In my professional opinion, life is meaningless without pizza. Thankfully, following the Ketogenic Mediterranean Diet does not mean that you have to go without pizza. This is another instance of cauliflower saving the day. This crust is a little heavier and moister than a traditional pizza crust, but also a little extra delicious.
YIELD: 2 (4-slice) servings
The Stuff:
1 head of cauliflower, stalks removed
1 cup shredded mozzarella cheese, divided
¼ cup grated Parmesan cheese
½ teaspoon dried oregano
1 teaspoon salt
¼ teaspoon garlic powder
2 eggs
¼ cup low-carb tomato sauce
3 small marinated artichoke hearts
½ cup olives of your choice
1 Roma tomato, sliced
6 large basil leaves, julienned
What to Do:
1 Break the cauliflower into florets that will fit into a food processor and pulse until you have rice consistency. Put the riced cauliflower into a microwave-safe bowl and microwave for 10 minutes. Let cool for about 20 minutes before beginning next step.
2 After the cauliflower is cool, preheat the oven to 400°F.
3 Line a large bowl with a kitchen towel. Dump the cauliflower rice into the towel and twist it up tightly to drain as much fluid as you possibly can from the cauliflower. I usually go through three or four towels and get at least 2 cups of fluid out before I am satisfied.
4 Once you drain the cauliflower the best you can, combine in a bowl with ½ cup mozzarella, Parmesan, oregano, salt, garlic powder, and eggs and mix it all up until you get a doughy consistency. Flatten this dough onto a parchment-lined baking sheet and shape it into a circle or rectangle, depending on your preference. Bake for 20 minutes.
5 Take the pan out of the oven and add your tomato sauce, remaining mozzarella cheese, artichoke hearts, olives, and tomato slices, then return it to the oven for another 10 minutes or so. Sprinkle the basil on top after removing the pizza from the oven.
6 This pizza is very filling and you will likely have leftovers. You’re welcome.