Paleo Cauliflower Crust Pizza

Total time1 hr 15 min

Prep time25 min

Cook time40 min

Pizza night doesn't have to be off the table just because you've ditched grains, and this cauliflower crust version proves it in the most satisfying way. The base is built from riced cauliflower, eggs, and almond flour — no wheat, no fillers, just whole ingredients that bake up surprisingly firm and golden at the edges. The real secret is wringing every last drop of moisture out of the cooked cauliflower before mixing the dough; skip that step and you get soggy, skip it properly and you get a crust that actually holds a slice. On top, a quick simmered tomato sauce with garlic, basil, and a pinch of red pepper flakes sets the stage for crumbled Italian sausage, earthy baby bella mushrooms, and sweet red bell pepper. Everything is cooked through in the skillet before it hits the crust, so the second bake is all about melding flavors and crisping those edges to a deep, caramelized brown. A five-minute rest before slicing is the final move that keeps it from falling apart on the way to your plate. Serves four, and it's the kind of meal that makes grain-free eating feel genuinely indulgent rather than like a compromise.

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Ingredients

4 servings

For the crust

1 medium head cauliflower (about 2 lbs), cut into florets
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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 tip
Turkey sausage is leaner than pork; add a little oil if it seems dry, and match the seasoning to the recipe. Cook turkey fully - to 165°F (74°C).
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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