Keto Cauliflower Crust Pizza
5.6g
Net Carbs
19.0g
Protein
16.8g
Fat
2.5g
Fiber
257
Calories
Ingredients:
- 1 each Egg
- 2 tablespoons Sliced Blacked Olives
- 1 cup Parmesan cheese, shredded
- 1/16 teaspoon Red Chili Pepper, crushed
- 1 cup shredded Mozzarella Cheese, whole milk
- 2 1/2 cups Kroger Riced Cauliflower, frozen (85g per 3/4 cup)
- 1 medium slouse Red Onion
- 1/4 teaspoon Garlic Powder
- 1/4 each Green Bell Pepper, medium
- 1/4 teaspoon Italian Seasoning
- 1/4 each Red Bell Pepper, medium
Directions:
Ingredient notes: You will need 1/4 cup of the Traditional Pizza Sauce for this recipe. Alternatively, you can use any prepared pasta sauce with 5 net carbs or fewer per 1/4 cup.
- Heat oven to 450°F and prepare a pizza round with parchment paper.
- In a microwave safe bowl, microwave the cauliflower rice for 5 minutes on high. Let it cool for about 5 minutes, or until it is cool enough to handle, then place in the center of a cloth dishtowel or a triple layer of cheesecloth. Squeeze as much liquid out of the cauliflower as possible.
- In a medium mixing bowl, combine the squeezed out cauliflower, parmesan cheese, Italian seasonings, garlic powder, and red pepper flakes until evenly distributed. Add the egg and mix until a uniform mixture forms. Place the cauliflower crust dough in the middle of the parchment paper and use your hands to pat out the cauliflower, creating a roughly 9-inch round that is at least ¼-inch thick.
- Bake the crust for 20 minutes. Use the parchment paper to flip the crust over and bake for another 10 minutes. Remove from oven and let cool for about 5 minutes before topping.
- Spread the pizza sauce over the crust, followed by the mozzarella cheese, and veggies. Place back into the oven and allow the cheese to melt and vegetables to soften, 5-10 minutes.
- Slice into quarters and serve.
