Module 8 · Breads
Cauliflower & Spinach Pizza Crust with Basil Greens
Cauliflower & Spinach Pizza Crust with Basil Greens is a keto bread with 6 g net carbs, 9 g protein and 8 g fat per serving (130 kcal). It serves 6 and takes 1 hour 15 minutes in total.
A crisp-edged vegetable crust with a tender middle, made from cauliflower, spinach and a little Parmesan. It carries a simple tomato topping beautifully and stays sturdy enough to pick up by the slice.
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Allergens in this Ketogeni recipe: eggs, milk, tree nuts. Includes listed optional alternatives; check actual ingredient labels and substitutions.
Yield: 6 servings · Active time: 30 min · Total time: 1 h 15 min
| Per serving | Amount |
|---|---|
| Net carbohydrates | 6 g |
| Protein | 9 g |
| Fat | 8 g |
| Energy | 130 kcal |
Nutrition figures are estimates, not medical advice. Check ingredient labels and weigh your own portions, especially when tracking a strict daily carbohydrate limit. How to interpret these estimates.
Ingredients
- 700 g organic cauliflower florets
- 80 g organic baby spinach
- 1 piece organic egg
- 60 g organic Parmesan, finely grated
- 35 g organic almond flour
- 1 tsp organic dried oregano
- 0.5 tsp fine sea salt
- 1 tbsp organic olive oil
- 100 g organic baby arugula
- 15 g organic fresh basil leaves
- 80 g organic tomato passata, unsweetened
- 80 g organic mozzarella, grated
Step-by-step method
- Heat the oven to 220 C (425 F). Line a large baking tray with parchment and brush it lightly with olive oil.
- Pulse cauliflower in a food processor until it resembles coarse couscous. Steam until just tender, about 5 minutes, then spread on a clean towel to cool slightly.
- Wilt spinach in a dry pan. Cool it, then squeeze both the spinach and cauliflower very firmly in separate towels until no more liquid drips out. This is the key to a crust that holds together.
- Chop the spinach finely. Mix it with cauliflower, egg, Parmesan, almond flour, oregano and salt until the mixture holds when pressed.
- Press the mixture into a thin, even round on the oiled parchment. Make the edges slightly thicker to form a rim. Bake until the surface is dry and golden, about 25 minutes.
- Spread passata thinly over the crust and scatter mozzarella on top. Bake until the cheese bubbles and the base is crisp at the edge, about 8 minutes.
- Rest briefly before slicing. Finish with arugula and basil so each warm slice gets a fresh, peppery crown.
Chef’s tips
- Squeeze the cooked vegetables until they feel almost dry; retained water makes a soft crust.
- Use a thin layer of passata so the base stays crisp.
- Let the crust brown properly before adding toppings; it firms as it rests.
Variations
- Top with organic mushrooms, olives and sliced peppers, keeping toppings light.
- Use pesto and goat cheese instead of passata and mozzarella.
- For a dairy-free crust, replace Parmesan with finely ground sunflower seeds and add a pinch more salt; expect a softer texture.
Storage
Bake the crust through, cool and refrigerate for up to 3 days before topping. Re-crisp in a hot oven, then add toppings. Freeze the baked untopped crust for up to 1 month, wrapped well.
Questions and answers
How many net carbs are in Cauliflower & Spinach Pizza Crust with Basil Greens?
One serving has 6 g net carbohydrates, 9 g protein and 8 g fat (130 kcal). The recipe makes 6 servings. These figures are estimates; your own ingredients may differ.
Can I make Cauliflower & Spinach Pizza Crust with Basil Greens ahead, store or freeze it?
Bake the crust through, cool and refrigerate for up to 3 days before topping. Re-crisp in a hot oven, then add toppings. Freeze the baked untopped crust for up to 1 month, wrapped well.
Which allergens are in Cauliflower & Spinach Pizza Crust with Basil Greens?
It contains eggs, milk and tree nuts, as listed by Ketogeni for this recipe. Always check the labels of the products you use.
Is Cauliflower & Spinach Pizza Crust with Basil Greens vegetarian?
Yes. The recipe contains no meat or fish.
Can I vary Cauliflower & Spinach Pizza Crust with Basil Greens?
Yes. Top with organic mushrooms, olives and sliced peppers, keeping toppings light. Use pesto and goat cheese instead of passata and mozzarella. For a dairy-free crust, replace Parmesan with finely ground sunflower seeds and add a pinch more salt; expect a softer texture.