Introduction
Hey there! Have you ever tried a low carb pizza bowl? Trust me, it’s a game-changer for pizza lovers who are watching their carb intake. I stumbled upon this recipe when I was experimenting in the kitchen, and it has become a go-to meal for me and my family. Let me share with you all the delicious details of these mouthwatering low carb pizza bowls!
Why You’ll Love This
I make these pizza bowls when I’m craving the flavors of pizza but want to keep it light and healthy. My family goes crazy for them because they are packed with all the classic pizza toppings without the guilt. Plus, they are so versatile that you can customize them to your liking. Trust me, once you try these low carb pizza bowls, you won’t miss traditional pizza anymore!
Ingredients
For the pizza crust:
– 1 cauliflower head, grated
– 2 eggs
– 1 cup shredded mozzarella cheese
– 1 teaspoon Italian seasoning
– Salt and pepper to taste
– Optional: a handful of almond flour for extra crispiness
For the toppings:
– Tomato sauce or marinara sauce
– Shredded mozzarella cheese
– Your favorite pizza toppings (e.g., pepperoni, mushrooms, bell peppers, olives)
– Fresh basil leaves for garnish
Directions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the grated cauliflower, eggs, shredded mozzarella cheese, Italian seasoning, salt, and pepper. Mix well until everything is evenly combined.
3. Optional: If you prefer a crispier crust, add a handful of almond flour to the cauliflower mixture and mix again.
4. Divide the cauliflower mixture into four equal portions. Shape each portion into a round pizza crust shape on the prepared baking sheet.
5. Bake the cauliflower pizza crusts in the preheated oven for about 20 minutes or until golden and slightly crispy.
6. Remove the crusts from the oven and let them cool for a few minutes.
7. Spread tomato sauce or marinara sauce on each cauliflower crust, leaving a small border around the edges.
8. Sprinkle shredded mozzarella cheese over the sauce, and add your favorite pizza toppings.
9. Place the pizza bowls back in the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
10. Remove from the oven and garnish with fresh basil leaves.
11. Serve hot and enjoy your delicious low carb pizza bowls!
Notes
I’ve found that grating the cauliflower using a box grater works best for achieving the right texture. Don’t worry if the crust seems a bit soft when you first remove it from the oven – it will firm up as it cools. Feel free to experiment with different pizza toppings to suit your taste. These pizza bowls are also great for meal prepping – just store the crusts and toppings separately and assemble when ready to eat.
Variations
As an experiment, I once tried adding some finely chopped spinach to the cauliflower mixture, and it turned out to be a delightful addition. However, I found that adding too much moisture from vegetables can make the crust a bit soggy, so be mindful of the proportions. Another variation I’ve tried is using a mix of different cheeses for the topping, like cheddar and feta, which adds a unique flavor profile.
Equipment
A box grater for grating the cauliflower is essential for achieving the right texture. However, if you don’t have one, you can use a food processor with the grating attachment or even buy pre-grated cauliflower from the store. Don’t let the lack of a box grater stop you from enjoying these delicious pizza bowls!
Storage
Though honestly, in my house, these low carb pizza bowls never last more than a day! But if you do have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Simply reheat them in the oven or microwave before enjoying.
Serving Suggestions
I personally love serving these pizza bowls with a side of fresh salad greens dressed with balsamic vinaigrette. It adds a refreshing contrast to the cheesy goodness of the bowls. You can also serve them with a side of crispy zucchini fries or a bowl of tomato soup. The possibilities are endless!
Pro Tips
From my experience, I’ve learned that pressing out any excess moisture from the grated cauliflower before mixing it with the other ingredients helps achieve a crispier crust. Also, make sure to let the crusts cool for a few minutes before adding the sauce and toppings. This will prevent them from becoming too soggy. Oh, and don’t be afraid to sneak a taste of the pizza while assembling – it’s hard to resist!
FAQ
Q: Can I use frozen cauliflower instead of fresh?
A: Absolutely! Just make sure to thaw and drain the frozen cauliflower before grating it. Excess moisture can make the crust less crispy.
Q: Is it necessary to use almond flour?
A: Not at all! The almond flour is optional and mainly adds extra crispiness to the crust. If you don’t have any on hand or prefer not to use it, the pizza bowls will still turn out delicious without it.
Q: Can I make the crusts ahead of time?
A: Definitely! You can prepare the cauliflower crusts in advance and store them in the refrigerator for up to 2 days. Just make sure to let them cool completely before storing them in an airtight container. When ready to serve, simply add the sauce, toppings, and bake as directed.
Now that you have all the details, it’s time to give these low carb pizza bowls a try. I promise you won’t be disappointed! Enjoy the cheesy goodness without the guilt. Happy cooking!
LOW CARB PIZZA BOWLS
Enjoy the delicious flavors of pizza in a light and healthy way with these low carb pizza bowls. Packed with classic pizza toppings on a cauliflower crust, this recipe is a game-changer for pizza lovers watching their carb intake.
Ingredients
- 1 cauliflower head, grated
- 2 eggs
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Optional: a handful of almond flour
- Tomato sauce or marinara sauce
- Shredded mozzarella cheese
- Your favorite pizza toppings (e.g., pepperoni, mushrooms, bell peppers, olives)
- Fresh basil leaves for garnish
Directions
-
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
-
In a large bowl, mix grated cauliflower, eggs, shredded mozzarella cheese, Italian seasoning, salt, and pepper.
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Optional: Add almond flour for extra crispiness.
-
Divide the cauliflower mixture into four portions and shape each into a round pizza crust on the prepared baking sheet.
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Bake the cauliflower pizza crusts for about 20 minutes until golden and slightly crispy.
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Let the crusts cool for a few minutes.
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Spread tomato sauce on each crust, leaving a border, then add mozzarella cheese and pizza toppings.
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Bake for an additional 10-15 minutes until cheese is melted and bubbly.
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Garnish with fresh basil leaves before serving hot.