Low Carb New York Style Pepperoni Pizza
Experience the classic taste of New York-style pepperoni pizza with a health-conscious twist in this Low Carb New York Style Pepperoni Pizza recipe. The star of this dish is a crispy, golden cauliflower crust—light and flavorful yet sturdy enough to hold all the traditional toppings you love. Layered with tangy pizza sauce, gooey mozzarella cheese, zesty pepperoni, and a sprinkling of fragrant red pepper flakes, this pizza delivers all the bold flavors you crave without the carbs. Perfect for keto diets or anyone seeking a gluten-free option, it’s easy to make with simple ingredients like fresh cauliflower, Parmesan cheese, and a hint of dried oregano. Serve warm and garnish with fresh basil leaves for a pop of color and herby aroma. Ready in under an hour, this guilt-free recipe is a delicious and nourishing way to satisfy your pizza cravings!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 1 large Egg
- 1.5 cups Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.5 teaspoon Salt
- 0.5 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1 tablespoon Olive oil
- 0.5 cup Pizza sauce
- 20 Pepperoni slices
- 0.25 teaspoon Red pepper flakes
- 8 Fresh basil leaves
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Break the cauliflower into florets and pulse in a food processor until it resembles rice.
Transfer the cauliflower rice to a microwave-safe bowl and microwave for 4 minutes. Let it cool slightly, then place it in a clean kitchen towel and squeeze out as much moisture as possible.
In a large mixing bowl, combine the dried cauliflower rice, egg, 1 cup of shredded mozzarella, Parmesan cheese, salt, garlic powder, and oregano until well incorporated.
Spread the cauliflower mixture onto the prepared baking sheet in a circle or rectangle, about 1/4 inch thick. Brush with olive oil.
Bake in the preheated oven for 15-20 minutes until the crust is golden brown and firm.
Remove the crust from the oven and spread pizza sauce evenly on top.
Sprinkle the remaining 1/2 cup of mozzarella cheese over the sauce, then arrange the pepperoni slices.
Return the pizza to the oven and bake for an additional 10 minutes, until the cheese is melted and bubbly.
Remove from the oven and sprinkle with red pepper flakes.
Let the pizza cool for a few minutes before garnishing with fresh basil leaves. Slice and serve warm.
Nutrition Facts
Calories |
3980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 315.9 g | 405% | |
| Saturated Fat | 123.8 g | 619% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 992 mg | 330% | |
| Sodium | 14408 mg | 626% | |
| Total Carbohydrate | 78.8 g | 29% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 20.3 g | ||
| Protein | 202.8 g | 406% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2537 mg | 195% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 5418 mg | 115% | |
*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.
