Keto Recipes - Created Date : 2.12.2019

Low Carb Cauliflower Deep Dish Pizza (Nut Free)

Low Carb Cauliflower Deep Dish Pizza (Nut Free)



Low Carb Cauliflower Deep Dish Pizza (Nut Free)

This Amazing Deep Dish Pizza is made with a Nut Free, Keto, Low Carb & Gluten Free Pie Crust and a Hidden veggie that will fool any picky eater!

Deep Dish Pizza

Sometimes you can fool even the pickiest of veggie eaters and sometimes you can’t. But this Cauliflower Deep Dish Pizza recipe I’m sharing today is a fool proof one for all the pickiest of eaters!

In case you’re new around here, I share a lot about my 3 picky picky kids, but often the pickiest one of all is my meat and potatoes hubby. He’s a lover of veggies don’t get me wrong, but he is also a lover of all things carbs and starch so fooling him into eating a low carb pizza is a feat in and of itself!

Cauliflower Pizza

Of course I told them all after they tried a slice. And they all said they could not taste one ounce of cauliflower and for that they were happy. When my kids knowingly see roasted cauliflower they cringe, but mashed and hidden into other recipes which replicate a favorite type of food, they are more than willing to try it. They are getting used recipes using cauliflower and they don’t seem to mind. They even enjoy my Thin Crust Cauliflower Pizza.

A traditional deep dish pizza is often eaten like pie, with a fork and knife so that was what I was going for here. This is not a “pick-it-up” like a standard pizza recipe. You need a fork and knife, but it is so satisfying and filling you’ll be glad you made the effort to make this for the family and yourself.

The nutrition info is only for the pie crust, no toppings. You’ll just have to use your imagination with the toppings of choice your family likes. If you need to figure out calories/macros I suggest using myfitnesspal.com.

I seriously believe cauliflower can easily be disguised in many traditional recipes with a few little tweaks here and there to make it low carb.

If it’s just another way to get my kids to eat cauliflower, well, that’s how I roll and I’m totally ok with it.

If you love meals like this for yourself and family, you might be interested in my meal planning membership. Weekly low carb keto dinner meal plan sent to your inbox every Friday with shopping list. The best part about my meal planning feature is that if youaren’t interested in one of the dinner meals you can swap it out for something else! You can even change serving sizesand the shopping list will adjust! It pretty amazing software and I hope you’ll take advantage of it. You can have a sustainable low carb/keto lifestyle when you’re well prepared and planning meals is the key! LEARN MORE TODAY!

Meal Planning

If you love meals like this for yourself and family, you might be interested in my meal planning membership. Weekly low carb keto dinner meal plan sent to your inbox every Friday with shopping list. The best part about my meal planning feature is that if youaren’t interested in one of the dinner meals you can swap it out for something else! You can even change serving sizesand the shopping list will adjust! It pretty amazing software and I hope you’ll take advantage of it. You can have a sustainable low carb/keto lifestyle when you’re well prepared and planning meals is the key! LEARN MORE TODAY!

Cauliflower Deep Dish Pizza

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Love all your recipes. I’m sure the deep dish cauliflower crust can be made in a glass pie dish but would require some recipe tweaking. Can you suggest what those may be? Longer cooking time? Higher oven temp?

Good Afternoon Brenda, I just checked my cast iron and I indeed have one that reads 8 inch on the bottom… It is a very small pan and your recipe says it will yield 12 servings/slices… I’m pretty sure I would eat at least 1/2 the 8 inch pie, LoL… But I’m defiantly going to try it any way… Thank You…

Unfortunately they are not easily interchangeable. It’s best to look for a recipe using cauliflower. I just don’t want the texture to flop on you. Coconut flour is more dense and absorbs so much more moisture than almond.

When working with coconut flour the weight is really important because it is such a dense flour compared to other flours. You could try the 1/2 cup but there certainly may be differences in the texture when you aren’t weighing your ingredients.

Making this tonight! I love your cookbook and website. It’s my go to source for so many things I make these days. Thank you for doing this – you do it so well, which is very much appreciated by people like me who don’t like complex recipes (or ingredients!)

Made this for lunch today. Everyone enjoyed it. My daughter asked if she had to have the peas too since cauliflower was in the crust. One adjustment I will make next time is in oiling the cast iron pan. I poured some oil and swirled the pan but thought it may be too much so I removed some using a paper towel. The crust stuck to the pan in a few places. Next time I will leave the olive oil.

I made this last night for a quick dinner for myself and hubby. I loved it but lo and behold my husband, who hates anything related to vegetables loved it even more. By the way, he still doesn’t know it’s cauliflower.

You have a great website and I snag from it ALOT!

Thank you so much.

This is an awesome recipe. It is less work than the rolled pizza/stromboli recipe and the cauliflower adds a nice texture and flavor. I enjoyed this pizza a lot….have you ever tried to adapt this for making a quiche instead of pizza? Just wondering if you would par-bake it less, and/or at a lower temp since a quiche usually bakes longer than a 10-min pizza. LOVE your website!

I was wondering if using a whole wheat flour instead of coconut flour would be ok? I’m not a fan of coconut flour and never have it on hand, but I do have whole wheat flour. I’m not a “true” baker, so I’m not sure if this would be a “no no” or not lol. I know that it would change the nutrition info, I’m not too worried about that.

I actually tried a half batch to begin with…worked like a charm! Then I started to make more crusts with only an ounce of cream cheese and a tablespoon of the whole wheat flour. It worked wonderfully too! I’ve always made a normal cauliflower crust with just eggs, cheese, spices and cauliflower riced. That usually is thin, breakable. Adding a bit of cream cheese and whole wheat flour makes it so much more “real pizza crust like”. So happy to have found this! Thank you!

Yum! This looks amazing, and I can’t wait to try it! My only question is concerning the serving number, though – even the display picture looks like, maybe for ease of movement of the slice, it had to be cut large enough to be maybe 1/5-1/6th of the pizza. Is it really possible to get 12 servings out of this recipe, without the slices being too small/thing to bother? Am wondering if cutting it smaller would cause the crust to become too fragile? Thanks so much for sharing this ??

Good Morning Brenda, Your recipe looks fabulous… I had the hubby look it over to see if he wanted to try it… He said the ingredients looks really yummy and he thinks being able to mix it all in the food processor without having to steam/cook the cauliflower is super… His question to you is “Do you think he could do this in his bigger 10 inch cast iron skillet, so that the pizza crust would be more like a regular pizza crust and not so much like a deep dish one”??? We hope hear back from you… Thank You, Cheryl & Alan… P.S. We cook with your recipes every week!!!

I think replacing the two eggs would be fine as well as the small amount of cream cheese but it’s quite a lot of mozzarella to replace, but if you have a vegan cheese to replace mozzarella I’m sure it can be done.

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