Classic Quiche-Pizza

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Photography and Styling by myself

The most well-received recipe to date, a savory pizza which everyone dubbed a quiche (no doubt thanks to the overly thick crust), this treat is what I now term the classic ‘quiche-pizza’.

A few days ago I made six of these for my mother’s birthday and coincidentally CNY feast and gathering, with 3 crusts topped with pesto, and unsurprisingly it was a huge success. Due to the overwhelming amount of food, there was pizza left over for anyone excited to take it home. I was amused to know some of the guests asked the cost price of each individual pizza, while others said they probably would not fork out the extra cash to buy it if it was sold outside. My grandma on the other hand, came up to me and advised me to start a pizza-selling business…

For people who are keen to watch their diet, this dish is completely guilt-free with no carbs and if you do make generous portions like myself, it will fill you up in no time. Thank you Clean Eating Goddess for once again making another family feast a success.



1 medium sized cauliflower head

3/4 cup almond flour

3 eggs

1 tsp dried basil

1 tsp dried oregano

1 tsp garlic powder

1 tbsp grated Parmesan cheese

salt & pepper


1 can San Marzano tomatoes

2 cups fresh basil

1/4 cup chopped shallots

5 cloves chopped garlic

fresh mozerella

3 tbsp extra virgin olive oil

salt & pepper



1. Wash and grate the cauliflower head using a grater until it is fine like rice. Add to a mixing bowl with almond flour, eggs, oregano, basil, garlic powder, Parmesan cheese and salt and pepper. Mix well and thoroughly.

2. Line a 8″ pie dish/pizza dish with the dough. Press it firmly into the base of the pan until it is even. Pre-heat oven to 430 degress Celsius and bake for 30minutes until it is crisp and golden.

3. Heat 2 tbsp of olive oil in a saucepan and add the chopped shallots and garlic. Saute until shallots are translucent for 2 minutes, and then add the can of tomatoes. Break tomatoes up using a wooden spoon, and let simmer on med-low heat for 30minutes.

4. Meanwhile, fry 1 cup of fresh basil leaves using 1 tbsp of olive oil and some chopped garlic for 2-3 minutes until all the leaves have wilted down.

5. Slice mozzarella into thin triangle/square strips. When the crust is done, top the crust with tomato sauce, stir fried basil, mozzarella strips and then fresh basil. Heat up in the oven at 170 degress Celsius for 5 minutes before serving. Enjoy.


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