It’s taken me a while to perfect, but I finally have a favorite Cauliflower Crust recipe to share with all of you. As you’ll see below, this recipe is for a large pan crust. A size where you can feed your family, or serve up & top as hors d’oeuvre for a party or the holidays.
As with most things I make, I’m known to take shortcuts. Of course you can make this low carb cauliflower crust recipe from scratch, but who has the time for all of that??? Frozen bags of riced cauliflower is what I use, and the real inexpensive kind. Like from Aldi’s or even WalMart.
I have a few tips to recommend when making your crust. This all might seem overwhelming to read at first, but I promise you’ll get the hang of it after your first time making it.
- After you steam your riced cauliflower in a microwave steamer – let it air dry a little in a colander. This 2 quart steamer will also hold 2 bags of frozen riced cauliflower. I use it all the time, for many other veggies.
- Think little liquid. Once you steam riced cauliflower – it will still have moisture inside of it. You want to use very little liquid, especially if you want to keep it low carb. (I’ll explain – this a little further down.)
- Parchment Paper & Butter Spray are your best friend when making this low carb cauliflower crust recipe.
- When following a Keto diet or lifestyle, you know that the less carbs the better. My cauliflower crust recipe calls for Almond Flour. Almond flour has little carbs, but it does have some. So keep in mind the less “liquid” you add to your recipe, the less flour you’ll have to add. Therefore making your crust fewer in carbs.
- My secret for a great crust??? 1 whole egg + the egg white from another egg.
Cauliflower Crust Recipe
Ingredients
- 2 bags of frozen riced cauliflower
- 1 cup Parmasean Cheese
- 3 heaping Tablespoons Almond Flour
- 1 whole egg
- 1 egg white (only) of an egg
- a few leaves of Basil chopped up
- 1 tsp Italian spices
- dash of salt
- dash of pepper
Instructions
-
In a microwaveable steamer, our your bags of riced cauliflower inside with 1/4 cup of water. Steam for approx 8-10 minutes or when done.
Drain your cauliflower in a colander, and allow to air dry a few minutes, if you have time.
In a large mixing bowl add your steamed & drained riced cauliflower, and all the other ingredients. Mix throughly.
Spread your mixture on top of parchment paper, sprayed with butter cooking spray in your large baking sheet.
Bake at 425* for 10-12 minutes.
Obviously, you can use whatever spices & herbs you want with your crust. I find having something “fresh” on hand to add to your crust, the better it will be. I absolutely love fresh basil mixed into this cauliflower crust recipe. It makes it that much better.
Some of my favorites are:
- Mozzarella Cheese & fresh basil
- Pepperoni
- Sausage
- Tomato Pie Recipe
- BBQ Pork (with low carb BBQ sauce)
- My kids will eat it if I load it with cheese & breakfast sausage
You name it, your favorite combination ~ it can be done!
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