Sheet Pan Roasted Cauliflower Pizza
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Sure, everyone loves a good cauliflower pizza crust, but have you tried roasted cauliflower as the pizza topper? This sheet pan pizza is a game changer and sure to become a new household favorite. Cauliflower is roasted with a bounty of garlic to develop aromatic flavor and buttery texture before being piled high on whole-wheat pizza dough. To add velvety creaminess and keep saturated fat at a minimum, we look to Kite Hill brand cream cheese style spread, which is made from almond milk. Topped with toasty whole-wheat breadcrumbs, tangy Parmesan, and herbs, this pizza will wake up your taste buds with just one bite. To make the recipe entirely vegan, simply substitute nutritional yeast for the Parmesan cheese.
How to Make It
Preheat oven to 400°F.
Combine cauliflower, 2 tablespoons of the oil, garlic, salt, and pepper in a large bowl. Toss to coat. Spread out on a 13- x 9-inch half sheet pan. Roast at 400°F for 20 minutes, tossing once halfway through. Toss with lemon juice.
Combine panko, Italian seasoning, and remaining 1 tablespoon oil in a small bowl. Spread out on a baking sheet. Bake for 5-6 minutes, tossing once halfway through. Set aside. Increase oven temperature to 500°F.
Press dough into bottom and partially up sides of a 13- x 9-inch half sheet pan coated with cooking spray. Pierce all over with a fork. Bake at 500°F for 5 minutes.
Spread cream cheese style spread over dough. Top with roasted cauliflower. Sprinkle breadcrumbs and Parmesan cheese over top. Lightly coat the top with cooking spray. Bake at 500°F for 15 minutes. Sprinkle with parsley. Cut into 6 squares.