If you haven't tried supreme 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 supreme cauliflower steak pizzas since they're hearty enough to serve as a meal. And when you're hungry, these low-carb and keto 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," which are large slices of cauliflower head that include the center core. You simply roast these "steaks" with a little olive oil 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!
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 Cauliflower Steak Pizza
The trickiest part of this recipe is cutting the head of cauliflower into steaks (here is a good video to watch if you haven't done it before, but 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 my experience, I can usually cut three steaks from one large head, which I think is fairly average. Sometimes you may only slice two steaks, which is fine too.
To start, you'll 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. 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. As long as you put these little precious gems to good use!
While the cauliflower steaks are roasting, you'll want to prepare and gather the pizza toppings. For the sausage, you'll use two Italian sausage links, in which you'll remove the casings and cook in a skillet for about 6 to 7 minutes. Then, you'll dice an ⅛ cup red onions and chop up 3 large jalapeno slices (optional).
For each steak, you'll spread on a heaping ⅛ cup of Rao's Arrabbiata Sauce and a ¼ cup of shredded mozzarella cheese. Evenly distribute the crumbled sausage, red onion and chopped jalapenos between the three steaks. Then, arrange 3 pepperoni slices on the top of each steak. Once you've got your toppings on the steaks, then simply broil for a few minutes until the cheese is all melted and gooey.
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!
Other Recipes You May Like
Check out our other low-carb and keto-friendly dinners you may like:
- Low-carb and Keto Zucchini Lasagna Rolls: No need to miss lasagna with these keto zucchini lasagna rolls, which are stuffed with ground beef, ricotta, parmesan and sauce. They're delicious!
- Quick & Easy Keto Chili: This quick and easy keto chili is rich and flavorful and only takes 35 minutes to make! It's also easy, just 8 ingredients and 3.8 net carbs!
- Creole and Sausage Sheet Pan: Spice up your weeknight dinners with this easy, low-carb Creole Shrimp and Sausage Sheet Pan! It is full of flavor, quick to make, and only 5 net carbs.
- 1 large head of cauliflower, cut into 3 large steaks (see instructions below)
- 2 tablespoons extra-virgin olive oil
- Salt 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)
- 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.
Amount Per Serving Calories 454.9Total Fat 36.6gSaturated Fat 11.8gCholesterol 76.5mgSodium 953.8mgCarbohydrates 11.0gNet Carbohydrates 8.4gFiber 2.6gSugar 5.3gProtein 22.7g