Mexican low-carb pizza

    Foto di Engin Akyurt: CC0 on Pexel

    You can eat your Mexican pizza for your bodybuilding diet. It lacks carbs, which makes it up big–time in flavor.




    • For: 8 Servings
    • Preparation: 15 min
    • Cooking: 55 min
    • Ready in: 1 h 10 min


    1. Preheat the oven to 200-205 °C (400° F).
    2. To make the cauliflower rice, you should pulse batches of raw cauliflower florets in a food processor until the rice-like texture is achieved.
    3. Bring 2 - 3 cm (an inch) of water to boil in a large pot, and then add the cauliflower rice.
    4. Cover the pot, and let it cook for 4 – 5 minutes.
    5. Drain the cauliflower into a fine–mesh strainer.
    6. Wrap the cauliflower in a clean and thin dishtowel. Then, twist the towel up and squeeze out the excess moisture. This is critical for the dry pizza crust.
    7. Beat the egg in a large bowl and add species, cheese, and cauliflower.
    8. Use your hands to mix the dough well.
    9. Press the dough on a baking sheet lined with parchment paper until it is roughly 0.8 cm (⅓ inch) thick. It is important to line the dough up with parchment paper, or it will stick.
    10. Bake for 34 – 40 minutes, and the crust should be firm and golden brown when finished.
    11. Spread the crust with salsa and tomatoes.
    12. Add the spices and herbs, then the meat and cheese.
    13. Return the pizza to the oven and bake another 5 – 10 minutes until the cheese is hot and bubbly.
    • Per serving
    • Energy: 180 kcal / 752 kJ
    • Fat: 9 g
    • Protein: 17 g
    • Carbs: 8 g


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