Cheesy Bolognese Pizza

with Cauliflower Crust

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low-carb
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Instructions

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1 Prep crust

Preheat the oven to 220°C/200°C fan. Grate the cauliflower with a box grater until it resembles small crumbs. Heat a pan over a medium-high heat with a drizzle of olive oil. Fry the cauliflower crumbs with a pinch of salt for 7 min or until browned and dry. Transfer to a large bowl to cool.

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2 Mix and bake

Grate the Parmesan. Add it to the cooled cauliflower along with the eggs. Mix until well combined. Pour the mixture onto a lined baking tray. Pat it to an even layer. If you're cooking for 3 or 4, use two trays. Bake in the oven for 10-15 min until browned and set.

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3 Make bolognese

Meanwhile, peel and crush the garlic. Heat a pan over a high heat with a drizzle of olive oil. Fry the beef mince for 5-7 min until browned and starting to crisp. Add the garlic and tomato paste and cook for 2 min further. Add the tomato passata and simmer for a final 5-7 min. Season with salt, dried oregano and pepper (see pro tip).

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4 Flip and bake

Place a second piece of baking paper on the table. Remove the pre-baked cauliflower crust from the oven. Flip the crust fast onto the second piece of baking paper so that the underside is now on top. Remove the old baking paper. Bake for 5 min further.

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5 Top and bake

Halve the cherry tomatoes. Slice the soft mozzarella. Remove the pre-baked cauliflower crust from the oven. Spread the bolognese over the crust. Top with the cherry tomatoes and the soft mozzarella. Sprinkle with the grated mozzarella. Bake in the oven for a final 10-15 min until browned.

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6 Serve

Garnish the hot pizzas with the fresh basil leaves and serve immediately. 

Tips for fussy eaters

If they don't love a cauliflower crust, make a traditional dough instead.

Pro tip

Round off the taste of your Bolognese with a pinch of sugar.

Low-Carb decadence at its best!

Cooking Time: 60 min

Cals 705 · Prot 64 · Carbs 29 · Fat 37

Gluten-Free

Ingredients

Number of people

Crust

Cauliflower 400 Grams
Olive oil 1 Tbsp
Salt 1 Tsp
Parmesan 30 Grams
Eggs 1 Piece

Bolognese

Beef mince 350 Grams
Garlic cloves 2 Pieces
Olive oil 1 Tbsp
Tomato paste 30 Grams
Tomato passata 200 Grams
Salt 1 Tsp
Dried oregano 2 Grams
Black pepper 1 Tsp

Toppings

Cherry tomatoes 150 Grams
Soft mozzarella 100 Grams
Grated mozzarella 60 Grams

To serve

Fresh basil 15 Grams

Low-Carb decadence at its best!

Cooking Time: 60 min

Cals 705 · Prot 64 · Carbs 29 · Fat 37

Gluten-Free

Instructions

photo

1 Prep crust

Preheat the oven to 220°C/200°C fan. Grate the cauliflower with a box grater until it resembles small crumbs. Heat a pan over a medium-high heat with a drizzle of olive oil. Fry the cauliflower crumbs with a pinch of salt for 7 min or until browned and dry. Transfer to a large bowl to cool.

photo

2 Mix and bake

Grate the Parmesan. Add it to the cooled cauliflower along with the eggs. Mix until well combined. Pour the mixture onto a lined baking tray. Pat it to an even layer. If you're cooking for 3 or 4, use two trays. Bake in the oven for 10-15 min until browned and set.

photo

3 Make bolognese

Meanwhile, peel and crush the garlic. Heat a pan over a high heat with a drizzle of olive oil. Fry the beef mince for 5-7 min until browned and starting to crisp. Add the garlic and tomato paste and cook for 2 min further. Add the tomato passata and simmer for a final 5-7 min. Season with salt, dried oregano and pepper (see pro tip).

photo

4 Flip and bake

Place a second piece of baking paper on the table. Remove the pre-baked cauliflower crust from the oven. Flip the crust fast onto the second piece of baking paper so that the underside is now on top. Remove the old baking paper. Bake for 5 min further.

photo

5 Top and bake

Halve the cherry tomatoes. Slice the soft mozzarella. Remove the pre-baked cauliflower crust from the oven. Spread the bolognese over the crust. Top with the cherry tomatoes and the soft mozzarella. Sprinkle with the grated mozzarella. Bake in the oven for a final 10-15 min until browned.

photo

6 Serve

Garnish the hot pizzas with the fresh basil leaves and serve immediately. 

Tips for fussy eaters

If they don't love a cauliflower crust, make a traditional dough instead.

Pro tip

Round off the taste of your Bolognese with a pinch of sugar.

Ingredients

Number of people

Crust

Cauliflower 400 Grams
Olive oil 1 Tbsp
Salt 1 Tsp
Parmesan 30 Grams
Eggs 1 Piece

Bolognese

Beef mince 350 Grams
Garlic cloves 2 Pieces
Olive oil 1 Tbsp
Tomato paste 30 Grams
Tomato passata 200 Grams
Salt 1 Tsp
Dried oregano 2 Grams
Black pepper 1 Tsp

Toppings

Cherry tomatoes 150 Grams
Soft mozzarella 100 Grams
Grated mozzarella 60 Grams

To serve

Fresh basil 15 Grams
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