1 Cali’flour Crust (Sweet Red Pepper)
2-3 T red sauce
8 oz of fresh mozzarella cheese sliced or shredded
2 plum tomatoes chopped or sliced (choose your favorite variety)
Fresh basil leaves
Cracked black pepper
Prepare Pizza Crust
To make this keto Margherita pizza, pre-bake the Cali’flour Crust as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 12-14 minutes. Remove from oven and let rest a minimum of 10 minutes.
Apply a thin layer of sauce to the crust spreading to edge; add mozzarella cheese and tomatoes. Return to oven on high broil for 2-4 min to melt cheese. Remove from oven and top with fresh basil leaves and fresh cracked black pepper. Enjoy this mouthwatering keto Margherita pizza!