35+ Delicious Sunday Paleo Italian Recipes to Enjoy Healthy Twist

Sundays are the perfect day to gather with loved ones, unwind, and enjoy a hearty meal that feels both special and satisfying.

If you’re following a paleo lifestyle but don’t want to sacrifice the flavors of traditional Italian cuisine, you’re in for a treat.

This curated collection of over 35 Sunday paleo Italian recipes will transport your taste buds straight to Italy with recipes that are wholesome, delicious, and grain-free.

From hearty meatball dishes to refreshing salads and classic paleo pizza, these recipes prove that healthy eating can be indulgent and full of flavor.

Whether you’re looking for a simple, weeknight-friendly dish or a show-stopping main course for a Sunday gathering, this list has something for everyone.

You’ll discover how to make comforting paleo versions of Italian classics such as lasagna, eggplant parmesan, and a variety of fresh salads.

Prepare to be inspired by innovative recipes that replace gluten and dairy with nutritious alternatives, allowing you to enjoy Italian comfort food guilt-free.

35+ Delicious Sunday Paleo Italian Recipes to Enjoy Healthy Twist

Exploring the vibrant flavors of Italian cuisine while maintaining a paleo diet has never been easier.

With these 35+ Sunday paleo Italian recipes, you can create meals that are both nourishing and bursting with the essence of traditional Italian cooking.

From the savory warmth of paleo meatballs in marinara sauce to the crispy, delightful texture of a cauliflower crust pizza topped with dairy-free cheese, your Sundays are about to become even more special.

These recipes are designed to bring your family together around the table, fostering moments of joy and connection while staying true to your healthy lifestyle.

Embrace these dishes as part of your weekend tradition, and you’ll discover that eating paleo doesn’t mean sacrificing the comfort and taste of classic Italian fare.

Get ready to savor the best of both worlds and make your Sundays truly unforgettable with these paleo Italian recipes.

Paleo Italian Chicken Piccata

A classic Italian dish made paleo-friendly by removing traditional breading and using healthier alternatives. This chicken piccata boasts tender, juicy chicken in a bright, lemony sauce, enhanced with the distinct flavors of capers and fresh parsley. It’s perfect served with a side of steamed vegetables or cauliflower rice for a well-rounded, low-carb meal.

Ingredients

• 2 boneless, skinless chicken breasts, pounded thin
• Salt and freshly ground black pepper, to taste
• 1/2 cup almond flour or coconut flour
• 2 tbsp olive oil
• 1/4 cup white wine or chicken broth
• 2 tbsp capers, drained and rinsed
• 1/2 lemon, sliced thin
• 2 tbsp fresh parsley, chopped
• 2 cloves garlic, minced
• 1/4 cup chicken stock
• Optional: lemon zest for garnish

Instructions

1. Season the chicken breasts with salt and pepper, then dredge them in almond or coconut flour, shaking off excess.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 3-4 minutes per side until golden and cooked through. Remove the chicken and set aside.
3. In the same skillet, add garlic and sauté for 1 minute until fragrant. Pour in white wine (or chicken broth) and let it simmer for 2 minutes to reduce slightly.
4. Add the chicken stock, capers, and lemon slices, cooking for another 2 minutes to allow the flavors to meld.
5. Return the chicken to the pan and spoon the sauce over it, cooking for another 2 minutes. Sprinkle with fresh parsley before serving. Optionally, garnish with lemon zest.

This dish is a delightful, nutrient-dense take on an Italian favorite. The citrusy lemon and the briny capers complement the tender chicken perfectly, making this a meal that packs a flavorful punch without the heaviness.

Paleo Eggplant Parmesan

This paleo-friendly version of eggplant Parmesan features crispy, golden-brown eggplant slices layered with a rich tomato sauce and topped with dairy-free cheese, making it a hearty and satisfying dish without any gluten or dairy.

Ingredients

• 2 large eggplants, cut into 1/2-inch slices
• 1 cup almond flour or coconut flour
• 2 eggs, beaten
• 1 cup homemade or store-bought sugar-free tomato sauce
• 1 cup dairy-free mozzarella-style cheese or nutritional yeast
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste
• 2 tbsp olive oil, for frying

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Season eggplant slices with salt and let them sit for 15 minutes to draw out excess moisture. Pat dry with paper towels.
3. Dredge the eggplant slices first in almond flour and then dip them into the beaten eggs.
4. Heat olive oil in a skillet over medium-high heat and cook eggplant slices for about 2 minutes per side until lightly browned. Transfer to the baking sheet.
5. Spread a thin layer of tomato sauce on the bottom of a baking dish. Layer the eggplant slices on top, spreading more tomato sauce and sprinkling dairy-free cheese between each layer. Repeat until all eggplant slices are used, finishing with a layer of sauce and cheese on top.
6. Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly. Remove from oven and let cool for 5 minutes.
7. Sprinkle with fresh basil before serving.

This eggplant Parmesan is perfect for a cozy Sunday meal, offering the comfort of the classic dish while meeting paleo dietary needs. The crispy texture and layers of tomato sauce and dairy-free cheese provide a satisfying bite, making this a dish that will please both paleo and non-paleo eaters alike.

Paleo Beef Bolognese

A hearty, rich Bolognese sauce served over spiralized zucchini noodles or spaghetti squash. This Italian classic is made paleo by omitting traditional pasta and incorporating nourishing vegetables and herbs to create a complex and flavorful dish.

Ingredients

• 1 lb ground grass-fed beef or bison
• 1 large carrot, finely diced
• 1 celery stalk, finely diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 cup tomato paste
• 1 cup homemade or store-bought sugar-free tomato sauce
• 1/2 cup dry red wine or beef broth
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste
• Fresh parsley, for garnish
• Zucchini noodles or spaghetti squash, for serving

Instructions

1. In a large skillet or Dutch oven, heat olive oil over medium heat. Add onions, carrots, and celery, and sauté for 5-6 minutes until softened. Stir in garlic and cook for another minute.
2. Add ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.
3. Stir in tomato paste and let it cook for 2 minutes before adding the red wine (or beef broth). Simmer for 5 minutes to reduce the liquid by half.
4. Add the tomato sauce, oregano, basil, salt, and pepper. Reduce the heat and let simmer for 20-30 minutes to allow the flavors to meld together.
5. Serve the Bolognese sauce over zucchini noodles or spaghetti squash and garnish with fresh parsley.

This Paleo Beef Bolognese is a satisfying and nutrient-dense meal, providing rich flavors and texture without the carbs of traditional pasta. The blend of vegetables and herbs in the sauce ensures a depth of flavor, making it a perfect dish for a cozy Sunday dinner.

Paleo Chicken Marsala

This classic Italian dish is elevated with a paleo twist, using simple, wholesome ingredients that highlight the rich flavors of the Marsala wine and earthy mushrooms. This paleo-friendly version is perfect for a cozy Sunday meal, providing depth and complexity without any grains or dairy.

Ingredients

• 2 boneless, skinless chicken breasts, pounded thin
• Salt and pepper, to taste
• 1/2 cup almond flour or coconut flour
• 2 tbsp olive oil or avocado oil
• 1/2 cup Marsala wine (or dry white wine)
• 1 cup chicken broth
• 1 cup mushrooms, sliced (button or cremini)
• 2 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Season the chicken breasts with salt and pepper, then dredge them in almond or coconut flour, shaking off excess.
2. In a large skillet over medium-high heat, heat olive oil. Cook the chicken for 3-4 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Add mushrooms to the same skillet and cook for 4-5 minutes until they release their juices and start to brown. Stir in garlic and cook for another minute.
4. Pour in the Marsala wine and cook for 2-3 minutes to reduce the liquid by half. Add the chicken broth and thyme, and simmer for 5-6 minutes to allow the flavors to meld.
5. Return the chicken to the skillet and coat with the sauce, cooking for another 2 minutes. Serve with a garnish of fresh parsley.

This dish brings out the natural richness of the chicken and the earthy flavors of the mushrooms, all brought together by the sweet and complex notes of Marsala wine. Perfect served alongside cauliflower mash or sautéed greens, this meal is sure to be a hit on any Sunday.

Paleo Zucchini Lasagna

A lighter, grain-free take on the traditional Italian lasagna that uses thinly sliced zucchini instead of pasta sheets. Layers of hearty meat sauce, rich tomato sauce, and dairy-free “ricotta” create a filling and nutritious dish that stays true to the essence of a comforting lasagna.

Ingredients

• 2 large zucchini, sliced into thin strips lengthwise
• 1 lb ground grass-fed beef or turkey
• 1 cup homemade or store-bought sugar-free tomato sauce
• 1 cup fresh spinach, chopped
• 1/2 cup almond ricotta or dairy-free cashew cheese
• 1 egg, beaten (optional, for binding)
• 2 tbsp olive oil
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up the meat with a spoon as it cooks. Stir in tomato sauce, oregano, basil, salt, and pepper. Simmer for 10 minutes.
3. While the meat sauce is simmering, prepare the zucchini slices. Lay them out on paper towels and lightly salt. Let them sit for 10 minutes to draw out excess moisture, then pat dry.
4. Spread a thin layer of meat sauce on the bottom of the baking dish. Layer zucchini slices, followed by a layer of meat sauce, a layer of spinach, and dollops of almond ricotta. Repeat layers until all ingredients are used, finishing with a layer of meat sauce on top.
5. If desired, mix the beaten egg with a little almond ricotta and spread over the top layer to bind it. Bake for 25-30 minutes, until bubbly and golden.
6. Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil before serving.

This Paleo Zucchini Lasagna is a great way to enjoy an Italian classic without the carbs and dairy. The flavors meld beautifully as the zucchini absorbs the rich tomato and meat sauce, creating a comforting dish that’s perfect for a Sunday family meal.

Paleo Shrimp Scampi

A paleo-friendly take on the classic shrimp scampi that maintains all the buttery, garlic-infused flavors with a light, healthy twist. This dish is both quick and satisfying, perfect for a simple yet elegant Sunday dinner.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 4 tbsp olive oil or avocado oil
• 4 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 lemon, juiced
• 1/4 cup chopped fresh parsley
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper, to taste
• Zoodles (spiralized zucchini) or cauliflower rice, for serving

Instructions

1. In a large skillet, heat 2 tbsp of olive oil over medium-high heat. Add the garlic and sauté for 1 minute until fragrant.
2. Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp and set aside.
3. In the same skillet, pour in the chicken broth and lemon juice. Let it simmer for 2-3 minutes, stirring to combine the garlic flavors.
4. Add the shrimp back into the skillet and toss to coat in the sauce. Stir in red pepper flakes if using.
5. Serve the shrimp scampi over zoodles or cauliflower rice and garnish with fresh parsley.

This Paleo Shrimp Scampi offers a vibrant, lemony, and rich taste that’s perfect for a light yet indulgent Sunday dinner. The garlic and lemon sauce infuse the shrimp with flavor, while the zoodles or cauliflower rice make it a filling, low-carb meal that’s both refreshing and satisfying.

Paleo Stuffed Bell Peppers

A colorful and nutritious dish that brings together the classic Italian flavors of a hearty, tomato-based filling with the freshness of vegetables. These stuffed bell peppers are perfect for a Sunday lunch or dinner and can be customized with your favorite fillings for a personalized touch.

Ingredients

• 4 large bell peppers (any color)
• 1 lb ground grass-fed beef or turkey
• 1 cup cooked quinoa or cauliflower rice (optional for added texture)
• 1 cup sugar-free tomato sauce
• 1/2 cup fresh spinach, chopped
• 1/4 cup black olives, chopped
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped (for garnish)
• Olive oil, for greasing

Instructions

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly oil the outside of the peppers and place them in a baking dish.
2. Heat a large skillet over medium heat and add the ground beef or turkey. Cook until browned, breaking up the meat as it cooks. Stir in the minced garlic, tomato sauce, oregano, basil, salt, and pepper. Simmer for 5-7 minutes.
3. Add the cooked quinoa or cauliflower rice, spinach, and black olives to the meat mixture. Mix until all ingredients are well combined.
4. Stuff each bell pepper with the meat and vegetable mixture, pressing down lightly to pack it in.
5. Bake in the preheated oven for 25-30 minutes, until the peppers are tender.
6. Garnish with fresh parsley before serving.

These Paleo Stuffed Bell Peppers are filled with savory, tomato-infused flavors and a satisfying mix of textures. They’re great for meal prep as well, ensuring a healthy and flavorful option for any busy Sunday.

Paleo Eggplant and Tomato Caprese

A refreshing and simple dish that embodies the flavors of an Italian Caprese salad but with a hearty twist. Layered with slices of roasted eggplant, juicy tomatoes, and dairy-free mozzarella, this dish is perfect for a light Sunday brunch or a side dish that complements any main course.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• 2 tbsp olive oil
• 2 large tomatoes, sliced
• 1 cup dairy-free mozzarella-style cheese or cashew cheese
• 1/4 cup fresh basil leaves
• 2 tbsp balsamic glaze (optional)
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet and brush each side with olive oil. Sprinkle with salt and pepper.
2. Roast the eggplant slices in the oven for 15-20 minutes, flipping halfway through, until they are tender and slightly golden.
3. On a serving platter, alternate layers of roasted eggplant, tomato slices, and dairy-free mozzarella. Repeat until all ingredients are used, finishing with a layer of mozzarella on top.
4. Drizzle with balsamic glaze (if using) and garnish with fresh basil leaves.

This Paleo Eggplant and Tomato Caprese brings a modern twist to the classic Italian dish. The eggplant adds a hearty texture that makes this dish substantial enough to serve as a main course or a delicious side.

Paleo Italian Sausage and Peppers Skillet

A comforting one-pan dish packed with the rich flavors of Italian sausage, bell peppers, and onions. This easy-to-make skillet meal is perfect for a Sunday dinner that’s full of flavor and takes minimal effort to prepare.

Ingredients

• 1 lb paleo-friendly Italian sausage (uncased or casings removed)
• 2 tbsp olive oil
• 1 large onion, thinly sliced
• 3 bell peppers (red, yellow, and green), sliced into strips
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Heat a large skillet over medium-high heat and add the Italian sausage. Cook, breaking up the meat as it browns, until fully cooked. Remove the sausage and set aside.
2. In the same skillet, add olive oil and sauté the onions for 3-4 minutes until they start to soften. Add the bell peppers and garlic, cooking for an additional 5-6 minutes until the peppers are tender and slightly caramelized.
3. Return the cooked sausage to the skillet and stir in the oregano, thyme, salt, and pepper. Cook for 2-3 minutes, allowing the flavors to meld.
4. Serve hot, garnished with fresh parsley.

This Paleo Italian Sausage and Peppers Skillet is full of rich, savory flavors with a touch of sweetness from the caramelized peppers. It’s an easy, one-pan dish that makes a hearty and satisfying meal, perfect for a relaxing Sunday evening.

Paleo Balsamic Chicken with Roasted Vegetables

This dish combines juicy, marinated chicken with a medley of roasted vegetables, all enhanced by the rich, tangy notes of balsamic vinegar. Perfect for a Sunday feast, this recipe is both hearty and light, making it ideal for those looking for a balanced, paleo-friendly main course.

Ingredients

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 3 tbsp balsamic vinegar
• 2 tbsp fresh rosemary, chopped
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 large carrots, peeled and cut into sticks
• 1 large sweet potato, peeled and cubed
• 1 red onion, peeled and quartered
• 1 cup Brussels sprouts, halved

Instructions

1. In a bowl, mix 1 tbsp of olive oil, balsamic vinegar, rosemary, garlic powder, salt, and black pepper. Add the chicken breasts to the bowl and coat them evenly. Let marinate for 15-20 minutes.
2. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and arrange the carrots, sweet potato cubes, red onion quarters, and Brussels sprouts.
3. Drizzle the remaining olive oil over the vegetables and season with salt and pepper. Toss to coat evenly.
4. Place the marinated chicken breasts on the baking sheet with the vegetables. Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
5. Let the chicken rest for 5 minutes before slicing. Serve with the roasted vegetables.

This Paleo Balsamic Chicken with Roasted Vegetables is a dish that pairs the tanginess of balsamic with the hearty flavors of autumn vegetables. The combination of flavors creates a satisfying meal that’s as beautiful as it is tasty, making it a go-to for a Sunday dinner that feels special.

Paleo Shrimp and Broccoli Scampi

This version of shrimp scampi combines juicy shrimp and crisp broccoli with a zesty, garlic-infused lemon sauce, creating a dish that’s light, satisfying, and perfect for a Sunday meal. It’s an excellent way to enjoy a taste of Italy without the carbs.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil or avocado oil
• 4 cloves garlic, minced
• 1 lemon, juiced and zested
• 1/2 cup chicken broth
• 1 cup broccoli florets
• 1/4 cup fresh parsley, chopped
• Salt and black pepper, to taste
• Red pepper flakes (optional, for a touch of heat)

Instructions

1. In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Add the garlic and sauté for 1 minute until fragrant. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
2. In the same skillet, add the chicken broth and lemon juice, stirring to deglaze the pan. Let simmer for 2 minutes.
3. Add the broccoli florets and cook for 4-5 minutes until tender-crisp. Stir in the lemon zest and parsley, and season with salt and black pepper.
4. Return the shrimp to the skillet and toss everything to coat in the lemony sauce. Cook for 1-2 more minutes to warm through. Serve immediately, garnished with extra parsley.

This Paleo Shrimp and Broccoli Scampi is a light and vibrant dish that captures the essence of traditional Italian flavors with a healthy twist. The garlic-lemon sauce is refreshing and pairs perfectly with the shrimp and broccoli, making it a deliciously satisfying meal for a Sunday.

Paleo Eggplant Parmesan

A paleo-friendly twist on the traditional Italian eggplant parmesan, this dish uses a crispy almond flour coating and dairy-free cheese, allowing you to enjoy a classic without compromising on your dietary preferences. This hearty, satisfying meal is perfect for a relaxed Sunday lunch or dinner.

Ingredients

• 2 large eggplants, sliced into 1/2-inch thick rounds
• 1 cup almond flour
• 2 eggs, beaten
• 1/2 cup homemade or store-bought sugar-free marinara sauce
• 1 cup dairy-free mozzarella-style cheese or cashew cheese
• 1/4 cup fresh basil, chopped
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/2 tsp dried oregano

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Season the eggplant slices with salt and let sit for 10 minutes to draw out moisture. Pat dry with paper towels.
3. Set up a breading station: one plate with almond flour, one with beaten eggs, and one with a second plate of almond flour. Coat each eggplant slice first in almond flour, then dip in egg, and finally coat in almond flour again. Place on the baking sheet.
4. Bake the breaded eggplant slices in the oven for 20 minutes, flipping halfway through until they are golden and crispy.
5. In a baking dish, spread a thin layer of marinara sauce. Layer eggplant slices with marinara sauce and dairy-free cheese, repeating until all slices are used. Finish with a layer of cheese on top.
6. Bake for an additional 15-20 minutes, until the cheese is melted and bubbly.
7. Garnish with fresh basil before serving.

This Paleo Eggplant Parmesan is rich and comforting, delivering layers of flavor from the crispy eggplant, tangy marinara, and melty dairy-free cheese. It’s a hearty, satisfying dish that makes any Sunday feel special while keeping your meal wholesome and paleo-friendly.

Paleo Zucchini Noodles with Pesto and Cherry Tomatoes

A light and refreshing dish perfect for summer Sundays, this recipe features spiralized zucchini noodles tossed in a homemade, dairy-free pesto sauce with juicy cherry tomatoes. It’s quick to make, full of flavor, and a great way to enjoy a healthy Italian-inspired meal.

Ingredients

• 4 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup pine nuts or walnuts
• 2 cloves garlic
• 1/2 cup extra-virgin olive oil
• 2 tbsp nutritional yeast (optional for a cheesy flavor)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1 tbsp fresh lemon juice
• Extra basil leaves, for garnish

Instructions

1. In a food processor, combine the basil, pine nuts (or walnuts), garlic, nutritional yeast, salt, and black pepper. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Stir in the lemon juice.
2. Heat a large skillet over medium heat. Add the spiralized zucchini noodles and sauté for 2-3 minutes until slightly tender but still firm. Remove from heat.
3. Toss the zucchini noodles with the homemade pesto until well coated. Add the cherry tomatoes and gently mix.
4. Serve immediately, garnished with fresh basil leaves.

This Paleo Zucchini Noodles with Pesto and Cherry Tomatoes is an easy, nutrient-dense dish that captures the essence of Italian flavors without any grains. It’s perfect for a Sunday lunch or a light dinner that will leave you feeling refreshed and satisfied.

Paleo Italian Meatballs with Marinara Sauce

These tender meatballs, made from a blend of grass-fed beef and pork, are simmered in a rich, homemade marinara sauce for a comforting, Italian-inspired dish. Serve them over zucchini noodles or alongside a fresh salad for a paleo-friendly Sunday meal.

Ingredients

• 1 lb ground grass-fed beef or a mix of beef and pork
• 1/2 cup almond flour
• 2 eggs, beaten
• 1/2 cup fresh parsley, chopped
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Salt and black pepper, to taste
• 2 cups sugar-free marinara sauce
• 1/4 cup fresh basil, for garnish

Instructions

1. Preheat the oven to 400°F (200°C). In a large bowl, mix the ground beef or pork with almond flour, beaten eggs, parsley, garlic powder, oregano, basil, salt, and black pepper until well combined.
2. Roll the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
3. Bake for 15-20 minutes or until the meatballs are browned and cooked through.
4. While the meatballs are baking, heat the marinara sauce in a saucepan over low heat. Add the baked meatballs to the sauce and let simmer for 10 minutes, allowing the flavors to meld.
5. Serve the meatballs with a drizzle of fresh basil on top.

These Paleo Italian Meatballs with Marinara Sauce are a comforting classic made with wholesome ingredients. They offer the rich flavors of Italy without the grains, making them perfect for a cozy Sunday dinner.

Paleo Cauliflower Pizza Crust with Margherita Toppings

A healthier alternative to traditional pizza, this cauliflower crust is both crispy and chewy, topped with fresh tomatoes, dairy-free mozzarella, and basil. It’s the perfect dish for a Sunday treat, satisfying your pizza cravings without the gluten.

Ingredients

• 1 medium head of cauliflower, riced
• 1 egg, beaten
• 1/2 cup almond flour
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• Salt and pepper, to taste
• 1/2 cup homemade or store-bought sugar-free tomato sauce
• 1 cup dairy-free mozzarella-style cheese
• 1 cup cherry tomatoes, sliced
• Fresh basil leaves, for garnish

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Steam the riced cauliflower until tender, about 5-6 minutes. Let it cool slightly before squeezing out excess moisture using a clean kitchen towel.
3. In a bowl, mix the cauliflower with the beaten egg, almond flour, garlic powder, oregano, salt, and pepper. Form the mixture into a crust on the parchment paper, shaping it into a round or rectangular shape.
4. Bake the crust for 12-15 minutes or until it becomes golden brown.
5. Remove the crust from the oven and spread the tomato sauce evenly over the surface. Sprinkle the dairy-free mozzarella and arrange the cherry tomatoes on top.
6. Return to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh basil leaves and slice to serve.

This Paleo Cauliflower Pizza Crust with Margherita Toppings is the perfect blend of comfort and health, allowing you to enjoy the flavors of an Italian classic without any guilt. The crispy crust paired with tangy tomato sauce and melted cheese makes it an irresistible dish for a Sunday feast.

Note: More recipes​ are coming soon!