Broccolini & Sausage CauliPower Pizza

Broccolini & Sausage CauliPower Pizza

The top indicator that dinner smells amazing: Oliver walking into the kitchen and saying “I need a glass a wine to go with this!” 🍷 Those are the exact words I heard when I first pulled a pizza made with a CauliPower crust from the oven. 

I've made plenty of pizzas on non-traditional crusts before, and they usually get a similar reaction, but even I admit that these pizzas looked above and beyond. CauliPower crusts are unlike any cauliflower based pizza I've made before--they get crispy, like actually crispy in the oven! They do have corn and rice flour in them, so they are not grain-free, but for a special Friday night in, they totally do the trick. The best part is that all you have to do is pull a frozen crust from the oven, put your favorite toppings on, and bake it for 11-14 minutes (I live at altitude so I let it go a little longer; I just love crispy crust). In that time, I can whip up a bright side salad (like this one) and even pour myself a glass of vino. 

Broccolini & Sausage CauliPower Pizza
Broccolini & Sausage CauliPower Pizza

We have tested quite a few flavor combos already: Hawaiian, Supreme, and Everything But the Kitchen Sink. This one has been my favorite by far. The goat cheese pairs so well with the roasted broccolini and spicy sausage. Plus, I've never been a big tomato sauce fan so I don't miss it for a minute when a pizza is dressed with olive oil. (I know some of you are shuddering right now: a pizza with out tomato sauce?! Infuriating! ...It's ok. You can use tomato sauce. I will not judge. And I would still eat this pizza if it has piles of sauce on it; it's just that good.)

Next, I plan to make a breakfast pizza with eggs on top. What's you dream pizza combination?

Broccolini & Sausage CauliPower Pizza

CauliPower provided me with product to try out, but the recipes and opinions are all my own. I discovered CauliPower while traveling and loved it so much I got in touch with them. Working with brands to develop wholesome recipes is one way I keep Foraged Dish going! CauliPower helps me stock the pantry and keep the blog going. I only work with brands that I truly enjoy and use. This post may contain affiliate links.

Broccolini & Sausage CauliPower Pizza

Published April 27, 2017    |       |    Print This Recipe

CauliPower Pizza Crust with goat cheese, broccolini, and spicy sausage.

Serves: 2   |    Total Time: 20 minutes


  • 1 CauliPower pizza crust, (frozen, do not thawed)
  • 1 tablespoon olive oil
  • 3/4 cup shredded mozzarella cheese
  • 1/2 cup crumbled goat cheese
  • 1/4 red onion, slice thin
  • 2 ounces cooked spicy Italian sausage
  • 1 cup chopped broccolini
  • Optional for serving: red pepper flakes, parmesan, etc.


  1. Preheat oven to 425°F.
  2. Unwrap pizza crust from plastic, and place on cooking pan (I leave the cardboard under it and use a cookie sheet).
  3. Use the back of a spoon to spread olive oil over crust. Then, sprinkle mozzarella over top and then goat cheese. Evenly distribute the onion, broccolini, and sausage crumbles. Place in oven and bake for 11-14 minutes, until cheese is bubbling and just starting to brown.
  4. Remove from oven and allow to cool for 5 minutes before slicing. Serve hot with desired accouterments (such as parmesan and red pepper flakes).

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Deep Dish-Style Veggie Skillet Pizza (Primal)

Deep Dish-Style Paleo Veggie Skillet Pizza

Pizza night is making a come back around here. 

I know this is almost sacrilegious to say, but I've never been much of a pizza person. Never. It's not like I don't enjoy it, I just don't crave it. I'm currently reading Alone in the Kitchen with an Eggplant (go read it now!!) and one thing recently occurred to me: I would probably never make pizza if I were alone in the kitchen. 

Deep Dish-Style Paleo Veggie Skillet Pizza

However, as I dig my way deeper and deeper into this book, I'm also realizing I have one thing in common with most of the writers (and probably many of you): cooking is my means of expression, and not just creatively. I do cook to be creative, but I also cook to channel my emotions. A slice of chocolate cake? That's actually me saying "Oh my gosh, thank you soooo much." A loaf of bread, still warm? "Welcome; stay a while." Food is my best form of communication. 

So how did I end up alone in the kitchen making this pizza-like concoction? Well, this pizza is a big hug. It's the kind of hug that wraps you up the minute you walk in the door and holds on tight (that smell!). Oliver does crave pizza--at least he talks about it- and since cooking is my favorite form of communication, I've been hard at working making a pizza dish that feels like a hug. 

Deep Dish-Style Paleo Veggie Skillet Pizza

We've eating deep-dish style pizzas once a week for the last several weeks, and pizza night is becoming a habit! This pizza is different though. It has ditched the crust and is build upon layers of thinly sliced zucchini and eggplant, and then cooked until the veggies have soaked up all of the flavor of the marinara sauce. Once the vegetables are soft and juicy, I pull out whatever cheese we have in the house and cover the top. Next is always pineapple chunks, which are the house favorite. Then hot Italian sausage crumbles and when we have them, sliced black olives. 

Under the broiler the pizza goes for just a few minutes--until the cheese is bubbling and the sausage sizzles- and as it comes out, so does the smell of fresh pizza, like a giant hug all around you.

Deep Dish-Style Paleo Veggie Skillet Pizza

Deep Dish-Style Paleo Veggie Skillet Pizza

Paleo, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

Building this pizza on a stack of veggies means it’s not just healthier than standard pizza, it’s lighter—so you can really dig in.

Serves: 2-4    |    Total Active Time:


  • 1 small eggplant
  • 1 medium zucchini
  • 1 teaspoon coconut oil
  • 1-1/2 cup marinara sauce
  • 8 ounces mozzarella, shredded
  • Pizza toppings of choice (I used 1/2 cup Hot Italian Sausage crumbles and 1/2 cup strained canned pineapple chunks. Often I also use sliced black olives)


  1. First, slice the zucchini and eggplant into thin rounds. Then, in a oven-safe skillet, heat 1 teaspoon of coconut oil over medium heat. When the oil is hot and glistens, place the eggplant slices down in the pan. Cook the eggplant on one side for 5 minutes, and then flip it over, cooking the other side for 3 minutes.
  2. Next, layer the zucchini rounds over top of the eggplant in an even layer. Pour the marinara sauce over the veggies, and bring to a simmer. Place lid on skillet, and allow to cook for 12-15 minutes, until zucchini is tender.
  3. Turn off stove. Spread cheese in an even layer over the dish, and then add your pizza toppings to taste.
  4. Turn the broiler to high, and place pizza on the middle of the oven. Bake for 2-5 minutes, depending on strength of broiler (watch closely) until cheese begins to bubble.
  5. Remove from heat and set aside to cool for 5-10 minutes before serving. Scoop with a large spoon into plates.


Nut-Free Paleo Pizza, 2 ways

My freshman year of college my dorm mates and I spent one Halloween night standing in line at the neighborhood's hottest slicery for an hour before getting to place our orders. This particular pizzeria was not even that good, just your standard greasy quick-service college locale. But after standing in line and then waiting patiently for the kitchen to get to my order (surrounded, the entire time of course, by the smell of melted cheese and toasted garlic),  that slice of pizza was the one of the best slices of pizza I'd ever had. The most memorable, at the very least. (Side note: I just checked to see if slicery was a word. It's not. But apparently Sabrina the Teenage Witch used it, and since I watched that show religiously in the nineties, I'm sticking with it). 

I'm generally all for focusing on what you can eat when following a whole food lifestyle, not what you can't. I'm too busy scouring the produce isle to even miss the stuff in the other isles of the grocery store (except for the bulk section -- I really like the bulk section). Every once in a while though, I get these ideas that I can't shake. Like BBQ chicken pizza, with cilantro and red onions. Like caramelized leeks with bacon. On pizza. And add some artichokes because those never hurt. 

Once something like that pops into my head, there's really no shaking it. I stood in line for an hour for pizza once, I'll take the challenge now. In fact, it'll take that challenge, and raise you one: a Paleo pizza crust that actually holds it's shape (no cauliflower) and contains no nuts

Why no nuts? I really like nuts. All the time. But after throwing down a good number of Costco-sized bags of almonds and pistachios, I felt nutted-out. Not in that I don't want to eat anymore nuts sort of way, but in that Ugh, eating this many nuts can't be healthy sort of way. Adding nuts to my dinner was the last thing I needed. 

So what did I use to delivery the caramelized leeks and bacon and BBQ chicken to my plate and eventually my mouth? Green plantains. While this recipes doesn't really make a "dough," (the result is more of a batter), the resulting crust is is thin and bready but sturdy enough to hold all of your toppings up. And totally nut free. Ding! 

Next time I'll make twice as much. This batch made 2 personal-sized pizzas, so we had no leftovers and I couldn't test how the the crust faired in a "leftover pizza for breakfast" situation. 

See? It's all about what you can have. And pizza, this pizza, is in. 

For the Pizza Crust:

1 green plantain

1 garlic clove

1 egg

2 tablespoons coconut flour

1/2 cup coconut milk

Pinch salt

Drizzle of Extra Virgin Olive Oil

Toppings and sauces of choice (my BBQ Chicken and Caramelized Leek and Bacon combos are below)


1. Preheat the oven to 450°F. 

2. Blend all of the crust ingredient together. I used a blender, you could also try mashing it all together with a fork. The batter should be thick, with no clumps. Use a spatula to spread the batter out on a piece of parchment or baking mat (such as a sil-pat). Spread the batter out in a circle, in a 1/4-inch layer. Make it as even as possible to ensure even cooking. 

3. Place the crust in preheated oven for 15-20 minutes, until you can lift up the edge of the crust and see that the bottom is browning. Remove the crusts from the oven and (carefully--it's hot!) add your toppings of choice.

4. Return the pizza back to the oven for 5-10 more minutes, until your toppings are warm, and your cheese--if you choose to use it- is gooey. Remove from oven, allow to cool for a few minutes, slice and serve! 


For the BBQ Chicken Pizza:

1 crust

1 cup shredded chicken

1/4 cup of your favorite barbecue sauce (more or less depending on your tastes)

1/4 cup thinly sliced red onions

2 tablespoons cilantro, chopped

1/2 cup grass-fed cheddar cheese, grated (if you tolerate dairy)


Spread a layer of sauce on the crust. Top with shredded chicken. 

Sprinkle with cheese, and top with red onions. 

Return pizza to the oven for 5-10 minutes, then remove from heat and sprinkle with cilantro.


For the Caramelized Leek and Bacon Pizza

1 pizza crust

1 medium leek, white only, wash & sliced thin

1 tablespoon coconut oil

Drizzle extra virgin olive oil

2 strips bacon, cooked and chopped

1/2 cup grass-fed cheddar cheese, grated (if you tolerate dairy)

1/2 cup canned artichoke hearts, canned


Sautee in the leeks in a skillet with the coconut oil over medium-low heat. Stir them occasionally, allowing them to turn golden. They will begin to caramelize after 10-15 minutes. Once they are soft and golden all around, remove them from heat. 

Drizzle olive oil over crust and spread with a spatula. You don't need much, but it enhances the flavor. 

Spread the cooked leeks over the crust, and top with bacon. Sprinkle cheese over pizza, and distribute the artichokes evenly around the pizza. 

Return the pizza to the oven for 5-10 minutes, until toppings are heated or cheese is gooey. 

Remove from heat, allow to cool for a few minutes, slice and serve!