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Paleo Pizza, Gluten-Free, Nut-Free, Dairy-Free, EASY and Delicious

  • Author: Tina Turbin

Description

I know this recipe has a loaded title. It is the best darn pizza I have had in years and I have had a real yearning for a real LOADED totally paleo pizza. I mean, with the works. I love protein so this was going to be extremely creative. I wanted one that was gluten free with no dairy at all, and I was getting tired of nut flours in so many recipes I was working on lately. Oh, and a major must was I wanted intense and varied flavors in each and every bite. This was my challenge.


Scale

Ingredients

  • CRUST
  • 1 head of cauliflower
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • ½1 teaspoon salt
  • 1 Grade A large egg (room temperature)
  • Healthy fat (butter, lard, coconut oil, etc)
  • PIZZA TOPPING
  • My sauce was hot and ready on the stove.
  • I either make my own from fresh tomatoes, some tomato paste, a tad bit of honey and spices or I buy a jar that is paleo friendly and loaded with healthy ingredients
  • I precut and premade:
  • Hormone-free pepperoni
  • Hormone-free Canadian bacon (sautéed)
  • Homemade chicken sausage
  • Prosciutto (fried lightly in a pan)
  • Cut black olives
  • Dried oregano

Instructions

  1. Preheat oven to 350F.
  2. Grease a large cookie sheet or large pyrex dish with butter.
  3. Place parchment paper on top of greased up pan.
  4. Now grease the top of your paper – it will be a greasy top.
  5. Clean your cauliflower.
  6. Drain and make sure it is not wet.
  7. Shred by hand with your grater or pulse it in your food processor – I did it both ways to test both ways out.
  8. If you pulse in your food processor you want very small pieces throughout and consistent, the size of rice.
  9. You want 4 full cups of cauliflower for this recipe.
  10. OPTIONAL:
  11. Boil some water with a steamer basket and steam your cauliflower “rice” high above the water for about 4-5 minutes until done – not mushy though.
  12. Strain and let cool and press out any additional liquid.
  13. OR – place in a pyrex dish (no water added!) and microwave for 30 seconds – 1 minute. Depending on your microwave.
  14. Let cool, strain out any extra liquid if any. There is much less with the microwave technique.
  15. Mix your cauliflower with the egg, and spices and salt.
  16. Place 1-2 heaping balls of your mixture on your parchment paper – depending on if you want 1 or 2 pizzas.
  17. Press out by hand and mold your pizza to about ¼ “ thick.
  18. Make a slight “lip” around the edge to hold your filling in if you’d like.
  19. Bake for approximately 35-45 minutes.
  20. When done flip over and bake for another 3-5 minutes to form the crust even more since there is no “dairy” holding this firmly together.
  21. I found the discrepancy on baking time really depends on your oven and how wet your cauliflower is when you mix it.
  22. Remove from oven.
  23. Place on a rack to allow ventilation and some air on all sides.
  24. Add your sauce and toppings.
  25. Place the sauce on the pizza and spread it out fairly thin. This would be up to you but I do not like tons of sauce.
  26. Add as much protein and toppings as you like.
  27. Place back in oven for about 4-6 minutes.
  28. Take out of oven and serve as is or serve individual slices.
  29. Enjoy!

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Tina Turbin

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