I haven’t jumped on the keto bandwagon just yet, as most of my friends have and swear by the efficacy of the diet on weightloss.
I love my carbs, so diet is a really difficult practice for me despite being pretty disciplined with everything else.
Inspired by my friend Joan making all sorts of delicious keto recipe, I was curious and decided to try my hand at a keto cauliflower-based pizza and it was YUM!
I found it rather labour intensive though, one head of average size cauliflower yields one pizza base. I couldn’t find the frozen packs of cauliflower rice, so I had to
- Steam the cauliflower
- cut it up into small florets
- pop it into the oven to cook and dehydrate till softer
- Put it into the vitamix to blend
- put it into a cheesecloth to wring the water out
When this is done you get a consistency like this, add an egg, a pinch of salt and 100g of soft goat cheese. I used Le Mothais sur Feuille By Janier – a soft goat’s cheese wrapped in chestnut leaf.
After baking at 200ºC in the oven for about 30minutes, I flip it to the other side for another 10-15mins. You’ll get this crispy crust.
Next, add some tomato sauce to the base (I just use pasta sauce from the jar) then just add on all sorts of gourmet cheeses of your choice – we had a mix of cow and goat’s cheese and finished off with Mozzarella cheese and some mushrooms on top, bake for another 15 minutes in the oven.
The most time consuming part is making the dough, which took me about 2.5 hours, but if you could take the easy way out and buy the ready made frozen cauliflower rice for the base, it’d be much easier and take you half the time.
Unlike pizza dough, I found this super satisfying without the gluten bloat and feeling really full after a pizza, so this is a fantastic alternative to enjoying pizza without the heavy calories.
Once the crust is done, it literally takes 15 minutes before you can tuck into your delicious cheesey melt of a keto pizza! Enjoy and let me know how yours turn out!