Perfect Cauliflower Crust Keto Pizza

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Ingredients

Adjust Servings:
1 lbs Cauliflower
1 large, beaten Egg
1 cup Mozzarella Cheese
1 tsp Dried Oregano
1 cup Feta Cheese
4oz Black Olives
White Onion
1/2 cup Tomato Purée
pinch Black Pepper
pinch Salt

Nutritional Information per serving

35g
Fat
34g
Protein
12g
Net Carbs
525
Calories
7g
Fiber
10g
Sugar

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Perfect Cauliflower Crust Keto Pizza

Features:
    • 50 mins
    • Serves 2
    • Medium

    Ingredients

    Directions

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    Making the perfect keto friendly pizza is the holy grail of most of us who follow a ketogenic diet. There are a number of different recipes for keto pizza that feature almond flour or coconut flour, but this one uses cauliflower for the base.

    This really is a lifesaving recipe for when you are craving something naughty, it’s hard to believe something that tastes so good can fit into a diet. You can add whatever toppings you want, but for this recipe we went for one of our favourite combinations, Feta Cheese, Black Olives and Onion.

    The crust is the hero of this dish, and if you follow the recipe you will have a beautiful crust you can top with whatever you want. We used tomato purée, which some might regard as too high carb, but it is essential for our palettes!

    The nutritional values displayed are per serving, which is half of this recipe, but it is based on this recipe and these toppings, so it’s best to do your own calculations with the ingredients you use.

    Steps

    1
    Done

    The first step is to prepare your cauliflower for your base. You want to chop up the head of cauliflower into florets, and pop them into a blender and pulse until they have a rice-like consistency. If you don't have a blender, you can just use a cheese grater.

    2
    Done

    Next, bring a pot of water to the boil, add your cauli-rice, and boil for about 5 minutes. Strain off the water and leave the cauli-rice cool a little bit.

    3
    Done

    Now you want to get as much water as possible out of the cauliflower, as this will directly impact the texture of your base. If you don't get the water out it will be a softer (still delicious) base.

    To get the water out, pour the cauli-rice into a cheesecloth or similar, and fold the cloth around it. Now you want to squeeze as hard as you can to get every drop of water out, but be careful not to burn your hands!

    4
    Done

    Now you should have a nice dry mixture, so pop it into a bowl and add you oregano, salt, pepper and the egg and mix it well. Use you hands and really get stuck in!

    5
    Done

    Line a baking sheet with parchment paper (this is very important, as it WILL stick, trust me), and spread your mixture out into your desired shape. My baking tray is rectangular so I just tend to go with that.

    Make the dough about 1/3 of an inch thick, with a little bit higher around the edges for the crust effect!

    6
    Done

    Pop it into a preheated oven at 400F for about 30-35 mins. The crust should be a golden brown, and firm to the touch when done, so be careful not to take it out too early.

    Now your crust is ready for whatever delicious toppings you want! Since this is a keto pizza, cheese is going to feature pretty heavily! We used some tomato purée for the sauce, followed by mozzarella, black olives, some onion and crumbled feta cheese.

    Put it back in the oven for another 5-10 mins, until the cheese is bubbling and you cant stop yourself from eating it anymore. There you have it, the perfect keto pizza. Let us know what you think in the comments!

    7
    Done

    **TIP**

    It's a good idea to make a few of these at once, and you can then freeze the bases so they are ready to go another time. When you want to use it, just take it out of the freezer, add the toppings and bake it until the cheese is bubbling. Enjoy!

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