Paleo Truffle Pizza
Indulge in a guilt-free gourmet experience with this Paleo Truffle Pizza, a delightful fusion of wholesome ingredients and rich, earthy flavors. Featuring a crispy cauliflower-almond crust that’s light yet satisfying, this gluten-free and grain-free masterpiece is perfect for those following paleo or clean-eating lifestyles. The creamy truffle cashew sauce adds a luxurious touch, pairing beautifully with fresh, vibrant toppings like peppery arugula, juicy cherry tomatoes, and shaved mushrooms. With just 25 minutes of prep time and minimal fuss, this healthy truffle pizza is an elegant choice for cozy dinners or entertaining guests. Savor every bite of this nutritious and flavorful creation that proves indulgence can be both healthy and delicious!
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Recipe Information
Ingredients
- 3 cups Cauliflower florets (roughly chopped)
- 1 cup Almond flour
- 1 large Egg
- 2 tablespoons Olive oil
- 0.5 teaspoon Sea salt
- 0.5 teaspoon Garlic powder
- 1 cup Unsalted cashews (soaked for 2–4 hours)
- 1 teaspoon Truffle oil
- 1 tablespoon Lemon juice
- 2 tablespoons Nutritional yeast
- 0.25 cup Water
- 1 cup Arugula
- 0.5 cup Cherry tomatoes (halved)
- 0.5 cup Shaved mushrooms (e.g., cremini)
- 0.25 cup Fresh basil leaves
- 0.25 teaspoon Cracked black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the cauliflower florets in a food processor and pulse until they become a fine rice-like consistency.
Transfer the cauliflower to a microwave-safe bowl and microwave on high for 5 minutes. Allow it to cool slightly, then place it in a clean kitchen towel and squeeze out as much moisture as possible.
In a large mixing bowl, combine the cauliflower, almond flour, egg, 1 tablespoon olive oil, sea salt, and garlic powder. Mix until a dough forms.
Spread the dough onto the prepared baking sheet, forming a thin, even pizza crust approximately 1/4 inch thick.
Bake the crust in the preheated oven for 20 minutes, or until it is golden brown and firm to the touch.
While the crust is baking, prepare the truffle cashew sauce. Drain the soaked cashews and place them in a blender along with truffle oil, lemon juice, nutritional yeast, water, and a pinch of salt. Blend until smooth and creamy, adding more water if necessary to achieve your desired consistency.
Once the crust is baked, spread a thin layer of the cashew truffle sauce over it.
Top the pizza with arugula, cherry tomatoes, shaved mushrooms, and fresh basil leaves.
Drizzle the remaining 1 tablespoon of olive oil over the toppings and season with cracked black pepper to taste.
Return the pizza to the oven and bake for an additional 10 minutes, or until the toppings are slightly roasted.
Slice and serve immediately. Enjoy your Paleo Truffle Pizza!
Nutrition Facts
Calories |
1977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.6 g | 201% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1449 mg | 63% | |
| Total Carbohydrate | 105.7 g | 38% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 25.6 g | ||
| Protein | 74.2 g | 148% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 442 mg | 34% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 3179 mg | 68% | |
*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.
