Try this Low-carb cauliflower pizza recipe, or contribute your own.
- Carbohydrate 3.63201 g
- Cholesterol 0 mg
- Fat 54.1852601095574 g
- Fiber 1.11850004339218 g
- Protein 0.81175 g
- Saturated Fat 7.0183800141855 g
- Serving Size 1 1 Serving (175g)
- Sodium 4.594 mg
- Sugar 2.51350995660782 g
- Trans Fat 2.64438000525765 g
- Calories 494 calories
Step-by-step
- Heat the oven to 200°C (Gas Mark 6 / 400°F).
- Place the cauliflower slices on a lined baking tray, and drizzle with oil. Season with salt and pepper, and place in the oven for around 20 minutes, until fairly soft and slightly crispy around the edges.
- Add a couple of slices of tomato to each piece of cauliflower, and then add the grated cheese. Return to the oven for 5 more minutes until the cheese has melted and is slightly crispy.
- Serve topped with fresh basil if desired.
Standard vegetable-based crusts often rely on riced brassicas bound with eggs and flours, but this method utilizes thick cross-sectional steaks cut directly through the head. When slicing the vegetable, aim for slabs approximately one inch thick to ensure the interior cooks through without completely collapsing under the weight of the toppings. Oil brushed onto the raw surfaces aids in heat transfer during the initial twenty-minute roast at 400 degrees Fahrenheit, allowing natural sugars to caramelize along the edges while the core softens.
Swapping standard wheat dough for a solid vegetable base significantly alters moisture management, because water trapped inside the cellular structure releases during baking. Patting the raw slices with a paper towel prior to oiling removes excess surface condensation that would otherwise cause steaming rather than roasting. Managing this moisture prevents the final dish from becoming soggy once the sliced tomatoes and grated dairy are introduced during the final five minutes in the oven.
Melting cheese over high-water-content vegetables requires balancing fat content against moisture release, which dictates the choice of dairy used for topping. A blend of aged cheddar and mozzarella offers both reliable meltability and enough structural fat to brown under direct heat without separating into an oily pool. Shredding the cheese manually rather than purchasing pre-bagged varieties ensures the absence of anti-caking starches that interfere with a smooth melt.
Kitchen timing requires careful coordination because the vegetables demand thorough softening before any toppings are added to the surface. Placing the baking tray on the middle oven rack ensures balanced heat distribution between the top broiler element and the lower heating source. Fresh basil applied immediately after extraction from the oven releases essential oils upon contact with the hot cheese.
