Paleo Cauliflower Crust Pizza
Elevate your pizza night with this Paleo Cauliflower Crust Pizza—an irresistibly healthy twist on a beloved classic! Crafted from nutrient-rich cauliflower, almond flour, and nutritional yeast, this grain-free and gluten-free recipe offers a crispy, golden crust that's both wholesome and satisfying. Topped with fresh basil, vibrant veggies like mushrooms, bell peppers, and red onion, and a drizzle of olive oil, every bite bursts with bold flavors and natural goodness. Perfect for paleo enthusiasts and anyone seeking a lighter, low-carb alternative, this pizza is ready in under an hour and delivers guilt-free indulgence that's sure to impress. Keywords: paleo pizza recipe, cauliflower crust pizza, gluten-free, low-carb pizza.
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Recipe Information
Ingredients
- 1 medium head cauliflower florets
- 1 large egg
- 2 tablespoons almond flour
- 2 tablespoons nutritional yeast
- 0.5 teaspoons sea salt
- 1 teaspoons dried oregano
- 0.5 teaspoons garlic powder
- 0.5 cup tomato sauce
- 10 pieces fresh basil leaves
- 0.5 cup sliced mushrooms
- 0.5 cup bell peppers, thinly sliced
- 0.25 cup red onion, thinly sliced
- 1 tablespoon olive oil
Instructions
Preheat the oven to 425°F (220°C) and line a baking tray with parchment paper.
Wash and cut the cauliflower into florets. Place them in a food processor and pulse until you achieve a rice-like consistency.
Transfer the riced cauliflower to a microwave-safe bowl. Microwave on high for 5 minutes. Let it cool slightly.
Place the steamed cauliflower in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial for a non-soggy crust.
In a large bowl, mix together the drained cauliflower, egg, almond flour, nutritional yeast, sea salt, oregano, and garlic powder until well combined.
Spread the cauliflower mixture onto the prepared baking tray, shaping it into a 10-inch circle with your hands, about 1/4 inch thick.
Bake in the preheated oven for 15 to 20 minutes or until the edges are golden brown and the crust is firm to the touch.
Remove the crust from the oven and spread the tomato sauce evenly over the surface.
Layer the fresh basil leaves, sliced mushrooms, bell peppers, and red onion on top.
Drizzle a tablespoon of olive oil over the toppings.
Return the pizza to the oven and bake for an additional 7 to 10 minutes, or until the vegetables are tender and cooked.
Remove from the oven, slice into pieces, and serve hot.
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1625 mg | 71% | |
| Total Carbohydrate | 54.7 g | 20% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 21.2 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 238 mg | 18% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2484 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
