Cauliflower Pizza

Instant low-carb eggetarian cauliflower crusted pizza is a flavorful and colorful Keto kid friendly dish. Now this pizza cannot be considered unhealthy! 

Don't have to wait for someone else to deliver a pizza when you can bake your own at home only with the ingredients lying in your kitchen. No flour, no mozzarella cheese, no meat....no worries, you can still enjoy a sumptuous meal with your family as you stay home. Sometimes if its a last min request and you can't afford to knead flour crust cauliflower comes handy and as a great option. Fresh cauliflower rice is ideal for this cheese galore's crust making.

To make the cauliflower rice, wash your cauliflower and cut into florets and run it in a food processor or pulse it in you blender in small batches until they turn grainy. Frozen cauliflower rice* is readily available these days in all grocery stores, make sure you thaw and drain well. 

Eggs act as a binder for the crust. If you are completely vegetarian and prefer to skip eggs, use about a teaspoon of cream cheese and flour.  Another trick is to spread your cheese ( use pepper jack) and then comes the marinara sauce. As the cheese melts it adheres to the base while baking. 

If vegan use dry flour of your choice like all purpose or cornflour as your binder and use sparingly as required if your cauliflower is very moist. Almond flour tends to break up sometimes. Alternatively, if the crust mix is too dry to break apart, then mix the flour with some water to make it a paste like consistency. 

Add your favorite toppings and the options are endless so feel free. I missed pineapple chunks, anchovies and artichokes. Marinara sauce tastes better if homemade. I make mine using both fresh and canned tomato paste for consistency, flavor and rich color.

I also prefer to line my pan with aluminium foil (greased) as it's easy to lift off the pan and cleaning is a breeze. Let's stay home safe, bake healthy food to hog well!

PREP TIME

 5 mins

baKe TIME

20 mins

TOTAL TIME

25 mins

Category: International, Keto

Cuisine: Italian origin

Level: Easy

Yields: 1 quarter sheet (8 pieces)

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 118
% Daily Value *
Total Fat 8 g	12 %
Saturated Fat 2 g	10 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 46 mg	15 %
Sodium 352 mg	15 %
Potassium 152 mg	4 %
Total Carbohydrate 7 g	2 %
Dietary Fiber 3 g	13 %
Sugars 1 g
Protein 4 g	8 %
Vitamin A	38 %
Vitamin C	33 %
Calcium	51 %
Iron	2 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

INGREDIENTS

Cauliflower rice - 2.5 cups 
Eggs -2 * (check notes)
Salt to taste 
Marinara sauce - 1 cup 
Cheese - used pepper jack - 2 cups (shredded) 
Baby spinach - 1 cup (chopped)
Bell peppers- red, yellow, orange Onion (julienned) - 2 cups
Black olives sliced - 1/2 cup
Avocado (sliced) - 1 no
Jalapeno (pickled and sliced) - 1/4 cup
Italian seasonings - 2 dashes 
Crushed red peppers - 1 teaspoon

Butter/ avocado oil - to grease the pan

DIRECTIONS

1. Preheat your oven to 375 degrees fahrenheit.

2. Mix the cauliflower rice with 2 beaten eggs and salt in a bowl. Spread a thin layer on you greased pan.* Place it in the oven to bake in 375 degrees fahrenheit for 10 minutes before you spread your sauce. This step bakes the cauliflower well to remove its raw aroma and the eggs will set the cauliflower crust well.

3. Now remove from the oven safely and evenly spread marinara sauce, top it off with your choice of cheese, I added pepper jack cheese. Sprinkle/ spread lavishly baby spinach, bell peppers, onions, black olives, avocado, jalapeno, Italian seasonings, crushed red peppers. 

4. Bake for 10 minutes in 375 degrees fahrenheit. Remove, slice and slide on to your plate to enjoy.

NOTES AND TIPS

Thaw the cauliflower if frozen and drain the moisture completely. Use a kitchen towel to absorb the moisture if any. This step is a must to avoid soggy base/ crust. 

Vegetarians, replace eggs with cornflour or all purpose paste (Flour mixed with water) which acts as  a binding agent.