I have been craving pizza like mad lately and I finally gave in, but I wanted to make sure I still stuck within the paleo guidelines. This crust is similar to the cauliflower pizza crust I posted a while ago, but I made a few modifications such as adding almond flour which I found really helped hold the crust together better than the previous recipe.
Feel free to top this crust with your favourite toppings. I topped mine with gluten-free BBQ sauce, yellow peppers, onions, diced chicken, spinach and Daiya. Technically, I am not supposed to have cheese but at least I kept it dairy free! You could easily make this a veggie pizza by leaving out the chicken.
This pizza crust has 10g of protein per serving, top that with some chicken and you have a protein-packed dinner!Print Recipe
Serves 3 – If you’re serving more than 2 people, I would double the recipe.
2 cups raw cauliflower, grated
1/2 cup almond flour
1 Tbsp olive oil or coconut oil
2 cloves of garlic, minced
Your favourite spices. I added 1 Tbsp of fresh basil and onion powder.
Your favourite toppings
Preheat your oven to 450F. Using a cheese grater, grate 2 cups of raw cauliflower or about half a head. Put the cauliflower in a microwave safe bowl and microwave for about 7 minutes. Note: the amount of cauliflower will reduce once you cook it, that’s ok! Set aside to cool. While the cauliflower is cooling, gather your veggies/toppings and chop them up.
Now, add the remaining pizza crust ingredients to the cauliflower and mix well. This should be quite thick, but moist. Line a baking sheet with parchment paper and using a spatula, spread it evenly onto the baking sheet. Bake in the oven for 12 minutes or until the edges just start to brown.Remove from oven. Reduce heat to 350F. Now, add your favourite toppings. Bake your pizza for another 10 minutes. Remove from oven, let cool, slice up and enjoy!Nutritional info for 1/3 of the crust (without toppings, since yours may vary)
228 Calories, 11g Carbs, 17g Fat, 10g Protein, 78mg Sodium, 3g Sugar