Zucchini crust pizza with peppers, onions, and sausage

Paleo Pizza

bee's kitchen Oct 17, 2019

Pizza is one of the most requested recipes I get from my clients.  I never want my clients to feel deprived of some of their favorite foods so I help them find alternatives! 

Who Doesn't Love Pizza!?

While we work together to determine which foods fuel them and which trigger a negative response, we are often eliminating gluten and dairy. That, ultimately, takes the traditional pizza out of their diet. 

This recipe is actually a zucchini-based crust that is fairly easy to make. You can make the pesto sauce provided in the recipe below or buy a dairy-free pesto sauce like this one. Top this pizza with a dairy-free mozzarella. (My favorite is this one!). For those of you that can tolerate some cheese, goat cheese adds some awesome flavor to this delicious pizza! However, note that goat cheese is NOT paleo :)

Paleo Pizza



  • 1 tbsp Almonds (finely ground) 

  • 2 Zucchini (2 1/2 cups packed, shredded) 

  • 1 Egg (lightly beaten) 

  • 1⁄2 cup Almond Flour 

  • 1 tbsp Fresh Sage (chopped) 

  • 6 Garlic (cloves, minced (omit for low fodmap)) 

  • 2 tbsps Extra Virgin Olive Oil 

  • 1⁄4 tsp Sea Salt


  • 1 Red Bell Pepper (cut into thin strips) 

  • 1 Yellow Bell Pepper (cut into thin strips) 

  • 1 cup Red Onion (cut into thin strips (omit for low fodmap)) 

  • 8 oz Pork or Chicken Sausage 

  • 1⁄2 cup Dairy-Free Cheese


  • 1⁄2 Lemon (juiced) 

  • 2⁄3 cup Baby Spinach 

  • 2⁄3 cup Basil Leaves 

  • 1⁄4 cup Walnuts 

  • 3 tbsps Extra Virgin Olive Oil 

  • 1⁄8 tsp Sea Salt


  1. Make the pesto in a food processor or blender by combining the lemon juice, spinach, basil, walnuts, 3 tbsp olive oil, and sea salt.

  2. Preheat oven to 400 degrees. Line a 12in pizza pan with parchment paper and sprinkle with the ground almonds.

  3. Shred the zucchini and place it in a colander. Press with a paper towel to remove excess moisture.

  4. In a large bowl, combine egg, flour, sage, and garlic. Add zucchini. Press mixture onto pizza pan. Drizzle with 1 tbsp olive oil.

  5. Bake for 25-30 min or until golden. Remove from oven and cool slightly. Loosen crust from the parchment but do not remove. This will prevent the crust from sticking during the final baking. Sprinkle with salt.

  6. While pizza is baking, heat the skillet with 1 tbsp olive oil over medium-low heat. Add pepper and onion. Cook for 5 min. Add sausage to brown.

  7. Spread the pesto over the cooled crust. Top with sausage and peppers. Sprinkle with goat cheese. Bake for 8 minutes.

  8. Sprinkle with red pepper flakes or additional sage to serve.


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