Pepper, Goat Cheese and Basil Pizza on Cauliflower Crust
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Cook time
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Sautéed pepper, Goat cheese and Basil Pizza on Cauliflower Crust with Roasted Red Pepper Sauce and drizzled Balsamic Reduction
Recipe type: Gluten Free, Dinner
Serves: 2
  • Cauliflower Crust
  • ½ large head of cauliflower, roughly chopped (should be about 3 cups)
  • 1 egg
  • ¼ cup parmesan cheese
  • ¼ cup part skim mozzarella cheese
  • 1 clove of garlic, minced
  • 1 T fresh basil, finely chopped
  • ½ tsp salt
  • pepper, to taste
  • Roasted Red Pepper Sauce
  • (makes enough for about 2-3 small pizzas)
  • 2 large red peppers, seeded and roughly chopped
  • 1 large onion, roughly chopped
  • 3 cloves of garlic, crushed
  • about 2 T olive oil, plus more as needed
  • 1 tsp salt
  • pepper, to taste
  • Garnish
  • ½ red bell pepper, sliced
  • ½ yellow bell pepper, sliced
  • ½ part skim mozzarella
  • about 1 T goat cheese
  • Fresh basil leaves, rinsed and dried
  • Balsamic reduction, optional
  • Balsamic Reduction
  • ⅓ cup balsamic vinegar
  • ½ tsp sugar
For the Roasted Red Pepper Sauce
  1. (This sause can be made in advance) Preheat the oven to 375 F.
  2. Toss the all of the ingredients together and spread out in a thin layer on a rimmed sheet tray. Roast until tender and lightly golden on the edges; about 30 minutes.
  3. Pour hot roasted vegetables into the bowl of a food processor and puree on high until smooth and creamy. About 5 minutes.
For the Cauliflower Crust
  1. Preheat the oven to 450 F. Line a pizza pan or sheet pan with parchment paper (the parchment is crucial)
  2. In the bowl of a food processor, add the chopped cauliflower and process until no large chunks remain. It should look like couscous.
  3. Pour into a bowl and microwave for 8 minutes. It is important that you let it cool completely before moving to the next step.
  4. With a thin dish towel or cheese cloth, squeeze the cooked cauliflower until almost all of the water/liquid has been removed. Be careful not to squeeze too hard, or the towel may rupture (which happened to me)
  5. Place the rung out cauliflower in a dry bowl and add the remaining ingredients. Mix well.
  6. Clump the mixture into a large ball and very gently shape it in your hands.
  7. Place the ball in the center of the parchment and begin to very gently press down into a thin circle. Some holes may form, so just be sure to close them up. It may seem like the crust will stick, but if you have the parchment paper it will release after it is fully cooked.
For the Sauteed Peppers
  1. Saute the peppers with about a tablespoon of olive oil over medium. Cook for about 10 minutes or until tender and browned on the edges. Let cool before handling.
For the Balsamic Reduction
  1. Place the sugar and vinegar in a small pot and simmer on medium low until it has reached a thin, syrup-like consistency. About 5 minutes. Do not over reduce or the sauce with become too thick as it cools and will stick to the bottom of the pan like glue. If this does happen add a touch more vinegar and whisk vigorously.
For the Pizza and Garnish
  1. When the crust is fully cooked and has cooled slightly, spread about 2 heaping spoon fulls of the red pepper sauce onto the crust. Evenly distribute the mozzarella cheese and the sautéed peppers. Sprinkle with goat cheese.
  2. Bake for about 5 minutes or until the cheese has melted completely.
  3. Garnish with fresh basil and drizzle with balsamic reduction.
Recipe by A Sue Chef at