After the fake broccoli pizza and the cauliflower mini pizzas, the oven tray version of cauliflower pizza couldn’t be missing, because every trick is good to introduce more fiber, vitamins, and minerals into my diet. And if you, like me, care about it or have someone in your family who just doesn’t want to consume this rich-in-properties but little-appreciated vegetable, you must absolutely try this recipe! The cauliflower pizza will be the perfect solution for a light meal, easy, and super quick. It will only take 5 minutes to make and put in the oven! The time to finely chop the cauliflower in a food processor and mix it with all the other ingredients in a bowl. Its versatility will surprise you, as you can top this pizza with whatever you like most! I used tomato sauce, mozzarella cubes, olives, and arugula at the end of cooking for color, but cold cuts or other toppings you usually use for traditional pizza will also be perfect! Moreover, if you are following a diet with a low-calorie intake or are gluten intolerant, you should know that this preparation is totally flour-free and yeast-free, and depending on the topping you choose, also quite light! You can prepare it in advance and reheat it when serving it at the table or cut it into squares and serve it as a cold vegetarian appetizer, because it will be delicious even the next day!
If you love playing with vegetables and creating light but tasty recipes, try these other ideas specifically designed for you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Electric oven, Air frying
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
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- 28 oz cauliflower (only the florets)
- 3 oz provola (grated)
- 2 eggs (medium)
- 1 sprig rosemary
- as needed extra virgin olive oil
- 2 pinches salt
- 14 oz tomato sauce (I used cherry tomatoes)
- 5 oz mozzarella for pizza
- 1.4 oz black olives (I used Etna)
- as needed arugula
- as needed dried oregano
- as needed extra virgin olive oil
Tools
- 1 Food Processor
- 1 Knife
- 1 Mixing Bowl
- 1 Parchment Paper
- 1 Baking Tray
- 1 Spatula
- 1 Spoon
Steps
Start with the cleaning of the cauliflower, removing the outer leaves and the central core.
Detach the florets one by one, trying to remove all the tough parts.
Wash them well under running water and after draining them, further divide them in half to be of medium size.
Transfer the florets into a food processor and blend for a few minutes in stages.
You should end up with crumbs.
Transfer the obtained grains into a large mixing bowl and add the eggs and a pinch of salt.
Add the finely chopped rosemary and the grated provola.
Mix quickly with a spoon until the mixture is uniform and sticky and transfer it directly into a baking tray lined with previously oiled parchment paper.
Compact very well with a spatula or the back of the spoon itself until it covers the tray as you would with pizza.
Smooth the surface, creating well-defined edges. Add another drizzle of oil and bake in a fan oven at 392°F for about 20 minutes.
After this time, when the edges have started to brown, remove the pizza base from the oven and spread the tomato sauce all over the surface. Mine was already seasoned, if not, before spreading it, you should add a drizzle of oil, a pinch of salt and mix well.
Finish seasoning with oregano to taste and put it back again in static oven at 374°F for 8 minutes.
Finally, add the mozzarella cubes and cook for another 6-7 minutes or until the cheese is well melted.
Remove from oven, let it cool slightly before cutting, and finish with fresh arugula, a handful of pitted olives, a drizzle of raw oil and serve.
And voilà… the fake cauliflower pizza in a pan is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉 The fake cauliflower pizza in a pan can be prepared in advance and reheated when serving because it will be good even the next day. It can be stored in the refrigerator in suitable containers for 2-3 days at most.
Tips, notes, variations, and suggestions
🟣For a tastier and more savory version, I recommend adding some anchovies in oil to your seasoning, but nothing prevents you from topping your fake cauliflower pizza as you wish, so let your imagination run wild!
FAQ (Questions and Answers)
What texture does the fake cauliflower pizza have, crispy or soft?
The recipe does not include the addition of flours, so the texture will be quite soft, but not mushy. For a crispier base, just drain it well from its vegetable water, leave it inside a dry and clean tea towel, and wring it after 15 minutes.
What can I use instead of grated provola?
If you are vegetarian, you can certainly use other cheeses you prefer such as parmesan or asiago, etc. But Greek feta will also be fine for an extra touch of flavor. If you are vegan, then I recommend using nutritional yeast flakes, which, having been deactivated, have lost their ability to leaven and therefore cannot be used for bread or pastries, but their intense flavor is often considered similar to cheese.
