Low Carb Lasagna w/ Cali'flour Foods Crust

I was super excited to receive my order of Cali'flour Foods pizza crusts because I intended to make a low carb pizza! After checking out their website, I realized there were many more uses! My husband and I love lasagna...it was one of the dishes I used to make when I was trying to win his heart 😍! We haven't had it in a while because lasagna noodles are a real no-go: a serving is quite literally over 200 calories and over 40 carbs - 😒. The idea of keeping the flavor of lasagna and cutting the carbs (an entire Cali'flour crust is 180 calories and 6 carbs) was appealing. I'm happy that I gave this idea a try because it was delicious and guilt-free! Enjoy!



  • 2 Cali’flour Pizza Crusts
  • 1 lb ground meat
  • 2/3 lb hot chorizo or Italian sausage
  • 1/2 yellow onion or a whole shallot, chopped
  • 4 cloves garlic, minced
  • 1 jalapeno, chopped (optional)
  • 1 cup baby kale
  • 1 pint Ricotta Cheese
  • 2 eggs
  • 1/2 cup Parmesan Cheese
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp Herbes De Provence (You could also use Italian Seasoning)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1.5 cups Tomato Basil Sauce
  • 1 cup Italian Blend Cheese


  1. Preheat oven to 375 degrees
  2. Remove chorizo from casing and break into chunks
  3. Heat a skillet to medium high heat
  4. Start to brown ground meat and chorizo chunks for ~3 minutes
  5. Add onions, garlic, and jalapeño to the meat and saute until the meat is fully browned and the vegetables are translucent
  6. Drain meat mixture (if necessary) so that it only has about 2 tbsp of oil
  7. Add tomato sauce to pan, stir and simmer for about 5 minutes
  8. Mix ricotta cheese with egg, parmesan cheese, and spices
  9. Create two layers in the following order: meat mixture, cali’flower crust, ricotta mixture, sprinkle of cheese (I saved most of the shredded cheese for the top).
  10. Bake for 30 minutes
  11. Top with fresh chopped basil and parsley if you have them on hand