We love this recipe because who doesn’t want delicious pizza every now and then! But no way, until now with this healthy, high fiber, high protein and low carb version! Enjoy in confidence!

For Cauliflower Crust:

1 large head cauliflower (to make 3 cups cauliflower rice)
1 egg
1/4 tsp dried oregano
1/4 tsp sea salt
1/8 tsp garlic powder
2tbsp parmesan, shredded
3oz goat cheese

For Pizza Toppings:

1 boneless skinless chicken breast
1/4 tsp sea salt
1/4 tsp black pepper
1/8 tsp garlic powder
handful baby spinach
3-4 oz fresh mozzarella, sliced


*Preheat oven to 400 degrees.
*Turn the cauliflower into rice using either a kitchen grater and grating the cauliflower just like you would cheese or using a food processor. (While the food processor makes quick work of the cauliflower and creates a more even size, the kitchen grater is much easier to clean and adds a little more texture. Either way will do so it’s up to your preference.)
*Grate enough of the cauliflower to produce 3 packed cups of cauliflower rice.
*Lay out the “rice” evenly on a rimmed baking sheet lined with parchment paper. TIP: Using aluminum foil will cause the cauliflower rice to stick and will be very difficult to remove.
*We need to first roast the cauliflower to soften it before creating our crust so place this into the oven and roast for 20-25 minutes, tossing every so often.
*Once the rice is tender and beginning to turn golden brown, remove the rice from the oven and transfer into a clean, thin dishtowel or cheesecloth.
*Wrap up the rice and twist the towel to squeeze any excess moisture out. Be careful not to burn your hands. (Believe it or not, this step makes a big difference in the final texture of your crust and is totally worth the small extra effort.)
*Place the drained rice into a mixing bowl, along with the egg, dried oregano, 1/4 tsp,. kosher salt, garlic powder, grated parmesan cheese, and crumbled goat cheese. Mix this together until fully combined.
*On a clean, new sheet of parchment paper or tin foil, pour the rice mixture out and form into a small rectangle.
*Keep the dough about 1/3 of an inch thick and try to mold it to be as even and as flat as possible. You can also form the edges to stand up to mimic a crust.
*Once the crust is fully formed, place back into the oven and bake for 30-40 minutes, or until the crust is firm and golden brown.
*At this point, you can top with whatever normal pizza toppings you prefer.
*For the pizza pictured, I drizzled olive oil over the cooked crust, followed by diced chicken breast, followed by a handful of baby spinach and about 2-3 ounces of sliced mozzarella cheese.
*Once you have your toppings, place back into the oven and bake until the cheese is melted and the spinach is wilted, about 6-8 minutes.
*Remove from the oven and allow to sit for 5 minutes before slicing into quarters using a pizza cutter.


Total servings 4 slices, serving size 1 slice
Calories: 155
Protein: 12.1 grams
Carbohydrate: 10.9 grams
Fat: 8.1 grams

The nutrition information is for just the cauliflower pizza crust, not the optional toppings.
Recipe and photo courtesy of Asweetpeachef.com

Author: Lacey Baier of A Sweet Pea Chef

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