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.
DEAL.
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.
Um what.
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.
But then!
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
Ingredients
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
pizza
- 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
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
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.”
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I just made this and it was AMAZING! Drenched 3 towels to get that cauliflower dry! Worked perfectly love it
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Looks tatstyyy <3
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omg, I made this and like I can’t believe I did it! I went small with my cauliflower (like really small) and when I was draining it of water, I was afraid I’d gone too small but then when I added the other ingredients it formed into a perfect personal-size pizza crust!! Tastes great by the way!
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Your photos are seriously gorgeous! I would eat this supreme pizza just for all the bright colors on it!
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This is absolutely wonderful. Gave it a try and it’s it’s delicious although I must confess I’m still learning. This was my first post to have been read on this site and I must confess, you’ve won over a fan.
Love howsweeteats.com
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So excited to try this! My husband and I do Friday pizza nights, but are trying to think of healthy alternatives and this works! Quick question, I’ve seen cauliflower rice in bags in grocery stores. Could I use that to save some steps or is it not the right texture for this recipe?
yes!! when i first made this recipe the riced cauliflower wasn’t as popular yet – i definitely think you can use it!! :) let me know if you try!
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Can i make this pizza 🍕 without using a pizza stone? can i use a cookie sheet instead?
I did!
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I know a pizza stone is a great heat conductor, but I don’t have one… would a cast iron skillet work as a substitute?
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So here’s the deal: I squeezed the life out of my cauliflower and removed all of the water I could (about 3/4 cup water) then added the rest of the crust ingredients. As I don’t have a pizza stone, I laid a piece of parchment paper over my pizza pan and shaped the dough. I then used paper towel to press down on the dough and remove and excess moisture (I found the eggs added quite a bit of moisture to the crust). The pizza definitely didn’t end up being a pick-up-off-the-plate-eat-in-your-hand kind of pizza (as stated in the recipe), but this is the best cauliflower crust I’ve made yet. It did get crisper along the “crust” of the pizza, as opposed to where the sauce and ingredients were and I DO think a pizza stone would have made it a bit crisper, but this was really good overall!
WAY exceeded my expectations. Truly delish. Used a sheet pan and worked just fine. I couldn’t taste the cauliflower at all. Really tasty. Thank you!