Low Carb Summer Sweet Corn Pizza

Savor the vibrant flavors of summer with this Low Carb Summer Sweet Corn Pizza, a fresh and wholesome twist on a classic favorite! Made with a golden cauliflower crust that’s both gluten-free and keto-friendly, this pizza combines the sweetness of fresh sweet corn and juicy cherry tomatoes with the melty goodness of mozzarella cheese. Each bite bursts with the aromatic notes of fresh basil and a hint of garlic, while a drizzle of olive oil ties it all together. Perfect for a light dinner or a seasonal appetizer, this quick 20-minute recipe is an irresistible way to celebrate summer’s bounty without breaking your low-carb goals.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 2

Ingredients

• 2 cups Cauliflower (grated or riced)
• 1 cup Shredded mozzarella cheese
• 0.25 cup Parmesan cheese
• 1 large Egg
• 0.5 teaspoon Garlic powder
• 0.25 teaspoon Salt
• 0.5 cup Sweet corn kernels (fresh or frozen)
• 0.5 cup Cherry tomatoes (halved)
• 0.25 cup Fresh basil leaves
• 1 tablespoon Olive oil
• 1 cup Shredded mozzarella (for topping)
• 0.25 teaspoon Crushed red pepper flakes (optional)

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a baking sheet or pizza stone with parchment paper.

Step 2

In a large bowl, combine grated cauliflower, 1 cup shredded mozzarella, Parmesan cheese, egg, garlic powder, and salt. Mix well until the ingredients form a dough-like consistency.

Step 3

Transfer the cauliflower dough mixture to the prepared baking sheet. Using your hands or a spatula, spread it out evenly into a thin, round pizza crust approximately 10 inches in diameter.

Step 4

Bake the crust in the preheated oven for 12-15 minutes, or until it turns golden and firm to the touch.

Step 5

While the crust bakes, prepare your toppings. If using frozen corn, thaw it beforehand. Toss the corn kernels and halved cherry tomatoes with olive oil in a small bowl.

Step 6

Once the crust is done baking, remove it from the oven and sprinkle the additional 1 cup shredded mozzarella over the top. Evenly distribute the corn and tomato mixture onto the cheese layer.

Step 7

Return the pizza to the oven and bake for an additional 7-10 minutes, or until the cheese is melted and bubbly.

Step 8

Remove the pizza from the oven and top with fresh basil leaves. Sprinkle with crushed red pepper flakes if you prefer a kick of heat.

Step 9

Let the pizza cool for a minute or two, then slice and serve warm.

Nutrition Facts

Serving size	(822.1g)

Amount per serving	% Daily Value*
Calories	1194.0

Total Fat 79.5g	0%
Saturated Fat 37.0g	0%
Polyunsaturated Fat 3.3g
Cholesterol 402.1mg	0%
Sodium 2463.1mg	0%
Total Carbohydrate 49.1g	0%
Dietary Fiber 10.7g	0%
Total Sugars 14.8g
Protein 81.7g	0%

Vitamin D 53.8IU	0%
Calcium 1946.0mg	0%
Iron 4.1mg	0%
Potassium 1592.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.8%

Protein: 26.4%

Carbs: 15.9%