Vegan Keto Cauliflower Pizza Casserole
How to Make It
Step 1
Make the pizza sauce first. Preheat the oven to 400F/ 200C. Place the red peppers on a baking tray. Roast in the oven for 20 minutes.
Step 2
Remove the charred peppers from the oven and leave them to cool for 10 minutes. The peppers will deflate and release their moisture. Use your hands to remove the skins from the peppers, they should peel off easily. If the skins are tough to remove, cover the peppers with aluminum foil or plastic wrap so the steam makes them sweat and the skins can then be peeled away. Discard the skins, stalks, and seeds.
Step 3
Add the roasted peppers to a food processor or blender. Crush in the garlic, onion powder, sea salt, smoked paprika, dried oregano, chili flakes, 3 tablespoons extra virgin olive oil, and a good grind of black pepper. Blend until smooth and set aside.
Step 4
Cut the cauliflower into small bite-sized florets. Place them into a microwave-safe bowl with 2 tablespoons of water and microwave for 4 minutes on high until slightly softened but still retains some bite.
Step 5
Preheat the oven to 350F/180C. Add the remaining 2 tablespoons of olive oil and ¼ cup onion to a skillet pan. Saute over medium-high heat until softened. Add the tomato paste and stir through.
Step 6
Transfer the cauliflower to the skillet pan with the onion mixture along with the red pepper pizza sauce. Roughly chop the parsley and dice half of the peppers into ½ inch pieces. Add the parsley and peppers to the skillet and stir to coat each piece of cauliflower with the sauce.
Step 7
Layer 1/2 cup of vegan mozzarella over the cauliflower mixture. Slice the remaining peppers and layer over the cheese. Drop in the olives and capers.
Step 8
Sprinkle over the remaining 1/4 cup vegan mozzarella cheese over the top and sprinkle the dried oregano over the top. Bake in the center of the oven for 20 minutes until the cheese has melted and golden. Serve immediately.
Ingredients
- Red pepper – 2 small
- Garlic, fresh – 1 clove
- Onion powder – 1 tsp
- Salt, sea salt – 0.5 tsp
- Smoked Sweet Paprika (Ground/ Powder) – 0.5 tsp
- Black pepper, ground – 0.13 tsp
- Oregano, dried – 0.75 tsp
- Olive Or Extra Virgin Olive Oil – 5 tbsp
- Chili Flakes – 0.25 tsp
- Water – 2 tbsp
- Onion, white, yellow or red, raw – 0.25 cup
- Tomato paste – 1 tsp
- Parsley – 0.33 cup, chopped
- Cauliflower – 1 small – head – 4″ diameter
- Banana peppers, raw – 2 small – 4″ long
- Green olives – 0.33 cup, sliced
- ‘Sheese’ Vegan Mozzarella Style Grated Cheese (200g) – 0.75 cup