Crispy Cauliflower Crust Pizza with Fiery Sofrito & Whipped Lemon-Herb Ricotta Swirl

Elevate your weeknight dinner with this innovative Crispy Cauliflower Crust Pizza, a perfect blend of wholesome ingredients and explosive flavor. Forget traditional dough, our golden cauliflower crust provides a light, crisp base for a truly unforgettable meal. Topped with a vibrant, fiery sofrito and elegant swirls of whipped lemon-herb ricotta, this dish is a feast for both the eyes and the palate.

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 4 servings

Ingredients

• 1 large head (about 700g) cauliflower, riced
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• Salt and freshly ground black pepper to taste
• 1 tbsp olive oil, plus more for drizzling
• 1 red bell pepper, finely diced
• 1 small red onion, finely diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1-2 tbsp Calabrian chili paste (adjust to desired heat)
• 1 tsp smoked paprika
• 1/2 tsp dried basil
• 1 cup whole milk ricotta cheese
• 1 tbsp fresh lemon zest
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh basil
• Fresh basil leaves for garnish

Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly grease.
2. **For the Cauliflower Crust:** Steam or microwave riced cauliflower until tender. Transfer to a clean kitchen towel and squeeze out as much moisture as possible. This is CRITICAL for a crispy crust.
3. In a large bowl, combine the thoroughly dried riced cauliflower, almond flour, Parmesan, egg, dried oregano, garlic powder, salt, and pepper. Mix until well combined.
4. Press the mixture evenly onto the prepared baking sheet, forming a 1/4-inch thick, 10-12 inch round or rectangular crust. Bake for 20-25 minutes, or until golden brown and firm. Remove from oven and set aside.
5. **For the Fiery Sofrito:** While the crust bakes, heat 1 tbsp olive oil in a skillet over medium heat. Add diced red bell pepper and red onion, sauté for 5-7 minutes until softened.
6. Add minced garlic, Calabrian chili paste, smoked paprika, and dried basil. Cook for 1 minute until fragrant. Stir in the diced tomatoes (with their liquid) and bring to a simmer. Cook for 10-15 minutes, stirring occasionally, until the sauce thickens. Season with salt and pepper.
7. **For the Whipped Lemon-Herb Ricotta:** In a small bowl, combine ricotta cheese, lemon zest, chopped fresh parsley, chopped fresh basil, and a pinch of salt and pepper. Whisk gently until light and smooth.
8. **Assemble and Bake:** Spread the fiery sofrito evenly over the pre-baked cauliflower crust. Dollop spoonfuls of the whipped lemon-herb ricotta over the sofrito. Using the back of a spoon or a knife, gently swirl the ricotta into the sofrito to create an artful pattern.
9. Return the pizza to the oven and bake for another 8-10 minutes, or until the ricotta is warmed through and the edges of the crust are extra crispy. Garnish with fresh basil leaves and a final drizzle of olive oil before serving warm.

Chef's Note

For an even crispier crust, consider using a pizza stone if you have one. Place it in the oven while preheating, then carefully slide the parchment paper with the crust onto the hot stone. Also, don't skip the crucial step of squeezing out excess moisture from the cauliflower rice—it's the secret to a non-soggy crust!

Make-Ahead Tips

The fiery sofrito and whipped lemon-herb ricotta can be prepared up to 2 days in advance and stored separately in airtight containers in the refrigerator. The cauliflower crust is best made fresh just before assembly for optimal crispness.

Substitutions

For a milder pizza, reduce or omit the Calabrian chili paste. You can substitute goat cheese or cream cheese for ricotta, though the texture will be different. Feel free to add other toppings like spinach, olives, or roasted chicken after spreading the sofrito, before adding ricotta.