Vegan Keto Pizza with Cauliflower Crust

1 min read

Yes, you can eat pizza on a ketogenic diet; and you can even make your own keto cauliflower crust! Making pizza is a lost art, and at the Dish Kitch, we are bringing it back and making it better by ditching all those carbs. The gluten-free pizza we love to make happens to be entirely plant-based, but you can add fresh Parmesan cheese to the pesto, or sprinkle it on top of the pie.  There are great vegan cheese options for this as well.  

This is your pizza, so you can top it with whatever you like. But, we rarely make (or order) a pizza without mushrooms. Something about the umami flavor of cooked mushrooms combined with the sweet-umami of cooked tomatoes just hits all the notes. 

Ordinarily, we would also throw a handful of fresh basil on top as well, but pesto does the trick here. If you don’t have time to make your own pesto, it’s okay to cheat and use a store-bought variety. Rustichella d’Abruzzo is made in Italy and passes the Dish Kitch taste test.

AuthorDish MiamiCategoryPizza

 3 cups cauliflower rice
 salt and pepper to taste
 2 tbsp ground flax seed
 6 tbsp water
 1 tsp dried oregano
 ½ tsp dried garlic
 1 tsp chili flakes
 2 tbsp almond flour
For topping
 1 tomato
 3 tablespoons pesto, recipe to follow
 1 ½ cups diced mushrooms
 1 green pepper, diced
 1 teaspoon chili flakes
 1 teaspoon dried oregano
 fresh basil for topping
For the pesto sauce
 1 ½ cups fresh basil
 ½ cup pine nuts
 2 garlic cloves
 ¼ cup olive oil
 salt to taste
 lemon juice

1

Preheat oven to 350 F or 180 C.

2

In a bowl add the cauliflower rice, salt and pepper to taste, dried oregano, dried garlic, and chili flakes.

3

In another bowl mix the ground flaxseeds and water and let them sit for 5 minutes.

4

Add the flax egg in the mixture and stir in the flour and semolina.

5

Mix until just combined.

6

Spread the mixture into a baking pan lined with parchment paper.

7

Bake about 20-25 minutes.

8

Prepare pesto by pulsing all ingredients in Cuisinart (or for a work-out, use a mortar and pestle!)

9

Spread the pesto on top of the cauliflower crust and arrange tomatoes, diced mushrooms, diced pepper, chili flakes and dried oregano.

10

Bake another 15 minutes.

11

Serve and enjoy.

Ingredients

 3 cups cauliflower rice
 salt and pepper to taste
 2 tbsp ground flax seed
 6 tbsp water
 1 tsp dried oregano
 ½ tsp dried garlic
 1 tsp chili flakes
 2 tbsp almond flour
For topping
 1 tomato
 3 tablespoons pesto, recipe to follow
 1 ½ cups diced mushrooms
 1 green pepper, diced
 1 teaspoon chili flakes
 1 teaspoon dried oregano
 fresh basil for topping
For the pesto sauce
 1 ½ cups fresh basil
 ½ cup pine nuts
 2 garlic cloves
 ¼ cup olive oil
 salt to taste
 lemon juice

Directions

1

Preheat oven to 350 F or 180 C.

2

In a bowl add the cauliflower rice, salt and pepper to taste, dried oregano, dried garlic, and chili flakes.

3

In another bowl mix the ground flaxseeds and water and let them sit for 5 minutes.

4

Add the flax egg in the mixture and stir in the flour and semolina.

5

Mix until just combined.

6

Spread the mixture into a baking pan lined with parchment paper.

7

Bake about 20-25 minutes.

8

Prepare pesto by pulsing all ingredients in Cuisinart (or for a work-out, use a mortar and pestle!)

9

Spread the pesto on top of the cauliflower crust and arrange tomatoes, diced mushrooms, diced pepper, chili flakes and dried oregano.

10

Bake another 15 minutes.

11

Serve and enjoy.

Vegan + Keto Pizza with Cauliflower Crust
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