Thai Coconut Curry Keto Pizza

Indulge in a delicious fusion of flavors with this Thai Coconut Curry Keto Pizza. This low-carb delight features a crispy cauliflower crust topped with a creamy coconut curry sauce, vibrant vegetables, and savory chicken. Perfect for a satisfying dinner that stays true to your keto lifestyle!

Course Dinner

Cuisine Thai

Keyword Cauliflower Crust Pizza, Keto Dinner, keto pizza, low carb pizza, Thai coconut curry

Prep Time 15

Cook Time 25

Total Time 40

Servings pizzas

Calories 350kcal

Equipment

Food processor
Baking sheet
Parchment paper
Saucepan
Mixing bowl

Ingredients

Cauliflower Crust

1 medium head cauliflower (approximately 1 lb / 450 g)
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 large egg
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
½ tsp black pepper

Thai Coconut Curry Sauce

1 tbsp coconut oil
1 tbsp red curry paste
1 can (13.5 oz / 400 ml) coconut milk
2 tbsp fish sauce
1 tbsp lime juice
1 tsp brown sugar substitute (like erythritol)

Toppings

1 cup cooked chicken shredded
1 red bell pepper sliced
½ cup snap peas
Fresh cilantro
Lime wedges

Instructions

Preheat your oven to 425°F (220°C).
Remove the leaves from the cauliflower and cut it into florets. Steam the florets until tender, about 5-7 minutes, then drain and let cool.
Once cooled, use a food processor to pulse the cauliflower into fine rice-like grains.
Transfer the cauliflower to a clean kitchen towel, twist it tightly, and squeeze out as much moisture as possible.
In a large bowl, combine the cauliflower, mozzarella cheese, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Spread the mixture onto a parchment-lined baking sheet, shaping it into a round crust about 1/4 inch thick.
Bake for 15-20 minutes or until the crust is golden and crispy.
In a saucepan, heat the coconut oil over medium heat. Add the red curry paste and sauté for 1-2 minutes until fragrant.
Pour in the coconut milk, fish sauce, lime juice, and brown sugar substitute. Stir well to combine and let it simmer for about 5 minutes. Adjust salt to taste.
Once the crust is done baking, remove it from the oven and spread a generous layer of the Thai coconut curry sauce over the crust.
Top with shredded chicken, sliced red bell pepper, and snap peas.
Return the pizza to the oven and bake for an additional 10 minutes, allowing the toppings to warm through.
Remove the pizza from the oven and let it cool slightly. Garnish with fresh cilantro and serve with lime wedges on the side.

Notes

For a vegetarian option, substitute the chicken with tofu or additional vegetables. Ensure to check the labels of all ingredients to maintain low carb counts.

Nutrition