In these keto cauliflower steak pizzas, the roasted cauliflower turns tender-crisp and the pizza toppings take center stage!
If you haven't tried cauliflower steak pizzas yet, you're missing something wonderful! It's because the roasted cauliflower steaks turn beautifully tender-crisp and the yummy pizza toppings take center stage (as they should!).
We love these keto cauliflower steak pizzas since they're hearty enough to serve as a meal. And when you're hungry, these healthy pizzas sure hit the spot!
Another reason to love cauliflower steak pizzas: they're super simple to make. It's simply a matter of cutting the cauliflower into "steaks" and roasting them until they turn tender, about 20 to 25 minutes. After that, you add your toppings and broil for a few minutes and you're done!
Ingredients
We top these top the supreme cauliflower steak pizzas with Rao's Arrabbiata sauce, shredded mozzarella cheese, crumbled Italian sausage, pepperoni, diced red onions, and jalapeno peppers. But, you can add whatever toppings you prefer.
If you're not familiar with Rao's pasta sauce, it's one of the best low-carb sauces out there. It's made with simple, high-quality ingredients and doesn’t include any added sugars or preservatives. The ingredients are simply: tomatoes, olive oil, salt, pepper, onions, garlic, basil, and oregano.
How To Make
The trickiest part of this recipe is cutting the head of cauliflower into steaks. In case you haven't done it before, here is a good video to watch (please be aware that our recipe calls for thinner cut steaks).
It's important to keep the core or stem of the cauliflower in tact or else the steaks won't stay together. Additionally, it's best to buy a large head of cauliflower since it'll be easier to cut into several steaks. In our experience, we can usually cut three to four steaks from one large head, which is fairly average. Sometimes you may only slice two steaks, which is fine too. If you can cut four steaks, then make four cauliflower steak pizzas.
STEP 1: To start, wash the outside of the cauliflower head and remove any outer leaves. If the stem is long, you may trim it, but it's important to keep the base in tact.
STEP 2: Next, you'll use a large chef's knife to cut the cauliflower down the middle. Then, from the center, you'll cut ½ to ¾-inch thick steaks that include the cauliflower's core. When you've run out of core, then you're finished cutting steaks. Any remaining cauliflower florets are yours to use — you can roast these with the steaks or you can save them for another use. You can make as many cauliflower steak pizzas you can cut!
STEP 3: On a rimmed baking sheet, drizzle the steaks with olive oil and sprinkle with salt and on both sides. Bake until golden brown, about 20 minutes or more. Flip steaks after 10 minutes of baking.
STEP 4: In a large skillet over medium heat, cook the Italian sausage (casings should be removed) while breaking apart into tiny bits, until cooked (about 6 or 7 minutes).
STEP 5: Dice ⅛ cup red onion and chop 3 larges slices of jarred jalapenos (if desired).
STEP 6: After steaks are done roasting, remove pan from oven and spread a heaping ⅛ cup of Rao's Arrabbiata sauce and ¼ cup shredded mozzarella on the top of each. Evenly distribute the crumbled sausage, diced red onion and the chopped jalapenos between the three steaks. Arrange 3 pepperonis on the top of each. After adding toppings, broil on high for a 2 to 3 minutes until the cheese is all melted and gooey.
Other Toppings
If you want to try alternative toppings on your cauliflower steak pizza, here are other yummy low-carb considerations: olives, sliced mushrooms, sliced bell peppers, ham, or basil. There are so many options!
Related Recipes
If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!
Keto Cauliflower Steak Pizzas
Ingredients
- 1 large head of cauliflower, cut into 3 large steaks (see instructions below)
- 2 tablespoons extra-virgin olive oil
- Salt and pepper to season
- 2 Italian sausage links
- ⅜ cup Rao's Arrabbiata Sauce (to use ⅛ cup per steak)
- ¾ cup shredded mozzarella cheese (¼ cup per steak)
- ⅛ cup red onion, diced
- 9 pepperoni slices
- 3 large jalapeno slices, chopped (optional)
Instructions
- Get started: Pre-heat oven to 425 degrees. Rinse cauliflower head and remove any outer leaves (keeping the stem/core in tact). Using a large chef's knife, cut the cauliflower in half, starting at the bottom from the middle of the steam (see above video for reference). From the center, cut ½ to ¾-inch thick steaks that include the cauliflower's core. You should be able to cut three steaks from the center core/stem. Save outer cauliflower florets for future use. On a rimmed baking sheet, drizzle the steaks with olive oil and sprinkle with salt and on both sides. Bake until golden brown, about 20 minutes or more. Flip steaks after 10 minutes of baking.
- Prepare the toppings: In a large skillet over medium heat, cook the Italian sausage (casings should be removed) while breaking apart into tiny bits, until cooked (about 6 or 7 minutes). Dice ⅛ cup red onion and chop 3 larges slices of jarred jalapenos (if desired).
- Add toppings and serve: After steaks are done roasting, remove pan from oven and spread a heaping ⅛ cup of Rao's Arrabbiata sauce and ¼ cup shredded mozzarella on the top of each. Evenly distribute the crumbled sausage, diced red onion and the chopped jalapenos between the three steaks. Arrange 3 pepperonis on the top of each. After adding toppings, broil on high for a 2 to 3 minutes until the cheese is all melted and gooey. Serve immediately.
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