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.
Preheat oven to 350 F or 180 C.
In a bowl add the cauliflower rice, salt and pepper to taste, dried oregano, dried garlic, and chili flakes.
In another bowl mix the ground flaxseeds and water and let them sit for 5 minutes.
Add the flax egg in the mixture and stir in the flour and semolina.
Mix until just combined.
Spread the mixture into a baking pan lined with parchment paper.
Bake about 20-25 minutes.
Prepare pesto by pulsing all ingredients in Cuisinart (or for a work-out, use a mortar and pestle!)
Spread the pesto on top of the cauliflower crust and arrange tomatoes, diced mushrooms, diced pepper, chili flakes and dried oregano.
Bake another 15 minutes.
Serve and enjoy.
Preheat oven to 350 F or 180 C.
In a bowl add the cauliflower rice, salt and pepper to taste, dried oregano, dried garlic, and chili flakes.
In another bowl mix the ground flaxseeds and water and let them sit for 5 minutes.
Add the flax egg in the mixture and stir in the flour and semolina.
Mix until just combined.
Spread the mixture into a baking pan lined with parchment paper.
Bake about 20-25 minutes.
Prepare pesto by pulsing all ingredients in Cuisinart (or for a work-out, use a mortar and pestle!)
Spread the pesto on top of the cauliflower crust and arrange tomatoes, diced mushrooms, diced pepper, chili flakes and dried oregano.
Bake another 15 minutes.
Serve and enjoy.
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