Keto Cauliflower Crust Recipe

Name: Keto Cauliflower Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon extra virgin olive oil; 1 lb finely chopped cauliflower (about 1 large head chopped in food processor); 2 1/2 teaspoons kosher salt; 2 large eggs; 1/2 cup shredded shredded low-moisture full fat mozzarella cheese; 1/4 cup almond flour; 1 tablespoon chopped parsley; 1/4 teaspoon dried oregano; 1/8 teaspoon crushed red pepper flakes; 1/8 teaspoon granulated garlic

Servings: persons

1
Preheat the oven to 450 degrees F. Line a quarter sheet tray with parchment paper and lightly coat with olive oil. Set aside.
2
Toss together the cauliflower pieces and 1 teaspoon salt. Wrap the cauliflower in a kitchen towel and wring out as much liquid as possible. Put the dried cauliflower in a large bowl and add in the eggs, mozzarella, flour, parsley, oregano, red pepper flakes, granulated garlic and remaining 1 1/2 teaspoons salt. Mix the ingredients together to thoroughly combine. The mixture should hold together when you squeeze it in your hand. Evenly and firmly press the cauliflower into the prepared pan. Using a rubber spatula divide the crust in half horizontally and press the dough to either side so there is a 1/4-inch of space between the two crusts. Bake in the preheated oven for 15-20 minutes or until the crust is brown around the edges and set.
3
Remove the crust from the oven and, using the parchment paper, flip the crust over and then remove the parchment paper. Place the crust back in the oven and cook an additional 5 minutes or until the bottom begins to brown as well.
4
Top the crusts with your desired toppings and bake again in the oven until finished. Remove from oven and serve immediately.

240

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 teaspoon extra virgin olive oil, 1 lb finely chopped cauliflower (about 1 large head chopped in food processor), 2 1/2 teaspoons kosher salt, 2 large eggs, and more.

Yes, Keto Cauliflower Crust falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Keto Cauliflower Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions