In the heart of a small town brimming with culinary enthusiasts and home cooks, the local community center announced a competition that set the town abuzz: The Great Keto Pizza Creation Contest. Among the eager participants was Mia, a graphic designer by day and a keto cuisine aficionado by night, who saw this as the perfect opportunity to showcase her creativity not just on canvas but in the kitchen.
Mia’s entry was nothing short of revolutionary: a Completely Keto Kale, Mozzarella, and Pesto Pizza, a dish that promised to challenge the traditional notions of what a keto-friendly pizza could be. She started with a base of fresh cauliflower, eggs, Parmesan, and mozzarella cheese, seasoned with dried basil, garlic powder, Pink Himalayan Salt, and black pepper. This crust, once baked, formed a golden, aromatic foundation that was both sturdy and delicious.
For the toppings, Mia chose vibrant kale, slices of fresh mozzarella, and a generous dollop of her secret weapon, the Completely Keto Walnut Pesto. The kale added a crisp texture and a burst of color, the mozzarella melted into creamy pools of goodness, and the walnut pesto brought a rich, nutty depth that tied all the flavors together beautifully.
As her Keto Kale, Mozzarella, and Pesto Pizza emerged from the oven at the contest, the aroma alone won over the judges and spectators alike. Each bite was a symphony of flavors that danced on the palate, proving that keto-friendly dishes could indeed rival their traditional counterparts in both taste and appearance.
But what truly set Mia’s creation apart was not just its innovative recipe but the message it carried. Her pizza became a symbol of creativity and perseverance, inspiring others in the competition and beyond to explore the boundless possibilities of keto cooking.
As the contest came to a close, with Mia’s pizza taking the top prize, it was clear that her victory was not just personal but communal. Her Completely Keto Kale, Mozzarella, and Pesto Pizza wasn’t merely a winning dish; it was a catalyst for change, encouraging the community to embrace healthier eating habits without sacrificing flavor. And as the sun set on the day of the contest, Mia’s pizza became not just the talk of the town but a beacon of inspiration, reminding everyone that with a pinch of creativity and a dash of daring, the ordinary could indeed be transformed into the extraordinary.
Ingredients
Crust
- 1/2 tsp dried basil
- 1/2 tsp garlic powder
- 1/4 cup mozzarella cheese
- 2 eggs
- 1/4 cup parmesan cheese
- 3 cup fresh cauliflower
- 1/4 tsp Pink Himalayan Salt
- 1/8 tsp black pepper
Toppings
- 1/2 cup kale
- 1/2 cup slices of fresh mozzarella
- 1 serving Completely Keto Walnut Pesto
Instructions
Crust
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Preheat oven to 425 degrees and prepare a baking sheet lined with parchment paper.
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Grate the cauliflower with a food processor. Microwave for 4 minutes then strain and cool through a towel.
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Mix all the ingredients in a big bowl well with the cauliflower to form your batter. Then form the pizzas crust by taking 1/4 cup measure of batter and spreading out in a circle on the baking sheet. Repeat this until all the batter is made into mini pizzas on the baking sheet.
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Bake for 15 minutes on 425.
Toppings
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Spread each cauliflower crust with walnut pesto, then top with the kale and some fresh mozzarella slices. Bake on 425 for about 7-8 minutes.
Recipe Notes
