
1 cup shredded mozzarella
½ cup grated Parmesan
1 large egg
½ tsp garlic powder
½ tsp Italian seasoning
¼ tsp salt
Toppings (customize)
⅓ cup no-sugar-added marinara
1½ cups shredded mozzarella
8–10 slices pepperoni
4 slices cooked bacon, crumbled
Pinch oregano & black pepper
Instructions
Heat oven to 425°F (220°C). Line a pan with parchment.
Microwave cauliflower 5–6 min, cool, then squeeze out as much liquid as possible with a towel.
Mix cauliflower with mozzarella, Parmesan, egg, garlic powder, Italian seasoning, and salt.
Press into a round ~10–12", about ¼" thick, on parchment. Bake 18–20 min until golden and firm.
Spread marinara, then mozzarella, pepperoni, and bacon. Sprinkle oregano & pepper.
Bake 8–10 min more until bubbly. Cool 5 min before slicing.
Approx macros (per slice, 8 slices)
~190 kcal • 13 g fat • 13 g protein • 3 g net carbs
Tips
For a crispier crust, flip it after the first bake and cook 5 min more before topping.
Add crushed red pepper or drizzle olive oil for extra flavor.
Can be frozen: bake crust, cool, wrap, and store; top and bake directly from frozen.
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