Who says you can never enjoy pizza while living a Paleo lifestyle?
I’m here to prove that you can still enjoy pizza night while being paleo. I know one of the hugest things I missed when I first started paleo was pizza. Now I don’t miss it but there is still times that I crave it. This pizza came about one of those days while craving pizza. Now this is in regular rotation at my families dinner table. We change it up but this is still my favorite way. If you can tolerate dairy try some grass-fed cheese sprinkled on top. That is my kids favorite way.
Want pizza for breakfast? Try this…
Change up your morning by having a breakfast pizza. Bake crust by itself for 20 minutes. Crack eggs directly on top of the pizza and bake on the broil setting for 2 more minutes. (oven times may vary depending on your oven or consistency of your “dough”). Remove from oven and add spoonfuls of pesto, cooked bacon (broken into pieces), basil and red pepper flakes.
- 2 cups ground raw cauliflower flourettes (about 1 small cauliflower)
- ¾ cups almond flour
- 3 eggs
- 1 teaspoon fresh basil, chopped
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt
- A few grinds of fresh ground pepper
- 2 cups baby spinach
- 1 cup fresh basil
- 1 clove garlic, sliced
- ¼ cup walnuts, lightly toasted
- 1/4 cup olive oil
- Juice and zest of one lemon
- Sea salt and fresh pepper to taste
- 1 mild chicken sausage, casing removed
- 1/3 cup red bell pepper, diced
- 1 ½ cups fresh spinach, chopped
- Preheat oven to 450 degrees.
- Chop cauliflower and pulse the flourettes in a food processor. Be careful not to puree it or grind it into mush. You’re going for a “rice” like texture. It should not be sticking together at this point.
- Whisk eggs and mix all the rest of the crust ingredients together and form into a ball. It should be pretty wet but shouldn’t be too sticky to handle. If it is too sticky, add a little more almond flour. Gently knead it a few times, adding flour on top if necessary to help it come together. Remember folks, this will not resemble regular pizza dough.
- Press ball down onto a pizza stone or baking sheet lined with parchment paper. Gently mold into a circle, dusting a bit more almond flour if it makes it easier to work with. Try to spread it to be a little less than ¼ inch thick.
- Bake crust for 25-30 minutes.
- While crust is baking, make pesto by adding all ingredients to the bowl of a food processor and pulse until smooth. Set aside.
- Cook sausage in a large skillet until no longer pink in color. Add cherry tomatoes and spinach to sausage and cook until tomatoes are tender and spinach has wilted.
- Remove crust from oven and spread pesto on crust. Add sausage mixture to pizza to evenly coat, you may have a little left over. Sprinkle with fresh basil and a few dashes of red pepper flakes and serve.