Paleo Turkey Meatball and Spinach Pizza (with Cauliflower Crust)

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Paleo Turkey Meatball and Spinach Pizza (with Cauliflower Crust)

The Crust:
• 350g cauliflower, grated
• 1/4 cup coconut flour
• 2 tbsp almond flour
• 1/4 teaspoon sea salt
• 1 tsp all purpose seasoning of choice
• 2 large organic cage free eggs
Turkey:
• 1 lb lean ground turkey
• ½ a cup almond meal/flour
• 1 organic cage free egg
• 2 tbsp onion powder
• 1 tbsp garlic powder
• ½ cup pizza sauce
Toppings:
• 1 cup organic baby spinach
• 1/4 pizza sauce
• sliced onions, mushrooms, scallions, and grape tomatoes
• ¾ cup grated mozzarella cheese

The Turkey:
Preheat oven to 375°F and line a baking sheet with parchment paper Combine all turkey ingredients in a bowl. Roll mixture into palm size meatballs and place 2 inches apart on a baking sheet. Bake for 20 minutes. When ready, toss the meatballs in the pizza sauce and set aside, then make your crust.

The Crust:
Preheat oven to 475F. Rice cauliflower in a food processor, then transfer to a microwave safe bowl and place in the microwave for 5 minutes. When ready, let it cool for 10 minutes before handling or it will burn you. Place cauliflower in several sheets of paper towel and squeeze out as much moisture as you can. This will prevent the crust from being mushy. Transfer cauliflower back into the bowl and add remaining crust ingredients. Line a pizza baking pan with parchment paper and dap it with a little bit of coconut oil. Spread out cauliflower crust batter in the pan, but make sure it’s not too thin. Place in the oven and bake for 8 – 11 minutes, until it starts to turn golden brown, then remove from oven and place the baking pan on your kitchen counter. Top with topping ingredients and as many turkey meatballs as you’d like, then place the pizza back in the oven and bake for 7-10 minutes, until the cheese is melted.

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