With summer quickly approaching, I’m in “Must Get Swimsuit Ready” Mode! Plus I have a BIG event later this month where I want to look my best (more on that later!). So I’ve switched to clean eating these past few weeks, and started preparing more keto-friendly meals. This means I tend to stick to a low carb diet, but still enjoy GOOD carbs such as non-starchy vegetables. Now I’ve created and shared a cauliflower pizza on the blog before. But this one was a HIT when I prepared it over the weekend and share it with one of my health groups. I love Caprese salads, so I was decided to create a pizza inspired by its mozzarella-tomato-basil goodness!
Head of cauliflower (medium to large)
Bocconcini (small mozzarella balls)
Shredded skim mozzarella – 1 1/4 cup
Oregano – 1/2 teaspoon
Garlic powder – 1/4 teaspoon
Preheat the oven to 400 degrees and pull out your food processor. Cut up your head of cauliflower into smaller pieces, removing the leafs and any large stems. Pulse the head in the food processor until it is riced.
Next place it in a microwave safe bowl, and heat it for 8 minutes. You can let it cool for a bit, but then place the cauliflower in a linen tea towel (or a cheesecloth if you have one). Wrap and squeeze the water out of the cauliflower. Give it a good squeeze a few times. You really want to drain out as much water as you can. You want the cauliflower to be of a “mash” consistency, but not watery. Let it cool enough where it is not too hot to handle.
In a mixing bowl, add the two eggs and beat them lightly. Then add in your cooled cauliflower “mash” and 1 cup of shredded mozzarella. Then add in your oregano, garlic powder, and your desired amount of black pepper.
Next on a parchment lined baking sheet, place your cauliflower “dough” in the center, and spread the dough to create a circle. No need to spread it too thin! You want it to resemble a pizza crust. I have a tendency to keep mine on the thicker side, but not like “deep dish” thick.
Then sprinkle on the remaining 1/4 cup of shredded mozzarella on top. Bake your pizza for 20 minutes in the oven. You will see the edges start to crisp and the top become a light golden brown.
Take your desired amount of cherry tomatoes and slice them in half or thirds. Slice the Bocconcini in thirds as well.
Place the toppings on the pizza as seen in the below image. I went around the edge alternating the tomatoes and cheese, to form a circle. Then I kept created circles as I moved in inwards to the center. Coarsely chop your fresh basil. Now I like to place half of mine on the pizza before I cook the toppings, and the rest of the fresh basil on top afterward.
Sprinkle on your desired amount of black pepper.
Once your toppings are set, place the pizza back in the oven for an additional 10 minutes. Once the pizza is finished baking, drizzle on your desired amount of balsamic vinegar.
So quick and easy to make! Now that your pizza is finished, slice and enjoy!!
Not only is this pizza keto-friendly and low carb, but it also tastes DELICIOUS! It’s honestly like eating a real pizza. Only this time you can feel a little less guilty if you happen to “pig out” on it.