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Ingredients 0/8
Why This Meal Is A Winner
This pizza offers a delicious low-carb alternative to traditional crusts. The combination of crispy bacon and tangy artichokes adds bold flavors that complement the mild cauliflower base. It’s a great way to enjoy pizza without feeling heavy.
Cooking Hints
- Make sure to squeeze out as much moisture as possible from the cauliflower before making the crust to keep it crisp.
- Cook the crust until it is golden brown to avoid a soggy texture.
- Use pre-cooked bacon to save time and ensure it’s perfectly crispy.
- Cook the crust until it is golden brown to avoid a soggy texture.
- Use pre-cooked bacon to save time and ensure it’s perfectly crispy.
Directions
Place a pizza stone in the oven and preheating it to 425°F (220°C). While the oven heats up, lay your pizza crust on a piece of parchment paper. Spread a good layer of tomato sauce over the crust, then mix the mozzarella and provolone cheeses together. Sprinkle about half of the cheese mixture evenly over the sauce. Next, pile on your toppings — cherry tomatoes, onion, spinach, black olives, artichokes, bacon, and mushrooms all work perfectly. Finish by sprinkling the remaining cheese on top. Carefully slide the pizza (with the parchment paper) onto the hot pizza stone and bake for 13 to 15 minutes, until the crust is nice and golden and the cheese is bubbly. Once it’s out of the oven, let it cool for a minute, slice it up, and enjoy!
Serving Ideas To Try
Serve this pizza fresh out of the oven with a side salad or steamed vegetables. A drizzle of balsamic glaze or a sprinkle of fresh herbs like basil or parsley can brighten the flavors. It also pairs well with a light white wine or sparkling water.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on a skillet to keep the crust crisp. Avoid microwaving as it may make the crust soggy.
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