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Restaurants›Gocha's Breakfast Bar›Cauliflower Fusion Pizza Recipe

Cauliflower Fusion Pizza Recipe

Inspired by Gocha's Breakfast Bar

Time1h 5m

Serves2

Savor our cauliflower crust pizza topped with feta, bell peppers, red onions, mushrooms and salmon. Fresh cherry tomatoes and diced avocado slices sit on a peppered gravy base, drizzled with pesto and finished with melted mozzarella. Garnished with crushed red pepper flakes and parsley for a delicious twist! Upgrade protein items for additional cost, chicken tenders, bacon, chicken sausage, pork sausage , shrimp and steak

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Ingredients

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Cauliflower Crust

4 cups riced cauliflower (fresh or frozen, thawed and well-drained)

2 each large egg

1 cups Grated Parmesan cheese

1/2 cups mozzarella, finely shredded (for crust binding)

1 tsp Garlic, minced

1 tsp Dried oregano

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tbs olive oil (for brushing)

Peppered Gravy Base & Pesto

1 tbs olive oil

1/2 each shallot or small red onion, finely chopped

1 tsp Garlic, minced

2 tbs tomato paste

3 tbs water

1 tsp freshly ground black pepper

1/2 tsp Celtic sea salt

3 tbs basil pesto (store-bought or homemade)

Toppings

6 oz smoked or cooked salmon, flaked into bite-size pieces

1/2 cups Feta cheese, crumbled

1 cups mozzarella cheese, shredded (for topping)

1/2 each red bell pepper, thinly sliced

1/2 each yellow or orange bell pepper, thinly sliced

1/4 each Red onion, thinly sliced

3/4 cups mushrooms, thinly sliced

3/4 cups Cherry tomatoes, halved

1 each ripe avocado, diced (add after baking)

1/2 tsp Crushed red pepper flakes

2 tbs fresh parsley, finely chopped

1 tsp extra-virgin olive oil (drizzle)

1 each lemon wedge (optional, for salmon)

Optional Protein Upgrades (select if desired)

4 oz grilled chicken tenders, sliced

2 slices bacon, cooked and chopped

2 oz chicken sausage, sliced and cooked

2 oz pork sausage, cooked and crumbled

4 oz shrimp, cooked and peeled

3 oz steak, thinly sliced and rested

Method

Cauliflower Crust

Prepare cauliflower

Preheat oven to 425°F (220°C). Line a baking sheet or pizza stone with parchment paper and lightly oil it. If using fresh cauliflower, pulse florets in a food processor until rice-like; if using frozen, thaw and squeeze dry. Place the riced cauliflower in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much moisture as possible (important for a crisp crust).

Mix and season

In a large bowl combine drained riced cauliflower, 2 eggs, 1 cup grated Parmesan, 1/2 cup shredded mozzarella (for binding), 1 tsp minced garlic, 1 tsp dried oregano, 1/2 tsp salt and 1/4 tsp black pepper. Stir until a cohesive dough forms. If mixture seems too wet, add 1-2 tbs extra Parmesan or a tablespoon of almond flour (optional) to tighten.

Shape and blind-bake

Turn the mixture onto the prepared parchment and shape into a 10-11 inch round (about 1/3 inch thick), pressing edges slightly higher to form a rim. Brush the top lightly with 1 tbs olive oil. Bake in the preheated oven for 18-22 minutes until edges are golden and the top feels firm to the touch. Remove and allow to cool slightly for 5 minutes.

Peppered Gravy Base & Pesto

While the crust bakes, make the peppered gravy base: heat 1 tbs olive oil in a small skillet over medium heat. Add 1/2 finely chopped shallot (or small red onion) and sauté 2-3 minutes until softened. Add 1 tsp minced garlic and cook 30 seconds until fragrant. Stir in 2 tbs tomato paste and cook 1 minute. Add 3 tbs water to thin, then season with 1 tsp freshly ground black pepper and 1/2 tsp salt. Simmer 1-2 minutes, taste and adjust seasoning. Remove from heat and stir in 3 tbs basil pesto to combine into a loose, peppery sauce. Keep warm.

Assemble Pizza

Preheat oven (if needed) to 425°F (220°C) again or maintain heat. Place the baked cauliflower crust on a pizza peel or baking sheet lined with parchment. Spread the peppered gravy base evenly over the crust, leaving a 1/2 inch rim.

Evenly sprinkle 1/2 cup crumbled feta across the sauce, then scatter the following toppings in an even layer: 1/2 sliced red bell pepper, 1/2 sliced yellow/orange bell pepper, 1/4 thinly sliced red onion, 3/4 cup thinly sliced mushrooms, and 3/4 cup halved cherry tomatoes. Distribute 6 oz flaked smoked/cooked salmon pieces evenly over the vegetables. If using any optional protein upgrades, distribute them now (e.g., sliced grilled chicken, chopped bacon, cooked shrimp).

Top with 1 cup shredded mozzarella. Lightly drizzle 1 tsp extra-virgin olive oil over the pizza and sprinkle 1/2 tsp crushed red pepper flakes (adjust to taste).

Bake the assembled pizza in the oven for 8-12 minutes, until the mozzarella is melted and bubbling and the edges of the crust are golden. Watch carefully so the cauliflower crust does not overbrown.

Finishing & Serve

Remove pizza from oven. Immediately top with diced avocado (from 1 avocado) distributed evenly so it warms slightly but remains creamy. Sprinkle 2 tbs chopped fresh parsley and squeeze optional lemon wedge lightly over the salmon pieces to brighten flavors. If desired, add another small drizzle of pesto across the top.

Let the pizza rest 2-3 minutes, slice into 6-8 pieces, garnish with additional crushed red pepper if you like, and serve warm.