I’m just going to say that this picture of the pizza doesn’t look as good as it is.  We actually like this pizza crust as much as a regular gluten crust now that we’ve gotten used to it.  The crust recipe is adapted from Dr Gundry (I always change it a little) and everything else is what I’ve created over the years.  I make the marinara sauce in batches sometimes and freeze it so it’s all ready for this recipe.  That makes it much easier to make pizza if I don’t have to make the crust and the sauce from scratch.  I did this pizza with buffalo mozzarella cheese since David can handle that one.  If your system can do regular cheese than any good quality mozzarella will work.  I used frozen cauliflower rice but you can get 3 heads of cauliflower and grate them, microwave them and then squeeze the water out of them to equal the 3 -16 oz packages of cauliflower rice.


3 -16 oz packages frozen organic riced cauliflower (thawed and squeezed until it’s dry)

3/4 cups grated Parmigiano-Reggiano cheese

1 1/2 tsp garlic powder

1 1/2 tsp onion powder

Salt and pepper to taste

1/4 cup almond flour (can substitute cassava flour if you can’t have nuts)

2 TBSP tapioca flour

1 cup shredded mozzarella cheese (we use Buffalo mozzarella)

2 omega 3 or pasture raised eggs

Marinara Sauce 

1 -16 oz mozzarella cheese log sliced (we use Buffalo mozzarella)

1 can organic pineapple chunks

1 package thin sliced Canadian Bacon


Preheat oven to 350°F.  Spread cauliflower on a parchment-lined sheet tray and place in the oven.  Cook for 10-15 minutes, keeping a close eye on the cauliflower.  You want it to reduce by half but not burn.  Once reduced add Parmigiano-Reggiano cheese, garlic powder, onion powder, salt and pepper.  Mix well and let cool to the touch.  Once the cauliflower has cooled add the almond flour, tapioca flour and mozzarella cheese, and  eggs and mix well.  Form into a ball and cut into two equal halves.

Preheat oven to 300°F.  Grease a sheet of parchment paper with coconut oil or avocado oil for each pizza crust.  Place each ball onto the sheet of oiled parchment paper and flatten with greased hands to make an 8 inch round pizza, making sure the crusts are even and there are no holes.

Bake for 15 minutes, turning the crusts halfway through to be sure they are cooked evenly.  Remove from oven and increase the oven temperature to 350°F.  Top with marinara sauce and Canadian bacon and pineapple.  Top with sliced of mozzarella cheese.  Bake until the edges are crisp and the cheese is melted.

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