I know I am coming late to the concept of a cauliflower-crust pizza, but its because I wanted to try it myself and develop a recipe that I know is tasty and that works! Follow my version below and your gut will thank you: it’s not only high in fibre, but with the addition of tasty, low carb toppings, you could fool yourself and your family that you are having The Real Thing. (1 pizza = 2 servings, and it comes in at 11g carbs per serving (including toppings). If you aren’t convinced, do try out my Fathead Pizza Base, which is just as delicious!
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Carbs 11g | Fat 38g | Protein 26g
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Fats of Life® is a blog I run as a hobby. I love spending time on it, but did you know that I am also the author of two best-selling cookbooks? KETO KITCHEN (2020) and LAZY KETO KITCHEN (2021) – both available worldwide and very well-priced. I have a third book on the way: BUDGET KETO KITCHEN, (coming mid-2022).
Perhaps its time to start building up your Keto Kitchen collection if you have not already done so. Not only will my books make beautiful Christmas stocking fillers for loved ones interested in a low carb lifestyle, but you could simply treat YOURSELF! Your family (whether they live keto or not) will not be disappointed with all your exciting, delicious creations!
“Take a peak in My Keto Pantry, which shows the preferred brands of ‘special’ ingredients I use. Be sure to also sign up to my newsletter where I send a monthly recap (ensuring you never miss a new recipe!)” – Monya
Cauliflower-crust Pizza with Pepperoni
- 300 g (10.6 oz) blitzed cauliflower florets
- 1 tsp dried oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 TB olive oil
- 1 egg, lightly beaten
- 70 g (2.5 oz) almond flour
- salt and freshly ground black pepper
- 50 g (1.8 oz) grated mozzarella
- 50 g (1.8 oz) mushrooms, sliced
- 6 slices pepperoni
- small handful rocket (arugula)
- Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
- (To make the cauliflower rice, simply blitz cauliflower florets using a food processor. Your yield weight should be 300g / 10.6oz)
- Cook the blitzed cauliflower in the microwave on high for 6 minutes. Remove and tip onto muslin (cheesecloth). Allow to cool else it will be difficult to handle. Using the muslin, squeeze and discard all the liquid from the cauliflower as much as possible (this a very important step).
- Place the cauliflower into a bowl along with the dried oregano, onion powder, garlic powder, olive oil, beaten egg and almond flour. Mix well and season the mixture with salt and freshly ground black pepper.
- Form a ball of dough with the mixture and place onto a tray (or pizza stone) lined with baking paper. Use clean hands to press down and shape into a round shape (of even height) to resemble a round pizza. Place in the oven for 10 minutes.
- After 10 minutes, remove the pizza and scatter over the grated mozzarella. Arrange the mushrooms and pepperoni on top and return the pizza to the oven for an additional 10 minutes. (You may want to increase the oven temperature to max for the last 5 minutes to really get that cheese bubbling – just keep an eye on it to ensure the base doesn’t burn.)
- Remove the pizza and top with fresh rocket. Serve immediately. Delicious!
A new-and-improved version of this delicious recipe features in my cookbook KETO KITCHEN.
For those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category. You can also drop me a comment if you have any questions about this recipe. I will do my best to reply as quickly as possible. Monya xxx
FOR READERS OUTSIDE THE UK: Missing anything you might need? The links on this website are directed at the UK market and show the products I use here. However, you can get everything you might need from Amazon.
Nutritional Information per serving (1/2 pizza)
Calories 484Kcal / 2025kJ
Sulphites (found in the pepperoni)
See all the Meals to Break a Fast on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macros calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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