keto pizza crust - Thrive In Midlife
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Keto Pizza Crust

You'll need parchment paper for this recipe to work! 


  • 1 head of organic cauliflower de-stemmed & separated into florets
  • 2 large eggs
  • 1 C shredded or grated parmesan cheese
  • 1/2 tsp. fine grain sea salt


  • Preheat oven to 350ºF
  • Place cauliflower into a food processor and process/pulse until it looks like couscous. You may need to do this in two batches so it processes evenly. *If you don't have a food processor, just use a box grater using the large teardrop setting to rice the cauliflower by hand. 
  • Line a sheet pan with parchment paper and add the riced cauliflower, spreading it out evenly. Toast the cauliflower in the oven for about 20-25 minutes. Every five minutes, use a whisk to fluff the cauliflower and release the steam so that it releases
  • Every five minutes, use a whisk to fluff the cauliflower allowing it to release moisture. It's done when just a few tips of cauliflower start the turn brown, but the cauliflower is still white. Remove from oven and allow to cool for 5 minutes. 
  • Increase oven temperature to 400ºF.
  • In a medium bowl combine eggs, cheese, and salt together. Add in toasted cauliflower. Mix well. 
  • Line a new baking pan with a fresh sheet of parchment. Turn out dough onto the parchment-lined baking pan and using your hands, spread dough evenly out into your pizza crust to about 1/4" thick. Using the sides of your hands, build up the crust on the edges making them thicker than the so that the edges don't burn. 
  • Cook crust in the oven for approximately 20 minutes, but as ovens vary check it at 15 minutes and every 5 minutes thereafter. The crust is done when it has nice browning all over the top and bottom crust. 
  • Remove from oven and add your favorite sauce and toppings, then return to the oven and cook another 10 minutes (approximately). Watch your pizza so it doesn't burn! 
  • Serve hot