Keto Summer Sweet Corn Pizza
Elevate your pizza night with this vibrant Keto Summer Sweet Corn Pizza, a creative twist on a classic favorite that's perfect for the warm months! This keto-friendly recipe features a crispy cauliflower crust infused with Parmesan and mozzarella, offering a deliciously golden base. Topped with creamy cheese sauce made from melted cream cheese, heavy cream, and cheddar, and adorned with colorful zucchini slices, yellow bell pepper strips, and juicy cherry tomatoes, every bite bursts with fresh summer flavors. This low-carb pizza is finished with a drizzle of olive oil, a sprinkle of black pepper, and fragrant fresh basil for a wholesome, garden-inspired dish that’s equally great as a main course or party appetizer. Easy to prepare in just 45 minutes, it’s perfect for those craving healthy and guilt-free comfort food while embracing seasonal ingredients.
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Recipe Information
Ingredients
- 3 cups Cauliflower rice
- 2 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 2 large Eggs
- 1 cup Almond flour
- 1 teaspoon Sea salt
- 1 teaspoon Garlic powder
- 4 ounces Cream cheese
- 2 tablespoons Heavy cream
- 1 cup Shredded cheddar cheese
- 1 medium Zucchini, thinly sliced
- 1 Yellow bell pepper, sliced into thin strips
- 1 cup Cherry tomatoes, halved
- 6 leaves Fresh basil leaves
- 1 tablespoon Olive oil
- 0.5 teaspoon Ground black pepper
Instructions
Preheat the oven to 400°F (200°C) and line a pizza stone or baking sheet with parchment paper.
In a large microwave-safe bowl, cook the cauliflower rice in the microwave for 5 minutes or until tender. Let it cool slightly, then place it in a clean kitchen towel and squeeze out as much moisture as possible.
In a mixing bowl, combine the cooked cauliflower, 1 cup of shredded mozzarella, Parmesan cheese, almond flour, eggs, sea salt, and garlic powder. Mix until a dough forms.
Press the dough onto the prepared parchment paper to form a 10-inch pizza crust. Bake in the preheated oven for 12-15 minutes, or until golden brown.
While the crust is baking, prepare the cheese sauce. In a small saucepan, melt the cream cheese over low heat. Stir in the heavy cream and shredded cheddar until smooth. Remove from heat.
Once the crust is done, spread the cheese sauce evenly over the surface.
Top the pizza with zucchini slices, yellow bell pepper strips, and cherry tomato halves. Drizzle olive oil over the toppings and season with ground black pepper.
Return the pizza to the oven and bake for an additional 10 minutes, or until the toppings are tender and slightly roasted.
Remove from the oven and garnish with fresh basil leaves before slicing and serving. Enjoy your keto-friendly summer sweet corn-inspired pizza!
Nutrition Facts
Calories |
3000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.8 g | 296% | |
| Saturated Fat | 106.2 g | 531% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 878 mg | 293% | |
| Sodium | 6591 mg | 287% | |
| Total Carbohydrate | 79.8 g | 29% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 27.7 g | ||
| Protein | 169.9 g | 340% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 3817 mg | 294% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2092 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
