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Main Dish






Mediterranean paleo pizza

Healthy and delicious, this pizza recipe from L.A. chef Jonathan Rollo has it all!

Owner/Executive Chef Jonathan Rollo
Greenleaf Chopshop, Hollywood



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Ingredients

1 (12-inch) premade cauliflower pizza crust (or see note for how to make your own)
1/2 cup marinara sauce
1/4 cup pitted and sliced kalamata olives
1/4 cup sliced red onion
1/4 cup quartered artichoke hearts
1/4 cup salami pieces (uncured and no sugar added)
1 cup arugula

Instructions

Preheat oven to 450 degrees. Line a pizza pan or rimless baking sheet with parchment paper and place crust on pan. Spread with marinara sauce and top with olives, onion, artichoke hearts and salami. Bake pizza until the top begins to brown, 10 to 14 minutes. Remove and sprinkle with arugula. Cut into slices and serve. 

Note: To make your own cauliflower crust, line a large baking sheet with parchment paper. Place 5 cups cauliflower florets and 1 clove garlic in a food processor; process until finely chopped. Transfer to a microwave-safe bowl and microwave on high for 3 minutes. Let cool slightly. Stir in 3/4 cup mozzarella, 2 large eggs (lightly beaten), 2 tbsp. chopped fresh parsley and 1/4 tsp. salt. Spread mixture into a 12-inch circle, 1/4-inch thick, on prepared baking sheet. Bake at 425 degrees until brown and crispy around the edges, about 40 minutes. Remove from oven and cover evenly with your favorite pizza toppings.

Serves 4 to 6



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