Guilt-Free Paleo Pizza With Cauliflower

Ana, our Head of Design, not only runs half marathons in under 1h 40min, but also loves trying out new recipes. On the menu today is a paleo pizza with a crust made of cauliflower.

Runtastic Paläo Pizza


1 head of cauliflower
2 eggs
250ml tomato sauce
8 slices prosciutto
50g pine nuts
sun dried tomatoes
4 brown mushrooms
1 avocado
1 handful spinach
1 Tbsp olive oil
1 pinch of salt

Runtastic Paläo Pizza


Preheat oven to 200°C / 390°F and line a baking sheet with parchment paper.

Chop off leaves and stem from the cauliflower head, then break it into florets and add them, a few at a time, to a blender. Blend until reaching a grainy consistency, similar to rice.

Mix cauliflower, eggs, oregano and a pinch of salt, then spread the mass on the baking sheet for your pizza crust. Cover the edges with a little olive oil. Bake for 15 to 20 minutes until the crust turns golden brown and solid.

Take out the pizza crust, coat with tomato sauce (as well as all other ingredients you’d like to bake), salt to taste and pop back in the oven for another 3 to 5 minutes.
After baking, distribute all raw ingredients on your pizza – e.g. brown mushrooms, avocado slices, onion rings, spinach leaves, pine nuts, sun dried tomatos and prosciutto.

To fuel for her training phases and races and to be able to give her best, Ana also fills up on carbohydrates. However, if you’re looking for a light, yummy & low-carb dinner for rest days, this paleo pizza might be just what you need!


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