This low carb pizza recipe is a god send! Shall we have an easy dinner? That’s code in our house for, quick get pizzas in our faces ASAP! It must be something in our genes, as our slightly fussy toddler absolutely loves them too. Typically, as pizza is very high in carbs, we save it for the weekend and enjoy it on ‘Treat day’, but now that cauliflower pizzas are in our life, any night can be pizza night! Each pizza base weighs in at under 13 carbs and counts as one of your veggies for the day, how great is that?!
I have to say a big thank you to the amazing Donna Hay, as the recipe for the base came from her excellent book ‘Life in balance’. It’s so easy to make that I plan to whip up a big batch, pre-bake and then freeze them, so they’re good to go any night of the week. The pesto is completely delicious too and makes a great alternative to your usual pesto recipe, the roasted hazelnuts are divine! I have the great Ottolenghi & Ramael Scully to thank for that one, I tweaked a version of the pesto in their stunning book ‘Nopi’ and it finishes the pizzas off beautifully.
As someone who enjoys a low-carb lifestyle, I’m so pleased to have stumbled across this low carb pizza recipe, they could be used for so many different things! You could make mini versions and use them for tacos, low-carb indian parathas (like these) or just as a simple keto wrap. Give them a go and I’m sure you’ll be as surprised as I was at how well they come out. Best of all, they passed the toddler test too!
Makes 2 30cm pizzas
Ingredients Pizza base 600g cauliflower florets, roughly chopped 100g ground almonds 50g parmesan, grated 3 eggs, beaten Toppings (½ on each pizza) 2 tbsp tomato purée 125g mozzarella (cow’s milk) 40g parmesan 2 handfuls of kale leaves 1 tbsp olive oil 125g buffalo mozzarella A handful of basil leaves A good pinch of chilli flakes Pesto 20g blanched hazelnuts 3 tbsp olive oil 30g baby spinach A handful of basil Zest of 1 lemon A squeeze of lemon juice 1 garlic clove
Preheat oven to 200°C/400°F
For the pizza bases, finely blitz cauliflower in a processor. In a bowl, combine cauliflower with other base ingredients and mix until dough forms. Line 2 x 30cm pizza trays with greaseproof and lightly grease. Divide mixture between trays (1) and bake for 20-25 minutes until golden and crisp.
For the pesto, roast the hazelnuts for 10 minutes then (once cool) roughly chop. Blitz in small processor with 2 ½ tbsp of water, a good pinch of salt and all other pesto ingredients.
Once bases are cooked, spread with tomato purée. Dot with mozzarella and grate over parmesan. Toss kale in oil and add to pizza. Bake for 8-10 minutes. Top with torn buffalo mozzarella, basil and chilli flakes, then drizzle with pesto before serving.
(1) The dough is a little wet before cooking, so use your hands to gently smooth it around the pizza trays. I tend to make the centre of my pizzas slightly thinner and the edges thicker, as the centre takes longer to cook through.