Easy Low Carb Cauliflower Pizza with Asparagus and Zucchini
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If you’re looking for a low-carb, keto-friendly pizza, this Cauliflower Pizza Crust with Asparagus and Zucchini is easy and incredibly delicious! Crispy, healthy, and perfect!
While you can make this crust with fresh heads of cauliflower, as I did, you can also buy pre-riced cauliflower at your local market and save a step. Although, I love making it from heads of cauliflower! Also, if you haven’t made cauliflower pizza crust before, know that the “dough” will not consistently resemble traditional pizza dough. But truthfully, it is equally delicious!
How to Make Cauliflower Pizza Crust
Preheat the oven to 400 degrees F and line a baking dish, pizza pan or pizza stone with parchment paper.
Pulse the cauliflower florets in a food processor until they are the consistency of rice. I like to use the grater attachment. And yes, to save time, you can buy already riced cauliflower from your local market. Purchase two 12-ounce or 16-ounce bags.
Transfer the cauliflower rice to a skillet and dry roast over medium heat for about 10 minutes, or until the cauliflower is very soft and dry. Let cool, and then transfer the rice to a kitchen towel. Squeeze any remaining moisture over the sink.
Meanwhile, whisk the egg in a large bowl and stir in the Parmesan cheese, Italian seasoning, salt, and pepper to taste. Then add the cooked and soft cauliflower rice.
Spread the cauliflower pizza dough onto the parchment paper; shape into a disc shape about 1/2 inch thick. Transfer the parchment paper to the pizza stone, pizza pan, or baking sheet. Bake for 23 to 28 minutes or until the crust top is dry and the edges are turning golden brown.
If you love cauliflower, you might also want to see my favorite, Roasted Cauliflower with Turmeric and Cumin recipe!
Toppings for Cauliflower Pizza
Try to keep the toppings simple and minimal when making a cauliflower pizza crust. Go light on the sauce, especially if using marinara sauce. Be sure it is thicker than watery, almost jam-like in consistency. Otherwise, a watery sauce can rehydrate the crust and make it soggy.
By the way, you can definitely use store-bought sauce, but homemade pizza sauce is quick and easy to make and so delicious!
How to Store the Pizza
If you happen to have leftovers, this pizza can easily be stored in the refrigerator. Reheat on a pizza stone if you have one.
I like to make a couple of crusts ahead and freeze them, but they work best without any sauce or toppings. Simply make the crust and bake it. Once cooled, store it in an airtight freezer bag. When you’re ready to make pizza, add your toppings to the frozen crust and bake until the toppings are cooked and the cheese, if using, is melted.
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Cauliflower Pizza Crust with Asparagus and Zucchini
Ingredients
For the crust:
- 1 pound cauliflower florets fresh or thawed from frozen
- 1/2 teaspoon salt
- 1 teaspoon Italian seasoning
- 1 cup parmesan cheese
- 1 large egg
Toppings
- pizza sauce or thick marinara sauce
- 1 bunch asparagus tough ends removed
- 1 zucchini thinly sliced
- basil leaves
- shredded mozzarella optional
Instructions
- Preheat the oven to 400℉ and line a baking dish, pizza pan or pizza stone with parchment paper.
- Pulse the cauliflower florets in a food processor until they are the consistency of rice. I like to use the grater attachment. If using frozen cauliflower, be sure they are completely thawed.
- Transfer the cauliflower rice to a large skillet and dry roast over medium-high heat for about 10 minutes. You can also add it to a parchment-lined baking sheet and bake in a 400℉ oven for 15 minutes or until tender. Let cool slightly and then transfer the cauliflower rice to a kitchen towel, twist and squeeze the remaining moisture over the sink. There will be quite a bit of liquid. This helps keep the pizza crust from becoming soggy.
- Meanwhile, in a large bowl, whisk the egg and stir in the Parmesan cheese, Italian seasoning, salt and pepper to taste. Then add the squeezed cauliflower rice and mix until combined.
- Spread the cauliflower pizza dough onto the parchment paper; shape into a disc shape about 1/4 inch thick. Transfer the parchment paper to the pizza stone, pizza pan, or baking sheet. Bake about 30 minutes or until the crust top is dry and the edges are turning golden brown.
- Remove the pizza crust from the oven and let cool for 5 to 10 minutes. This will allow the crust to continue to firm up.
For the toppings:
- Add about 1/4 cup of a thick marinara sauce, then layer thinly sliced zucchini and asparagus spears onto the pizza. Top with basil leaves and shredded mozzarella if using. Return to the oven for about 10 minutes, or until the veggies turn bright green and the cheese, if using, melts.
Notes
- Cauliflower: To make this quick and easy, you can also use two 12-ounce bags of thawed frozen cauliflower rice. There is no need to cook the frozen cauliflower rice, skip to squeezing excess moisture and proceed with the recipe.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
You did not say how many carbs per serving on this low carb cauliflower pizza with asparagus and zucchini.
Hi Janet! I have updated the recipe card to reflect the carbs — thanks so much for asking! The carbs are 9g per slice.