Low-carb cauliflower pizza
I am officially a cauliflower convert!
If you’d asked me a week ago which vegetables I don’t like, I would have said cauliflower and peas. Well, peas are now in a list of one (and to be honest I can now even manage a few of them if they’re mixed in with plenty of other stuff…).
Cauliflower – possibly my new favourite vegetable. I knew roasting did wonders for vegetables, but who knew it could transform my least favourite veg into my newest obsession (there may or may not have been three cauliflower recipes created in my kitchen in the last two days…)? No more watery, tasteless, mushy boiled cauliflower – roasted cauliflower is like an entirely different species. I was literally picking at the pan – and that was before I’d even added the cheese! The cauliflower just goes so beautiful and crispy and caramelised around the edges, it really was delicious.
This recipe is not actually my own, it’s 100% inspired by a lovely lady who is a member of my Facebook group (if you’re not yet a member, come and join us! We share veggie recipes and talk all things fooooood!). She shared this recipe a week or so ago, which then inspired another member to give it a go, and since I can’t resist a good bandwagon, I couldn’t help myself. And I’m so glad I did. The cheese isn’t even the best thing about this recipe, and if you know me even a little bit, you’ll know that’s saying something.
Now, the low-carb thing. I kind of think it’s the way to go if you want to lose weight (or, just any time, really). If it weren’t for the fact that a lot of vegetarian protein sources are quite carby (lentils, beans, chickpeas etc), I’d probably give it a go. But, I rely pretty heavily on some of those ingredients, so alas, I will have to continue eating carby proteins – and I may as well stick with the pasta and bread while I’m at it (what a shame). It is nice to cut back on carbs every now and then though, so while I can’t imagine living in a world where I don’t eat pizza at least once a day (um, I mean month), I love that I’ve found an alternative. These cauliflower pizzas are just the thing to curb any cravings you might have for oozy cheese and juicy tomatoes.
If you’re still not convinced by replacing bread with cauliflower: just try it!
Low-carb cauliflower pizza
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Print Pin CommentIngredients
- 4 slices thick cauliflower
- 2 tbsp oil
- Salt
- Black pepper
- 1 large tomato sliced
- 60 g cheese I used a mix of cheddar and mozzarella, grated
- Fresh basil optional, to serve
Instructions
- Heat the oven to 200°C (Gas Mark 6 / 400°F).
- Place the cauliflower slices on a lined baking tray, and drizzle with oil. Season with salt and pepper, and place in the oven for around 20 minutes, until fairly soft and slightly crispy around the edges.
- Add a couple of slices of tomato to each piece of cauliflower, and then add the grated cheese. Return to the oven for 5 more minutes until the cheese has melted and is slightly crispy.
- Serve topped with fresh basil if desired.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
These are easy and so delicious! Far easier than the grind-the-cauliflower-to-make-pizza-base recipes, and I daresay far more succesful as well. I agree with the earlier tip of using only the middle, less crumbly slices of cauliflower for a good result.
Thanks Mina, I agree it’s much simpler than having to grind it up and everything :) and it’s still absolutely delicious!
Looks lovely – but I’m having terrible trouble finding cauliflower which doesn’t crumble to bits when I slice it. Are there any types you recommend?
Hi Dan! To be honest, it does crumble a bit – I found that only the very centre of the cauliflower, with the stem, made a good slice. Just cut them nice and thick, then use the excess to make something else (maybe cauliflower fried rice!). Otherwise, it doesn’t really matter if you don’t get full, flat slices – you could just separate the cauliflower into its florets and make the pizza that way – it won’t look quite as pizza-like, but will taste just as good!
Thanks Becca :-) I will experiment more as it looks delicious! I will not be beaten by crumbly cauliflower! :D
I love all forms of Cauliflower AND Pizza, so this is a must do recipe! Thank you! x
Yep. I’m making this.
Hi Becca, this looks amazing. I’ve made cauliflower pizza crust but not using the whole stem and floret. It looks so delicious and easy I can’t wait to try it. I love re-making a favorite recipe into a more healthy alternative. Pinned/shared.
Joanne
seeing as I adore cauliflower rice I think it’s about time I they out this cauliflower pizza. Genius and so healthy too!
Beautiful and delicious looking too! I’d love for you to drop this off at our Pizza Party going on this week on Platter Talk’s facebook page!
I LOVE how simple this is, using the thick slices of cauliflower as the base of the pizza. So good!
So, I love the taste of cauliflower crust (regardless of the fact that it never turns out firm enough to hold). BUT, what I despise more than anything, is ringing out the water from the steamed cauliflower to make the crust. I absolutely LOVE the idea of just using a big piece of roasted cauliflower. Plus a piece of roasted cauliflower will taste so much better than cauliflower crust because roasted cauliflower is awesome even on its own. Pinning this now.
This is so simple, yet so elegant and I for one am going to try this as I myself love cauliflower. You must try the orange cauliflower!
I’ve never seen them anywhere! :(