If you are on a gluten-free, keto or low-carb diet, it’s my guess you’ve tried a cauliflower pizza crust or two. Store bought ones can be expensive or hard-to-find and homemade cauliflower crusts often turn out soggy and bland. 

Well, fret not, my alternative pizza crust loving friends! My tried-and-true Blue Cheese Cauliflower Pizza Crust is here to treat your taste buds to a flavorful, fresh-baked homemade pizza crust with ready to top with the low carb and gluten-free ingredients of choice! One-fourth of a crust has approximately 117 calories, 7.3 grams fat, 3.8 grams net carb, and 8.4 grams protein. I’m sharing the recipe and all the fail-proof tips to make a homemade cauliflower pizza crust at home:

You may have tried many alternative pizza crusts, but this one is unique in that blue cheese is baked right in the crust! It’s so flavorful that it’s yummy just sliced into wedges and eaten plain – although, after baked, feel free to pile on your favorite toppings (whether pepperoni or pickled peppers!) and reheat under the broiler. 

You can create a Blue Cheese Cauliflower Pizza Crust that bakes up crispy and crunchy without fail by following my tested pro tips. First, the type of cauliflower to use must be decided – a fresh head that has been pulsed into bits in a food processor, a store-bought bag of fresh riced cauliflower (sometimes called “bits”), or even thawed frozen cauliflower florets. 

After chopping up cauliflower into small, rice-like pieces in a food processor or by hand, it should be steamed in the microwave or on the stove-top and then squeezed dry. Do not skip the step to SQUEEZE DRY . . that is, unless you want a soggy pizza. To squeeze the steamed cauliflower dry, let it cool to the touch and then place in a clean dish towel and wring repeatedly until water and excess moisture is extracted. Put some muscle power into it and consider it your arm workout for the day!

After the cauliflower is as dry as you can get it (a bit of moisture will remain), stir it to a bowl with almond meal, cheese, and an egg. Line a round pizza pan with parchment paper cut to fit and pour out “dough,” pressing down with fingers to spread out, flatten, and create an approximate 9- to 10-inch diameter circle.  I found these pre-cut parchment paper circles that make life so easy! 

Cooking the crust is a two-stage process, meaning that for the crispiest crust that is less likely to get soggy, you bake it TWICE -once on each side (and then once again to heat up toppings). After baking one side of the crust for 12 minutes, slide it off the pan or pizza stone with the parchment paper still stuck on the bottom. Replace pizza pan on top of exposed side of crust, invert quickly, and then gently peel away the parchment and toss it away. Next, bake the crust once again for 8 to 10 minutes – it should be firm and set enough to pick up gently when cooled.

As I mentioned, Blue Cheese Cauliflower Pizza Crust really doesn’t need any toppings – you can slice into wedges (I use this rocker style pizza knife) and eat plain as a snack or pair with a salad or dip. But, of course, customizing my Blue Cheese Cauliflower Pizza Crust with a cornucopia of pizza toppings makes it even more special, so feel free to add your favorite yummies like cheeses, veggies, proteins and more! To heat the toppings up, stick under the broiler for a few minutes, watching carefully and removing when additional cheese is bubbling and veggies softening. Word of caution, if you use too much sauce or overly juicy vegetables, the crust could soften up. An alternative is to sauté toppings in a pan and then add to the warm crust, along with cheese sprinkles, right before serving. 

Ingredients used in this creative pizza crust are suitable for gluten-free, sugar-free, and vegetarian diets. And, depending on how big a wedge you plan to eat, it can be compliant with Keto and low-carb eating plans. One-fourth of a crust has approximately 117 calories, 7.3 grams fat, 3.8 grams net carb, and 8.4 grams protein.

Also, check out my recipe for Keto-friendly Pepperoni Pizza Cheese Crisps, an easy snack that will satisfy pizza cravings — it’s been super popular with my Pinterest followers. These have 69 calories and less than 1g carb per piece. 

I dressed my Blue Cheese Cauliflower Pizza Crust with fresh mozzarella, thinly sliced tomatoes and cremini mushrooms! And used my favorite blue cheese crumbles from Litehouse Foods. What will you add, please share in the comments?

5 from 12 votes

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Blue Cheese Cauliflower Pizza Crust - Keto, Low-carb, Gluten Free

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

 

Enjoy pizza night even on a low carb, gluten free or keto diet! This flavorful recipe has blue cheese baked right into the crust and I share all the tips you need to make it crispy and soggy-free.

Course: Appetizer, dinner, entree, pizza

Keyword: blue cheese, gluten free, keto, low carb, pizza

Ingredients

• 14 ounces cauliflower fresh, frozen or pre-riced
• ¼ cup almond meal
• ¼ cup grated parmesan cheese
• 2 tablespoons Litehouse Blue Cheese Crumbles
• 1 tablespoon chopped fresh parsley
• ½ teaspoon ground white pepper
• ½ teaspoon garlic salt
• 1 large egg whisked
• Cooking spray

Instructions

1. If using a fresh head of cauliflower, trim core and cut into florets. Place in food processor and pulse for several minutes until broken down into a rice-like texture. If using frozen florets, thaw and mince into small pieces. If using pre-riced cauliflower, no additional steps required.
2. On stove top in steam basket or in microwave, steam riced cauliflower for 3 to 5 minutes until tender. Drain off excess water and let cool to the touch.
3. Add steamed cauliflower to center of clean thin dish towel, wrap it up, and twist ends. Squeeze and twist repeatedly over sink or bowl until excess water has dripped away.
4. Preheat oven to 400 F. degrees.

5. Add squeezed cauliflower to bowl and stir together with almond meal, parmesan cheese, Litehouse Blue Cheese Crumbles, parsley, garlic salt and pepper. Stir in whisked egg until “dough” forms.

6. Cut parchment paper to fit 10- to 12-inch pizza pan, lightly coat with cooking spray or olive oil.
7. Dump out “dough” into center of parchment paper and lightly press down with fingers to spread out and flatten into 9- to 10-inch diameter crust.
8. Bake in center rack for 10 to 12 minutes, or until edges and top golden brown. Do not turn oven off.
9. Carefully slide parchment paper holding crust off pizza pan. Using oven mitt, place pan over top of crust and quickly invert. Slowly peel away parchment paper and discard.
10. Return crust, now upside-down, to oven and bake for an addition 8 to 10 minutes.
11. Remove from oven and add toppings of choice, returning under broiler for a few minutes to heat up. Or, alternatively, sauté toppings in pan and add to warm crust sprinkled with cheese before serving.

Recipe Notes

Serving = 1/4 crust