Roasted Cauliflower Pizza with Ricotta and Lemon

Roasted Cauliflower Pizza with Ricotta and Lemon

This pizza crust is the antithesis to fall-apart, soggy pizza crust. I promise you. It's crispy and flavorful, and lets you load on the toppings without repercussions.


Recipe adapted very slightly from Bon Appetit

Serves 8



1 envelope active dry yeast (about 2¼ tsp.)
2 tablespoons plus ½ cup olive oil, plus more for bowl
2 teaspoons kosher salt
4 cups all-purpose flour, divided, plus more for surface


1 head cauliflower, cut into small florets
1 lemon, cut into quarters, seeded
4 anchovy fillets packed in oil, drained
4 garlic cloves
¼ cup chopped drained capers
¼ cup olive oil
Kosher salt and freshly ground black pepper


½ cup finely ground breadcrumbs
2 tablespoons olive oil
1 ounces Parmesan, finely grated (about ¼ cup)


8 ounces fresh mozzarella, grated (about 1½ cups)
1 cup fresh ricotta


Make the dough

Combine yeast and 1½ cups warm water (105–110°) in a large bowl; let stand until yeast starts to foam, about 10 minutes.

Mix in 2 Tbsp. oil, then salt and 2 cups flour. Add another 2 cups flour, a cup at a time, mixing until incorporated and a shaggy dough forms.

Turn out dough onto a lightly floured surface and knead until soft, smooth, and elastic, 10–12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Let sit in a warm place 2 hours (or until at least doubled in size). (Do ahead: refrigerate for 24 hours instead of letting rise.)

Coat an 18x13” rimmed baking sheet with remaining ½ cup oil. (Yes, 1/2 cup of oil seems like a lot! But it's going to make the crust golden brown and crispy.) Gently and gradually stretch dough until it reaches the edges of baking sheet. (If dough springs back or is stiff to work with, let it rest 10 minutes before continuing. You may need to let it rest more than once.)

Cover dough on baking sheet tightly with plastic wrap and let sit in a warm place (but not too warm!—about 70° is ideal for yeast to grow) until it is puffed and full of air bubbles, 30–40 minutes.

Prepare the toppings

Cauliflower: Preheat oven to 400°. Toss cauliflower, lemon, anchovies, garlic, and capers with oil on a large rimmed baking sheet; season with salt and pepper.

Roast, tossing occasionally, until cauliflower is tender but not browned, about 20 minutes. Squeeze lemon juice over cauliflower and toss to coat. Discard lemon and garlic, if desired.

Breadcrumbs: Meanwhile, toss breadcrumbs and oil on a large rimmed baking sheet; toast, tossing occasionally, until golden brown, 6–8 minutes. Let cool; toss with Parmesan.


Place a rack in lower third of oven and preheat to 525° or as high as oven will go.

Once dough has risen in baking sheet, top with mozzarella, dot with ricotta, and top with cauliflower mixture. Bake until golden brown and crisp on bottom and sides, 20–30 minutes. Top pie with toasted breadcrumbs and bake 1 minute longer.

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