Cauliflower Pizza

January 17, 2014

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I didn’t expect Ben and I to like this one, folks. I mean, it’s not a real pizza. It’s a vegetable. As much as we both love cauliflower, it’s just not pizza nor should it ever pretend to be. At least that’s how I felt before tasting this cauli creation.

Now? I’m kinda into the idea. It’s still not real pizza, let’s be honest, but cauliflower does make a super tasty vehicle for sauce and cheese. 

A few thoughts for you:

1) do not think you can eat a whole cauliflower between two people. You can’t. Or if you can, it’s awfully unpleasant for everyone involved.

2) do not leave the tea towel you used to drain the cauliflower in your washing machine, thinking you’d washed it but you really hadn’t. S**t smells funky the morning after.

3) I favour robust sauces to spread over the cauliflower base. A favourite was leftover spiced eggplant stew.

4) anchovies are a marvellous pre-oven topping (work with me here, they’re so good for you!)

5) ricotta cheese is a marvellous post-oven topping, as are capers and fresh basil.

6) the crispy edges are the best part. Be generous with your parmesan distribution to make them even more awesome.

Cauliflower Pizza recipe link.

Let me know if you discover any great toppings for your cauliflower pizza vehicle for sauce and cheese! I’d love to hear about them.

Heidi xo

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11 Comments

  • Reply thelittleloaf January 17, 2014 at 9:45 pm

    I made the cauliflower from the GKS cookbook (which I adore) and was initially disappointed – it just didn’t taste like pizza to me. BUT once you get the idea of crisp, weighty dough out of your head, it’s a totally delicious thing. Just not pizza 🙂 Yours looks lovely and I love the top tips – I mixed up unwashed nutmilk muslin in the laundry once and it wasn’t pretty…

    • Reply Heidi January 18, 2014 at 11:09 am

      We all have to learn the hard way, I think 😉 x

  • Reply Amanda January 18, 2014 at 2:55 am

    I’ve used this same recipe by way of How Sweet Eats (http://www.howsweeteats.com/2013/08/the-best-cauliflower-crust-pizza/) and thought it was good–but even better the NEXT day, reheated under the broiler. It made it much more crisp and pizza-dough like. I also topped mine really lightly, which I think helped; just some halved cherry tomatoes from the garden and a dusting of mozzarella. Alongside a salad it was perfect. Perhaps worth a try with your leftovers (as per #1, ha)?!

    • Reply Heidi January 20, 2014 at 9:12 am

      Definitely! There’s always leftovers…at least there SHOULD be. Must try some reheated, thanks x

  • Reply Hannah January 18, 2014 at 6:43 am

    Anchovies + cauliflower for life.

    • Reply Heidi January 20, 2014 at 9:13 am

      word x

  • Reply Nat | foodforlittlesouls January 18, 2014 at 10:06 pm

    Must be the theme for the week! I just made macaroni cheese using cauliflower in the sauce. It was so yum. So in my case cauliflower was not a vehicle for sauce and cheese yet a vehicle for pasta and cheese.

    • Reply Heidi January 20, 2014 at 9:14 am

      That’s a move I always appreciate & encourage, Nat! Good one 😉 x

  • Reply InTolerant Chef January 19, 2014 at 9:38 am

    I’ve made this style recipe heaps of times and just love it Heidi. It sure beats any gluten free pre made bases or mixes I’ve come across!

    • Reply Heidi January 20, 2014 at 9:14 am

      Nice work, lady! x

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