Roasted Cauliflower Pizza with Gruyere and Arugula
Roasted cauliflower teamed up with cheesy gruyere+ mozzarella, punctuated with chili flakes and lemony arugula. A delicious vegetarian pizza with a striking purple color.
Equipment
- Pizza stone or pan
- Pizza paddle optional
Ingredients
- 1 small purple or white cauliflower broken or chopped into small pieces
- ½ pound pizza dough homemade or store bought
- 1 cup part skim mozzarella grated
- ½ cup gruyere grated
- 3 tbsps olive oil
- 2 cups arugula
- 1-2 tbsps lemon juice
- small handful of basil leaves torn
- sea salt and black pepper as needed
- red chili flakes as needed
Instructions
- Preheat the oven to 450°F once the oven comes to the temperature allow it to heat for at least 10 minutes. Grease a large baking sheet with olive oil.
- On a baking sheet spread the chopped cauliflower, dripping with 2 tablespoons of olive oil, season with salt and pepper and toss to every spread the seasoning. Roast the cauliflower until tender and has charred bits. Remove and set aside.
- On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet. Spread both the cheeses, salt, pepper and crushed red pepper evenly on the dough.
- Evenly distribute the roasted cauliflower all over the pizza. Transfer the pizza to the oven and bake for 10-15 minutes or until the crust is golden and the cheese has melted.
- Toss the arugula with one tablespoon of olive oil and lemon juice. Garnish the basil, and lemony arugula. Enjoy!
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