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Paleo Rosemary Cauliflower Pizza With Arugula, Artichoke, Avocado & Prosciutto

This is a grain-free, gluten-free, non-dairy paleo garden pizza.
473 faves | 4 recommends
Nutrition per serving    (USDA % daily values)
CAL
265
FAT
57%
CHOL
39%
SOD
28%
Uploaded by: Tracey Kessler

Comments

I've heard of this and i've been dying to try it! Judging from the ingredients I think i'm in love with it!!!! Can't wait to give it a first attempt! =)
Suzanne Smith   •  29 Jul   •  Report
Looks awesome, I'm going to try it. Maybe it should be called Pizza Pie with Salad or something else. Or, if someone eats cheese, the option is to add cheese or sauce. Is there a paleo cheese (maybe made with cashew nuts?)?
Binay Curtis   •  16 Jul   •  Report
Thanks for feedback, Heather. I see that I had left out the eggs and garlic which I've added to the directions. Depending on your oven, you may want to bake longer for it to become more crisp. Pizza salads are the rage in California. Nothing like healthy living!
Tracey Kessler   •  16 Jul   •  Report
I found the instructions lacking the ingredients that were listed. Also, the crust, although tasty, never got crisp. However, when combined with everything else, it really was delicious. It turned out to be more of a salad.
Heather Young   •  16 Jul   •  Report
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Ingredients for 8 servings

For Pizza Base:

(1) Head Cauliflower

3 Eggs

1 Tsp. Black Pepper

1 Tsp. Salt

2 Cloves of Garlic

1 Tsp. Onion Powder

3 Sprigs of Fresh Rosemary (diced)

1 Tsp. Oregano

Topping:

1 Cup Arugula

1 Cup Artichoke hearts diced

1 Package Prosciutto

1 Avocado (sliced)

3 Organice Vine-ripened tomatoes

Balsamic Vinegar

Garlic

Ginger

Cocount oil

Preparation

1.

Chop Ginger & Garlic and saute in coconut oil to crispy brown. Set aside to sprinkle on top as garnish at end.

2.

Food processor Cauliflower to (riced) Do not over blend as will becoming too moist. Add spices, eggs and finely chopped garlic and rosemary and blend in bowl with spatula. Drain off extra water in strainer.

3.

Spray or grease pan with coconut or olive oil spray. Spread thinly on cookie sheet or pizza stone. Bake for approximately 20-25 min. at 450. You may brush on (Melted butter) at this point and bake for additional 5 minutes if you want it to be more crisp. Edges will become very brown while center may take a bit longer.

4.

Chop topping ingredients and spread over the cauliflower base. Drizzle with balsamic vinegar and sprinkle with garlic and ginger crispy topping.

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