When I first heard about cauliflower pizza crust, I thought, “there’s no way.” But after some trial and error, I found a version that actually tastes good — like, crave-worthy good. Now it’s my go-to when I want pizza without the post-carb crash. The kids love topping their own, and I love that I’m sneaking in more veggies!

Ingredients:

• 1 medium head of cauliflower (about 4 cups riced)

• 1/4 cup grated parmesan cheese

• 1/4 cup shredded mozzarella

• 1 egg

• 1/2 tsp Italian seasoning

• 1/4 tsp garlic powder

• Pinch of salt

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. Rice cauliflower in a food processor. Microwave for 4–5 minutes until soft. Let cool, then place in a clean towel and squeeze out as much moisture as possible.

3. In a bowl, combine riced cauliflower, cheeses, egg, and seasonings. Mix until a dough forms.

4. Press dough into a round crust shape on prepared baking sheet.

5. Bake for 20–25 minutes or until golden and firm.

6. Add desired toppings and return to oven for 5–10 more minutes.

Nutrition (per serving, crust only, serves 2):

• Calories: 180

• Protein: 12g

• Carbs: 8g

• Fat: 11g

• Fiber: 3g