This is My Cauliflower and bacon pizza recipe. This recipe is so easy and we need 30 munites to finish Cauliflower and bacon pizza recipe. Too easy ??? Let’s Try 🙂
prep time: 30 minutes
cook time: 30 minutes
total time: 1 hour
- pizza dough (or your favorite recipe/store bought dough)
- 1 medium head of cauliflower, cut into bite sized florets
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika (if you have it)
- 3 slices of bacon
- 4 oz. (1 cup / 113 g.) sharp cheddar cheese, coarsely grated
- 2 scallions, thinly sliced
- Prepare pizza dough. if you’re using the recipe linked above, it has to rise for 9+ hours. if you’re using something else, have it at room temperature and ready to go.
- Preheat the oven to 425° F. if you have a pizza stone, set it in the oven now to heat up gradually to avoid cracking it by placing it in a hot oven later.
- Pile the cauliflower up on a rimmed baking sheet, drizzle the olive oil and sprinkle the smoked paprika over it. use your hands to toss it all around until the florets are covered evenly in oil and paprika.
- At one end of the baking sheet, put down a piece of aluminum foil large enough to lay the bacon strips out on and then arrange the bacon in a single layer on the foil. spread the cauliflower out in an even layer across the rest of the baking sheet. roast the cauliflower and bacon for about 15 minutes, turning the florets and slices over halfway through the roasting time. keep an eye on the bacon after the 10 minute mark, especially if your slices aren’t very thick and/or you don’t like crispy bacon. once the bacon is cooked, remove it to a double thick layer of paper towel and blot the grease off. once it’s cool, crumble and set aside.
- Increase the oven temperature to its maximum (usually 500° F or 550° F). on a piece of parchment paper, press or roll the pizza dough out. once the oven is preheated, prebake the dough on the parchment paper for 4 minutes before you put any toppings on it.
- Pull the dough out of the oven (an upside down baking sheet is helpful to move the dough around) and give the dough a gentle shake to make sure it’s not stuck to the parchment paper. spread the toppings out on the pizza. i usually put the cheese on last to hold the other toppings in place but you do you. transfer the dough directly onto the pizza stone (without the parchment this time – the dough should no longer be sticky). bake for 7 – 8 minutes, until the cheese is bubbly and light golden brown. remove from the oven (baking sheet transfer for the win, again!) and let it cool for 1 minute before cutting it and diving in.