Ground Beef and Green Olive Cauliflower Crust Pizza
Serves: Serves 1 or 2
The Sauce (I used ¼ cup for 1 pizza)
  • 1 small can diced tomato (I used Eden Organic)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, chopped
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp oregano
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ¼ tsp fennel seeds, coarsely ground
  • pinch crushed chili peppers
  • pinch ground clove
  • pinch ground cinnamon
  • 1 tsp honey (optional)
The Crust
  • 350g cauliflower, grated
  • ¼ cup coconut flour
  • 2 tbsp almond flour
  • ¼ teaspoon salt
  • 1 tsp Italian seasoning
  • ½ tsp garlic powder
  • 2 tbsp nutritional yeast
  • 2 large eggs
The Garnish
  • 3-4 mushrooms, sliced
  • ¼ red bell pepper, diced
  • 150g ground beef, cooked
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • Pinch Himalayan or fine sea salt
  • ¼ tsp freshly cracked black pepper
  • 100g fresh mozzarella cheese, grated
  • 4 tbsp sliced green olives
  • Fresh basil, chiseled
The Sauce
  1. To make the sauce, add onions, garlic and seasoning to a small saucepan and cook over medium heat until fragrant and the onions become translucent, 2-3 minutes.
  2. Add canned tomatoes and honey if using and bring to the boil then lower heat and simmer, partly covered, for about 15-20 minutes, until sauce is thickened and all water has evaporated. Reduce to a fine puree with a stick blender, if desired. Set aside while you work on the crust.
The Crust
  1. Place a pizza stone or baking sheet in the oven and preheat oven to 475F.
  2. Use a box grater or the grater disc of your food processor to grate the cauliflower.
  3. Place the grated cauliflower in a microwave safe bowl and cover loosely; microwave for about 4 minutes on high. Place the cooked cauliflower in a fine mesh sieve and press it down real hard with a ladle or an unbreakable bowl or plate that fits snugly into the sieve; You need to remove as much water as you possibly can, so don’t be afraid to squeeze. If you don’t have a fine mesh sieve, you could also dump the cauliflower onto a clean tea towel, let it cool for a few minutes then wrap it like you would a candy and squeeze the heck out of it by wringing the towel.
  4. Add the cauliflower into a bowl, along with the rest of the ingredients. Mix well by hand until all the ingredients are well incorporated and resemble dough.
  5. Place a piece of parchment paper onto a cutting board and dump your dough smack in the center. Form it first into a ball, then flatten it down gently with your fingers and form it into a nice, flat disc or approximately 8 to 10 inches in diameter. If you want a ticker border, you will have to also form that with your fingers, as the dough won’t rise.
  6. Use the cutting board to slide your crust onto the hot pizza stone or baking sheet that’s been sitting in the oven. Bake for 8 - 11 minutes, until it starts to turn golden brown; remove from oven by sliding it back onto your cutting board.
The Garnish
  1. Spread however much tomato sauce you like evenly over the cooked pizza crust; top with mushrooms and half the bell peppers; add ¾ of the mozzarella cheese, followed by the cooked ground beef, the rest of the bell peppers and sliced olives. Finally, add the rest of the mozzarella cheese.
  2. Slide pizza back in the oven and cook for an additional 7-10 minutes, until cheese is melted and the crust starts to color on the edge.
  3. Remove from oven and let cool for a minute or two. Sprinkle with fresh basil, cut into wedges and ENJOY!
The recipe for the cauliflower crust has been greatly inspired by The Lucky Penny's Best Cauliflower Crust Recipe
Nutrition Information
Serving size: NF based on the entire pizza
Recipe by The Healthy Foodie at