Low-carb cauliflower pizza margherita

Low-carb cauliflower pizza margherita with a cauliflower base, hard cheese, eggs, tomato sauce and mozzarella – straightforward, satisfying and pleasantly low in carbs.

At a glance

• Serves 2
• Prep time: 20 min
• Cooking time: 25 min
• Total time: 45 min
• Calories: 380 kcal per serving
• Protein: 28 g
• Fat: 22 g
• Carbs: 14 g

Ingredients

• 1 cauliflower
• 2 organic eggs
• 100 g vegetarian hard cheese (Parmesan-style)
• 1 tin of chopped tomatoes
• 1 ball of mozzarella
• 1 clove of garlic
• 1 tsp oregano

Method

You’ll need: oven · chopping board · knife

1. Remove the leaves from the cauliflower and chop it very finely until it looks like couscous. Cook it briefly, then squeeze it out thoroughly in a clean tea towel.
2. Mix the squeezed cauliflower with the eggs and hard cheese into an even mixture. This becomes the pizza base.
3. Shape the mixture into a flat round on baking paper. Pre-bake in the oven at 200 °C (180 °C fan) for 15–20 min until the base is golden brown and firmer.
4. Stir the chopped tomatoes with the garlic, oregano and a little salt. Spread the sauce over the pre-baked base.
5. Top with the mozzarella and bake the pizza at 200 °C for another 8–10 min until the cheese has melted and is lightly browned.
6. Serve hot and let it rest briefly before cutting. Finish with a little olive oil if you like.

Good to know

When you fancy pizza but want to skip the dough, this version is really good. The base turns out surprisingly sturdy and gets lovely roasted flavours in the oven.

Swaps

Hard cheese → vegetarian hard cheese made from sheep's milk (stronger flavour, similar protein content). Mozzarella → buffalo mozzarella (more flavour, a little more fat). Chopped tomatoes → unsweetened passata (smoother sauce). Oregano → basil (milder aroma, the classic margherita note).

Allergens

Contains egg and milk. Usually suitable for children if the garlic and seasoning stay mild; in pregnancy fine with pasteurised mozzarella and when everything is cooked through.