Who says pizza night needs cheese, grains, or gluten? This Paleo pie flips the script with bold curry, smoky mango, and a cauliflower crust that’s actually crisp.
Pizza night has long held a sacred place in my week, but for anyone avoiding dairy or gluten, it can feel more like a compromise than a celebration. That changed when I tried this Paleo pizza with mango curry cashew sauce. It satisfies every craving without breaking a single dietary boundary. No gooey mozzarella, no traditional dough, and still every bit as crave-worthy.
What sets this pizza apart is its unlikely cast of characters. The crust is made from cauliflower, but don’t let that fool you—it’s not limp or soggy. A little coconut flour and some serious moisture-squeezing transform cauliflower into a sturdy, golden-brown base. Then there’s the creamy cashew curry sauce, a blend of nut butter, warm spices, and just a touch of sweetness. It’s bold, complex, and addictive.
But the magic doesn’t stop there. Grilled mango and red onion bring a smoky-sweet punch that plays perfectly with the richness of the sauce. A sprinkle of fresh cilantro seals the deal, turning a handful of wholesome ingredients into something totally unexpected and completely delicious.
A flavor combo worth obsessing over
If you’ve never tried mango and curry together, prepare to be converted. This pairing hits all the right notes: the gentle heat of curry powder awakens your palate, while mango’s natural sweetness cools and complements each bite. The contrast creates a kind of flavor symphony—warm and comforting, but also bright and playful.
This combo has roots in Indian-inspired dishes where fruit and spice are often intertwined. In this recipe, grilling the mango adds caramelization and depth, bringing out its tropical essence while also mimicking the charred edges of traditional pizza toppings. It’s a fun twist that elevates the whole dish, no cheese required.
How do I store leftovers?
If you’re lucky enough to have leftovers, store the fully assembled pizzas in an airtight container in the fridge for up to 3 days. Microwaving will soften the crust, so for the best texture, reheat them in the oven or toaster oven until warmed through and slightly crisp.
Serving suggestions
Serve these pizzas with a Vegan Salad or a chilled Purple Cabbage Slaw for cool, contrasting crunch. For a heartier plate, add a side of Maple-Tahini Grilled Sweet Potatoes or Cilantro-Lime Cauliflower Rice.
For more fun twists on pizza, check out Greek Pizza, Breakfast Cauliflower Pizza With Eggs And Leek-Bacon Pesto, and Crustless Pizza.
Ingredients
For The Cauliflower Crust:
- 6 cups cauliflower about 1¼ pounds, cut into bite-size pieces
- 2 teaspoons coconut flour
- ½ tablespoon coconut oil melted
- ½ tablespoon garlic minced
- 1 teaspoon fresh ginger minced
- ¼ teaspoon sea salt
- 1 large egg
For The Salsa:
- ½ mango cut into small cubes
- 3 tablespoons red onion roughly chopped
- 1 teaspoon coconut oil melted
For The Sauce:
- 1 tablespoon cashew butter
- 2 teaspoons coconut oil melted
- ½ teaspoon sriracha
- ¼ teaspoon apple cider vinegar
- ¼ teaspoon honey
- ¼ teaspoon curry powder
- Cilantro for garnish
Instructions
- Place the cauliflower into a large food processor and pulse until broken down and rice-like.
- Transfer the cauliflower to a large, microwave-safe bowl and microwave for 7 minutes. Stir, then microwave for 7 minutes more. Pour onto a thin kitchen towel and let cool until you can handle it, about 15 minutes. (Reserve the bowl.)
- Preheat your grill to medium and line a pizza pan (it should have holes in the bottom) with parchment paper.
- Once cool enough to handle, wring all the excess moisture from the cauliflower. Put some muscle into it and really get out as much as you can, as this is the key to a non-soggy crust. Then transfer the cauliflower to a second thin kitchen towel and wring out once more.
- Return the cauliflower to the large bowl and add the coconut flour, coconut oil, garlic, ginger, and salt. Stir until well combined, then add the egg and mix until well combined.
- Divide the cauliflower into 2 balls (about a heaping ½ cup each) and spread onto the pizza pan, each about 5 inches in diameter. You want the pizzas to be on the small side, leaving a thicker ridge for the crust.
- Place the pan directly onto the grill and cook until the bottom is charred and begins to crisp up and the top is firm, about 30 minutes. Remove from the grill and set aside.
- Place a grill basket onto the grill. Toss the mango and red onion in the melted coconut oil and place into the basket. Cook until charred, about 5 minutes, stirring occasionally.
- While the salsa grills, place the pan of pizza crust into an oven with the broiler set on high. Broil until the top is just golden brown and lightly crunchy, about 2-4 minutes. Watching carefully so it doesn't burn.
- While everything is finishing cooking, whisk together the sauce ingredients in a medium bowl until smooth and creamy.
- Divide the sauce between the pizzas, spreading it out evenly. Top with the mango salsa, pressing down lightly to adhere.
- Sprinkle with cilantro and DEVOUR.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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