Keto Rainbow Pizza

Keto rainbow pizza transforms your standard low-carb pizza into a stunning, veggie-packed meal that’s as beautiful as it is delicious. This recipe starts with a crispy cauliflower crust and gets topped with colorful bell peppers, sweet cherry tomatoes, vibrant carrots, and red onion that create a rainbow effect once baked. It’s a fun way to sneak extra vegetables into dinner while keeping your carb count low and your taste buds happy.

Ingredients needed

• 1 Keto Cauliflower Crust (store-bought or homemade)
• 1/4 cup cherry tomatoes, halved
• 1/2 small carrot, peeled and thinly sliced into rounds
• 1 inch diced yellow bell pepper (about 1/6th of a yellow pepper)
• 1/4 small red onion, thinly sliced
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 3 tablespoons no-sugar-added tomato sauce
• 1/3 cup shredded low-moisture full fat mozzarella cheese
• 1 teaspoon dried oregano, to garnish
• Crushed red pepper flakes, to taste
• 1 tablespoon chopped parsley

How To Make Keto Rainbow Pizza

1. Preheat your oven to 425°F and place a baking sheet or pizza stone inside to heat up.
2. Toss the cherry tomatoes, carrot rounds, diced yellow bell pepper, and red onion slices with olive oil and kosher salt in a medium bowl until evenly coated.
3. Remove the heated baking sheet from the oven and place your cauliflower crust on it, then spread the tomato sauce evenly over the crust, leaving a small border around the edges.
4. Sprinkle the mozzarella cheese over the sauce, distributing it evenly across the pizza.
5. Arrange the colorful vegetables on top in a rainbow pattern, alternating the different colored veggies for visual appeal.
6. Bake for 12-15 minutes until the cheese is melted and bubbly and the vegetables are tender with slightly charred edges.
7. Remove from oven and immediately garnish with dried oregano, crushed red pepper flakes, and fresh chopped parsley before slicing and serving.

Why This Rainbow Pizza Works on Keto

Cauliflower crust has become the gold standard for keto pizza because it’s naturally low in carbs while providing a sturdy base for toppings. This recipe maximizes nutrient density by loading up on non-starchy vegetables that add fiber, vitamins, and minerals without spiking blood sugar. The bell peppers provide vitamin C, carrots add beta-carotene, and tomatoes bring lycopene to the table. If you’re looking for more quick pizza options, try this Air Fryer Tortilla Pizza for another fast, low-carb option.

The key to keeping this pizza keto-friendly is using full-fat mozzarella and avoiding high-sugar pizza sauces. Many store-bought sauces contain added sugars, so always check labels or make your own with crushed tomatoes and Italian seasonings.

Tips for the Best Keto Pizza

Getting your vegetables to the right texture is crucial for this recipe. Slice them thin enough to cook through in the oven but not so thin they turn to mush. The carrots especially need to be paper-thin to become tender in the short baking time.

Pre-baking your cauliflower crust for a few minutes before adding toppings creates a crispier base that won’t get soggy from the sauce and vegetables. If you’re using a store-bought crust, check the package directions as some are already pre-baked.

Don’t overload the pizza with sauce or cheese, which can make it soggy and heavy. A light hand with both lets the colorful vegetables shine and keeps the calorie count reasonable.

Customizing Your Rainbow Pizza

You can swap in any low-carb vegetables you have on hand. Zucchini rounds, mushrooms, spinach, and roasted red peppers all work beautifully. Just keep the vegetables thinly sliced so they cook evenly.

For extra protein, add cooked chicken, Italian sausage, or pepperoni. You could also experiment with different cheeses like feta, goat cheese, or a blend of Italian cheeses. If you love creative pizza toppings, check out this BBQ Chicken Pizza or Buffalo Chicken Flatbread Pizza for more flavor inspiration.

Notes

• Make the cauliflower crust ahead and freeze it for quick weeknight pizzas
• Leftover pizza keeps in an airtight container in the fridge for up to 3 days
• Reheat in a 350°F oven for 5-7 minutes to restore crispiness (microwave makes it soggy)
• If you can’t find no-sugar-added tomato sauce, use plain crushed tomatoes with Italian seasoning
• Use a pizza stone if you have one for the crispiest crust possible
• Double the vegetable amounts if you like a heavily loaded pizza

Frequently Asked Questions And Answers

Can I use frozen cauliflower crust? Yes, frozen cauliflower crusts work great and save time. Just follow the package instructions for pre-baking before adding your toppings.

How do I keep the crust from getting soggy? Pre-bake the crust for 5-7 minutes before adding toppings, use a light amount of sauce, and make sure vegetables are sliced thin and patted dry if they release moisture.

What’s the carb count for this pizza? One quarter of this pizza contains approximately 8-10 net carbs, though this varies based on your cauliflower crust brand. Always check your specific crust’s nutrition label.

Can I make this dairy-free? Absolutely. Use dairy-free mozzarella shreds and check that your cauliflower crust doesn’t contain cheese (some brands do, some don’t).

How thin should I slice the vegetables? Aim for 1/8-inch thickness for most vegetables. Carrots should be even thinner since they’re denser and take longer to cook.

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