The lighter pizza base with cauliflower works as an alternative to flour in this on-trend low carb, keto recipe. The Bolognese sauce on top of cauliflower crust gives a deep flavour which you can then personalise with your own various toppings.

Total Servings ; 3
Carbs total: 48 g
Carbs per serving: 16 g

Ingredients:

For Base:

  • Cauliflower – 1/2 , broken into florets
  • Almond meal- 100g
  • Egg 2- beaten
  • Salt -1 tsp (to taste)
  • Pepper – 1/2 tsp
  • Mixed herbs/Italian herbs – 1/2 tsp

For Bolognese pizza sauce:

  • Onion – 1 , chopped
  • Garlic -1clove , finely chopped
  • Ground beef (20% fat) – 200g
  • Tomato Passata – 250 g
  • Olive oil 1 Tbsp
  • Salt – 1/2 tsp
  • Pepper (white) – 1/2 tsp
  • Red chilli flakes – 1/2 tsp
  • Oregano – 1/4 tsp

For topping:

  • Parmesan cheese, 60g
  • Mozzarella cheese, 80g
  • Baby spinach – 3-4 leaves chopped
  • Basil, finely chopped (as per garnishing)
  • Parmesan cheese, 60g
  • Mozzarella cheese, 80g
  • Baby spinach – 3-4 leaves chopped
  • Basil, finely chopped (as per garnishing)

Method:

  1. Boil the cauliflower for 4 minutes in boiling water, then drain well. Once cooled, pat with a kitchen towel to dry completely, and transfer to a food processor. blend until it looks like couscous.
  2. Add cauliflower paste in bowl, tip in almond meal and stir in 2 eggs well beaten and season with pepper and mixed herbs. Mix until it comes together.
  3. Spread crust mixture onto a lined baking sheet cut to the size of pizza tray, grease with oil and press into a pizza base shape using a spatula.
  4. Let the base sit for 15 minutes In the meanwhile, add 1Tbsp olive oil in pan/wok. Sauté the garlic for 1 minute and add ground beef, fry for sometime until beef turns brown then add chopped onion. After frying onion for couple of minutes, add salt, pepper, chilli flakes, oregano and tomato passata. Simmer for 15-20 minutes.
  5. Put the cauliflower base pizza tray in preheated oven. Bake at 180-200 C for 15 minutes until it is golden and feels firm.. (Please adjust the timing according to your oven, the golden colour is a good indication).
  6. Return to Bolognese sauce, it should be thick and spreadable. Spread the Bolognese sauce over the base then top with parmesan and mozzarella.
  7. Put back in the oven for 10 minutes at 180-200 C until the cheese has turned golden. Garnish with baby spinach and basil. Serve and enjoy!