Cauliflower crust margherita pizza
Wrung out properly, cauliflower makes a crust that tastes of itself rather than of eggs, and a margherita is the topping that suits it: three things, none of them heavy enough to soften the base.
Cook it with Keto Tracker AI
See how it fits the carbs you have left today, log it in one tap when it’s on the plate, and send the ingredients to your shopping list. Free, with no account.
Ingredients
For the whole dish · serves 4
- Cauliflower1 lb
- Eggs2
- Parmesan2 oz
- Fresh mozzarella6½ oz
- Pizza sauce4 oz
- Olive oil1 tbsp
- Basila handful of leaves
- Sea saltto taste
Served with
The side the app pairs with it. Tap Swap in the app for another that fits.
+1g net · 132 kcal · 5 min · together 8g net, 427 kcal
Method
6 steps · 45 minutes
- Heat the oven to 450F with a sheet pan inside it.
- Rice the cauliflower in a food processor, then cook it dry in a hot pan for 5 minutes, or microwave it for 4, to drive off the water.
- Tip it into a clean towel and wring it out hard once it is cool enough to hold. This step decides everything: a crust made from wet cauliflower never firms up.
- Mix it with the egg, parmesan and a good pinch of salt, and press it out on parchment to about a quarter inch thick, building a slightly thicker rim.
- Slide it, parchment and all, onto the hot pan and bake for 18 to 20 minutes, until browned at the edges and dry to the touch.
- Spread the sauce, tear the mozzarella over it, and bake for 8 minutes more. The basil and the oil go on after it comes out, or the leaves blacken.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
All 507 recipes, free in the app.
Every one measured against what you have left today, and logged in one tap.