I know this is a little unconventional, and I admit that I was skeptical when I first saw it. But it was so vegan and coming from a magazine and article that were not catering to vegetarians, much less vegans, so I figured it must be good. I mean, they expected regular omnivores to try it and like it. And it IS good! It’s good right out of the oven, but I thought it was even better after being in the fridge overnight. Your call.
The original recipe is from Country Living magazine.
The original recipe is from Country Living magazine.
4 cups finely chopped cauliflower florets (This is about one head, and the finely chopping of the head into florets is the most tedious part of the recipe.)
¼ c. extra-virgin olive oil
1 ½ t. salt
½ t. freshly ground black pepper
¼ c. bread crumbs
1 recipe vegan pizza dough, enough for one 14-inch or 15-inch round pizza (If you don’t have a recipe you like, I highly recommend the pizza crust alternative recipe in Fields of Greens by Annie Somerville. I omit the rye flour from her recipe.)
Toss the cauliflower with the olive oil, salt, and black pepper. Roast the cauliflower mixture in a baking pan in a 400-degree oven until tender, about 20 minutes. Remove the cauliflower from the oven, and increase the oven temperature to 500 degrees.
Using a rolling pin, roll out the pizza dough on a lightly floured surface to a 14- or 15-inch circle. Transfer the rolled dough to a pizza pan. Top the dough with the roasted cauliflower, then sprinkle the breadcrumbs over the cauliflower. Bake the pizza until the dough is golden and crispy, about 12 – 15 minutes. The tips of the cauliflower will brown.
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