beef and kale cauliflower pizza

Can we all just admit that pizza is one of the greatest foods to ever exist? I remember when I was a younger child, and Dad and Mom would go out for date night, we four kids (the youngest hadn’t been born yet) would get to pull out a frozen pizza for dinner. That was the most delicious thing—besides maybe the steak and mashed potatoes we’d always request for birthday dinners, but that’s a different story. So, we’d pull the pizza out of its box and plastic covering and set it on the counter to thaw a bit while the oven heated up. Of course that was always the longest fifteen to twenty minutes of our lives. One of us would always try to snitch some bits of frozen cheese before another sibling slapped his or her hand away. 

We’d wait for it to bake while the cheesy smell filled the whole house. My sister and I would get out the little blue plates with our names sharpie-ed on the edges and throw some baby carrots on each plate, because we’d been taught to have “fruit or veg at every meal.” Then the timer would beep, and we’d all crowd around the table and enjoy our feast.

From frozen pizzas while Dad and Mom were gone to those special family order-in pizza nights, it goes without saying that pizza holds a special place in my heart.

Buuuut now as a slightly older, gluten-free, dairy-free, veggie-loving, foodie girl, your typical pizza is no longer much of an option. Unless, of course, we’re talking about paleo cauliflower pizza, which I discovered about a year ago. Much to my heart’s delight, cauliflower pizza is super easy to make, about as healthy as pizza can get, and surprisingly really delicious! 

It’s simple.

You just cook up the cauliflower, strain it, blend it really well with the other crust ingredients, and bake it. Then you’ll cook the beef and onions and pile them along with all the other toppings onto the crust and bake it all for a bit longer. 

 

It’s healthy.

The ingredients for this pizza are about as healthy as it gets; it’s pretty much just vegetables and meat—which is, in my opinion, the most ideal way to eat.

 

It’s delicious.

Maybe it’s nothing like the frozen pizzas you ate growing up, but that might be a good thing. It’s got a soft crust with a crispy edge and a plethora of lovely veggie flavors along with the beef-y goodness and just a touch of parmesan. Soooo good!

Beef and Kale Cauliflower Pizza

Serves: 4
Crust adapted from Paleo Leap

  • 1 head cauliflower
  • 2 eggs
  • 1/2 cup almond flour
  • 1 tsp salt
  • 2 T olive oil, separated
  • 1 pound ground beef
  • 1 small yellow onion
  • 2 cups kale 
  • 2 small tomatoes, washed and sliced
  • 1/3 cup sliced radishes 
  • 1/4 cup parmesan cheese*
  • optional: fresh oregano

Wash and chop the head of cauliflower. In a medium-sized saucepan with steamer basket and one inch of water, steam the cauliflower until soft. Place cooked cauliflower in a food processor and pulse until very finely chopped. Remove the lid from the processor and allow cauliflower to cool a bit. 

While the cauli cools, start cooking your beef. Grease a medium-sized fry pan with 1 T olive oil and add the chopped onion and ground beef. Sauté until onions are soft and beef is cooked through. 

Preheat oven to 400 degrees.

Once the cauli is cool enough to touch, place it in a ball on a cheesecloth. Thoroughly squeeze out all the liquid from the cooked cauliflower with the cheesecloth. Once this is done, place the cauliflower in a bowl and mix in eggs, almond flour, and salt. Stir until combined and then press the dough onto a baking sheet in a circle—between 1/4 and 1/8 inch thick. 

Bake the crust at 400 degrees for 18 minutes. Then remove from oven, drizzle a bit of olive oil on it, sprinkle on the garlic powder, and add the kale, sliced tomatoes, cooked beef, radish slices, and parmesan cheese. Return to oven and bake for anther 16 minutes. 

 

*Note: if you cannot tolerate parmesan cheese, feel free to use crumbled goat cheese or just omit the cheese altogether.