Low-Carb, Paleo, Gluten-Free, Gourmet Pizza

Satisfy your pizza craving with this low-carb, grain-free, gluten-free recipe. You can use the crust in this recipe to make other dishes like bruschetta or crackers with your favorite soup. This dish is low in carbohydrates and is safe for people who are grain-free, gluten-free and/or following a Keto or Paleo diet. This is a sucrose (sugar) intolerance safe recipe. Sucrose and starch tolerance vary. Individuals may need to modify the recipe to meet personal diet goals.



  • 1 medium cauliflower
  • 1 cup chia seeds
  • 3 tablespoons olive oil
  • 1 teaspoon Celtic sea salt
  • 1 cup water

Keto Topping

  • ½ cup aged pecorino cheese or grated parmesan cheese
  • ½ cup cream cheese
  • ½ cup heavy cream
  • 2 cloves garlic, peeled

Paleo Topping

  • 1 cup sliced shitake or regular mushrooms
  • 1 cup sliced cherry tomatoes
  • 1 cup tomato purée
  • ½ cup sliced Kalamata olives



  1. Remove all the cauliflower florets, and chop them very finely in a food processor.
  2. Grind the chia seeds into flour in a coffee grinder.
  3. Mix cauliflower and chia flour with salt, olive oil and water.
  4. Mix well until a smooth “dough” is formed.
  5. Let rest for 20 minutes.
  6. Grease a cookie sheet with olive oil.
  7. Spread the “dough” about ½ inch thick, or if you prefer use two cookie sheets and spread the dough thinner.
  8. Bake on lowest oven setting for about an hour. The crust should be cooked and dry, but might take longer depending on the thickness you chose. If the crust is not dry, bake it longer.
  9. Once the crust is ready, increase the oven to 400°F.

Keto Topping

  1. In a food processor, mix the cheeses, cream and garlic until a smooth paste is formed.
  2. Spread on the pizza crust and bake for 10 minutes at 400°F.

Paleo Topping

  1. Spread tomato purée on the pizza crust (do not use tomato sauce here).
  2. Spread the rest of the ingredients on top.
  3. Bake for 10 minutes at 400°F.

Recipe by: The Nourished Caveman

We understand at My Gut Health Today how challenging it can be to live with a food intolerance, a food allergy or a food sensitivity. One of the biggest obstacles is finding tasty recipes and/or substitutions that will not make us or our loved ones sick. Our new My Gut Health Today recipe series is where we feature safe recipes for a variety of food intolerances and food allergies. Please carefully review all of the ingredients to ensure the recipe you are interested in is safe for you and your family to consume. Only you understand the unique nuisances of your situation. We are simply offering helpful suggestions to hopefully make your cooking lives easier and your stomachs happier.

The hyperlinks to other webpages that are provided in this article were checked for accuracy and appropriateness at the time this article was written. Myguthealthtoday.com does not continue to check these links to third-party webpages after an article is published, nor is myguthealthtoday.com responsible for the content of these third-party sites.

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