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Out of the hundreds of slices of pizza I have eaten in my lifetime (NOT an exaggeration), I always find myself gravitating towards to Margherita slices. The tasty simplicity of the pizza really allows the good quality of the ingredients use to truly shine. And that’s the secret. Make sure every ingredient you use is good quality and something that tastes delicious on it’s own.
Keto Margherita Pizza
What You’ll Need:
1 Cauliflour Foods pizza crust (my fave for this recipe is the Italian Keto Crust) *Each crust is only 3 net carbs for the whole thing!
3 tablespoons tomato sauce, my fave is Rao’s
2 ¾ ounces fresh mozzarella
4 to 5 basil leaves, roughly torn
1 TBSP Extra-virgin olive oil (optional)
What To Do:
Pre-heat your oven to 375-400 degrees (ovens may vary).
Place your frozen pizza crust on a vented pizza pan, pizza screen, or on a cookie sheet topped with parchment paper. Cook for 10-12 minutes. Let cool completely before topping, usually around 5-10 minutes.
First, top lightly with cheese, then sauce, then the basil. At this point you can enjoy at room temp or get the cheese bubbling under the broiler for 1-2 minutes – watch carefully so it doesn’t burn! Remove from oven and let the crust set for about 3-5 minutes. Drizzle with a touch of EVOO & enjoy!
Note: In almost all my crusts I put the cheese down before the sauce.. I find this helps keep the crust crispy and from getting soggy.
Nutrition per slice:
Hi Lauren, How about giving us a recipe for the cauliflower pizza crust?
Not all of us have access to ready made cauliflower pizza crusts where we live, so being able to make it from scratch would be a bonus. TIA
Hi Lesley, I personally don’t have one from scratch because everyone I have made has been a disaster lol