How to make a low-carb pizza base

| |

Pizza; universally loved but surely it’s not a good option for an athlete that’s in hard training or competition season? Well this quick recipe could change all that.

The standard pizza base is packed with simple carbohydrates and fat, neither of which are something an athlete should be looking to take on board in high quantities.

Step in cauliflower! This versatile vegetable can be used in many things, but were you aware that you can use it to make a pizza base?

Cauliflower is a potent source of vitamin c and rich in omega-3 fatty acids whilst boasting a low carbohydrate and fat portfolio. The vegetable is also an excellent source of vitamin K, one of the hallmark anti-inflammatory nutrients.

This short video from FitMenCook takes you through how to build a healthier alternative to the standard pizza, although of course you should also be sparing on the cheese and those fatty toppings!

Ingredients to make 1 large pizza crust:

  • large head of cauliflower
  • 3/4 cup coconut flour or almond flour
    • Notes:
      • I use coconut flour and almond flour interchangeably. Just know that the macronutrients will change. While almond flour may have less carbs, it is higher in fat (but the “good fat” so don’t stress).
      • If you happen to only have a smaller head of cauliflower, then use 2/3 cup coconut flour.  You can always add more if needed.
    • 1 tbsp garlic paste (optional but recommended)
    • 1.5 tbsp Italian seasoning
    • 2 eggs, 1 egg white (OR 1 egg, 2 egg whites if you’re trying to keep fats as low as possible)
    • sea salt, pepper

Approximate nutritional breakdown for the entire pizza base:

683 calories, 41g protein, 77g carbs (~29g from cauliflower), 23g fat (12g from coconut flour), 42g fibre, 17g sugar

For more information head to

To convert cups to grams, please head here.


Written by

First published on: 28 November, 2014 12:00 am

[bsa_pro_ad_space id=3]