Low Carb Summer Sweet Corn Pizza
Savor the flavors of summer with this Low Carb Summer Sweet Corn Pizza, a light yet indulgent twist on traditional pizza. Crafted with a golden cauliflower crust, this recipe delivers a deliciously crisp base that's completely gluten-free and packed with fiber. Topped with sweet corn kernels, juicy cherry tomatoes, gooey mozzarella, and fresh basil, every bite bursts with garden-fresh goodness. Perfect for warm-weather gatherings or a wholesome weeknight dinner, this pizza pairs comforting cheesy bliss with a healthy vibe. Ready in just 40 minutes, it's an irresistible low-carb option that doesn't skimp on flavor.
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Recipe Information
Ingredients
- 2 cups Cauliflower (grated or riced)
- 1 cup Shredded mozzarella cheese
- 0.25 cup Parmesan cheese
- 1 large Egg
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Salt
- 0.5 cup Sweet corn kernels (fresh or frozen)
- 0.5 cup Cherry tomatoes (halved)
- 0.25 cup Fresh basil leaves
- 1 tablespoon Olive oil
- 1 cup Shredded mozzarella (for topping)
- 0.25 teaspoon Crushed red pepper flakes (optional)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet or pizza stone with parchment paper.
In a large bowl, combine grated cauliflower, 1 cup shredded mozzarella, Parmesan cheese, egg, garlic powder, and salt. Mix well until the ingredients form a dough-like consistency.
Transfer the cauliflower dough mixture to the prepared baking sheet. Using your hands or a spatula, spread it out evenly into a thin, round pizza crust approximately 10 inches in diameter.
Bake the crust in the preheated oven for 12-15 minutes, or until it turns golden and firm to the touch.
While the crust bakes, prepare your toppings. If using frozen corn, thaw it beforehand. Toss the corn kernels and halved cherry tomatoes with olive oil in a small bowl.
Once the crust is done baking, remove it from the oven and sprinkle the additional 1 cup shredded mozzarella over the top. Evenly distribute the corn and tomato mixture onto the cheese layer.
Return the pizza to the oven and bake for an additional 7-10 minutes, or until the cheese is melted and bubbly.
Remove the pizza from the oven and top with fresh basil leaves. Sprinkle with crushed red pepper flakes if you prefer a kick of heat.
Let the pizza cool for a minute or two, then slice and serve warm.
Nutrition Facts
Calories |
1194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.5 g | 102% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 2463 mg | 107% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 14.8 g | ||
| Protein | 81.7 g | 163% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1946 mg | 150% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1592 mg | 34% | |
*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.
