Paleo Cauliflower Pizza
Indulge in the wholesome goodness of Paleo Cauliflower Pizza, a low-carb and gluten-free twist on a classic favorite! This recipe transforms a humble medium head of cauliflower into a flavorful, crispy crust that's perfect for paleo and dairy-free diets. Featuring nutrient-packed ingredients like almond flour, nutritional yeast, and nut milk mozzarella, every bite is a guilt-free delight. The pizza is topped with a tangy tomato sauce, juicy cherry tomatoes, and fragrant fresh basil for a vibrant, refreshing finish. Quick and easy to prepare, this recipe takes just 55 minutes from start to finish, making it an ideal weeknight meal for two. Perfectly crispy yet tender, Paleo Cauliflower Pizza proves you don’t need grains to enjoy your favorite slice!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 1 large Egg
- 0.25 cup Almond flour
- 2 tablespoons Nutritional yeast
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Dried oregano
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 cup Tomato sauce
- 1 cup Mozzarella cheese (made from nut milk)
- 0.5 cup Cherry tomatoes
- 0.25 cup Basil leaves
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Remove the leaves and stem of the cauliflower. Break it into florets and place them in a food processor. Pulse until the cauliflower resembles rice grains.
Transfer the riced cauliflower to a microwave-safe bowl and microwave on high for about 5-7 minutes, until tender.
Let the cauliflower cool for a few minutes, and then place it in a clean dish towel or cheesecloth. Squeeze out as much moisture as possible to ensure the crust doesn't turn soggy.
In a large mixing bowl, combine the drained cauliflower, egg, almond flour, nutritional yeast, garlic powder, oregano, salt, and black pepper. Mix well to form a dough.
Place the dough onto the prepared baking sheet. Press and shape it into a flat circle or rectangle about 1/4-inch thick.
Bake the crust in the preheated oven for 20-25 minutes, or until golden brown and firm.
Remove the crust from the oven and spread tomato sauce evenly on top.
Sprinkle with nut milk mozzarella cheese and arrange the cherry tomatoes over the pizza.
Return the pizza to the oven and bake for another 10 minutes, or until the cheese is melted and bubbly.
Remove the pizza from the oven and top with fresh basil leaves. Allow it to cool slightly before slicing and serving.
Nutrition Facts
Calories |
1054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.6 g | 96% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 3426 mg | 149% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 14.4 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1071 mg | 82% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2057 mg | 44% | |
*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.
