Keto cauliflower pizza

Keto cauliflower pizza with mozzarella and fresh tomatoes. A warm, crispy dinner that rebuilds the fast-food classic with veg so it's extremely low in carbs.

At a glance

• Serves 2
• Prep time: 20 min
• Cooking time: 25 min
• Total time: 45 min
• Calories: 480 kcal per serving
• Protein: 38 g
• Fat: 30 g
• Carbs: 12 g

Ingredients

• 400g cauliflower
• 2 organic eggs
• 100g vegetarian hard cheese (Parmesan-style)
• 100g passata
• 125g mozzarella
• 1 tsp oregano

Method

You’ll need: baking tray · blender

1. Blitz the cauliflower finely in a blender and squeeze it out well in a tea towel.
2. Knead the cauliflower with the eggs and grated hard cheese into a slightly sticky dough.
3. Press the dough onto a baking tray into a flat, round base and pre-bake it at 200 °C (180 °C fan) for 10 min.
4. Spread the passata over the base, sprinkle with the oregano and tear the mozzarella over the top.
5. Bake the pizza for another 15 min, until the cheese has melted and the edge is browned.

Good to know

Eat pizza and still stay in ketosis. A cauliflower base swaps starchy wheat for pure veg.

Swaps

Cauliflower → courgette (grated courgette also makes a low-carb base, though it looks much greener).

Cooking tips

Let the blind-baked base steam off briefly before you spread on the moist tomato sauce, so it stays firm.

Storage

Reheated, the cauliflower base gets extremely soft. So always eat this pizza crisp, straight from the oven.

Allergens

Contains egg and milk. Completely gluten-free and nut-free.