Low-carb and keto-friendly, this scrumptious pizza is difficult to withstand. Topped with contemporary components, it’s a wholesome dinner you may whip up very quickly.


  • 200g child beetroot
  • 2 tbsp olive oil
  • salt
  • 1 kg cauliflower
  • 50g Emmental; grated
  • 50g Parmesan; grated
  • 2 eggs
  • 2 tbsp oat bran
  • 1 tsp dried Italian herbs
  • 200g passata
  • freshly floor black pepper
  • 1 pinch sugar
  • 200g goat’s cheese 
  • 2 pink chillies
  • 1 handful child spinach
  • 2 sprigs basil
  • 1/2 handful watercress
  • 2 tbsp pine nuts


Step 1. Preheat the oven to 200°C.

Step 2. Clear the beetroot and place on a chunk of foil. Drizzle with 1 tbsp olive oil, salt frivolously, wrap and cook dinner within the oven for about 35 minutes.

Step 3. In the meantime, divide the cauliflower into florets and chop finely in a blitz chopper till crumbly. Steam in a pan within the remaining olive oil for 4-5 minutes, permitting the water to evaporate properly. Combine in a bowl with each cheeses, eggs, oat bran and dried herbs. Unfold out on a baking tray lined with baking paper and flatten with a fork to approx. 25 x 35 cm. 

Step 4. Take away the beetroot from the oven and go away to chill barely. 

Step 5. Bake the cauliflower base for about 12 minutes.

Step 6. Season the passata with salt, pepper and sugar. Slice the goat’s cheese. Reduce the chillies into skinny rings. Reduce the beetroot into small wedges.

Step 7. Take away the cauliflower base from the oven, go away to chill briefly and unfold with the passata. Sprinkle with chilli and child spinach. Organize the goat’s cheese and beetroot excessive and bake for an additional 10 minutes. 

Step 8. To serve, scatter the basil, lamb’s lettuce and pine nuts over the pizza and minimize into items.

Serves 4.

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