Super Simple Low Carb Pizza with Cauliflower Crust

Linda. Listen. Adopting a low carb dietary plan does NOT mean abandoning your favorites. There are so many creative, healthy, and delicious ways to enjoy the foods that you enjoy. This lower-carb pizza will definitely not disappoint! It’s so easy to modify with your preferred toppings, and makes a great vegetarian dish.



1lb Riced Cauliflower*

1-2 Eggs*

Himalayan Pink Salt (optional)

1 Cup Fresh Spinach

2 Cups Mozzarella Cheese

1 Fresh Green Bell Pepper

Banana Peppers to Taste

Black Olives to Taste

Turkey Pepperoni to Taste

Fresh Sliced Tomato to Taste

Mushrooms to Taste

Pizza Sauce

*Quick note about the cauliflower: You can buy a head of cauliflower and rice it yourself using a food processor, or whatever tools you have available. This is the route that we typically take. Additionally, tons of stores sell pre-riced cauliflower, which is extremely convenient, as it can save you a few steps. Of course, buying pre-cut vegetables will always be more expensive. Today, we used the 1lb bag from Trader Joe’s.

*Quick note about the eggs: I typically choose to use just one egg. Today I decided to use two, mainly for experimental purposes. I found that it added a lot of unneeded moisture to my crust, so you may opt to use just one. More about that later.


Preset oven to 425 degrees.

I start by microwaving my riced cauliflower in a bowl for about five minutes. Once removed and slightly cooled, I add the eggs and one cup of cheese and stir for a couple of minutes until well-mixed. The cheese and egg will obviously be the main contributors to holding your crust together. You may wish to experiment with the amounts that you use. This is also where I use my salt, and other seasonings to add flavor to my crust mix.



Once the mixture is cold enough to handle with my bare hands, I pour it onto whatever baking dish I’m using that day. My dish is usually covered with parchment paper, because it’s easy to throw away, and we have perfected the art of doing as little work as possible around these parts. At this point, I use my hands to flatten the mixture, and mold it into a circle.  I then stick it in the oven for 20 minutes.


Waiting for your crust to bake is the perfect time to prep/cut your vegetables, practice your Beyoncé choreography, get on your spouse’s nerves; you know – essentials. Be sure to keep an eye on that bad boy though. Make sure when you remove it, it’s not too wet, but also not overdone since it will be making another appearance in the oven.


So here’s the thing: I can’t tell you how to top your pizza. I start with the sauce (and sometimes olive oil) and work my way up from there. The quantity of each topping, as well as the order in which they’re placed will completely vary by individual.

Place your topped crust back in the oven for about 12 minutes, or until all of your cheese is melted. We like it best when the cheese starts to slightly turn brown and crispy.


Once your remove your finished product from the oven I would recommend allowing it to cool for at least 15 minutes. This allows the crust to solidify and be less likely to fall apart. In my case, I can’t be trusted around pizza, so I usually end up slicing it 30 seconds after leaving the oven, then eating it with a fork while my husband stares at me with judgement. I regret nothing. Enjoy =)


Let me know if you have any questions about this recipe or even if you’ve made it before using a different technique.