Cauliflower Vegetable Pizza
Versatile cauliflower is used as the base for a pizza. Serve it as an appetizer, snack or start a Pizza night.
Ingredients
- PIZZA DOUGH
- 2 1/4 teaspoons dry yeast room temperature
- 1 cup of water at 105-113F
- 1 teaspoon honey
- 1 teaspoon olive oil
- 3 cups all-purpose flour or 2 cups all-purpose flour and 1 cup whole wheat flour
- Extra flour for rolling out the crust.
- FILLING
- 1 cup mozzarella cheese shredded
- 1/2 cup tomato sauce
- 1-2 cups cauliflower 1/4 inch slices and small florets.
- 1 red pepper 1/4 inch slices or rings
- 1/4 cup onion diced
- 1 garlic clove minced
- 1 cup crimini mushrooms sliced
- 1/2 cup mozzarella cheese shredded
- 1/4 cup Pecorino-Romano cheese
- Chopped parsley
- Red pepper flakes
Instructions
- PIZZA DOUGH
- Put water in a large bowl.
- Sprinkle with the yeast.
- Add the honey and olive oil, stir and let set until the mixture becomes foamy on top.
- Add the flour and stir until thick dough and sticky.
- Pour our on a floured bread board and knead until smooth and elastic.
- Roll into a ball, put the dough into a greased bowl and let set for 30-45 minutes, until double.
- Roll out into a pizza pan.
- Preheat oven to 425 F.
- FILLING:
- Spread tomato sauce over the pizza dough.
- Sprinkle the 1 cup of mozzarella cheese evenly over sauce.
- Lay the cauliflower slices and florets evenly on top of the cheese.
- Spread with the onion and garlic.
- Spread the mushroom slices evenly on top.
- Add the cheeses.
- Add chopped parsley and red pepper flakes to taste
Notes
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®.All rights reserved.
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