Pizza Supreme on Cauliflower Crust
User Reviews
5
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Total Time
1 hr
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Servings
1 (12-inch) pizza
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Course
Main Course
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Cuisine
Italian
Pizza Supreme on Cauliflower Crust
Description
Pizza Supreme on Cauliflower Crust starts with a base made from finely pulsed cauliflower that is microwaved, cooled, and thoroughly drained to remove moisture. This mixture is combined with grated Parmesan and mozzarella cheeses, Italian seasoning, garlic powder, salt, pepper, red pepper flakes, and beaten eggs. The ingredients form a pliable dough ball pressed onto parchment paper to bake a sturdy crust that holds supreme toppings.
The crust provides a tender yet firm foundation with subtle cheesy and herb flavors. The pizza is topped with a layer of savory pizza sauce, a blend of mozzarella and fontina cheeses, and a variety of toppings that include green bell pepper slices, thinly sliced red onion, mushrooms, pepperoni, roasted red peppers, black olives, and banana peppers. These create complex, layered textures and a balance of spicy, sweet, and savory notes.
This pizza suits those looking for a vegetable-forward crust option while enjoying the classic taste of a supreme pizza loaded with meats, vegetables, and varied cheeses. It is baked at a high temperature to ensure a crisp crust and melted, bubbly cheese coverage. The recipe allows adjustments in crust size or egg amounts to control portions.
Ingredients
crust
- 1 cauliflower cut into florets, large head
- 1/4 cup Parmesan Cheese freshly grated
- 1/2 cup mozzarella cheese freshly grated
- 1 teaspoon Italian seasoning dried
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 2 egg lightly beaten, large
pizza
- 1 1/2 cups pizza sauce
- 1 cup mozzarella cheese freshly grated
- 1/2 cup fontina cheese freshly grated
- 1 green bell pepper sliced
- 1/4 red onion thinly sliced
- 1/3 cup mushroom sliced
- 1/4 cup pepperoni
- 1/4 cup red peppers chopped, roasted
- 1/4 cup black olive sliced
- 1/4 cup banana pepper sliced
Instructions
- Preheat your oven to 450 degrees F and place a pizza stone inside. Note – a large cauliflower will make a LARGE crust! Go smaller and use only 1 egg if you want to serve fewer people.
- Put the cauliflower florets in a food processor and pulse until crumbs remain – you want it to almost look like snow. Place all of the cauliflower in a microwave-safe bowl and cover it with a paper towel. Microwave for 5 minutes. Remove the cauliflower and spread it on a towel to cool.
- Once cool, wrap the cauliflower in a towel and squeeze every last bit of water and liquid out of it over your sink. When you think you’re finished, squeeze again! You want all of the moisture out. Place the cauliflower in a large (dry) bowl. Stir in the cheeses, seasonings and spices and eggs, mixing until combined. You want to end with a ball of cauliflower dough, so you might need to use your hands to pull it together.
- Place the dough ball on a piece of parchment paper (no larger than your pizza stone) and press the dough into a circle, making sure the crust is thin. I like to go about 1/4 inch in thickness. Gently pick up the parchment paper and place the entire crust (parch and all) on your pizza stone. Bake for 10 t0 12 minutes, or until golden. They key here is make the crust crisp and sturdy enough so it doesn’t crumble or break apart.
- Once the crust is golden, (gently) remove it and cover it in your desired toppings. I do sauce first, then cheese and everything listed about, along with more cheese on top. Make the pizza however you’d like! Very carefully transfer the pizza (again, still on parchment) back to the pizza stone. Have someone else help you or use a pizza peel. Bake the pizza for 15 to 20 minutes, or until the cheese is golden and bubbly. Cover with extra parmesan. Serve immediately!
- Note: large slices are difficult to *pick up* – you may need a knife and fork.
Notes
- The crust recipe is sourced from The Lucky Penny blog, known for detailed visual instructions.
- A large cauliflower yields a large crust; consider using less cauliflower and egg for smaller servings.
- Ensure thoroughly squeezing out cauliflower water to prevent soggy crust.
User Reviews
Overall Rating
5
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