Low Carb Veggie Pizza
Satisfy your pizza cravings with this delicious and guilt-free Low Carb Veggie Pizza! Crafted with a cauliflower-based crust, this gluten-free and keto-friendly recipe is packed with fresh vegetables and vibrant flavors. The crust combines nutrient-packed cauliflower, eggs, mozzarella, Parmesan, and savory seasonings to form a perfectly crispy foundation. Topped with a low-carb tomato sauce, melty cheese, and a medley of colorful veggies like red bell peppers, zucchini, red onion, and black olives, every bite is a flavor explosion. Finished with fragrant fresh basil, this pizza is a healthy twist on a classic favorite, ready in under an hour and perfect for anyone seeking a nutritious, low-carb meal option.
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Recipe Information
Ingredients
- 4 cups Cauliflower florets
- 2 large Eggs
- 1 cup Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Italian seasoning
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 cup Tomato sauce (low carb)
- 0.75 cup Shredded part-skim mozzarella cheese
- 0.5 cup Sliced red bell pepper
- 0.5 cup Sliced zucchini
- 0.25 cup Sliced red onion
- 0.25 cup Sliced black olives
- 0.25 cup Fresh basil leaves
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the cauliflower florets in a food processor and pulse until they form fine crumbs resembling rice.
Transfer the cauliflower 'rice' to a microwave-safe bowl and microwave for 5 minutes. Allow it to cool, then place it in a kitchen towel and squeeze out as much moisture as possible.
In a large mixing bowl, combine the cauliflower, eggs, shredded mozzarella cheese, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper. Mix to form a dough-like consistency.
Transfer the cauliflower mixture onto the prepared baking sheet and spread it out into a circle or rectangle, about 1/4-inch thick.
Bake the crust in the preheated oven for 15-20 minutes, or until golden brown and firm to the touch.
Remove the crust from the oven and spread the low-carb tomato sauce evenly over it.
Top the pizza with shredded part-skim mozzarella cheese, red bell pepper slices, zucchini slices, red onion slices, and black olives.
Return the pizza to the oven and bake for another 10-12 minutes, or until the cheese is melted and bubbly.
Remove the pizza from the oven and garnish with fresh basil leaves before serving.
Slice and serve immediately. Enjoy your flavorful, low-carb veggie pizza!
Nutrition Facts
Calories |
1344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.5 g | 111% | |
| Saturated Fat | 46.0 g | 230% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 577 mg | 192% | |
| Sodium | 4583 mg | 199% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 18.4 g | ||
| Protein | 104.8 g | 210% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 2495 mg | 192% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1902 mg | 40% | |
*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.
