Pizza without the carbs! This is gluten-free, paleo/keto-approved, low-carb pizza crust has a crisp edge and doughy texture which tastes like it’s made from flour – however the only flour used is cauli-“flower”! Only 3 ingredients are needed to make this crust – cauliflower, eggs and cheese (this is not vegan).
Primavera means spring in Italian. This pizza showcases fresh spring flavours – red bell peppers, zucchini, red onion and fragrant fresh basil leaves.
serves 2 to 4
For the crust:
1 medium head cauliflower, cut into florets
¼ cup grated parmesan
1tsp Italian seasoning
¼ tsp celtic or Himalayan salt
1 large egg
2 cups freshly grated mozzarella
For the toppings:
1 small zucchini, sliced into thin rounds
1 small red onion, sliced thin
red peppers sliced into 2-inch strips
1 clove garlic, minced
1 tbsp. olive oil
sprinkle Celtic sea salt or Himalayan salt
1 cup mozzarella
½ cup pizza sauce
a few fresh basil leaves
For roast veggie toppings: Preheat oven to 425°F.
Mix zucchini, red onions, red peppers, clove garlic, olive oil, salt in a bowl. Pour veggies onto a baking sheet, spread in a single layer and roast for 20 to 30 minutes at 425°F.
For the pizza: Preheat the oven to 425° F. Line a rimmed baking sheet with parchment paper.
- Pulse the cauliflower florets in a food processor till it resembles couscous (you should have about 2 1/2 cups). Transfer the processed cauliflower to a microwave-safe bowl and cover. Microwave until soft, 4 to 6 minutes. Alternatively you can steam the cauliflower till soft. Transfer to a clean, dry kitchen towel and allow to cool.
When cool enough to handle, wrap the cauliflower in the towel and wring out as much moisture as possible, transferring to a second towel if necessary.
NOTE: squeezing as much water out as possible is a necessary step for ensuring a crisp crust.
Tip: a fine sieve nut milk strainer bag would work very well for the purpose of straining as much water out of the cooked cauliflower as possible.
- In a large bowl, stir together the cauliflower, Parmesan, Italian seasoning, salt, egg and 1 cup of the mozzarella until well combined. Gather and press together, it should form a dough-like ball.
- Transfer to the prepared baking sheet lined with parchment paper and press into a 10-inch round. Bake until golden for 15 to 20 minutes.
- Remove the crust from the oven and top with the pizza sauce, remaining 1 cup mozzarella, and roasted veggie toppings. Bake until the cheese is melted and bubbly, 10 minutes more. Garnish with fresh basil leaves just before serving.
Serve with a green salad and balsamic dressing.