Roasted Garlic and Cauliflower Pizza

Servings 1 pizza


  • 1 bulb fresh garlic
  • 2 cups cauliflower chopped into florets
  • 4 teaspoons olive oil divided
  • salt and pepper
  • 1 pizza dough risen and ready to bake
  • 3/4 cup ricotta cheese
  • 1/2 cup tomato sliced thinly
  • 1 1/2 cups shredded Italian blend cheese
  • fresh basil thinly sliced


  1. Preheat oven to 400F.
  2. Slice the top off the garlic bulb, exposing all of the cloves. Drizzle with 1 teaspoon olive oil and sprinkle with salt and pepper. Wrap in aluminum foil and place on a rimmed baking sheet. Toss cauliflower with 2 teaspoons olive oil and salt and pepper; transfer to the same baking sheet. Bake 20 - 25 minutes, or until cauliflower is golden brown and the garlic cloves and soft and pop out of the bulb when gently squeezed.
  3. Increase oven temperature to 450F. Place pizza stone in oven to preheat, if using.
  4. Stretch dough on a cornmeal dusted surface to desired size. Use a fork to make holes all over the bottom of the dough to prevent bubbling. Brush entire surface with 1 teaspoon olive oil. Bake in preheated oven for 8 - 10 minutes, until light golden brown.
  5. In a small mixing bowl, add ricotta cheese, desired amount of roasted garlic cloves (I used 3), and salt and pepper to taste. Stir to combine. Spread this mixture over the pizza. Top with roasted cauliflower and sliced tomato, leaving about an inch for the crust, Sprinkle with cheese. Bake another 6 - 7 minutes, or until cheese is melted and crushed is crisp and brown. Top with basil; slice and serve.