Low Carb Arugula Pizza
Indulge in guilt-free comfort food with this vibrant Low Carb Arugula Pizza, a perfect blend of wholesome ingredients and bold flavors. Featuring a crispy cauliflower crust that's rich in protein and low in carbs, this recipe is an ideal choice for keto enthusiasts and health-conscious foodies alike. Topped with melty mozzarella, juicy cherry tomatoes, and a fresh arugula finish, each bite is elevated with a drizzle of tangy balsamic glaze and a hint of spicy red pepper flakes. Whether you're looking to simplify weeknight meals or impress weekend guests, this gluten-free pizza is easy to prepare, taking only 50 minutes from start to finish. Pair it with a light salad or enjoy as a standalone dish for a satisfying, flavor-packed experience! Keywords: low carb pizza, cauliflower crust recipe, arugula pizza, keto-friendly meals, healthy dinner ideas.
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Recipe Information
Ingredients
- 500 grams Cauliflower florets
- 1 large Egg
- 100 grams Grated mozzarella cheese
- 50 grams Parmesan cheese
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 1 tablespoons Olive oil
- 150 grams Cherry tomatoes
- 100 grams Fresh arugula
- 2 tablespoons Balsamic glaze
- 0.25 teaspoons Red pepper flakes
Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a food processor, pulse the cauliflower florets until they resemble rice grains.
Transfer the processed cauliflower to a microwave-safe bowl, cover, and microwave for 8 minutes until soft. Allow it to cool slightly.
Using a clean kitchen towel or cheesecloth, wring out the cauliflower to remove excess moisture.
In a large bowl, combine the cauliflower, egg, 50 grams of mozzarella, Parmesan cheese, salt, black pepper, and garlic powder. Mix until well combined.
Transfer the cauliflower mixture to the prepared baking sheet and shape it into a flat, round crust about 1/4-inch thick.
Brush the crust with olive oil and bake in the preheated oven for 15-20 minutes, or until golden and crisp.
Remove the crust from the oven and sprinkle the remaining mozzarella cheese over the top.
Halve the cherry tomatoes and arrange them on top of the cheese.
Return the pizza to the oven and bake for an additional 5-8 minutes, until the cheese is melted and bubbly.
Once cooked, remove the pizza from the oven and let it cool slightly.
Just before serving, top the pizza with fresh arugula, a drizzle of balsamic glaze, and a sprinkle of red pepper flakes.
Slice and enjoy your low carb arugula pizza.
Nutrition Facts
Calories |
235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 573 mg | 25% | |
| Total Carbohydrate | 15.5 g | 6% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 8.0 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 374 mg | 29% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 607 mg | 13% | |
*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.
