I realized this week that it’s been a while since I made a cauliflower crusted pizza. It’s super healthy and doesn’t leave you feeling bloated like a regular pizza does. When I told Elliott, my fiancé, that we were having cauliflower pizza for dinner, I could see the disappointment in his eyes. He even lightheartedly suggested ordering Thai take-out instead. Deep down, I think I felt the same way.
However, we had just forgotten how much we liked cauliflower crusted pizza. Even Elliott went back for third helpings and kept telling me how great it was. As the self-proclaimed taste tester for That Oven Feelin’, everything has to be approved by Elliott before it makes it online. Even though I expected this Thai pizza to be a hard sell, I was pleasantly surprised that he wanted it to be in our regular rotation of weeknight meals.
You can make this Thai pizza into one medium-sized pizza or two smaller personal pizzas. I prefer the smaller personal pizzas because everyone can decide on their own toppings. Plus, it ensures that the center of the cauliflower crust gets nice and crisp. For a detailed description on how to make a great cauliflower crust, be sure to hop over to my cauliflower pizza crust recipe.
This Thai pizza is topped with peanut sauce, chicken, cilantro, carrots, cheese, scallions, and crushed peanuts. I even added a drizzle of Sriracha for an extra kick. If you are really feeling adventurous, you may add bean sprouts as well.
I used a store-bought peanut sauce, but it is also easy to make your own. I posted a great spicy peanut sauce recipe a while ago that would be perfect for this pizza. Making your own gives you full control on the taste and thickness of the sauce. For this Thai pizza, it’s better to use a thicker sauce.
- 1 head Cauliflower (2 cups shredded)
- ⅓ cup Parmesan Cheese, grated
- ⅓ cup Mozzarella Cheese, grated
- 1 tbsp almond flour
- ¼ tsp salt
- ½ tsp basil
- ½ tsp oregano
- ½ tsp garlic, grated
- ½ tsp red pepper flakes
- 1 egg, lightly beaten
- ⅓ cup peanut sauce
- ⅔ cup mozzarella, shredded
- ½ to ⅔ cup cooked chicken, torn into pieces
- 1 large carrot, julienned
- 2 tbsp cilantro, chopped
- 3 tbsp peanuts, lightly crushed
- 1 tbsp scallions, chopped
- ⅓ cup bean sprouts (optional)
- Sriracha, for drizzling (optional)
- Preheat the oven to 450 degrees Fahrenheit.
- Place the florets from a head of cauliflower into a food processor. Pulse until the cauliflower resembles wet sand. Pour the cauliflower into a microwave-safe bowl and microwave for 4 minutes. Remove from microwave and pour onto a clean kitchen towel to cool.
- Once the cauliflower is cool enough to handle, twist the kitchen towel around the cauliflower and wring out as much water as possible (this is important!).
- Place the cauliflower into a mixing bowl. Stir in the parmesan, mozzarella, almond flour, salt, basil, oregano, garlic, and red pepper flakes. Add the egg and stir until just incorporated.
- Shape the crust into 2 balls for personal pizzas or 1 ball for a medium-sized pizza. Place the dough onto a sheet of parchment paper and press it out into a circle. The dough should be about ¼ inch thick. Place dough and parchment paper onto a hot pizza stone or a baking sheet, then bake for about 10 to 14 minutes, until it starts to turn a golden brown. Remove from oven.
- Add the peanut sauce to the crust. Then, add the cheese, chicken, carrot, and cilantro. Bake for an additional 6 to 8 minutes, until the cheese is bubbly. Remove from oven and top with crushed peanuts, scallions, and bean sprouts. Drizzle with Sriracha, if desired. Allow to cool slightly before serving.