The Keto Pizza is a delicious solution for pizza lovers following a low-carb or ketogenic diet.
With a flavorful cauliflower crust and your favorite keto-friendly toppings, this pizza satisfies your cravings while keeping your carb count low, making it a perfect fit for keto dieters and low-carb enthusiasts.
Pizza, in its traditional form, dates back to Naples, Italy, where it evolved from flatbreads topped with simple ingredients. However, the dough, made from wheat flour, is typically high in carbs, which poses a challenge for those on the keto diet. Enter the keto pizza, which uses cauliflower as a base for the crust. Cauliflower has become a popular low-carb substitute in various dishes, from mashed “potatoes” to rice, and it works especially well in pizza to mimic the texture of traditional dough without the carbs.
The idea of using cauliflower in place of flour took off in the health food scene in the 2010s, as people started looking for low-carb alternatives to their favorite high-carb foods. The crust is made by pulsing cauliflower, mixing it with cheese and eggs, and baking it until it’s golden and crispy. This serves as the perfect base for adding cheese, meats, vegetables, and other low-carb toppings.
A fun fact about cauliflower crust pizza is that it’s not only keto-friendly but also gluten-free, making it an excellent choice for people with different dietary needs. What started as a keto hack has now become a favorite for anyone looking for healthier pizza alternatives.
How to Make the Ultimate Keto Pizza: Low-Carb, Cheesy, and Delicious
This keto pizza features a flavorful cauliflower crust topped with your favorite low-carb toppings. It’s a great way to satisfy your pizza cravings while keeping your carbs low, making it perfect for keto dieters and low-carb enthusiasts.
Ingredients
Cauliflower Crust:
Toppings:
Instructions
Prepare Cauliflower Crust:
Preheat the oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Rice the cauliflower by placing the florets in a food processor and pulsing until it resembles rice.
Transfer the riced cauliflower to a microwave-safe bowl.
Microwave the cauliflower rice for 5 minutes, then let it cool slightly.
Place it in a clean kitchen towel and squeeze out as much water as possible.
Make the Crust Mixture:
In a mixing bowl, combine the squeezed cauliflower rice, shredded mozzarella, Parmesan cheese, egg, Italian seasoning, garlic powder, and salt.
Mix until well combined.
- Place the cauliflower mixture on the prepared baking sheet and shape it into a circle about ¼ inch thick.
Bake the Crust:
- Bake the cauliflower crust in the preheated oven for 15-20 minutes, or until it is golden brown and firm.
Add Toppings:
- Remove the crust from the oven and spread the low-carb pizza sauce evenly over it.
- Sprinkle the shredded mozzarella cheese on top and add your choice of toppings.
- Return the pizza to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Rest and Serve:
- Let the pizza rest for 5 minutes before slicing. Garnish with dried oregano if desired, and serve hot.
Note
Extra Crispy Crust: To achieve an even crispier crust, bake the cauliflower crust on a preheated pizza stone.
Toppings: Stick to low-carb toppings like pepperoni, sausage, cheese, and non-starchy vegetables to keep the pizza keto-friendly.
Storage: Store any leftover pizza in the refrigerator for up to 3 days. Reheat in the oven or microwave.