Paleolithic Diet Pizza Base

Today we’re going to cook up a cauliflower crust pizza. If you are aiming for a Paleo Diet then this is perfect. 

I’ve cut down a lot on bread, so I’ve been experimenting with making cauliflower crusts for pizza. I’ve made several different versions, and this is the recipe that works best for a cauliflower crust.

Cauliflower Paleo Pizza Base


I didn’t want to make a version where you had to boil the cauliflower and then squeeze out the water. A lot of recipes call for that technique, but that sounds like a lot of work to me.

I tried not cooking the cauliflower at all, but that didn’t work too well
–although this method failed, it did make a good stromboli. I found cooking the cauliflower in a skillet and steaming off the excess moisture worked best.

So, the first thing we’re going to do is grate up the cauliflower, you can use a food processor, but a grater works fine.


Just use the florets, save any stems for soups or other recipes. Grate florets until you have approx. Two cups. Your grated cauliflower will be about the size of pop rocks candy, or nut cereal.

I just used the big side of the grater and measure out 2 cups. Heat a skillet on medium heat, not too hot, we’re just going to cook some of the water out of the cauliflower.

Some folks like to use a microwave, or boil and then squeeze out the water, but I like the skillet method best. The skillet method is the easiest way, there’s a lot of water in cauliflower, so drying it out is key to a successful cauliflower crust.

It’s not on a super high temperature, stir the cauliflower occasionally and let that moisture steam off, don’t try to color up the cauliflower, or soften it up, or over cook it. . . Our goal is just to dry it out a bit. It’ll take about 10 minutes, and don’t be in a hurry . . . just give it an occasional stir to release the steam.

A good deal of the moisture will evaporate. Then set the skillet and cauliflower aside for a couple of minutes to slightly cool. While the cauliflower cools for a moment, we’ll prepare the other ingredients.

Break one egg in a bowl. I used two eggs before, but I found it was too eggy, and unnecessary, One egg worked fine. Beat the egg and then add 1 cup of grated soy parmesan cheese. 

paleo diet egg
Hard cheese will help best hold the crust together. A hard cheese adds a great flavor, plus it adds salt, too. . . So additional salt is not needed.

The cauliflower will cool quickly, so add it into the bowl so now we have 1 cup of hard cheese, 2 cups cauliflower, and 1 beaten egg. Mix everything well adding extra seasonings to the crust is not needed.

Baking the Paleolithic Diet Pizza Base


 Get a baking pan and a sheet of parchment paper. The parchment paper is IMPORTANT!

Roll your “dough” out onto the pan and then press it out into a thin pizza crust shape make the crust is about a 1/4 inch thick all the way around. An evenly shaped crust will cook evenly, you don’t want the crust too thick, a 1/4 inch is best.

It will hold together well and not take too long to cook.

You don’t want the edges of the crust to be thinner, because they will darken up and appear burnt.

Paleo Pizza


Keep the depth of the crust uniform, so it looks beautiful. Now we’ll throw it in the oven preheated at 400 degrees F for about 20 minutes.

The crust will melt together and brown up.

When the crust looks nice and firm with a golden color, you can hear it bubbling a bit; it’s too hot to handle so

I’ll let it sit a moment. It looks perfect; you want it to have a nice color and look like one solid piece.

It doesn’t look like little pieces of cauliflower stuck together because the cheese, cauliflower, and egg have all melted together into a potential pizza. 

Smells awesome even though it’s cauliflower. It’s cooled down enough to pick up and since it’s on parchment paper; it won’t stick and break apart when you try to move it.

Still steaming, and has nice structural integrity! One thing I did before was a failure because I did not use parchment paper, it was not a success. . .

paleolithic diet pizza

Source: bbcgoodfood

It stuck to the pan luckily; I was able to roll up the failed crust to make a stromboli.

It’s not overly cooked on the top or bottom, because the edges weren’t too thin. It will burn if the edges are too thin. 

A skillet or pan of about 10 inches is needed,  it will not be a huge pizza crust.  

Delicious Paleolithic Diet Pizza Base

Now, let’s dress it up, spread the sauce out to the edges as far as you can, top with your favorite pizza toppings! I’m using spinach, basil, tomatoes, and mozzarella cheese. and then it goes back in the oven, still at 400 degrees F.

We’ll let it cook for about 10 minutes and keep an eye on it, so it doesn’t overcook.

It sticks together, looks like pizza, and even tastes like pizza. The cauliflower is not an overpowering flavor, it will taste like what you have it topped with!”This is GOOD!”Make this pizza. . . it is delicious.


What more information about the Paleo Diet? 

Paleo Diet Baking and Safety Concerns and Paleo Diet Choc Chip Cookies