Best 3 Gluten Free Low Carb Pizza Recipes

CAULIFLOWER AND TOFU PIZZA CRUST (GLUTEN-FREE, LOW-CARB)

Steps:

• Place a block of tofu in a bowl and top with a heavy weight to drain water as much as possible.
• Place cauliflower florets in a food processor and process until a rice-like texture is achieved.
• Fill a medium pan with an inch of water and bring to a boil. Add the processed cauliflower and cook about 4 - 5 minutes. Drain water and cool.
• Preheat oven to 400ºF degrees.
• Place the cooled cauliflower in a nut milk bag or wrap with cheesecloth and squeeze excess water out as much as possible.
• In a bowl, place drained tofu and use your hands to mash it well.
• Add cauliflower, beaten egg, herb, and salt and mix well.
• Press the dough out onto a baking sheet lined with parchment paper. The thickness of the dough should be around 1/2 inch.
• Bake for about 30 - 40 minutes. The crust should be firm and slightly brown.
• Remove the crust from oven. Top with pizza sauce, toppings and cheese.
• Bake for another 10 - 20 minutes until the cheese is bubbly and slightly browned.
• Infuse love and serve!

GLUTEN FREE LOW CARB PIZZA

Steps:

• Spread cream cheese on bottom of 9 x 13 pan.
• Beat eggs. Add seasonings and cheese. Pour over cream cheese.
• Bake at 350 for 22-25 minutes.
• Pull it out of oven. Add regular toppings - seasoned tomato sauce or pizza sauce. Cheeses as you like. Toppings as you like.
• Bake additional 15-20 minutes.

LOW CARB/GLUTEN FREE CAULIFLOWER PIZZA

Steps:

• 1. TO RICE THE CAULIFLOWER: Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks.
• 2. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater).
• 3. Place the riced cauliflower into a microwave-safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself. After microwaving, squeeze the excess water from the cauliflower. One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately or can be stored in the refrigerator for up to one week.
• 4. TO MAKE THE CRUST: Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
• 5. In a medium bowl, stir together 1 cup cauliflower, egg, and mozzarella.
• 6. Add oregano, crushed garlic, and garlic salt; stir. You can tweak this recipe by adding or subtracting ingredients to more suit your family's tastes.
• 7. Transfer to the cookie sheet, and using your hands, pat out into a 9" round, or whatever shape pan you are using. I use my Pampered Chef rectangular baking stone.
• 8. OPTIONAL: Brush olive oil over top of mixture to help with browning.
• 9. Bake cauliflower crust at 450 degrees for 12-15 minutes, or until golden brown. Over temps vary so please don't forget to check on your crust.
• 10. Remove crust from oven when golden brown.
• 11. Now is the time to add your sauce, toppings, and cheese.
• 12. Place pizza back in oven and broil on high just until cheese is slightly browned and melted.
• 13. ENJOY! :D
• 14. NUTRITION FACTS: Servings Per Recipe: 4-6 Serving Size: 1 serving Amount Per Serving Calories 143.4 Total Fat 10.8 g Saturated Fat 6.4 g Polyunsaturated Fat 0.5 g Monounsaturated Fat 3.2 g Cholesterol 82.8 mg Sodium 200.2 mg Potassium 121.6 mg Total Carbohydrate 2.7 g Dietary Fiber 1.5 g Sugars 0.5 g Protein 9.4 g