This is first recipe of our Keto Healthy recipe Series. The lighter pizza base with cauliflower works as an alternative to flour in this on-trend low carb, keto recipe. The Bolognese sauce on top of cauliflower crust gives a deep flavour which you can then personalise with your own various toppings.
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Ingredients:
For Base:
cauliflower – 1/2 , broken into florets
Almond meal- 100g
egg 2- beaten
Salt – (optional to taste)
Pepper – 1/2 tsp
Mixed herbs/Italian herbs – 1/2 tsp
For Bolognese pizza sauce:
Onion – 1 , chopped
garlic -1clove , finely chopped
ground beef (20% fat) – 200g
Tomato Passata – 250 g
olive oil 1 Tbsp
Salt – 1/2 tsp
Pepper (white) – 1/2 tsp
Red chilli flakes – 1/2 tsp
Oregano – 1/4 tsp
For topping:
Parmesan cheese, 60g
Mozzarella cheese, 80g
Baby spinach – 3-4 leaves chopped
Basil, finely chopped (as per garnishing)
Method of cooking:
1. Boil the cauliflower for 4 minutes in boiling water, then drain well. Once cooled, pat with a kitchen towel to dry completely, and transfer to a food processor. blend until it looks like couscous.
2. Add cauliflower paste in bowl, tip in almond meal and stir in 2 eggs well beaten and season with pepper and mixed herbs. Mix until it comes together.
3. Spread crust mixture onto a lined baking sheet cut to the size of pizza tray, grease with oil and press into a pizza base shape using a spatula.
Bake at 180-200 C for 15 minutes until it is golden and feels firm. Let the base sit for 15 minutes
4. In the meanwhile, add 1Tbsp olive oil in pan/wok. Sauté the garlic for 1 minute and add ground beef, fry for sometime until beef turns brown then add chopped onion. After frying onion for couple of minutes, add salt, pepper, chilli flakes, oregano and tomato passata. Simmer for 15-20 minutes.
5. Put the cauliflower base pizza tray in preheated oven. Bake for 15 minutes until it is golden and feels firm. (Please adjust the timing according to your oven, the golden colour is a good indication).
6. Return to bolognese sauce, it should be thick and spreadable. Spread the bolognese sauce over the base then top with parmesan and mozzarella.
7. Put back in the oven for 10 minutes at 180-200 C until the cheese has turned golden. Garnish with baby spinach and basil. Serve and enjoy!
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