Low-Carb Cauliflower Pizza with Green Bell Peppers and Olives

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A picture says more than a thousand words. Who can resist this creation? A vegetarian pizza filled with cheese and wonderful flavors on a delicious crust. Moderate low carbModerate low carb66% Fat29% Protein4% Carbs10 g carbs / serving Medium 15 + 30 m15 minutes preparation30 minutes cooking time
Moderate low carbModerate low carb66% Fat29% Protein4% Carbs10 g carbs / serving Medium 15 + 30 m15 minutes preparation30 minutes cooking time

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

Ingredients

1 servingservings
USMetric
Crust

  • 3½ oz. 100 g shredded cheese
  • 4¾ oz. 140 g grated cauliflower
  • 2 2 eggeggs
  • ½ teaspoon ½ teaspoon salt
Toppings

  • 4 tablespoons 60 ml tomato sauce
  • 1¾ oz. 50 g shredded cheese
  • 2 oz. 60 g mozzarella cheese
  • 10 10 olives
  • ¼ ¼ sliced green bell pepper
  • thinly sliced white onion
  • 1 tablespoon 1 tablespoon dried oregano or dried basil

Print recipe
NutritionModerate low carb66% Fat29% Protein4% Carbs10 g carbs / serving

Instructions

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 thinly sliced olives, bell peppers and onions. Sprinkle oregano or basil on top.
  4. Raise the temperature to 420°F (210°C) and bake the pizza for 5-10 minutes more.

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9 Comments

  1. Ernani
    What kind of cheese works? I have access to mozzarella and provolone, mainly. Parmesan it's a little expensive around here.
    Reply: #3
  2. Artur
    Excellent. We got all the satisfaction of a pizza.
  3. Artur
    I used a mix of mozzarella and jack. The use of a dryer cheese like parmesan would probably make the crust a bit more crisp - a good thing if that's what you want.
  4. Nancy
    We make a similar pizza with grated cauliflower. It works well when you squeeze out all of the moisture from the grated cauliflower using a cheesecloth (or even a clean dish towel) first before mixing it in with the ingredients for the crust. A teaspoon of powdered psyllium husk can also help make the crust hold up better. We also use a bit of parmesan with the mozzarella in the crust cheese as Artur suggested.
  5. Theresa
    I made this last night and didn't really enjoy it, although my husband did. The crust tasted a bit like an omelette with the eggs rather than a pizza crust.
  6. Stefan
    Nice! Tasted good!
    Maybe flipping the 'dough' after about 15 minutes and baking it 5-10 min more, makes it even better :-)
  7. Jill
    I agree with Nancy. It's a must to use cheesecloth to squeeze out all that water. The crust isn't firm like a dough when cooked but it still hit the spot! Especially since it's low carb!
  8. Iris
    This was odd. Not bad, just odd. We liked the egg and cheese only crust better, but I'm still going to experiment with other recipes for cauliflower crust.
  9. Leslie
    Low carb califlower pizza was great. I really liked the crust. I make my own tomato sauce from scratch every fall and this was great, the sauce is made with peppers, celery, onion and ground beef and fresh herbs from my garden. I use whole sour cream to calm down the acidity of the tomatoes, which are naturally sweet and acidic. It makes a great pizza sauce. I also added pizza salami and pepperoni with fresh onion and pepper. I loved it!

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