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Best Cauliflower Pepperoni Pizza Ever! KETO & HCG P3 & P4 friendly

I do love a good Pizza, but haven’t eaten flour for a long time. I have had a few tasty ‘gluten free’ versions, but I don’t always feel great about all the fillers that are in gluten free anything, and I really prefer not eating any type of flour at all.
In attempting Cauliflower crusts, I have found them difficult and time consuming to make in addition to just tasting like cauliflower rather than pizza. The recipes I have seen with almond and other flours turn out not to be very low carb at all if you eat more than 1 piece, and who eats only one piece of pizza? ugh! I don’t love it when recipes say they are low carb and calorie, but that is only because you can have one teeny piece.
I am delighted to have discovered Cali’flour Pizza Crusts! OMG! The pizzas are hand crafted with only 4 ingredients: Cauliflower, Mozzarella Cheese, Milk, and Eggs. The spices are basil and garlic; The spices are perfect, they really taste like an Italian Pizza,  not cauliflower. The crusts freeze really well too.
 With this, the entire Pizza is only 3 net carbs and 180 calories; the main ingredient you have to watch out for on the carb count is the tomato sauce that you add. Makes me so happy to know I can have the whole pizza for a meal if I want to. It is, however, very filling so often 1/2 to 3/4 is more than enough.
I have included my favorite recipe here. Let me know if you try it and what you think.
PS No, i do NOT work for the company in any way. I just get really excited to find great products with real food in them and I am excited to pass the information on others.
  • Cali’flour Original Italian Pizza Crust
  • Pepperoni: Uncured no additives, 1 ounce
  • Green Pepper, organic: 1/4 cup chopped
  • Mushrooms, organic, white, 1/2 large, sliced, diced or chopped
  • Mozarella, organic, shredded, 1 ounce
  • Tomato Sauce, Organic, Tomatoes and salt only, 1/5 cup
    *note even though the above portions of each item seem small, it was plenty, especially for one person.
  • Preheat Oven to 375-400 (depending on Oven)
  • Put Pizza on Pizza Screen or vented Pizza Pan
  • Bake for 12-16 minutes total/until done.
    *Turn the pizza over about half way in (6-8 minutes)
    *it’s a bit tricky to turn – I used a spatula and another plate; be careful it’s hot and delicate
  • Take the pizza out of the oven and let it cool completely. It is important to let it cool completely so it gets crisp.
  • Spread the tomato sauce evenly on Pizza. If you don’t want crispy edges, spread the sauce to the edges.
  • Spread the rest of the ingredients evenly and layer them as you please. I prefer cheese, pepperoni, mushrooms, and green peppers in that order.
  • Bake the whole thing for another 5-10 minutes. You can broil it for another 3-5 minutes at the end if you like it crispy.
  • Let it cool for added crispness.
  • Cut as preferred.
Nutritional info:
*for the entire pizza (they are medium personal size pizzas, 9 inch diameter)
  • Net Carbs: 10 grams
    *14 grams total Carbs minus 5 grams fiber
  • Fat: 27 grams
  • Protein: 28 Grams
  • Calories: 384
*the above information is based on the use of these products
  • Organic Valley Shredded Mozzarella Cheese
  • Applegate Naturals Uncured Pepperoni
  • Muir Glen Organic Tomato Sauce
  • Organic Green Pepper
  • Organic Large White Mushroom
  • Cali’flour Original Italian Pizza Crust

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