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?
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I appreciate you so much!
I want all the bites.
131 Comments on “Pizza Supreme on Cauliflower Crust.”
Well, this is absolutely STUNNING. I’ve never had luck with my cauliflower crusts in the past because they were super soggy. bleh. But look at those crispy edges!! Must try asap.
thanks love! you gotta try this version.
Does anyone have the nutritional breakdown on this? Thanks
It seems like such a far reach to achieve a chewy golden crust pizza.
I mean, I grew up in Boston, we’re talking Italian pizza, I worked in a Pizzaria.
But alas I have been told to give up ……..gluten. I will try this, pass it off to my kids, tell them it’s PIZZA!
Cmon what kid wouldn’t want pizza, right?
Besides you have made this look so delicious and tantalizingly good! Just skip the peppers, please.
make them mini versions first!! i bet they will love it.
This looks delicious! I am not a fan of olives either but I am excited for the homemade cauliflower crust!
This looks amazing! Trader Joes now sells the cauliflower already ground up!
WHAT!!!! i need to find this!!! i only shop at trader joes from time to time.
and that pizza.AMAZING. exactly how i like to load my pizza with toppings galore!!!
yes!! i haven’t seen the TJs version yet, but i did see some at my local grocery store, i think by green giant. the only thing was that the crumbles still seemed kind of larger – definitely clumpy and crumbles. this recipe really works best when you make the cauliflower into “snow” so i figured i’d still have to put the packaged crumbles into the food processor!
This looks amazing!! I’ve never made a cauliflower crust before. They always seem like a lot of effort. But this pizza looks so good and like it’s definitely worth the extra effort. Can’t wait to try it!!
it’s really not too bad once you get the hang of it. i think the worst is squeezing all of the liquid out of the cauliflower!
I’ve made your cauliflower crust on the TK blog and LOVED it! So obviously I’ll be trying this…these toppings are flipping wonderful!
ah so good, right?!
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Your veggie game is on point in this recipe! I am loving all of the bright colors and the fact that it doesn’t even look like a cauli crust, haha.
that was my goal! haha thanks.
Omg this looks phenomenal! I’ve always wanted to try making cauliflower crust, but feared the sogginess. But now I am definitely going to use your recipe! I made a beet crust with almond meal last year which was really good, but I think I’ll like this even more.
P.S. I love that you’ve been posting on Wednesdays! Keep up the awesome work :)
thanks molly!! as long as you keep your crust thin and use a pizza stone, it should crisp up! definitely doesn’t taste as good as REAL pizza, but it’s the best one i’ve found for cauliflower.
What do you think about cooking this in a cast iron skillet? I don’t have a pizza stone and I know I could just use a pan…however I kinda want to avoid all the moving parts.
Oh, and another commenter said TJs has already processed cauliflower? Definitely making this soon!
so here’s the thing about the skillet… i’m not sure how you would get it in there? because it doesn’t slide off of the parchment. so you’d have to press the crust down into the skillet, which won’t work if it’s already hot. you might be able to do it before heating, then heat the skillet up? or wait! do you mean still in the oven?? i think that might be the closet idea to the stone. press it into the skillet and stick it in the oven.
only thing about the bagged cauli crumbles is that they still are a little larger than i find i like! you might still need to process them finer.
O.M.G. Must try this!!! I love love love all the toppings.
I just bought cauliflower with the idea of making cauliflower pizza crust, and you post this. I think it’s fate, I need to make this. :)
So happy that you compensated the veggie crust with lots of cheese, just the way we like it! ;) I think we might have to try this very, very soon..
I bet the pizza stone is KEY here in not having a soggy crust (like I usually do) isn’t it?!?!?
I just read a description on one on amazon and it says it sucks excess moisture (sounds ew) from your crust!!
i do think it probably is key! i haven’t tried it any other way since that’s how the original recipe specified. but someone above mentioned trying it in a cast iron skillet! pressing it in there and then placing it in the oven. you might have to cook it longer, but it will work. it probably won’t be able to be easily removed from the skillet though. definitely not in one piece.
I love pizza dearly (supreme minus olives, honestly), and I also love cauliflower, but I’ve never gone for a cauliflower crust before. With all that cheese and your assurance, I’d give it a shot, though!
I AM TRYING THIS CRUST IMMEDIATELY. I’ve been on a cauliflower substitutions kick and pizza is on my list!
yessss let me know what you think beth!!
I am definitely the turned off olive kind of person. It would ruin my pizza but I am all about the anchovies.
anchovy lovers unite.
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Thank you SO MUCH for posting the link to the dairy-free crust. I am about to start an elimination diet to find out if I am sensitive to certain foods, and one of the things I have to cut of my regular eating for a month is dairy. I will totally be making your crust once I have everything figured out (as long as I don’t find out I should be off dairy forever, and perish that thought!), but thank you in the meantime for the alternative!
oh no! good luck kate!! and let me know how the dairy free version is. add lots of nutritional yeast!
I’ll definitely have to try it out, thanks for sharing:)
This is amazing!
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Whoops. That was meant for On Doing. Now I see why all of the comments were talking about the pizza and not the other things you were talking about. Double whoops.
I flip my crust before adding the toppings – gets a little crispier on both sides. We also take a short cut and buy the cauliflower already grated at Meijer ? Can’t wait to try your supreme version!
Do you have the nutritional information
My sister is gluten-free and we have tried SO MANY gluten-less crusts for her with little success. I’m definitely going to give this a try!
I’m on a huge cauliflower kick right now. I love it aside from the fart smell it adds to my house. You know it’s true! I too haven’t tried cauliflower crust in years for the same reasons you said. Last time I had it it was so gross. I gotta try this! These toppings! All the black olives for me please!?!?
love this. ive made cauli crust before (i am GF by necessity not choice) and was always eh. it always seemed a bit to flexi for me but your seems nice and brown. i also agree its a fork pizza not a pick up pizza which again is ok with me. i eat an all black olive pizza all the time! its totally a thing ! one tip i learned if you dont have a peel is to just use a baking sheet with no sides, like a flat cookie sheet and put the parchment on there and use it to transfer back and forth from the oven. a turned over jelly roll pan if big enough sorta works as well.
my parents in-law just got as awesome red Honda Cross tour Hatchback just by some part-time working online from home…
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I need a slice RIGHT NOW!!!!! or maybe 2 or 3 slices…
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Just finished my first (not last) piece. It’s the best cauliflower crust I have had (thus far), this is my third attempt. The toppings, I copied yours, really helped mask the cauliflower taste. It’s not regular pizza, but it certainly took care of my cravings for it. I am really enjoying it. Thanks!
Had to come back and let you know… my cauliflower hater (husband) requested I make this again after he found a few left-over pieces last time I made it. He would eat regular pizza every day, so it’s a winner winner pizza dinner as I try to keep him healthier! So thanks again!
You’re inspiring me to try a cauliflower pizza again after having a similar experience not realizing how much you should get rid of the excess water. Mmmmm I can’t wait!
Making this for the second time tonight! It was so good! Trying to get the crust a little crispier tonight – squeezing the cauliflower really is the worst. Thanks for the reciple :) Love How Sweet Eats so much!
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Hey so I made this (with different toppings) and the crust worked out great! I found an easier way to dry it out though. Instead of trying to press the cauliflower in a towel, I mixed all of the cauliflower/egg/cheese/spices etc in a food processor and then I made it into a pile/ball on the top of the baking sheet. I used folded paper towel to flatten it into a circle. The paper towel soaked up all the extra moisture and I was able to just put it directly into the oven after. It did take me a lot of paper towel to get all of the water out, but I couldn’t find a towel to use. It worked great though.