Paleo Pizza Margherita

Cheese, please!!! A classic margherita pizza using cheesey cauliflower crust. Low-carb, gluten-free and more vegetables than you can fathom!!  (i.e. 5 servings :P)

Paleo Pizza Margherita

  • Servings: 1 medium pizza
  • Print


  • 2 cups cauliflower, cut into florets
  • 1 large egg
  • 1 cup shredded mozzarella cheese
  • 4 small fresh bocconcini balls, sliced
  • 1 tsp dried rosemary
  • 1 tsp salt
  • ¼  cup tomato sauce/ pizza sauce
  • 6 grape tomatoes, halved
  • 2 cloves garlic, diced
  • Coconut oil for greasing pan
  • Fresh basil, fresh ground pepper and chilli flakes to top

Let’s cook: 

  1. Preheat oven 450F and lightly grease a baking pan
  2. Add cauliflower in batches to a food processor until it yields 2 cups of quinoa size pieces
  3. Microwave cauliflower for 8 minutes on high
  4. Place cauliflower in a fine strainer and strain out excess liquid, pushing with the pack of a spoon. Alternatively, place in a tea towel, twist and squeeze out excess liquid
  5. Place dried cauliflower into a mixing bowl, and add egg, shredded mozzarella, rosemary and salt. Combine the ingredients well with your hands and press the mixture onto the greased pan into a pizza form
  6. Bake at 450F for 15 minutes until crust hardens and turns gold
  7. Remove from oven and reduce heat to 425F. Add the tomato sauce, cherry tomatoes and bocconcini cheese
  8. Bake pizza with toppings at 425F for 10 minutes until cheese melts and tomatoes roast
  9. Garnish with fresh basil and chilli flakes and ground pepper before serving



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