Tuesday, June 10, 2014

Cauliflower Pizza ~ Inspired by 'Anthony's Coal Fired Pizza'

Cauliflower Pizza is a delicious, no- sauce pizza. Generally when we think of pizza, it is just a red sauce or white sauce spread on the base. It is then topped with veggie or meat pieces and then lots of cheese. But we were proven wrong after eating this pizza at "Anthony's Coal Fired Pizza". We ordered this pizza as it was the most popular one for vegetarians. That pizza was by far the most tastiest one we ever had. 

I was very much inspired and hence wanted to recreate it. First time I tried it and it tasted good but turned out little dry as I didn't drizzle olive oil on top. Second time it turned out perfect and my husband was the most happiest person. For the pizza base, I used this recipe. For the toppings, I noted down from their website and also referred this recipe. Do try this recipe and I am sure you will enjoy it as much as we did. The effort required to make this is really worth it!!


For the Dough:
  • All Purpose Flour (Maida) - 1 3/4 cup
  • Salt - 1 tsp
  • Sugar - 1/2 tsp 
  • Olive Oil - 1 Tbsp+ extra for coating dough
  • Luke warm water - 1/2 cup + 1/6 cup
  • Yeast - 1 tsp
For Topping:
  • Cauliflower, medium sized - 1
  • Garlic pods - 6-7
  • Olive Oil - 3-4 Tbsp + extra for drizzling on top
  • Red Chilli flakes - To taste
  • Salt and Pepper - To taste
  • Bread crumbs (I used Panko) - 1/3 cup
  • Mozzarella Cheese, shredded - 1/3 to 1/2 cup
  • Romano cheese, shredded - 1/3 to 1/2 cup


Making Dough:

Add yeast and sugar to the luke warm water (110 F). Mix and set it aside until it becomes frothy. 

Now take flour, salt, oil in a bowl. 

Mix well and add the yeast mixture. Now mix in everything until everything comes together and then knead it for 10 minutes, to get a soft, non- sticky dough (I made it in a standing mixer).
Now keep the dough in a greased bowl. Then brush the top of the dough with little oil (to prevent it from drying). Close the bowl with a towel or cling wrap and place it in a warm place, until it doubles (1 - 1 1/2 hrs).

While the dough is rising, prepare the topping.
For Topping:

Peel the garlic pods and slice it. Then wash the cauliflower and cut it into small sized florets.

Now heat 1 tsp of olive oil in a pan and fry sliced garlic until it turns golden brown. Then transfer it to a plate.

Now add the remaining olive oil in the same pan and add cauliflower florets, salt, pepper and red chilli flakes.

Mix well and fry it on medium flame until it turns golden brown. Then turn off the heat and set it aside.


Preheat the oven to 475 F (250 C). 
Punch down the risen pizza dough.

Notes: My plan of baking the pizza: Assembling the pizza on the back of sheet pan. Then transfer it on the pizza stone (which is preheated in the oven for 20 minutes). Once I was done assembling, the pizza wouldn't slide on the stone as it was too heavy. So I directly kept the sheet pan in the oven on which it was assembled for 3-4 minutes and once it turned slightly firm, I slid it on the pizza stone for the remaining baking period.

Start spreading the dough on the pan (roughly 10 inches in diameter) in which you want to bake the pizza. I used the back of a rectangular pan.

Once you are done making the base, start spreading the roasted cauliflower. 

Once done, start spreading the bread crumbs. 

Then spread mozzarella cheese and romano cheese. When done, drizzle olive oil (as much as your heart desires) on the top.

Then bake it in the oven until the base turns golden brown and the cheese is all melted and slight brown ( around 15 minutes).

Once done remove from the oven and slice it using a pizza cutter or knife. 
Cauliflower Pizza is ready!!

Serve it hot. Above measurement serves three people.


  1. this method of baking is very clever , will try the recipe and method, i will comment once achieved

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  5. when do you add the garlic back to the pizza? I'm cautious not to burn it.