Fake cauliflower pizza
- Vegetarian
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 1 h 10 min
- Makes: 1 pieces
- Cost: Low
- Note + the resting time for the fake pizza (5 min.)
PRESENTATION
So, here's the thing: Finta pizza al cavolfiore is like this awesome twist on a classic, right? You might find it in Milan or, honestly, in someone’s cozy kitchen down south. The magic here is you swap out the usual dough for a base made from tender cauliflower—seriously good. You mix it while it’s raw, keeping it light and a bit moist in the middle. The result? A pizza di cavolfiore that's an easy win. Really, it's crispy on the edges, and totally sturdy enough for all those tasty toppings. And listen, it’s just different enough to make you grin.
Folks really love how it nods to a margherita—lots of tomato, melty mozzarella, and fresh basil. But, hey, how you top it is up to you! The trick, for real, is baking that base just right. Not soggy, not too hard, but that perfect golden color that makes you want to grab a slice.
Whether it’s a busy weeknight or just craving something lighter, this finta pizza al cavolfiore works great as a main dish or a fun veggie side. The ricetta pizza senza farina is a total hit for anyone looking for pizza senza glutine. Plus, it's perfect for those who love mixing it up in the kitchen. Load it with olives, peppers, or give it a spicy kick—whatever fits your mood that day.
Also, it totally fits the pizza low carb trend, so it’s a great way to bring together foodies, vegetarians, and anyone just wanting to try something new. The base is kinda the star here, with its crispy bite and tender inside, soaking up all that sweet tomato flavor and gooey cheese. People really really get into the playful vibe of this dish—there’s just something cool about serving a pizza that’s a little unexpected but still hits all the comfort food notes. For sure, from quick family dinners to get-togethers with friends, it’s one of those recipes that makes eating veggies actually feel like a treat. Plus, with its Italian roots, it’s a nod to tradition with a modern twist that everyone can enjoy.
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INGREDIENTS
- for the base (for a 12.5 inch diameter pan)
- Cauliflower 3 cups (300 g) - (already cleaned)
- Type 00 flour ½ cup (70 g)
- Eggs 2
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Salt to taste
- Black pepper to taste
- For the topping
- Tomato purée ¾ cup (180 g)
- Mozzarella cheese 4.5 oz (125 g) - cut into sticks
- Taggiasca olives 1 spoonful
- Garlic 1 clove - poached
- Basil to taste
- Extra virgin olive oil to taste
- Salt 1 pinch
- Black pepper to taste
How to prepare Fake cauliflower pizza
To prepare fake cauliflower pizza, first remove the leaves and core of the cauliflower, then roughly chop the florets 1. Transfer them to a food processor 2 and blend until you get a couscous-like graininess; pour everything into a bowl 3.
Add the oil 4, salt 5, pepper, and eggs 6.
Combine the ingredients 7, then add the flour 8 and mix again 9.
Crumple the parchment paper and line a 12-inch diameter pan 10. Pour the mixture into the pan and level it with a spatula 11 until you achieve an even thickness 12. Bake in a static oven, in direct contact with the bottom of the oven, at 392°F for 10 minutes. Then move the pan to the middle shelf and continue cooking for another 30 minutes.
In the meantime, prepare the topping: in a pan, pour the oil, add the whole garlic clove and sauté for a few minutes. Add the tomato sauce 13, a little water, and season with salt 14. Stir, then cover with a lid 15 and cook over low heat for 20-25 minutes.
Remove the pizza base from the oven and slide it, along with the parchment paper, onto a baking tray 16; this way it won't tend to soften due to moisture. Spread the sauce 17 and the mozzarella sticks 18 over the surface.
Add the olives 19, basil 20, and a grind of pepper. Bake for another 5 minutes, if needed extend cooking in grill mode for another 2 minutes. Once out of the oven, let it rest for a few minutes. Your fake cauliflower pizza is ready to be enjoyed 21!