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A DELICIOUS CAULIFLOWER PIZZA & MY FAVOURITE KETO PIZZA DOUGH

  • June 18, 2020

This keto pizza dough 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 low carb 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 keto pizza dough recipe 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

Method

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.

Useful tips

(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.

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3 comments
  1. YtheWait says:
    September 5, 2020 at 8:48 am

    Keto Pizza looks an yummy idea to try. Nice pictures . Thank you

    Reply
    1. robhopkins85@yahoo.co.uk says:
      September 24, 2020 at 1:21 pm

      Thanks for checking it out Simon. It’s a great way of getting your pizza fix but in a really healthy way, happy days!

      Reply
  2. Order Food Online says:
    January 18, 2021 at 3:45 pm

    I Like this recipe I will try this at home.

    Reply

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