Paleo Mexican Pizza

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

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


  1. Preheat oven to 375 degrees F.
  2. 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.
  3. Add flour, eggs, garlic, and salt to the cauliflower. Combine and shape into a ball.
  4. 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).
  5. While this is baking, cut up your toppings.
  6. In a large skillet, cook ground beef and taco spice until the ground beef is no longer pink.
  7. Remove pizza crust from the oven. Spread the marinara sauce on the crust. Bake for an additional 5 minutes.
  8. Add lettuce and beef to the pizza. Top with any additional ingredients ~ olives, tomatoes, avocado, jalapeño, and/or cilantro.
  9. Enjoy!

Pick up a bag of Otto's Cassava Flour

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