{"id":181649,"title":"Keto cauliflower pizza with mozzarella and tomato","modified":"2026-10-03T07:47:31+02:00","plain":"A keto cauliflower pizza: a finely processed, squeezed base bound with pecorino and egg, topped with tomato and mozzarella, and baked in two stages.\n\n\n\nOiled edges that turn golden in the oven: this cauliflower pizza starts with a finely processed vegetable base, bound with pecorino and egg, then baked in two stages. Designed to serve one, it takes 55 minutes in total, including 10 minutes of prep, and two rounds at 200 \u00b0C, 20 minutes for the base followed by 15 after adding the toppings. For a classic yeast dough cooked in the air fryer, also check out air fryer pizza. This recipe is part of my keto breads and doughs collection.\n\n\n\nWhat is cauliflower pizza?\n\n\n\nHere, pizza refers to a familiar shape and toppings: a round base, a thin layer of tomato, mozzarella, oregano and grated cheese that browns as it bakes. The difference lies in the base. Raw cauliflower is cut into florets, processed much more finely than cauliflower rice, salted, then squeezed firmly in a clean tea towel to extract the water.\n\n\n\nIts keto profile comes from the absence of wheat flour and a base made from cauliflower, egg and pecorino. The structure comes from the egg, which sets during baking, and the grated pecorino, which is dry, salty and full of flavor. The result is denser and more vegetable-forward than a yeast dough, but retains a tender texture, with edges that can brown once the moisture has been removed.\n\n\n\nAlso try: Rutabaga tagliatelle with shrimp and roasted garlic.\n\n\n\nThe main ingredients\n\n\n\n400 g of cauliflower provide the structure, processed very finely then squeezed thoroughly to replace the starchy component of a dough. One teaspoon of Celtic sea salt seasons the cauliflower and helps draw out water before squeezing. 25 g of grated pecorino in the base, out of 50 g in total, add salt, umami and structure. One egg sets in the oven, one teaspoon of onion or garlic powder adds flavor without adding moisture, and one teaspoon of paprika adds warmth and color.\n\n\n\nThree tablespoons of passata provide a clean tomato flavor without making the base soggy, while extra virgin olive oil around the edges encourages browning. You will need 100 g of fresh mozzarella, thinly sliced and patted dry. The remaining 25 g of pecorino boost the cheesy flavor, one fresh tomato adds juiciness, and dried oregano provides the final herbal note; it can be replaced with thyme, rosemary or sage.\n\n\n\nAlong the same lines: Keto bread rolls with almond flour and flaxseeds.\n\n\n\nTechnique, baking and serving\n\n\n\nThe base must be squeezed very dry: process finely, salt, leave to rest, then squeeze vigorously in a clean tea towel. Starting with 400 g of raw cauliflower, aim for around 250 g once squeezed, removing at least a third of the initial weight. Bind with the 25 g of pecorino and the egg, then shape into a disc by hand with a slightly raised rim. The first bake is on parchment paper at 200 \u00b0C, until the base is set, less moist and golden around the edges.\n\n\n\nAfter cooling briefly, transfer to a wire rack and add the toppings: brush the edges with oil, spread on a thin layer of passata, then add the patted-dry mozzarella, thinly sliced tomato, pecorino and dried herbs. The second bake on a rack helps moisture escape from underneath. Avoid too much tomato or mozzarella, as prebaking does not make the base waterproof, and do not aim for deeply browned cheese, as the edges would dry out. Ideally, serve straight from the oven with a lemon-dressed salad or cucumber. Leftovers keep for three days in the fridge; reheat in the oven rather than the microwave. Allow for 19 g of net carbs per serving: flour-free does not mean carb-free, as the cauliflower, passata and tomato all contribute carbs.\n\n\n\nAnother recipe in the same vein: Stir-fried kelp noodles with bok choy.\n\n\n\nFor more low-carb ideas, browse all my keto recipes.\n\n\n\n\n\n\tCauliflower Crust Pizza (Keto)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tCrust400 g cauliflower1 teaspoon salt (Celtic sea salt)25 g Pecorino1 egg1 teaspoon onion powder (or garlic powder)1 teaspoon paprikaTopping3 tablespoons passata1 tablespoon extra virgin olive oil100 g mozzarella (fresh, a little less than a whole ball)25 g Pecorino1 tomato (or 2 small ones)1 tablespoon oregano (dried) (or other dried herbs such as thyme, rosemary or sage)\t\n\t\n\t\tBreak the cauliflower into florets. Process the florets as finely as possible in a food processor. Much finer than you would for cauliflower rice.Mix with the salt and leave to stand for a while. This helps draw out the moisture later.Preheat the oven to 200 degrees. Line a baking sheet with parchment paper. Take the oven rack out now too; you will need it later.Meanwhile, grate the Pecorino. Use 50 grams in total. Half is for the crust, the other half for the topping.Put the salted cauliflower in a clean kitchen towel. Squeeze out as much moisture as possible (at least \u2153 of its weight, preferably more). To do this, I twist the towel tightly shut and use a lid to press the whole bundle against the side of the sink.You should now have about 250 grams of dry cauliflower. Put it in a mixing bowl. Mix in the cheese and egg.Shape the \u201cdough\u201d into a pizza using your hands. I usually form a ball first, then flatten it, making it as round as possible.Make sure the edges do not become too thin. Personally, I usually push the edges inward a little to create a very small rim. A thin edge will burn.Place the pizza in the oven and bake for 20 minutes.Then let it cool briefly before transferring it to an oven rack.Put the olive oil in a small container. Brush the edges of the pizza with the oil.Spread 3 tablespoons of passata over the crust. You can do this with the back of a spoon. Leave the oiled edges clear.Cut the mozzarella into thin slices. Pat them dry. Use slightly less than a whole ball (usually about 125 grams). It will become too wet, as you are also using fresh tomato. Eat the small leftover piece if you likeCut the tomato into thin slices. Arrange on the pizza along with the mozzarella and Pecorino.Sprinkle with dried green herbs.Return to the oven for a quarter of an hour\t\n\t\n\t\tThe carbohydrates come from the cauliflower, tomato and mozzarella\nEquipment: oven at 200 degrees, oven rack, baking sheet, PFAS-free parchment paper, food processor, mixing bowl, kitchen towel, small container + pastry brush, paper towels.\n\t\n\t\n\t\tPlat principalItalienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/181649","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=181649"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/181649\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/178772"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=181649"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=181649"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=181649"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}