Keto cauliflower pizza with mushrooms

Keto cauliflower pizza with mushrooms: a simple, savoury oven classic with cauliflower, eggs, low-fat quark, mushrooms and oregano.

At a glance

• Serves 2
• Prep time: 25 min
• Cooking time: 20 min
• Total time: 45 min
• Calories: 350 kcal per serving
• Protein: 28 g
• Fat: 20 g
• Carbs: 12 g

Ingredients

• 300g cauliflower
• 2 organic eggs
• 100g low-fat quark
• 150g mushrooms
• 1 tbsp oregano
• 1 pinch of salt

Method

You’ll need: oven · baking tray · chopping board · knife

1. Preheat the oven to 200 °C (180 °C fan) and line a baking tray with baking paper.
2. Finely chop the cauliflower and squeeze out as much liquid as possible. That makes the base firmer later.
3. Mix the cauliflower with the eggs, low-fat quark, oregano and salt into an even mixture.
4. Spread the mixture flat on the baking tray and bake the base at 200 °C for 12–15 min, until slightly firm and a little more golden at the edge.
5. Slice the mushrooms, arrange them on the pre-baked base and bake everything at 200 °C for another 8–10 min, until the mushrooms are soft and the edge takes on colour.
6. Take the keto cauliflower pizza with mushrooms out of the oven, leave it to rest briefly and cut into pieces. Serve warm.

Good to know

When you want something savoury, this pizza is a really good shortcut. Juicy, well seasoned and pleasantly light.

Swaps

Low-fat quark → ricotta (milder flavour, also contains protein). Mushrooms → shiitake (stronger flavour, also provide fibre). Oregano → thyme (savoury, does a similar job in the kitchen). Low-fat quark → full-fat Greek yoghurt (creamier, usually a little more fat and a little less protein).

Allergens

Contains egg and milk. Usually suitable for children if the texture works for them; no problem during pregnancy with fresh, well-cooked ingredients.