All the pizza satisfaction with a fraction of the carbs. A crispy cauliflower crust loaded with tomato sauce, melted fresh mozzarella, and fragrant basil. The low-carb counterpart to classic pizza (R91) — compare the macros and choose your adventure.
Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper.
Cut the cauliflower into florets and pulse in a food processor until it resembles fine rice. Steam or microwave for 5 minutes until tender.
Transfer the cauliflower to a clean kitchen towel and squeeze out as much moisture as possible. This is the most critical step — the drier it is, the crispier the crust.
In a bowl, combine the squeezed cauliflower, eggs, shredded mozzarella, Parmesan, Italian seasoning, garlic powder, and salt. Mix until a dough forms.
Divide the dough in half. Press each half onto the prepared baking sheet into a thin round (about 25 cm / 10 inches). The thinner the better for crispiness.
Bake the crusts for 12–15 minutes until golden and firm enough to handle.
Remove from oven. Spread the tomato passata over each crust, leaving a small border. Top with sliced fresh mozzarella.
Return to the oven for 8–10 minutes until the cheese is melted and bubbly.
Top with fresh basil leaves, drizzle with olive oil, slice, and serve immediately.
Carbs come from the cauliflower crust — much lower than a traditional pizza. Use your usual dosing method agreed with your care team to dose accurately for the reduced carb load. The high cheese content adds fat and protein that slow glucose absorption even further. Log this meal in your journal and check your blood sugar at 2 hours post-meal.
