Summer has quickly arrived and it’s that time of year again to shed a few pounds and hit the beach. I’ve decided to muster up some will power and started experimenting with a low carb diet with grand visions of lazy days on the beach in that bikini I need to fit back into. The bad news is whenever I decide to go on a diet, my brain automatically starts thinking about all the evil foods I CAN’T eat – pizza being one of the first things I start craving.
I decided to make a low-carb pizza using a parmesan garlic cauliflower crust. It sounds weird, but it’s absolutely delicious and healthy and a great substitute for traditional pizza dough when you want a healthier option to cut some carbs out of your diet (while satisfying your cravings for pizza which are absolutely NOT allowed when you’re doing low carb!) I’m absolutely in LOVE with spinach artichoke dip and thought I would make a lighter version mixed with some fresh ricotta, garlic, onion and parmesan cheese to top the pizza.
I found a gorgeous head of bright yellow Carnival cauliflower and simply shredded and chopped it into a fine crumble (you can also do this in a food processor or blender). Then I chopped up some garlic and threw them both in the microwave for about 8 minutes, then drained and let cool.
You simply need to mix in some grated parmesan cheese (or any other shredded cheese you like), an egg, garlic, dried minced onion, herbs de Provence (or dried oregano or basil), a few sesame or chia seeds (optional), some yeast, almond flour and sea salt and black pepper. Then pat the mixture on to a greased pizza sheet or Silpat mat, then bake for about 10-15 minutes until the crust is lightly golden brown.
In the meantime, to make the luscious (and healthy) spinach, artichoke and ricotta topping – simply sauté the spinach with some garlic and olive oil, mix in some chopped up artichoke hearts (precooked), fresh minced garlic, ricotta cheese and shredded parmesan cheese, then top the pizza crust spreading the mixture in an even layer. Top with some additional shredded cheese (I used sharp white cheddar but you can use mozzarella or Monterey jack or any other cheese you like that melts well), and then scoop some light and fluffy ricotta cheese on top of the mixture and bake for another 7-10 minutes until the cheeses are melted and bubbly.
In my experiment I found that you shouldn’t spread the pizza crust out on the pan too thin, as it is more fragile than a traditional dough crust and needs to be a bit thick to hold up the ingredients. So try to keep the crust about ¾” to 1 inch thick evenly all around to the edges or it will burn.
Also, let the pizza cool for about 5 minutes or so before slicing it. Top with additional salt and pepper, red pepper flakes if desired, and grated parmesan cheese.
Devour. Repeat.
Preheat the oven to 425. Prepare the cauliflower crust ingredients and pat down on a greased pizza pan.
Bake at 425 degrees for about 10-15 minutes until it starts to get golden brown around the edges.
Top pizza crust with spinach artichoke mixture, shredded cheese and ricotta. Bake for another 10 minutes.
Let pizza cool down for 5-10 minutes and cut into slices.
Garnish with additional salt and pepper, parmesan cheese and red pepper flakes.
Devour.
Repeat.
Ingredients
- 1 head cauliflower (about 2 ½ cups shredded)
- 2 cloves garlic, minced
- 1 large egg
- 1 cup grated parmesan cheese
- 1 tablespoon nutritional yeast
- 2 tablespoons almond flour
- 1 teaspoon sesame or chia seeds
- ½ teaspoon herbs de provence (or dried basil or oregano)
- ½ teaspoon dried minced onion
- sea salt and fresh ground black pepper
- red pepper flakes (optional)
Instructions
- Preheat the oven to 425.
- Grease a 9-10” round pizza pan or place Silpat mat on a rectangular baking sheet.
- Shred and chop cauliflower into fine crumbles (either by hand with a large Chef’s knife or with a food processor).
- Mince the garlic and add to the cauliflower in a microwave-safe large bowl.
- Microwave covered with plastic wrap for about 7-8 minutes.
- Uncover, drain and let cool for about 5-10 minutes.
- Add the next nine ingredients and mix together well.
- Bake the crust for about 10-15 minutes until golden brown. Remove the crust from oven and set aside.
Notes
In my experiment I found that you shouldn't spread the pizza crust out on the pan too thin, as it is more fragile than a traditional dough crust and needs to be a bit thick to hold up the ingredients. So try to keep the crust about ¾” to 1 inch thick evenly all around to the edges or it will burn.
Ingredients
- 1 parbaked cauliflower crust (see attached recipe above)
- 1 tablespoons olive oil
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 package frozen spinach, defrosted (or 1 bag fresh baby spinach)
- 1 package frozen artichokes, defrosted (or 1-14 oz can, drained)
- 1-15 oz container ricotta cheese, divided in half
- 1 cup parmesan cheese, grated
- sea salt and fresh ground black pepper, to taste
- ½ cup white cheddar cheese (can sub Monterey jack or mozzarella), shredded
- dash of red pepper flakes (optional)
Instructions
- Preheat a large sauté pan over medium-low heat.
- Place the spinach in a large microwave-safe bowl and cover with plastic wrap. Cook for about 8 minutes on HIGH.
- Mince the shallots and garlic cloves and drain the spinach (pressing out extra liquids).
- Add one tablespoon of olive oil and sauté the shallots for about 5 minutes. Add the garlic and sauté for another minute.
- Add the additional tablespoon of olive oil and sauté the spinach for another few minutes, mixing all ingredients together. Remove from heat and let cool for about 5 minutes.
- Microwave the artichokes in a large microwave-safe bowl and cover with plastic wrap. Cook for about 5-6 minutes on HIGH and drain. (if using canned artichokes, simply drain).
- Chop the artichokes up into small pieces and place into a large mixing bowl.
- Add half of the container of ricotta cheese, 1 cup parmesan cheese, salt and pepper and mix well.
- Stir in the spinach, shallots and garlic mixture.
- Drizzle or spray some olive oil lightly on to the parbaked cauliflower pizza crust.
- Spread the spinach, artichoke and ricotta mixture evenly over the crust.
- Sprinkle with shredded cheddar cheese, salt and pepper, red pepper flakes and scoop out a few large tablespoons of ricotta cheese and place on top of the pizza.
- Bake at 425 degrees for another 7-10 minutes until the cheeses are melted and bubbly and the crust edges are light golden brown. (Watch crust edges to make sure they don't burn).
- Remove pizza from oven and let cool for about 5 minutes.
- Slice into wedges (or squares if making rectangular pizza) and top with additional red pepper flakes and parmesan cheese.
Notes
In my experiment I found that you shouldn't spread the pizza crust out on the pan too thin, as it is more fragile than a traditional dough crust and needs to be a bit thick to hold up the ingredients. So try to keep the crust about ¾” to 1 inch thick evenly all around to the edges or it will burn.
More pizza recipes you might enjoy:
Two Peas and Their Pod Spinach Artichoke Pesto Pizza
Real Simple Spinach and Artichoke Pizza
Gluten Free Spinach and Artichoke Pizza Better Batter
