Fructose Free Paleo Cauliflower Crust Pizza

Total time1 hr 15 min

Prep time25 min

Cook time40 min

Fructose Free Paleo Cauliflower Crust Pizza

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Ingredients

4 servings

For the crust

1 medium head cauliflower (about 2 lbs), cut into florets
2 large eggs
¼ cup almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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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
1 cup baby bella mushrooms, thinly sliced
½ red bell pepper, thinly sliced
Ingredient note
A serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/8 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.

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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