One bite of this nutrient-dense, whole foods pizza and you’ll wonder why you’ve ever spent the time and money on commercial, delivery pizza. This gluten-free, paleo, bulletproof approved dish is easy to digest, packed with nutrition and absolutely gourmet in taste.

Here’s what you’ll need:

  • 1/2 pound grass-fed organic bison burger
  • Herbamare for seasoning
  • 1/2 package sun-dried tomatoes
  • 1 small yellow squash or zucchini
  • 1 tsp. extra-virigin coconut oil

For the crust:

  • 1 pasture-raised egg
  • 1/2 head organic, local cauliflower
  • Real salt & pepper

Here’s how you make it:

  1. First start off by cooking your bison – I recommend a medium-heated cast iron skillet greased with grass-fed ghee.
  2. Roll into small “sausage like balls” and toss in pan for a few minutes to cook – careful to not overcook.
  3. Now time for the crust…
    1. First, lightly steam cut and prepared cauliflower pieces.
    2. When soft, put the cauliflower through a food-processor and pulse until all the cauliflower is in rice-sized bits.
    3. When finished, move the cooked and processed cauliflower to a large bowl to cool.
    4. Preheat an oven to 450 degrees F and line a baking sheet with parchment paper.
    5. Remove cauliflower from fridge and stir in the egg, garlic, salt, and pepper until combined. 
    6. Pour mixture onto the prepared baking sheet; press and shape into a pizza crust.
    7. Brush with coconut oil and top with thinly sliced zucchini and soaked/sliced sun-dried tomato.
    8. Bake in the preheated oven until lightly browned, about 15 minutes.
    9. Slice and serve!

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For more delicious, healthy and gourmet recipes like these, grab a copy of my book The Gourmet Foodie!

Categories: Recipes