This keto cauliflower crust pizza with cold cuts and cheese uses no wheat flour at all, with a soft base and a golden melted cheese top. The hard part is that boiled cauliflower holds a lot of water, which leaves the base soggy.
The cauliflower is boiled, blended smooth and then spread very thin and even on a lined tray so the surface can crisp. The tomatoes are boiled and blended, then cooked down with onion to concentrate the sauce.
This batch weighs about 1.2kg, at roughly 82 calories per 100g. It suits a light dinner for two.
Method
Soak the cauliflower in lightly salted water for about 5 minutes, then rinse it in cold water.
Bring 1.5 liters of water to a boil, cook the cauliflower for about 10 minutes, lift it out, cut it into small pieces and blend it smooth.
Using the same pot of water, boil 3 tomatoes for 5 to 7 minutes, peel them and blend them smooth.
Set a pan on the heat, warm 1 tablespoon of cooking oil, then cook the diced onion with the blended tomato and season it to taste.
Spread the blended cauliflower over a lined tray in an even layer as the base, then spoon the tomato and onion sauce over it.
Scatter 200g of cold cuts and 100g of mozzarella cheese over the top.
Bake it until the cheese has melted and the base is evenly golden.
Tips
Soaking the cauliflower in water with baking soda for 10 to 15 minutes helps clear any pesticide residue.
A little salt, lime juice or vinegar in the boiling water keeps the cauliflower green.
There is no wheat flour here, so the base stays soft, and spreading it thin and even is what lets the surface crisp.
Squeezing some water out of the blended cauliflower keeps the base from going soggy.
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