Last year, my husband tried the Keto diet for a couple of months, which really threw our family eating habits for a loop. We typically make one meal for the whole family, so working with his new dietary restrictions often proved to be a challenge. More often than not, I would end up cooking for everyone else and he would make a salad with whatever we had in the fridge that was Keto-friendly. Needless to say, it was not ideal.
One thing he really missed was pizza, so I gave cauliflower pizza a try and it turned out surprisingly well! Cheese serves as a nice binding agent for this pizza and gives it both flavor and some crunch, just be sure that all the moisture is strained out of the cauliflower during the process (see Step 3 in the recipe below) to ensure the right texture.
Toppings
We topped the pizza with our favorite staples – tomato sauce, fresh mozzarella, prosciutto, and basil – but the possibilities are endless. Here are a few of our favorite topping combinations:
- Pesto with chicken and sundried tomatoes
- Tomato sauce with fresh mozzarella and basil
- Pepperoni, red bell peppers, and onions
- Carmelized onions with pancetta
Ingredients
1 medium cauliflower run through a food processor
1 egg, lightly whisked
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon dried oregano
Desired pizza toppings
Directions
- Preheat oven to 400 degrees.
- Boil water and place cauliflower in your pot’s steamer insert. Steam until soft (about 10 minutes).
- When cauliflower is cool enough to handle, use a clean, dry dish towel or cheesecloth to strain out all the moisture.
- Add cauliflower to a bowl along with remaining ingredients (except toppings) and mix until combined.
- Pour dough onto a baking sheet lined with a silicon pad (or greased) and spread into a circle to resemble a pizza crust.
- Place in the oven to bake for 20-25 minutes, or until golden brown.
- Add toppings and bake for an additional 10 minutes. Enjoy!
