Low-carb cauliflower pizza with artichokes

A picture says more than a thousand words. Who can resist this creation? A vegetarian low-carb pizza filled with cheese and wonderful flavors on a delicious crust.
A picture says more than a thousand words. Who can resist this creation? A vegetarian low-carb pizza filled with cheese and wonderful flavors on a delicious crust.
1 servingservings


  • 4¼ oz. 120 g shredded cheese
  • 4¼ oz. 120 g grated cauliflower
  • 2 2 eggeggs
  • ½ teaspoon ½ teaspoon salt
  • 2 tablespoons 2 tablespoons tomato sauce
  • 2 oz. 50 g shredded cheese
  • 1 tablespoon 1 tablespoon dried oregano or dried basil
  • 2 oz. 60 g mozzarella cheese
  • 2 oz. 50 g canned artichokes, cut into wedges
  • 1 1 garlic clove, thinly slicedgarlic cloves, thinly sliced (optional)


Instructions are for 1 serving. Please modify as needed.

  1. Preheat the oven to 350°F (180°C). Grate the cauliflower in a food processor or with a grater. Place in a bowl, add shredded cheese and eggs and stir together well.
  2. Spread out thinly on a baking sheet lined with parchment paper, using a spatula, 11 inches (28 cm) in diameter. Bake for about 20 minutes or until it has turned a nice color, but no more than that.
  3. Remove from the oven. Spread the tomato sauce and add the cheese on top. Top with artichokes and optional garlic. Sprinkle oregano/basil on top.
  4. Raise the temperature to 420°F (210°C) and bake the pizza for 5-10 minutes more.


You can buy a tomato sauce or make your own. You can also use tomato paste diluted with a little water, or a finely chopped tomato. Ajvar relish or red tomato pesto is also delicious.

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  1. Julie
    Made this tonight. It TASTES really good! Can barely detect the cauliflower - if you didn't know it was there, you probably wouldn't even think of it. I used cheddar in the crust and cheddar and shredded mozzarella in the toppings. I wish I had fresh mozzarella as I think it would have been better and looked more like the picture. It was pretty salty which was most likely due to my toppings - artichoke hearts, kalamata olives, and pastrami - but I might reduce the salt in the crust if I do this again. It took FOREVER to prepare and will probably be quicker next time because I'm familiar with it, but tonight took way longer than I expected. The recipe says one serving but there's no way I could eat the whole thing myself! The crust was not crispy at all and had no chew, but tasted good. I'm thinking I may reheat it in a pan on the stove so maybe the bottom can get crispy or browned or something. Have been googling low carb pizza crust and found something promising in Fat Head Pizza. This was a good start!
  2. Julie
    Also, my husband LOVED IT and said he could definitely eat the whole thing himself!
  3. Wes
    Just made this and it came out great! I made cheesy "bread" out of it, mild cheddar blend in the crust and topped with pizza cheese mix. Threw some garlic powder, onion powder, basil, and rosemary in the crust mix to give it some herb flavor. It's super delicious! The wife likes it too. Two other people arrived just after I finished it, didn't tell them what it was, they had no clue it wasn't some kind of bread recipe until I told them. It was quick and easy to make once I got the whole head of cauliflower broken down. I would estimate a whole head would make four or five of these 12-14" crusts.
  4. Libby
    Does the cauliflower have to be grated or could you use riced cauliflower?
  5. Sherri
    Probably a silly question, but does the cauliflower need to be cooked before blending it with the egg and cheese?

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