Whole30 Pizza Margherita
Savor the classic flavors of Italian cuisine with this healthy twist on a beloved favorite—Whole30 Pizza Margherita! Crafted with a cauliflower-based crust, this recipe is entirely gluten-free, grain-free, and dairy-free, making it perfect for Whole30 or paleo enthusiasts. The vibrant tomato sauce, fragrant dried oregano, and fresh basil bring authentic margherita flavors to life, while optional cashew mozzarella adds a creamy, plant-based touch. With simple ingredients like almond flour, nutritional yeast, and garlic powder, the crust achieves a delightful texture and golden finish. Quick-to-make and packed with wholesome goodness, this nutritious pizza is ideal for weeknight dinners or sharing with loved ones. Ready in just under an hour, indulge guilt-free in this delicious Whole30-compliant meal!
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Recipe Information
Ingredients
- 1 medium head Cauliflower florets
- 1 Egg
- 2 tablespoons Almond flour
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Salt
- 0.5 teaspoon Garlic powder
- 1 tablespoon Olive oil
- 1 cup Tomato sauce
- 0.5 teaspoon Dried oregano
- 8 whole Fresh basil leaves
- 0.5 cup Cashew mozzarella (optional)
Instructions
Preheat the 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 you achieve a rice-like texture.
Transfer the cauliflower rice to a microwave-safe bowl and microwave for 5 minutes until softened. Allow it to cool slightly.
Place the cooked cauliflower into a clean kitchen towel and squeeze out as much moisture as possible.
In a mixing bowl, combine the dried cauliflower rice, egg, almond flour, nutritional yeast, salt, and garlic powder. Mix until a dough forms.
Place the cauliflower dough onto the prepared baking sheet and, using your hands, shape it into a 10-inch circle, about 1/4 inch thick.
Brush the crust lightly with olive oil and bake in the preheated oven for 20 minutes or until golden brown.
Remove the crust from the oven. Spread the tomato sauce evenly over the crust, leaving a small border at the edges.
Sprinkle dried oregano over the tomato sauce and add cashew mozzarella if using.
Return the pizza to the oven and bake for an additional 10 minutes, until the edges are crisp and the topping is heated through.
Garnish with fresh basil leaves before serving.
Slice and enjoy your Whole30 Pizza Margherita!
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1537 mg | 67% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 12.1 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 160 mg | 12% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1551 mg | 33% | |
*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.
