A tasty, low-carb Margherita pizza made with a cauliflower crust—just 11g net carbs per serving! Perfectly crispy and topped with fresh mozzarella and rocket, it’s a healthier, more satisfying version of pizza.
Prep Time | 10 mins |
Cook Time | 25 mins |
Meal Type | Dinner, Lunch |
Servings | 2 |
Carbs | 8.4 g |
Low carb eBooks and eCookbooks:
Why you'll love this recipe:
Key ingredients:
Cauliflower:
Low in carbs and high in fibre, cauliflower is great for digestion and blood sugar control.
Eggs:
High in protein, eggs help keep you full and support muscle health.
Mozzarella cheese:
A great source of protein and calcium, mozzarella adds flavour and texture without too many carbs.
Passata (tomato sauce):
Naturally low in calories and carbs, passata is a healthy pizza sauce option.
Rocket (arugula):
Adds a peppery, fresh flavour and provides vitamins A, C, and K, as well as iron.
Low Carb Margherita Pizza
If you love pizza, our recipe is a great low carb alternative, deliciously cheesy and dangerously moreish!
Ingredients
Pizza base:
- 1 small head cauliflower, around 15cm diameter, 140g
- 2 eggs, beaten
- ¾ cup mozzarella cheese, grated; 110g
- 1 tbsp dried basil
Toppings:
- ½ cup passata
- 200 g mozzarella cheese, sliced thinly
- 2 cups rocket
COOK MODE
Instructions
- Preheat the oven to 190°C/374°F. Line a baking tray with baking paper.
- Separate the cauliflower head into smaller florets using a small sharp knife. Place florets in a food processor and blitz until they have a rice-like texture. A few larger ‘chunks’ are ok.
- Spread the cauliflower rice evenly in a thin layer on the baking paper. Cook in the oven for 8 minutes. Remove, then increase the oven temperature to 230°C. Set the rice aside and allow the rice to cool so that it is comfortable to handle (5-10 minutes).
- Line a large bowl with a tea towel or chux and tip in the cooled rice. Hold the four corners of the cloth in one hand and squeeze as much liquid as possible into the bowl with the other hand. Open the cloth, stir the cauliflower, close the cloth and repeat squeezing. You want the mix to be as dry as possible so that it bonds and crisps up. You should be left with a very dry cauliflower mash.
- Transfer squeezed cauliflower to a large, clean dry mixing bowl. Add beaten egg, mixed herbs, cheese, salt and pepper and mix well.
- Line the baking tray with fresh baking paper and brush with olive oil. Tip the cauliflower mixture onto the tray and flatten it with your hands until it is about 1 cm thick. Bake for 15-20 minutes at 230°C until golden brown.
- Remove the pizza from the oven and carefully flip it. Return the pizza base to the oven for a few minutes until the other side is golden.
- Remove the pizza from the oven. Ladle the passata across the base. Scatter with mozzarella slices. Return to the oven for 7 minutes until the cheese is melted.
- Remove and allow to cool slightly. Sprinkle with rocket, salt and pepper and serve immediately.
Notes
You could also grate the cauliflower finely instead. Some supermarkets now also sell cauliflower rice in packs.
Nutrition (per serve)
Net Carbs: 8.4gProtein: 28.5gFat: 21gFiber: 3.5gCalories: 337kcal
