Low Carb Keto Pizza Dough Recipe Using Cauliflower
Low Carb Keto Pizza Dough Recipe Overview
Cauliflower keto pizza dough has been the holy grail for those following a keto diet or low carb diet. There has been a rise in excellent cauliflower-based pizza crusts availability and recipes in modern cuisine. However, when it comes to a keto pizza dough recipe that looks and tastes like traditional pizza, this cauliflower keto pizza crust recipe is my go-to and most recommended solution for those asking about enjoying comfort foods while following a keto meal plan. This is actually the mix used in many high-end whole foods grocery stores that sell cauliflower pizza crust recipes on their shelves. I have modified the process just a bit to make it easier, as the homemade keto cauliflower pizza dough can be sticky and hard to handle at times. There are other keto pizza dough mixes available that may be as good, but the techniques described here will probably come in handy when other types of doughs are used as well.
Kitchen tools needed for this Low carb Keto pizza crust recipe
Wooden spoon or spatula
Bread knife or dough cutter
Low carb Keto pizza dough recipe ingredients
One package (16 oz) cauliflower flour pizza mix (Cauliflower flour + Yeast Packet*)
*If there is not a yeast packet available, use 1/2 teaspoon active dry yeast.
1 1/2 cups warm water
1/2 teaspoon butter optional (for a richer low carb keto pizza dough)
2 tablespoons 100% olive oil for the keto dough mix.
1 tablespoon olive oil for greasing the pan (non-stick spray will work too).
1 cup cauliflower flour for dusting the dough during handling.
How to Make Low Carb Keto pizza dough recipe using cauliflower:
Put the eggs, olive oil and water in a large mixing bowl and whisk until well blended.
Put the dry mix into the mixing bowl and stir well until everything is well blended and form a ball using your hands. Dust the surface of the dough with cauliflower flour for this step.
Cover the dough with plastic wrap and set aside for 20 minutes to rise.
When the dough has rested and risen, separate the dough ball in half for two pizzas approximately 12″ round, or keep the dough whole for one 16″ pizza.
Prepare the cauliflower keto dough:
Prepare the pan:
If you have round pizza pans, put a parchment paper liner on the pan. You can trim the paper with scissors if you want. If you are using a larger sheet pan, like I was doing, you can use a sharpie to draw a circle on the parchment paper by tracing a 11″ or 12″plate. Turn the paper over (sharpie on the bottom so it doesn’t touch the dough) and put that paper in the sheet pan. This makes a great template for forming a perfect circle at the right size.
Of course, nobody ever said pizza had to be round, so do what works best for you. The final thickness of the uncooked dough should be about 1/4″. This will create a bready, chewy crust. I like my crust to have a little crunch, so I press mine out a little thinner. Oil the paper by dripping some olive oil on it and spreading it around with your hand or with a paper towel. You can also spray with non-stick spray.
Form the cauliflower keto pizza dough recipe:
Put the dough into the center of the circle, dust the surface of the dough with cauliflower flour and start pressing the dough flat and round until you reach your desired size and shape. If you run into any stickiness, just sprinkle more cauliflower flour and continue.
Pre-Bake the cauliflower keto pizza dough:
When the dough is formed, par-bake (pre-bake without toppings) for 7 minutes at 400 degrees, or until it starts to brown around the edges. Don’t worry if it is not 100% done, it will cook more when baked the second time with toppings. This step is important to assure that the crust holds together once topped with ingredients. You can now make your favorite pizza by placing your toppings and baking for 10-12 minutes in the oven set to 400 degrees.
See how you can use this dough recipe to make your own low carb pizza margherita.
How to store this low carb Keto pizza dough with cauliflower for future use
You can wrap the par-baked cauliflower keto pizza crust in plastic wrap and freeze for future use. If you do freeze it, take the crusts out of the freezer and put in the refrigerator 24 hours prior to use. Or you can wrap it in plastic wrap and refrigerate it for use any time in the next 3 days.