Awesome Paleo Pizza!

Jul 17th
Paleo Pizza

I feel like I have stumbled upon a major gem here. This paleo pizza recipe is straight up awesome! I haven’t had a low carb pizza this good, well, pretty much ever.

I have shared the recipe for the Paleo Cauliflower Pizza Crust, and the Roasted Garlic Tomatoes, which are both major components of this perfect paleo pizza. The other major players are simple Italian sausage meat balls and some beautiful veggies and fresh basil.

Paleo Pizza

The flavors are so good in this pizza that it will make your mouth sing. You get the chewy curst, topped with fragrant tomatoes with sweet and zingy garlic. A slight spicy kick from the sausage balls, some caramelized sweetness from the bell peppers and a good hearty bite from the raw kale. The pine nuts add a warmth of flavor and the olive oil and balsamic vinegar glaze (I picked up mine from Trader Joe’s), add the perfect fruity notes. This paleo pizza will light up your taste buds and you may never go back to regular pizza.

Paleo Pizza


I’m giving you this paleo pizza recipe just as I love it. But, like any pizza, this is a blank slate. Top it off however you like. If you aren’t worried about dairy, throw on some beautiful mozzarella. Like caramelized onions, I’m sure that would be an awesome addition! How about some olives, or avocado? Ham and pineapple? Anchovies?  Or feta, chicken, and spinach?

Need some toppings inspiration?


(What Would Teenage Mutant Ninja Turtles Do?)

Paleo Pizza

So now that you know what to put on your awesome paleo pizza, let’s get to the recipe! This is the recipe for my version of the perfect, most awesomest paleo pizza you will ever eat. Give it a go and see for yourself.

Awesome Paleo Pizza!

Awesome Paleo Pizza!


  • (see the post.)
  • 2 cups ground raw cauliflower florets
  • 3/4-1 cup almond flour
  • 3 eggs (or flax eggs)
  • 2-3 tablespoons nutritional yeast
  • a few pinches of salt
  • a few grinds of pepper
  • pinch of oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Roasted Garlic Tomatoes:
  • (see the post.)
  • 2 (10 oz) containers cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 6 garlic cloves, minced
  • 1-2 sprigs of fresh thyme (optional)
  • 1 teaspoon kosher salt
  • 2 teaspoon fresh cracked black pepper
  • Italian Meatballs
  • 1 lb. Italian sausage
  • Roasted Bell Papers
  • 1-2 colorful bell peppers, roughly chopped
  • olive oil
  • salt and pepper
  • Other Toppings:
  • kale, chopped
  • pine nuts
  • fresh basil, chopped
  • olive oil and balsamic vinegar glaze



Preheat oven to 450 degrees. Line a cookie sheet with parchment paper and spray or brush lightly with oil.

Chop cauliflower and pulse florets in a food processor, or grate with a cheese grater. Be careful not to puree it or grind it until it’s mushy. You’re going for a “riced” fluffy consistency. It should not be sticking together at this point.

Whisk 3 eggs and mix all of the rest of the crust ingredients together and form into a ball. It should be pretty wet but If it’s too sticky to handle add more flour. Gently knead it a few times, adding some flour on top if necessary to help it come together. (note – this will NOT resemble regular pizza dough – it won’t be as easy or pliable to work with – that’s ok).

Press “dough” ball down onto a pizza stone or baking sheet lined with greased parchment paper. Gently mold into a circle or whatever pizza shape you like, it should be a little less than 1/4 inch thick.

Bake crust for 25-30 minutes total. If you are topping with just veggies or toppings that don't need to be cooked on the crust then bake for the total time and then top outside of the oven. If you are making a pizza with cheese or tomato sauce, bake crust for approx. 15-20 minutes (or until firm), then top with sauce and other toppings and bake for 10-15 minutes more.


Preheat oven to 375° F.

Slice all the tomatoes in half, (check out this awesome trick for cutting a lot of tomatoes quickly). Spread tomatoes out on a cookie sheet and drizzle with olive oil, add the rest of the ingredients and toss everything together. Spread it all out into one single layer and bake for 20-25 minutes or until the tomatoes have started to breakdown and the garlic is fragrant.

Sometimes I let my tomatoes cook longer so they become slightly charred, it just intensifies the flavors, but be careful because burnt garlic is yucky.

Italian Meatballs

Preheat oven to 375° F, line a baking sheet with parchment paper. If the sausage has casing remove it by slicing into the casing and then peeling it off of the sausage. Roll the sausage in to small balls, about a teaspoon size, place the balls on the parchment paper. Bake for about 15-20 minutes or until cooked through.

Roasted Bell Peppers

Preheat oven to 375° F, line a baking sheet with parchment paper. Deseed and roughly chop the bell peppers. Toss them with some olive oil and salt and pepper and spread them out in a single layer on the lined cookie sheet. Bake for 10-15 minutes or until soft.

Build the Pizza

Spread the tomatoes out on the hot crust and then add on the sausage balls, roasted bell peppers, other toppings ingredients, and finally drizzle with good olive oil and balsamic vinegar glaze.


Of course you can put whatever toppings you like on this pizza, but these are my favorites and just make a super flavorful and healthy pizza.

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