I don’t know about you, but pizza is a top comfort food for me and staple in our diet growing up. I am from the Chicago area, which means we do pizza a bit differently than, say New York with it’s thin crust.
I have fond memories of deep dish (at least 4 inches) brick-oven baked gooeyness that probably capped out around 1,500 calories a slice….we even had ‘double-crust’ option (as if one wasn’t enough) in which there was a second layer of dough in the middle of the pie. And my fond memories are conflicted with subsequent memories of feeling gluttonously full and sluggish and wishing I would have had a bit less. 🙂
Traditional pizza is a calorie, carb and saturated fat nightmare. But here’s the good news: you can still have much (I didn’t say all) of the flavor and enjoyment of pizza in a healthier manner, for a fraction of the calories and carbs by making a few substitutions, you can make this delicious low carb cauliflower pizza crust recipe and eat pizza ’till your hearts content.
This cauliflower pizza crust makes a great combination of low starch veggies and healthy protein foods, especially when topped with tomato sauce – a simple version is to just thin out some tomato paste and add a bit of oregano and basil for a pizza-y flavor. Add a bunch of veggies – green peppers, mushrooms, olives, even spinach! And of course, a bit of cheese. And you have yourself a great low carb pizza!
Avoid high processed meat add-ons (ie pepperoni, sausage) and stick with grilled chicken.
Low Carb Cauliflower Pizza Crust Recipe
You always need a food processor on hand because it makes all kinds of cooking tasks a breeze. A set of stainless steel bowls are essential in the kitchen because it doesn’t matter what you mix or store in them, they are super easy to clean, are very hygienic and never smell.
And to make pizza, you’ll need a pizza pan and pizza cutter – well, you don’t really need it because you can make a square pizza and cut with a knife. But there is something nice about using a pizza cutter. It feels more authentic!
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