I had been dying to try a cauliflower crust pizza; the thought of a dough-less pizza crust really intrigued me. So when I came across some gorgeous looking figs in the health foods store that begged to be paired with some delicious cheese I thought I would pick up a head of cauliflower and just run with it. I used the Vintage Mixer’s recipe for the actual cauliflower crust, but whipped up my own garlic sauce and topping combo.
For the crust: see the Vintage Mixer’s herbed cauliflower crust recipe.
For the sauce:
– ¼ Cup Extra Virgin Olive Oil
– 3 Cloves Garlic, Minced
– 2 Teaspoons Freshly Ground Black Pepper
– 1 Teaspoon Sea Salt
– Bartlett and Bosc Pears
– Fresh Figs
– ½ Wheel of Brie
1. Preheat the oven to 350 degrees.
2. I followed the Vintage Mixer’s instructions forCauliflower Crust.
* I made two changes to the original recipe. First, remove excess water from the cauliflower crumbs by patting them down with a paper towel, this will help make the crust crunchier.
Also, I used a preheated pizza stone to help the crust bake evenly.
3. While the cauliflower crust is baking, slice pears, figs, and Brie into uniformly thin pieces.
4. Add minced garlic cloves, black pepper, and sea salt into a small bowl. Using a whisk, whip the ingredients together until everything is incorporated well.
5. Remove cauliflower crust from oven and change temperature to 425 degrees.
6. Spread your garlic sauce onto the warm cauliflower crust.
7. Layer Brie, pear, and fig onto the pizza crust, making sure to evenly distribute all ingredients, especially Brie.
8. Let bake for 10-12 minutes, until crust is browned and Brie is melted (Brie tends to turn nearly transparent when melted.)
Have you tried any dough-less pizza crusts? What was your favorite? Let me know in the comments below!