Cauliflower-crust Pizza with Pepperoni

Keto Cauliflower Base Pizza
Keto Cauliflower Base Pizza

I know Mud and Love is coming late to the cauliflower-crust pizza party, but its only because I wanted to try it myself and develop a recipe that I know is tasty and that works! Follow my version below and your gut will thank you: it’s not only high in fibre, but with the addition of tasty, keto-friendly toppings, you could fool yourself and your family that you are having The Real Thing. (1 pizza = 2 servings, and it comes in at 11g carbs per serving (including toppings). If you aren’t convinced, do try out my Fathead Pizza Base, which is just as delicious!

– – – – – – – – – – – – per serving – – – – – – – – – – – –
Carbs 11g
(8.5%); Fat 38g (70.4%); Protein 26g (21.1%)
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

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Print Recipe
Keto Cauliflower-crust Pizza with Pepperoni
A delicious, high-fibre pizza base made from blitzed, cooked cauliflower and almond flour. Rich and satisfying to serve two people.
Keto Cauliflower Base Pizza
Votes: 5
Rating: 5
You:
Rate this recipe!
Cuisine General
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • 300 g blitzed cauliflower florets
  • 1 tsp dried oregano
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 TB olive oil
  • 1 egg lightly beaten
  • 70 g almond flour
  • salt and freshly ground black pepper
  • 50 g grated mozzarella
  • 50 g mushrooms sliced
  • 6 slices pepperoni
  • small handful rocket (arugula)
Cuisine General
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • 300 g blitzed cauliflower florets
  • 1 tsp dried oregano
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 TB olive oil
  • 1 egg lightly beaten
  • 70 g almond flour
  • salt and freshly ground black pepper
  • 50 g grated mozzarella
  • 50 g mushrooms sliced
  • 6 slices pepperoni
  • small handful rocket (arugula)
Keto Cauliflower Base Pizza
Votes: 5
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 180°C / 355°F.
  2. (To make the cauliflower rice, simply blitz cauliflower florets using a food processor. Your yield weight should be 300g / 10.6oz)
  3. Cook the blitzed cauliflower in the microwave on high for 6 minutes. Remove and tip onto muslin (cheesecloth). Allow to cool else it will be difficult to handle. Using the muslin, squeeze and discard all the liquid from the cauliflower as much as possible (this a very important step).
  4. Place the cauliflower into a bowl along with the dried oregano, onion powder, garlic powder, olive oil, beaten egg and almond flour. Mix well and season the mixture with salt and freshly ground black pepper.
  5. Form a ball of dough with the mixture and place onto a tray lined with baking paper. Use clean hands to press down and shape into a round shape (of even height) to resemble a round pizza. Place in the oven for 10 minutes.
  6. After 10 minutes, remove the pizza and scatter over the grated mozzarella. Arrange the mushrooms and pepperoni on top and return the pizza to the oven for an additional 10 minutes. (You may want to increase the oven temperature to max for the last 5 minutes to really get that cheese bubbling – just keep an eye on it to ensure the base doesn’t burn.)
  7. Remove the pizza and top with fresh rocket. Serve immediately. Delicious!
  8. The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest).
Recipe Notes

Having an inexpensive roll of muslin / cheesecloth in the kitchen is essential for squeeeezing all the moisture from the cauliflower.

Photographs and recipes on MUD & LOVE are copyright © Monya Kilian Palmer. However, these recipes were created for you to enjoy and share, so feel free to share the link of this recipe on your social media channels. If you are on Instagram, find me here; and if you want to subscribe to my monthly newsletter, click here. Happy cooking!

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Amazon links on this page are directed at the UK market. However, if you visit the IN MY KETO PANTRY and IN MY KETO KITCHEN pages on this site, you will see links to the same products available for readers from the USA (and other countries). I got you all covered!

Macro Details per serving (1/2 pizza)
8.5%     Carbs
21.1%    Protein
70.4%    Fat

Nutritional Information per serving (1/2 pizza)
Calories                         484Kcal / 2025kJ
Fat                                  38g
of which saturates       7.5g
Carbohydrates             11g (for my US readers, these are what you refer to as net carbs. See below*)
of which sugars           6.2g
Fibre                               7.8g
Protein                           26g

*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 11g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.

Allergens
Almonds
Eggs
Milk
Sulphites (found in the pepperoni)

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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.

 

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Recipe
Keto Cauliflower-crust Pizza with Pepperoni
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