Pizza with Cauliflower Recipe
Garlicky sautéed cauliflower topped with breadcrumbs for crunchy texture and ricotta salata for that satisfying salty flavor, this is the pizza with cauliflower recipe you have to try!
Servings 8 servings
Calories 266kcal
Equipment
- 13-inch pizza pan
Ingredients
- 1 recipe no knead pizza dough
- 1 head cauliflower cut into florets
- 2 cloves garlic
- pepperoncino optional
- 1 cup fresh breadcrumbs (crumb of day old bread)
- ¼ cup grated ricotta salata
- ¼ cup olive oil
- salt and pepper to taste
Instructions
Prepare the dough
- Prepare one recipe of no knead pizza dough.
Prepare the toppings
- Bring a large pot of salted water to a boil. Cook cauliflower florets until fork tender, about 10 minutes. Drain the cauliflower.
- Heat olive oil over medium heat in a large skillet. Add minced garlic and pepperoncino (if using) and cook, stirring for 1 minute.
- Stir in the boiled cauliflower and use a wooden spoon to break down the florets into small pieces. Cook, stirring frequently, for 5 minutes.
- Add salt and pepper, to taste. Set aside.
- Heat a small skillet over medium heat and add the fresh breadcrumbs. Cook, stirring constantly until toasted, 3-4 minutes. The crumbs will begin to turn golden brown. Do not let them burn!
- Stir in 2 tsp. olive oil and cook, stirring, until the crumbs are coated in oil and crisp, about 1 minute. Set them aside.
Assemble and bake
- Preheat oven to 500 degrees F and place oven rack on the lowest level. Grease a 13 inch pizza pan with oil.
- Flour your counter and use your fingers to stretch out the pizza dough to fit the pan. Carefully lift and place the pizza dough on the pan.
- Top evenly with the prepared cauliflower mixture. Bake for 10 minutes.
- Remove from the oven and sprinkle the crispy breadcrumbs evenly over the cauliflower. Return to the oven for 2 more minutes.
- Remove from the oven and top with grated ricotta salata. Serve hot.
Notes
Substitutions and Variations
-If you don't have access to ricotta salata, replace with Pecorino Romano cheese.
-For extra flavor, add an anchovy fillet or two to your skillet when sautéing the garlic, before adding the cauliflower.
-Do not replace fresh breadcrumbs with fine, dry breadcrumbs. The result is not the same at all! I keep a batch of fresh breadcrumbs in a container in my freezer at all times. More Tips -No knead pizza dough is stickier than most pizza dough due to it's high hydration level. Flour your counter and hands as needed in order to handle the dough.
-My pizza baked in a 500 degrees F oven for 12 minutes. However some ovens run hotter than others so do keep an eye on your pizza as it bakes.
-If the cauliflower begins to brown too much and your dough is not ready, tent it with a sheet of foil and continue baking.
-Add the breadcrumbs in the last minute or two of baking to prevent them from burning.
-I add my ricotta salata once I take the pizza out of the oven otherwise it will burn. Storage Keep leftovers refrigerated for up to 3 days.
-For extra flavor, add an anchovy fillet or two to your skillet when sautéing the garlic, before adding the cauliflower.
-Do not replace fresh breadcrumbs with fine, dry breadcrumbs. The result is not the same at all! I keep a batch of fresh breadcrumbs in a container in my freezer at all times. More Tips -No knead pizza dough is stickier than most pizza dough due to it's high hydration level. Flour your counter and hands as needed in order to handle the dough.
-My pizza baked in a 500 degrees F oven for 12 minutes. However some ovens run hotter than others so do keep an eye on your pizza as it bakes.
-If the cauliflower begins to brown too much and your dough is not ready, tent it with a sheet of foil and continue baking.
-Add the breadcrumbs in the last minute or two of baking to prevent them from burning.
-I add my ricotta salata once I take the pizza out of the oven otherwise it will burn. Storage Keep leftovers refrigerated for up to 3 days.
Nutrition
Calories: 266kcal | Carbohydrates: 37g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 481mg | Potassium: 253mg | Fiber: 3g | Sugar: 5g | Vitamin A: 35IU | Vitamin C: 35mg | Calcium: 58mg | Iron: 2mg