Pizza Margherita is a typical Neapolitan pizza, made with San Marzano tomatoes, mozzarella cheese, fresh basil, salt, and extra-virgin olive oil, and it’s probably the most well known Pizza anywhere.
According to popular tradition, Raffaele Esposito created a pizza resembling the colours of the Italian flag 🇮🇹 RED (tomato), WHITE (mozzarella) and GREEN (basil) in honour of the Queen of Italy, Margherita of Savoy.
The heady aromas of this much-loved Italian dish will fill your kitchen and transform your home into a Neapolitan pizzeria.
KETO PIZZA MARGHERITA
Pizza Margherita is a typical Neapolitan pizza, made with San Marzano tomatoes, mozzarella cheese, fresh basil, salt, and extra-virgin olive oil
8
servings45
minutesIngredients – Pizza Base
600 g Grated Cauliflower (Rice)
140 g Grated Mozzarella
1 medium Egg
Salt and Pepper
- Topping
1 Ball of Mozzarella
2-3 medium Tomato Sauce (Michelle‘s Ketchup)
2 tsp Freshly chopped Basil (or more to taste)
Salt and Pepper
Method
- Preheat the oven to 180C
- Microwave the cauliflower rice for 4-5 minutes to soften. Alternatively, sauté on a medium heat for 8-10 minutes
- Cool
- Wrap the cauliflower rice in a clean kitchen towel and twist tightly to squeeze out any excess moisture
- Place the cauliflower, cheese, egg and salt & pepper in a bowl and using your hands mix everything together to form a dough
- Put the dough on a lined baking sheet and form/press into an even circle, approx. 9“/22cm inches
- My baking sheet has little holes in it which is for pizza crust ideal
- Bake for 25 minutes, or until slightly golden. If your baking sheet doesn’t have holes in it, bake for 20 minutes then flip the crust over and bake an additional 5-10 minutes
- Cool
- Spread with Michelle’s tomato/Ketchup sauce and cover with Mozzarella slices and Basil
Notes
- MACROS per whole pizza: 22g Carbs – 43g Fat – 49g Protein – 695 Calories
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