Keto Cauliflower Crust Pizza Three Ways

Created by Kendra Peterson, Drizzle Kitchen

Each Crust Recipe Serves: 6
Prep Time: 30 minutes. Cooking time varies with each recipe.

Ingredients per crust:

Cut apart the cauliflower head, discarding green leaves but you can use the core! Add to the bowl of a food processor and pulse until you have what looks like rice granules.
Pour into a cheesecloth of a paper towel lined glass bowl and microwave for 6 minutes. Remove from the microwave and cool for a few minutes.
Squeeze out as much liquid as you can either by gathering the ends of the cheesecloth and twisting to ring it out. Or add layers of paper towels and press down until the liquid is all gone. You should have a pretty dry bowl of cauliflower rice when you are finished.
Pour into a bowl and add the eggs, parmigiana, mozzarella, dried oregano, sea salt and coconut flour. Mix well.
Use as indicated in recipes below

Mix together all ingredients until smooth.
Use as a sauce for the pizzas or thin out with additional water to use as a dip for the pizza sticks.

Makes 1 deep dish pizza

Preheat oven to 375. Lightly grease an 8” cast iron pan or a high sided non-stick pan and place on the stove to warm over medium heat for about a minute.
Press your prepared keto cauliflower pizza crust onto the bottom and up the sides of the pan, using a silicone spatula or carefully with your fingers (it’s hot and steamy!).
Cook over medium low on the stove for about 4-5 minutes just to set. Then place in the preheated oven to finish cooking for an additional 16-18 minutes until golden brown.
Remove from the oven (put a dish towel over the handle to remind you it’s hot!) and then add in your fillings! Start with a bit of homemade tomato sauce, then cheese then the sliced Chomps Pepperoni Seasoned Turkey Stick. Layer this once more and finish with a nice sprinkle of mozzarella.
Place back into the oven at 375 for an additional 15 minutes to melt everything together.
Remove, slice and enjoy!

Makes 2 thin crust pizzas

Preheat the oven to 400. Line two sheet trays with parchment paper.
Divide the keto cauliflower pizza crust between the two prepared trays. Press each into a round pizza crust, about 1/2” thick.
Bake at 400 for 14-15 minutes until golden brown and set.
Add homemade tomato sauce, shredded mozzarella cheese, parmigiana cheese and the sliced Chomps Pepperoni Seasoned Turkey Stick.
Place back in the oven for an additional 7-8 minutes until the cheese is melted and bubbling.

Makes 2 big squares of pizza sticks

Preheat the oven to 400. Line two sheet trays with parchment paper.
Divide the keto cauliflower pizza crust between the two prepared trays. Press each into a thick rectangle, about 3/4”-1” thick.
Use a knife or a pancake flipper to lightly divide the crust into the pizza sticks. It won’t necessarily go all the way through, the idea here is just to get a pattern to help when we actually cut.
Bake at 400 for 17-19 minutes until set and golden brown. Using a pizza cutter, knife or pancake flipper divide again on the same lines where you made the pattern before to get more of an actual “stick"
Add shredded mozzarella, grated parmesan and the sliced Chomps Pepperoni Seasoned Turkey Stick to the top.
Place back in the oven at 400º for an additional 7-10 minutes until the cheese is melted and bubbling.
In the meantime, add water bit by bit to loosen up the tomato sauce. It should be more of a dipping sauce rather than the thick tomato sauce you would traditionally use to top a pizza.
Cut into pizza sticks (you already have the pattern!) and enjoy!