Veggie Pizza Recipe

Rice and dry the cauliflower

Preheat oven to 425°F (220°C). Place cauliflower florets in a food processor and pulse until rice-sized. Transfer to a microwave-safe bowl and microwave on high for 4–5 minutes until soft (or steam for 6–8 minutes). Let cool slightly.

Remove moisture

Once cool enough to handle, transfer riced cauliflower to a clean kitchen towel or cheesecloth. Squeeze tightly over the sink to remove as much moisture as possible — aim to extract at least 1/2 cup of liquid. Removing moisture is critical for a firm crust.

Mix crust ingredients

In a large bowl combine the drained cauliflower, egg, Parmesan, almond flour, garlic powder, dried oregano, salt, and black pepper. Mix until well combined and the mixture holds together when pressed.

Shape and bake crust

Line a baking sheet with parchment paper and lightly oil it. Shape the cauliflower mixture into a 10–11 inch round (or two small rounds) about 1/4–1/2 inch thick, pressing firmly to compact. Brush the top lightly with 1 tablespoon olive oil. Bake in the preheated oven 20–25 minutes until golden at the edges and set. If edges brown too fast, lower oven to 400°F (200°C) and continue until center is set.

While crust bakes, combine ricotta, chopped basil, chopped parsley, lemon zest, 1/4 tsp salt, 1/4 tsp pepper, and 1 tsp olive oil in a bowl. Stir until smooth and refrigerate until ready to assemble. Taste and adjust seasoning.

Warm crust and melt cheese

When baked crust is set and lightly golden, remove from oven and lower oven to 375°F (190°C). Sprinkle shredded mozzarella evenly over crust and return to oven 4–6 minutes just until cheese melts and becomes slightly bubbly. Remove and let cool 2 minutes.

Assemble pizza

Spread a generous layer (about 1/2–3/4 cup) of herb ricotta over the warm crust (on top of melted mozzarella). Scatter the arugula evenly, spoon pico de gallo across the pizza, and scatter thin red onion slices. Finish with a light pinch of red pepper flakes to taste.

Make the dressing just before serving: combine cilantro, lime juice, 2 tbsp olive oil, honey, 1/4 tsp salt, and 1/8 tsp pepper in a blender or small food processor. Blend until smooth, adding up to 2 tsp water to reach a pourable consistency. Taste and adjust acidity or salt.

Dress the pizza

Drizzle the lime-cilantro dressing evenly over the assembled pizza (about 2–3 tablespoons), leaving some extra to serve on the side.

If desired, finish with a light drizzle of olive oil and a squeeze of fresh lime over the top. Slice the pizza into 6 pieces. Serve immediately so arugula stays fresh and crisp. Offer remaining lime wedges and extra dressing alongside.