Cauliflower pizza crust is all the rage on keto, but buying a pre-made crust can be expensive, and they’re not always keto-friendly. In this episode of Prep School, keto expert Thomas DeLauer joins Megan in the Thrive Market test kitchen to test drive 2 versions of her homemade keto cauliflower pizza recipe, followed by a taste-off, where Megan and Thomas compete for the better keto topping combo. Hint: sardines and anchovies make an appearance.

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For the crust:
4 cups riced cauliflower
Thrive Market Organic Extra Virgin Olive Oil, for drizzling
Sea salt
Thrive Market Organic Ground Pepper
1 egg
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 teaspoon Thrive Market Organic Oregano
1 teaspoon Thrive Market Organic Parsley
½ teaspoon Thrive Market Organic Garlic Powder

Preheat oven to 400°F. Place riced cauliflower on a large sheet tray; drizzle with olive oil and sprinkle with a large pinch each of salt and pepper; toss. Spread cauliflower in an even layer and roast for 10 minutes. Flip cauliflower with a spatula, then roast 10 minutes more; let cool.

Add cooled cauliflower to a medium bowl along with remaining crust ingredients, including a pinch each of salt and pepper; mix.

Line the same baking sheet you used for the cauliflower with a silicone baking mat. Pour cauliflower mixture onto mat and flatten to a 10-inch round. Bake 15 minutes, or until the top is golden and edges are crisp. Let cool several minutes, then use a flexible spatula to loosen the crust from the mat; carefully flip it over so the bottom is face up. Bake for 10 minutes more, or until crisp. Add your favorite toppings and bake 5 minutes more, or until cheese has melted.

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