Low Carb Cauliflower Crust Detroit Style Pizza
6.4g
Net Carbs
15.7g
Protein
24.5g
Fat
2.1g
Fiber
310
Calories
Cooking tip: We simplified the ideas of Detroit style pizza for this low carb pizza recipe. We aimed for a thick, bready crust and well-cooked, crispy edges while simplifying ingredients to those available at most grocery stores. The thick, bready crust relies on whipped egg whites and fresh baking powder to get the loft this thick crust pizza is known for. For a more authentic Detroit style pizza taste, try using Wisconsin brick cheese, or a combination of mozzarella and young cheddar. And if you have the time and inclination, make a homemade sauce like this Traditional Pizza Sauce.
Ingredients:
- 3 cups frozen cauliflower, riced Green Giant
- 6 lrgs raw egg USDA
- 2 tablespoons olive oil USDA
- 1/2 cup parmesan cheese, grated USDA
- 1 1/2 cups almond flour, super finely ground, gluten free King Arthur Flour
- 1 tablespoon baking powder, low sodium USDA
- 1 teaspoon table salt USDA
- 2 teaspoons italian seasoning blend Spice Barn
- 10 ounces mozzarella cheese, part skim FNDDS
- 1 1/2 cups marinara sauce Rao's Homemade
- 4 ounces beef & pork pepperoni, sliced USDA
Directions:
- Warm oven to 400°F. Line a 9-inch by 13-inch metal baking pan with parchment paper, leaving an overhang on two sides to allow for easy removal.
- In a microwave safe bowl, microwave cauliflower rice for 4-5 minutes until warm through. Spread over a clean kitchen towel and set aside until cool to the touch. Then use the towel to squeeze out as much liquid as possible and place the cauliflower in a large bowl.
- Separate eggs, placing the whites in a medium bowl and adding the yolks to the cauliflower. With an electric hand mixer, whip egg whites to stiff peaks.
- Add olive oil to the bowl with the yolks and cauliflower and mix until well combined.
- In a small bowl, whisk together almond flour, parmesan cheese, baking powder, salt and Italian seasoning blend, breaking up any clumps until evenly combined. Add to the cauliflower mix, mixing until well combined. Add 1/3 of the whipped egg whites, folding in until combined. Add egg whites in two additional parts, folding gently to allow the egg whites to keep their loft while fully incorporating the cauliflower mixture. Scrape into the prepared baking pan, smoothing the top. Prebake the crust for 10 minutes.
- While the crust pre-cooks, cut the mozzarella into ½-inch cubes.
- Remove the crust from the oven and spread half the pepperoni evenly over the crust. Top with cheese cubes, making sure to spread them evenly all the way to the edges of the pan. Spread the remaining pepperoni slices over the cheese, then spoon marinara sauce over the top in two even rows. Bake for 20-25 minutes, until the cheese is bubbly throughout and the edges are browning. Remove from oven and allow to cool in the pan for 5 minutes before lifting out of the pan and cutting into 12 even pieces. One piece as described is one serving.
