Air-Fried Silky Korean Sugar-Free Bulgogi Pizza with Herbaceous Kimchi
A fusion masterpiece that combines the savory, umami-rich flavors of Korean bulgogi with the comforting format of a pizza, all made sugar-free and air-fried for a crispy, healthier crust. The addition of herbaceous kimchi adds a tangy, probiotic kick that makes this dish uniquely delicious and gut-friendly.
Ingredients
Ingredients
- 2 cups cauliflower rice pressed and drained of excess moisture
- 1 large egg lightly beaten
- 0.5 cup almond flour finely ground
- 1 tbsp sesame oil for the crust
- 8 oz lean beef sirloin thinly sliced
- 2 tbsp soy sauce (or tamari for gluten-free) sugar-free
- 1 tbsp minced garlic
- 1 tsp grated ginger
- 1 cup kimchi drained and chopped, for topping
- 0.5 cup mozzarella cheese shredded, optional
- 1 tbsp green onions thinly sliced for garnish
- 1 tsp toasted sesame seeds for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the air fryer at 350°F for 3-4 minutes to restore crispiness; microwave reheating will make the crust soggy. Make-Ahead: The crust can be pre-baked and stored in the freezer for up to a month. Thaw and re-crisp in the air fryer before topping. Variations: For a vegetarian version, substitute the beef with sliced portobello mushrooms or tempeh. For a spicy kick, add a drizzle of sugar-free gochujang (Korean chili paste) before the final cook. Serving Suggestion: Pair with a side of quick-pickled cucumbers for a refreshing contrast.