I remember having a Mexican Pizza in the ’80s…I think Pizza Hut or someone similar introduced it on their menu. I thought it was weird-sounding, but we got it anyway and it became a family favorite. It now is again!
Paleo Mexican Pizza
- 1 small head of cauliflower (3 cups riced cauliflower…directions below)
- 1 cup cassava flour
- 3 eggs
- 3 cloves of garlic, minced
- 1 teaspoon sea salt
- 1/2 pound ground beef
- 1 tablespoon taco spice
- 1/2 cup marinara or pizza sauce of choice
- Optional Toppings: shredded lettuce, sliced olives, diced tomatoes, diced avocado, sliced jalapeño, chopped cilantro
- Preheat oven to 375 degrees F.
- Trim and chop cauliflower and place in a food processor with 1/4 cup water (the water helps move it around). Pulse until the cauliflower is a rice-like consistency. Line a strainer with paper towels and dump cauliflower on top. Place a doubled up paper towel on top and squeeze out all of the excess water. Transfer cauliflower to a medium bowl.
- Add flour, eggs, garlic, and salt to the cauliflower. Combine and shape into a ball.
- Transfer to your pizza stone or pan and press out into about a 15-inch pizza crust. This is not traditional “dough” so use your hands to really shape it. Bake for 40-45 minutes until center is done (test with a toothpick).
- While this is baking, cut up your toppings.
- In a large skillet, cook ground beef and taco spice until the ground beef is no longer pink.
- Remove pizza crust from the oven. Spread the marinara sauce on the crust. Bake for an additional 5 minutes.
- Add lettuce and beef to the pizza. Top with any additional ingredients ~ olives, tomatoes, avocado, jalapeño, and/or cilantro.