Antipasti Low Carb Pizza

low carb pizza on a vented rack with antipasti on top

This antipasti style low carb pizza recipe is going to be your new easy, weeknight go-to meal. It's served atop a cauliflower pizza crust that's covered in a garlic spread & loaded with delicious antipasti and fresh herbs. It is gluten free, low carb, and keto.

Course Main Course

Cuisine Italian

Keyword Antipasti Low Carb Pizza

Prep Time 20

Cook Time 22

Servings servings

Calories 825kcal

Author Matt Fay

Ingredients

Garlic Spread

5 tablespoons extra virgin olive oil
1 head of garlic about 10-12 cloves, minced
1 lemon zested
big pinch of red chili pepper flakes
¼ cup parmesan cheese shredded

Antipasti Pizza

Cauliflower Pizza Crusts
4 ounces Genoa salami thinly sliced
4 ounces soppressata thinly sliced
4 ounces white cheddar cheese cut in bite-sized chunks
4 ounces fresh mozzarella cheese cut in bite-sized chunks
¾ cup cherry tomatoes halved
⅔ cup artichoke hearts drained and sliced
¼ cup roasted red peppers thinly sliced
1 tablespoon roasted red peper juice from the jar
¼ cup kalamata olives pitted and chopped
¼ cup green olives pitted and chopped
1 tablespoon extra virgin olive oil
1 ½ tablespoons red wine vinegar
½ teaspoon black pepper
¼ cup fresh basil leaves coarsely chopped

Instructions

In a small mixing bowl, mix together all of the ingredients for the garlic spread. Set aside.
Preheat the oven to 400 degrees Fahrenheit, and adjust the oven rack to the middle position. Once preheated, place the frozen pizza crust (important that it comes straight out of the freezer) onto a vented pizza pan. Using a pastry brush, brush the garlic spread mixture all over the top of the crust. Bake for 10-12 minutes, rotating halfway through. Remove from the oven and let it cool for at least 10 minutes. Meanwhile, prepare the antipasti mixture.
In a large mixing bowl, toss together the Genoa and soppressata salami, cheddar, mozzarella, tomatoes, artichokes, red peppers, and the pepper juice. Mix in the black and green olives. Drizzle the olive oil over the entire dish, followed by the vinegar and black pepper. Mix thoroughly and set aside.
Spoon the mixture over the crust, making sure not to overcrowd the crust or make it too heavy, as the crust is thin and we do not want it to break. Place back in the oven to cook for another 2 minutes. Remove from the oven and top off with fresh basil. Let it set for at least 10-15 minutes before slicing and serving.

Notes

You will have leftovers of the antipasti mixture. You can eat it as is or cook up more pizza crusts if you'd like!
The garlic spread is enough for 1-2 pizza crusts. It truly depends on how garlic-forward you'd like your crust to taste. I prefer to use it all on 1 crust, so be sure to make double if you are making (2) pizzas and love garlic.
Be sure to use the code "MOVEMENTMENU" for 10% off your order of Cali'flour pizza crusts!

Nutrition