Paleo Pizza Marinara

Adapted from Recipe Girl

Yields a 12-inch pizza (feeds 4)


1 small head cauliflower, cut into small florets (should yield about 3 cups once processed)
½ cup / 1.7 oz / 50 gr light mozzarella, shredded
1 large egg, lightly beaten
½ teaspoon fine grain sea salt
½ teaspoon oregano

pinch of ground black pepper


2 ladlefuls tomato sauce
3 tablespoons green olives, sliced
3 tablespoons black oilives, sliced
1 tablespoon capers
1 tablespoon oregano
anchovy fillets (optional)
Olive oil as needed


Preheat oven to 450°F (220°C) and place a rack in the middle. Line a baking sheet with parchment paper and grease liberally with olive oil.
In a food processor rice the cauliflower. Transfer to a microwave dish and microwave on high for 8 minutes, until cooked.
Place the cauliflower rice in a tea towel and twist it to squeeze out as much moisture as you can (I squeezed out more than 1 cup of liquid). This is very important. The cauliflower rice needs to be dry. Otherwise you’ll end up with a mushy dough, not a crusty one.
Transfer the cauliflower flour to a mixing bowl and add egg, mozzarella, oregano, sea salt and pepper.
Using your hands, press the mixture onto the baking sheet and shape into a thin pizza “disc”.
Bake for 15 minutes, until golden.
Remove from the oven and let cool for 5 minutes.

Spread tomato sauce evenly on the dough; top with sliced olives, capers and anchovies (if using). Sprinkle oregano on top and drizzle with olive oil. Bake in the oven for about 10 minutes.
Serve warm.