Pizza Cavolfiore

Pizza Cavolfiore

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1 cup cool water
1 tsp instant yeast (or 1 1/4 tsp active dry yeast)
1/2 tsp salt
3/4 tsp sugar
3 cups all purpose flour (you can substitute whole wheat flour -- add an additional 2 Tbsp water for each cup you swap)

1 large head cauliflower
~2 Tbsp olive oil

leaves from 2 large or 4 small branches rosemary, coarsely chopped
olive oil
coarse salt


Pour water into the bowl of an electric mixer, sprinkle in yeast and let it soften for a few minutes. Add remaining ingredients, and mix on low with a dough hook to combine, and then increase the speed to medium-high. Continue to knead at that speed for about 10 minutes, until the dough is smooth and elastic, and pulls away from the sides of the bowl.

Place dough in an oiled bowl, and flip over to oil the top. Cover with a dish towel or plastic bag, and allow to rise at room temperature until doubled, about 2-4 hours. Split the dough in half, and form each piece into a log. Let rest on a floured surface, covered, until doubled again, another hour.

While the dough is rising, prepare the cauliflower: preheat the oven (along with your pizza stone, if you have one) to 400. Wash the cauliflower, and remove the core. Slice the head into 1/4" slices (a large portion will crumble to bits, which is fine). Toss in a bowl with the olive oil, until it's all covered with a thin layer, using more or less oil as needed. Place on a single layer on a baking sheet or two, and bake until it begins to brown a bit, turning once. This should take about 15 minutes.

Assemble the pizza: Increase the oven heat to 500. Stretch one of the dough logs out into a circle the size of your pizza stone (or cookie sheet, if you don't have a stone), about 1/4" thick. Drape the dough onto your preheated stone or sheet. Sprinkle with half of the cauliflower, pressing it down into the dough slightly, and half of the rosemary. Sprinkle with coarse salt, and
drizzle on some olive oil. Bake at 500 until the crust is lightly browned and the cauliflower is deeply browned, about 10-12 minutes. Remove from oven, cut into rectangular wedges, and serve.