Low carb cauliflower pizza tastes fantastic with the delicious French onion sauce and Gruyere cheese on the top. It is a super yummy way of getting a lot of vegetables, nutrients and is still so light for a pizza.
Heat olive oil in a cast iron skillet at medium setting. Add sliced onions, stir and cook for few minutes. Lower heat to medium low and cook for about 15 minutes, making sure to stir and check on the onions.
Add the seasonings, herbs and continue to cook for about 15 minutes until onions are golden brown and soft. Stir in the butter/olive oil. Tip: Butter adds the characteristic taste to French onion sauce, but you can choose to include or skip it.
You may cook the onions at medium high for a further 5 minutes to make sure they are caramelized well.
CAULIFLOWER PIZZA CRUST
Preheat oven to 450° F.
Steam the chopped cauliflower for 10 minutes. Then, process it until it acquires a fine rice like texture.
Place the processed cauliflower in a clean cheese cloth or kitchen towel and squeeze out the moisture as well as you can.
The mixture should be very dry. It should be about 1½ cups in quantity.
Mix the cauliflower and all other pizza crust ingredients together. Adjust seasoning to your taste.
Transfer the cauliflower mixture on to a parchment paper lined baking sheet. Press and shape the mixture into a 8 inch circle that is about ¼th inch thick.
Place the baking sheet in lower rack. Bake for about 20 minutes until brown. Flip and bake 5 to 10 minutes on the other side.
ASSEMBLE AND BAKE THE PIZZA
Take baked crust from the oven and cool completely. Then carefully spread the onion mixture evenly.
Sprinkle the shredded cheese - Gruyere with Mozzarella. Bake for about 7 to 10 minutes until the cheese is nicely melted.
You may garnish this low carb cauliflower pizza with chopped basil or parsley.
Squeeze processed cauliflower as best as you can until it is very dry. Try placing a heavy weight for sometime over the cheese cloth bundle.
Go light with the sauce, cheese and toppings on your cauliflower pizza to prevent it from becoming soggy.
Use a pizza stone for a more dry and better result. And use a pizza peel and/or parchment paper to transfer the crust to the oven.
To make the French Onion sauce, there is no liquid added to the onions. All the juices are released from the slow sautéing process to prepare the sauce for this Low Carb French Onion Pizza.
Make Ahead: Double the recipe and make two pizza crusts and freeze one for later use.
Freezer Friendly: Use a cling wrap or foil and freezer safe bags to freeze the crust without the toppings. Reheat the frozen pizza by baking for 5 minutes at 400 degrees F and then add toppings and bake it further.
Better to enjoy the pizza when it is freshly baked.
NUTRITION FACTS: Not including any added salt; Net Carbs: 8 g per slice.