Used as a low-carb pizza crust base
This is a low-carb pizza crust alternative made primarily from cauliflower, which is riced, cooked, and mixed with binding ingredients like cheese and egg. It originated in North America as a popular gluten-free and keto-friendly substitute for traditional wheat-based pizza dough, gaining widespread popularity in health-conscious communities.
🍽️ Nutrition at a glance
This dish is very low in carbohydrates and high in protein and fat, largely due to the cheese and egg used as binders. A typical serving provides a good source of fiber and vitamins like Vitamin C and K, with a calorie range of approximately 150-200 kcal per serving.
Nutrition breakdown
| Calories | 170 kcal |
| Protein | 11 g |
| Carbs | 5 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 380 mg |
| Vitamin C | 40 mg |
| Vitamin K | 15 mcg |
| Calcium | 200 mg |
| Potassium | 300 mg |
| Selenium | 8 mcg |
| Phosphorus | 150 mg |
Per 1 crust (about 100 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it represents a major shift in dietary trends, transforming a vegetable into a staple for low-carb and gluten-free lifestyles. Nutritionally, it's unique for drastically reducing the glycemic load of a pizza meal while significantly boosting the vegetable and micronutrient content.
