How to make a gluten free, low-carb, high protein cauliflower pizza crust with fresh tomato sauce, vegetables and ricotta.
I struggle with calling this a pizza, because a pizza should have a base that’s made out of flour – preferably one that has gluten in it so you get that ‘delicious crust on the outside, softness on the inside’ situation.
However, this “Cauliflower Pizza Crust” is flat, shaped into an oval, topped with tomato sauce and vegetables and served in slices. From the top it looks like pizza but it does not have the same texture or taste. It may not taste like traditional pizza, but this cauliflower pizza crust with ricotta, baby marrows and tomatoes is delicious.
The recipe could perhaps do with some tweaking to make it a bit more sturdy, but I was quite happy with it as it. Topped with a quick homemade tomato sauce, veggies and ricotta cheese. You’ll most likely need to eat it with a knife and fork and lift each slice gently from the pan with a spatula. Or you can eat it straight off the pan (not that we did ;). If you changed the recipe, I’d love to hear what you did and how it came out, so comment below!
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