THE RECIPE JOURNAL · Main Course
Bacon and Artichoke Cauliflower Crust Pizza
This delicious pizza offers a crispy, low-carb twist with a cauliflower crust loaded with savory bacon and tender artichokes. It’s a perfect way to enjoy your favorite flavors without the extra carbs.
FROM THE KITCHEN • Bacon and Artichoke Cauliflower Crust Pizza
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by placing a pizza stone in the oven and preheating it to 425°F (220°C). While the oven is heating up, set your pizza crust on a piece of parchment paper. Spread a good layer of tomato sauce over the crust. Mix the mozzarella and provolone cheeses together, then sprinkle about half of that cheese mixture evenly on top. Next, add your toppings—cherry tomatoes, sliced onion, spinach, black olives, artichokes, crispy bacon, and mushrooms—arranging them however you like. Finish by sprinkling the rest of the cheese over everything. Carefully slide the pizza, still on the parchment paper, onto the hot pizza stone and bake for 13 to 15 minutes, or until the crust is golden and crispy. Once it’s done, take it out, slice it up, and enjoy!
Why you’ll love it
This pizza is a delicious low-carb alternative to traditional crust. The combination of crispy bacon and tender artichokes adds a unique flavor. Plus, using cauliflower as the base makes it a great way to sneak in some extra veggies.
How to serve
Serve warm with a simple side salad or roasted vegetables. A drizzle of balsamic glaze or a sprinkle of fresh herbs like basil or oregano can brighten the flavors. This pizza also pairs well with a crisp white wine or sparkling water with lemon.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to keep the crust crispy. Avoid microwaving as it can make the crust soft and chewy.
