Mediterranean Keto Pizza With Thomas DeLauer - Easy Cauliflower Recipe

Ingredients

• 4 cups Cauliflower Rice (fresh cauliflower processed into rice‑sized pieces)
• 2 tbsp Avocado Oil (for roasting, high smoke point)
• 1 tsp Salt (season cauliflower before roasting)
• 0.5 tsp Black Pepper (freshly ground)
• 1 cup Shredded Mozzarella Cheese (full‑fat, shredded)
• 1 cup Almond Flour (fine almond meal, adds binding and flavor)
• 1 Large Egg (room temperature, for binding)
• 1 tsp Dried Oregano (adds herb flavor)
• 0.5 tsp Garlic Powder (optional, for flavor)
• 2 tbsp Vegan Pesto (made with basil, pine nuts, nutritional yeast, garlic, avocado oil)
• 0.25 cup Goat Cheese (crumbled)
• 4 fillets Anchovies (optional topping)
• 1 can (3.75 oz) Sardines (drained, boneless, skinless)
• 0.25 cup Kalamata Olives (pitted, sliced)
• 1 cup Fresh Arugula (for garnish)
• 0.25 tsp Chili Flakes (optional heat)

Instructions

1. Rice the Cauliflower

   Pulse cauliflower florets in a food processor until they resemble rice grains; set aside.

   Time: PT10M

2. Preheat Oven

   Preheat the oven to 400°F (200°C).

   Time: PT0M

   Temperature: 400°F

3. Season and Spread Cauliflower

   In a large bowl toss the cauliflower rice with 2 tbsp avocado oil, 1 tsp salt and ½ tsp black pepper. Spread evenly on a parchment‑lined baking sheet, forming a 10‑inch circle about ¼ inch thick.

   Time: PT5M

4. First Roast

   Roast the cauliflower layer for 10 minutes.

   Time: PT10M

   Temperature: 400°F

5. Stir and Finish Roasting

   Remove the sheet, stir the cauliflower to expose the underside, then return to the oven for another 4 minutes.

   Time: PT4M

   Temperature: 400°F

6. Combine Crust Ingredients

   Transfer the roasted cauliflower to a clean mixing bowl. Add 1 cup shredded mozzarella, 1 cup almond flour, 1 large egg, 1 tsp dried oregano, ½ tsp garlic powder, and a pinch of extra salt and pepper. Mix until a uniform, slightly sticky dough forms.

   Time: PT5M

7. Shape the Crust

   Line another baking sheet with parchment or a silicone mat, lightly spray with oil. Transfer the dough onto the sheet and press into a 10‑inch round, about ¼ inch thick, pushing the edges slightly inward.

   Time: PT5M

8. Bake First Side of Crust

   Bake the shaped crust for 10 minutes until it sets and begins to turn golden.

   Time: PT10M

   Temperature: 400°F

9. Flip and Finish Baking

   Using a spatula, carefully flip the crust and bake for an additional 5 minutes to crisp the other side.

   Time: PT5M

   Temperature: 400°F

10. Add Toppings

    Spread 2 tbsp vegan pesto over the crust. Top with anchovies or broken‑up sardines, crumbled goat cheese, sliced Kalamata olives, and a handful of fresh arugula. Sprinkle chili flakes if desired.

    Time: PT5M

11. Optional Broil

    Place the pizza under the broiler for 2 minutes, just until the goat cheese softens and the toppings are warmed.

    Time: PT2M

    Temperature: Broil

12. Serve

    Remove from oven, let cool for a minute, slice, and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

10 g

Fat

25 g

Fiber

5 g