Cauliflower-Crust Pizza with Tomatoes, Arugula and Squash Blossoms
Ingredients
- 1 head cauliflower, cut into florets and roughly chopped
- 8 ounces low-moisture mozzarella cheese, grated, divided
- ½ cup almond flour/meal
- ¼ cup garbanzo bean flour
- ¼ cup ground flaxseed
- 1 clove garlic, minced
- ½ teaspoon sea salt, plus more for seasoning
- 2 large eggs, lightly beaten
- 1 pint cherry tomatoes, halved
- 2 cups arugula
- 8 or so squash blossoms, petals only
- ½ cup ricotta cheese or cubed fresh mozzarella
- Extra virgin olive oil
- Freshly ground black pepper
- Shaved Parmigiano-Reggiano, for serving
- Handful fresh basil, for serving
Instructions
- Heat oven to 400°. Line a baking sheet with parchment paper and set aside.
- Combine cauliflower florets and 1 cup grated cheese in bowl of a food process. Pulse until finely chopped and wet.
- Transfer mixture to a large bowl. Add almond flour, garbanzo bean flour, flaxseed, garlic, salt, and eggs. Mix well until you can from a very wet ball.
- Press dough onto parchment-lined baking sheet into a rustic 13-by-10-inch pizza. Bake until browned and firm, about 25 minutes.
- To prepare squash blossoms, cut off bottom ½-inch and discard, reserving petals.
- Top baked crust with remaining cheese, tomatoes, arugula, and squash blossom petals. Dot with ricotta, drizzle with oil, and sprinkle with salt and pepper.
- Return to oven until cheese is melted and browned in spots, 15–20 minutes. Garnish with shaved Parmigiano and basil and serve.
The toppings on this pizza can be changed up to suit your tastes. I designed this recipe around what's currently in season in Sarasota, but you can do whatever you want. Swap out arugula for spinach, or squash blossoms for thinly sliced zucchini -- just have fun and make it good!
Notes
Like tacos and sweet treats, pizza is a recurring item in our house. It’s adaptable, fun to eat, and comforting. I’ve been seeing alternative crust pizza recipes circulating for years — ones that avoid white flour, gluten, or grains in general. And I’ve tried most of them with less-than-exciting results. Until now.
This cauliflower-based version is an instant favorite. Does it taste like cauliflower? Yes. Does it have the texture of a traditional pizza parlor pizza? No. Is it amazing? Yes. It’s sturdy enough to eat with your hands and the texture (because of the cheese in the dough) is chewy and satisfying. If you get past the fact that the “dough” requires the use of a food processor, then it becomes a very simple recipe, much faster and easier than a traditional homemade pizza dough. Plus, it’s wheat-free, gluten-free, grain-free, and guilt-free. With this many veggies in your pizza, what’s there to feel guilty about?!
