Cauliflower Crust Pizza

By replacing the traditional flour dough with squeezed cauliflower and keeping the cheese light, we eliminate gluten and drastically cut down on carbohydrates while keeping the classic pizza experience.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 500g cauliflower florets, grated and squeezed dry · 125 kcal in the whole recipe
• 1 egg · 72 kcal in the whole recipe
• 80g low-fat mozzarella cheese, grated · 237 kcal in the whole recipe
• 60g tomato puree · 25 kcal in the whole recipe
• 10g olive oil · 90 kcal in the whole recipe
• 100g mushrooms, sliced · 22 kcal in the whole recipe
• 50g green bell pepper, sliced · 12 kcal in the whole recipe
• A pinch of salt, black pepper, and dried oregano

Method

1. Steam the grated cauliflower for 5 minutes, let it cool slightly, then squeeze out all excess water using a clean kitchen towel.

   

2. Mix the squeezed cauliflower with the egg, half of the grated cheese, salt, and pepper, then press into a round crust on a baking sheet lined with parchment paper.

   

3. Bake the crust in a preheated oven at 200°C (400°F) for 15-20 minutes until golden brown and firm.

   

4. Mix the tomato puree with olive oil and oregano, spread it over the baked crust, top with the sliced mushrooms, peppers, and the remaining cheese, then bake for another 10 minutes.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.