Keto cauliflower pizza with beef salami

Keto cauliflower pizza with beef salami: a crispy base made from cauliflower, egg and mozzarella, topped with tomato sauce and beef salami. Few carbs, lots of flavour.

At a glance

• Serves 2
• Prep time: 20 min
• Cooking time: 35 min
• Total time: 55 min
• Calories: 510 kcal per serving
• Protein: 30 g
• Fat: 40 g
• Carbs: 8 g

Ingredients

• 1 head of cauliflower
• 2 organic eggs
• 100 g mozzarella
• 50 g beef salami
• 1 tbsp oregano
• 1 pinch of salt
• 3 tbsp tomato sauce (without added sugar)

Method

You’ll need: oven · baking tray

1. Chop the cauliflower into fine cauliflower rice and steam it briefly until slightly soft.
2. Leave the cauliflower to cool a little, then squeeze out as much liquid as possible. This makes the base firmer later.
3. Mix the squeezed cauliflower with the eggs, mozzarella, oregano and salt to make a mixture you can shape.
4. Spread the mixture on a baking tray lined with baking paper and shape into a round, flat pizza base. Pre-bake at 220 °C (200 °C fan) for 15–20 min, until golden and slightly firm at the edges.
5. Spread the pre-baked base with the tomato sauce and top with the beef salami. Bake the pizza at 220 °C for another 8–10 min, until the topping is hot and the edge has a nice colour.
6. Serve the keto cauliflower pizza with beef salami hot, ideally straight from the oven.

Good to know

When you want pizza without a heavy base but still something hearty, this is my favourite. The base turns out surprisingly sturdy and stays moist. This is what comfort food without flour feels like.

Swaps

Beef salami → chicken salami (similarly savoury); mozzarella → buffalo mozzarella (more calcium, a little more intense in flavour); tomato sauce → unsweetened passata (often a simpler ingredient list); oregano → basil (a different aroma, similarly classic on pizza)

Allergens

Contains egg and milk; beef salami can contain other allergens depending on the product, so check the label. Good for children if the beef salami is mild; in pregnancy, only with beef salami baked until steaming hot and pasteurised mozzarella.