Anti Inflammatory Paleo Cauliflower Crust Pizza
Total time1 hr 15 min
Prep time25 min
Cook time40 min
5.0(10)
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Learn more →Ingredients
4 servings
For the crust
- 1 medium head cauliflower (about 2 lbs), cut into florets
- 2 large eggs
- ¼ cup almond flour
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp salt
For the sauce
- 1 can (14 oz) crushed tomatoes
- 2 tbsp olive oil, divided
- 2 cloves garlic, minced
- ½ tsp dried basil
- ¼ tsp red pepper flakes
- salt and pepper, to taste
For the toppings
- ¾ lb italian pork sausage, casings removed
Chef's tipUse the same amount and cook it according to the package directions. It browns well but is leaner than pork sausage, so add a little oil to the pan if it looks dry. - 1 cup baby bella mushrooms, thinly sliced
- ½ red bell pepper, thinly sliced
For serving
- ¼ cup fresh basil leaves (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper and brush or spray it lightly with olive oil.
- 2
Pulse the cauliflower florets in a food processor until they resemble fine, even crumbs — about the texture of couscous. Working in batches if needed, transfer the riced cauliflower to a microwave-safe bowl and microwave on high for 4 minutes, until steamed through and tender.
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