Pizza Supreme on Cauliflower Crust.
Ohhh yes we’re doing this.
Wait! Don’t go. We can make it work. And compromise.
There’s still a lot of cheese. And you can add bacon and make up for the cauliflower.
If you’ve been a long-time reader, you might remember a few years ago when I made a cauliflower crust pizza for Tasty Kitchen. It was the cauliflower crust that changed the cauli crust game for me. For sure.
It’s not like we eat cauliflower regularly, heck I can’t even say that we eat it OFTEN. But the thing was that years ago – and I’m talking YEARS, probably twelve? – I tried cauliflower crust and it was absolutely horrible.
I mean, as terrible as terrible could be.
I wasn’t reading blogs at that time. I only found recipes in cookbooks or in my mom’s recipe box and maybe sometimes somewhere on the internet, but never a regular blog. Pretty sure that somebody at the gym gave me that recipe or told me about it. I didn’t care for cauliflower at the time and I’m almost positive that I took the cauliflower, pulsed it in the food processor, didn’t drain any liquid, combined it with egg whites and salt and tried to bake it.
Kill me now. That seriously sounds atrocious.
So when the cauliflower crust came on the scene, I was all “absolutely not, no no, never ever in ten billion years and then no again.” Constantly.
I ended up trying the recipe for Tasty Kitchen, originally found here on Michelle’s blog, and actually… liking it. Enjoying it. It was even semi-crispy like traditional pizza crust. Not the same at all, but much closer than I’d ever come.
Here’s one of the things that gets me about the cauliflower crust. I think it’s a fantastic option if you’re gluten free. Fantastic. It’s definitely a fork-and-knife pizza (unless your slices are super short), but that doesn’t bother me. But the crust needs some cheese to stick together and for the flavor of… not just cauliflower. I have tried multiple crusts and no cheese? It doesn’t work for me. In texture OR in taste.
So lots of cheese in the crust and cheese on the pizza? That’s a cheese lover’s (hello, me) dream and I don’t hate it. But I would never call it light. Or super healthy. I actually find it to be a bit dense and heavy (in a not-so-bad way, if that makes sense) – and it has loads of flavor.
But a healthier, lighter, less caloric option? Not always the case, in my experience.
Then again, I’m the cheese QUEEN. (P.S. though, there IS a dairy free version of this exact crust that you can try!)
Last February, this crust came back into my life because I taught a cooking class about pizza and my favorite crust varieties. This made the list so we had a gluten free option but also so we had a different type of crust, and I had forgot how good it was. In fact, some members in the class deemed this crust their favorite of all the pizzas we made.
Which in my book, is crazy. But it IS loaded with flavor, cheese and when done right – is crispy and crunchy!
Now, the toppings. A supreme pizza? This is super new to me.
It should come as no surprise that I loathed even the appearance of pizza supreme when I was growing up. Because so.many.veggies.
That’s precisely why I wouldn’t touch it – after all, I’ve ranted before about my appreciation for plain and only plain pizza. Pepperoni MAYBE, but never vegetables.
The only thing that remotely appealed to me were the olives, which I freaking love. And funny enough, I feel like the olives are what turn MOST people off from the supreme pizza. At least it does for Eddie. And my brother. They will gladly eat everything else, but no olives.
Meanwhile, I’m over here wondering when an all-olive covered pizza will debut in my life. Soon please.
Double up on the olives for me.
So last fall, we were ordering pizza on a Saturday night and my sister-in-law wanted the dreaded pizza supreme. Everyone gave her a hard time and we were like THAT IS SO GROSS and then the pizza came and… we all ate it.
Like everyone. Like, even Eddie.
In fact, I think out of four different pizzas it was one of the first to go.
It was so delicious. So SO wonderful.
That inspired the topping for this crust and while I knew I wanted to make a different sort of cauliflower crust pizza since I’d already made a plain one, I was super lost. Enter pizza supreme! I almost even added anchovies. Buuuut I thought that cauli crust, olives AND anchovies may be crossing the line. Crossing your line.
But if you’re gonna cross it, go all the way! So what else would be on YOUR pizza supreme? Please say bacon.
Pizza Supreme on Cauliflower Crust
- 1 large head of cauliflower, cut into florets
- 1/4 cup freshly grated parmesan cheese
- 1/2 cup freshly grated mozzarella cheese
- 1 teaspoon dried italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon red pepper flakes
- 2 large eggs, lightly beaten
- 1 1/2 cups pizza sauce
- 1 cup freshly grated mozzarella cheese
- 1/2 cup freshly grated fontina cheese
- 1 green bell pepper, sliced
- 1/4 red onion, thinly sliced
- 1/3 cup sliced mushrooms
- 1/4 cup pepperoni
- 1/4 cup chopped roasted red peppers
- 1/4 cup sliced black olives
- 1/4 cup sliced banana peppers
- 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.
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
I want all the bites.
131 Comments on “Pizza Supreme on Cauliflower Crust.”
Pingback: May Favorites: Lifestyle. - How Sweet Eats
Pingback: Summer Fridays, Vol 11. - Best Food & Cooking - Kitchenpedia.co
Pingback: 10 Guilty Pleasure Foods You Can Replace With Healthy Products Without Sacrificing Great Taste - Info Ideal
Pingback: Cauliflower Crust Bacon and Egg Pizza - Recipe Girl
Hi, is there a nutrition label/content available?
Pingback: 13 Easy Homemade Pizza Recipes Perfect for Family Fun Night
Pingback: Receita low carb: Pizza de Crosta de Couve-Flor - Emagrecer Com Saúde Total
I’d give this recipe five stars, except that it’s not really pizza…more of what you might call “veggie bake.” That said, the flavour was amazing and the texture too. We’re looking forward to having a slice on a piece of toast tomorrow for lunch. Thanks for the recipe!
Pingback: Pizza Mac and Cheese - White Pizza Supreme Mac and Cheese
I’m late to the party, but this recipe is amazing!! I’m not usually into gluten free recipes, but I will be making this again.
Rating is based on picture and comments – I haven’t made it yet but I want to. Question for anyone who has used the bagged riced cauliflower – how much did you use? I don’t have any idea how to determine the equivalent of a head of florets. I don’t mind having to processing it in the food processor and since most of what I see is frozen I’m sure I will still need to squeeze the liquid out. Thanks.