Low carb cauliflower pizza with green peppers and olives
This vegetarian low carb pizza really hits the spot – whether it’s a weeknight meal or a dinner party with friends. Who doesn’t love the salty tang of olives and bite of fresh green peppers topping a cheesy, delicious sauce and hearty crust? Yum!
- ¼ cup 60 ml unsweetened tomato sauce
- ½ cup (2 oz.) 120 ml (55 g) cheddar cheese, shredded
- ½ cup (2 oz.) 120 ml (55 g) mozzarella cheese
- 10 10 olives, thinly sliced
- ¼ (1¼ oz.) ¼ (35 g) green bell pepper, thinly slicedgreen bell peppers, thinly sliced
- ¼ (1 oz.) ¼ (28 g) yellow onion, thinly slicedyellow onions, thinly sliced
- 1 tbsp 1 tbsp dried oregano or dried basil
- 1 cup (4 oz.) 240 ml (110 g) mozzarella cheese, shredded
- 5 oz. 140 g grated cauliflower
- 2 2 egg, lightly beateneggs, lightly beaten
- ½ tsp ½ tsp salt
This recipe has been added to the shopping list.
Making low carb simple
- Preheat the oven to 350°F (180°C). Line an 18”x13” (or similar size) baking sheet with parchment paper.
- Grate the cauliflower using a food processor, or with a box grater. Add the cauliflower, shredded mozzarella cheese, eggs and salt, to a large bowl, stirring until combined.
- Using a spatula, spread the mixture onto the parchment paper, forming a thin, 11-inch (28 cm) diameter, circle. Bake on the middle rack of the oven for about 20 minutes, or until lightly browned. Remove from the oven, and increase the temperature to 420°F (210°C).
- Spread the tomato sauce over the crust and top with the cheese. Scatter the olives, pepper, and onion over the cheese, and sprinkle the oregano or basil on top.
- Bake for about 10 minutes, or until the cheese is melted and warmed through.
Maybe flipping the 'dough' after about 15 minutes and baking it 5-10 min more, makes it even better :-)
This was incredible! It was like nothing I've ever tried before. I'm sure that since there was nearly the same amount of cheese as cauliflower, it must be why the veggie flavor was so hidden. I would like to try another time and cut back on the mozzarella while adding more cauliflower. I wouldn't mind it tasting more veggie-like, though this was wonderful. It wasn't exactly like an omelet, like another member said, but it did have an eggy quality that made the dough soft and chewy.
It sat for 10-15 minutes on the stove before I dug in. It cut nicely and didn't stick, thanks to the parchment. I only ate 1 of 4 slices. The rest will be for tomorrow! So delicious!
You can certainly adjust the number of olives to suit your preference!
Yes, it is 16 g of net carbohydrates for the whole pizza.
Thanks so much for your feedback. We've listened, re-tested this recipe, and improved it. We hope once you try it again yourself, you'll notice the difference — and love it as much as we do.
/The recipe team
P.S. To keep the comments section up-to-date, we've gone ahead and removed any comments regarding the now-resolved issues. Thanks!
Was very tasty and I look forward to the leftovers.
I am glad you enjoyed this one! You may certainly adjust the seasoning to your taste. You may like basil more than oregano if you try it again.
When I read Laura's comments I couldn't believe she had gained weight from the pizza, must have been something else, right.
Well, I too, gained a pound each night. I was gobsmacked! I fast most days from dinner @6p.m until dinner @6pm next day. the second day I did have lunch of 2 small slices of keto bread with cream cheese.
Love the recipes and reading comments that everyone writes. Thanks Diet Dr for a fabulous site.
Still turned out very good. Thanks DD 😊
So glad it turned out well for you!