Cauliflower Rice Pizza Crust

Keep to your low-carb diet without giving up an Italian favorite.

Serves: 4


4 cups Eat Smart Cauliflower Rice

1 large egg

½ cup shredded cheese (mozzarella, cheddar Monterey jack or combination)

2 tbsp grated Parmesan cheese

1 tbsp Italian seasoning

1 tbsp nutritional yeast flakes*

1 tsp kosher salt

¼ tsp ground black pepper

Nutritional Information

146 Calories

5 g Fat

59 mg Cholesterol

12 g Carbohydrates

492 g Sodium


Line a rimless baking sheet with parchment and have an additional rimless baking sheet on hand. Place Cauliflower Rice in a microwave-safe bowl. Cover loosely and microwave on high for 4 minutes. Remove from microwave, carefully uncover and stir to redistribute. Replace cover and return to microwave for approximately 2 minutes (microwave power levels vary), or until Cauliflower Rice is cooked and slightly translucent. Remove Cauliflower Rice from microwave, carefully uncover and allow to rest until cool enough to handle. Heat oven to 450 degrees. Place a clean, dry kitchen towel (flour-sack style works best) over a large cutting board. Spoon the cooked Cauliflower Rice onto the center of the kitchen towel creating a large mound. Gather the corners of the towel together and twist to contain the Cauliflower Rice in a tight ball. Hold over a bowl or sink and continue to twist the gathered towel corners to squeeze as much liquid as you can out of the Cauliflower Rice. When finished, you should have drained over a cup of liquid so that you have approximately four cups of dry Cauliflower Rice left**. Place Cauliflower Rice in a large bowl along with remaining ingredients. Mix until well-combined. Spread mixture on parchment-lined baking sheet, patting down tightly and working edges to form a thin rectangle or circular disc (depending on what shape pizza is desired). Place in oven and bake for 30 minutes. The additional baking sheet now comes into play in order to easily flip the half-baked crust. Remove crust from oven and loosely cover with another piece of parchment. Carefully place the additional baking sheet upside-down on top of the parchment and, using oven mitts, carefully flip over the entire thing: both baking sheets with crust and sheets of parchment sandwiched in between. Still using oven mitts, remove the hot baking sheet from the top and carefully peel off the original parchment. At this point, the crust should be completely flipped over and sitting on fresh parchment on the new baking sheet. Return to oven and bake for another 30 minutes. Remove from oven and slide crust, without parchment, onto metal cooling rack. It’s important not to leave crust on parchment/baking sheet to cool as condensation will build up underneath, making the crust soggy. At this point, your crust is ready to use as you would any other pre-baked pizza crust. For a crispy crust, load with toppings and bake directly on a hot pizza stone. For a chewier crust, use a baking sheet. *Nutritional yeast is a yellow, flaked, deactivated form of yeast that has a cheesy flavor and can commonly be found in natural food stores, either in the bulk section or by packaged specialty flours. It is not to be confused with active dry yeast, which will not work in this recipe. Nutritional yeast improves the taste, texture, and appearance of this recipe and there are some nutritional benefits too. **There is an alternative method for cooking and drying the Cauliflower Rice for those who aren’t a fan of the kitchen-towel technique. Instead of microwaving and manually draining the Cauliflower Rice, simply mix Cauliflower Rice with a teaspoon of kosher salt, spread out on baking sheet and dry in a low oven set at 225 degrees for 4 hours, stirring to redistribute 2–3 times. As with the other method, you should end up with about 4 cups of Cauliflower Rice (the liquid steams out in the oven instead of being squeezed out). Proceed with recipe as with other technique but do not add more salt to mixture since you already added it in the drying stage.