Yes, you read that correctly, cauliflower on pizza! Anthony Bruno, the founder of Anthony’s Coal Fired Pizza, says cauliflower is great on pizza.
When the Ft. Lauderdale-based national chain introduced this very non-traditional pie, there were some skeptics. A few years ago, Anthony’s tested the cauliflower pizza at their original location in East Fort Lauderdale, and it was an immediate success! He then had customers at other locations requesting this specialty pizza.
With the growing popularity of the cauliflower-topped pizza, Anthony naturally reached out to ’s FreshCuts for the perfect spec of cauliflower. It needed to exact on the quality to be able to withstand the cooking application. It is first roasted in an 800-degree coal-burning oven with olive oil and garlic, and then cooled. Then it is topped on pizza dough along with mozzarella, baked, and then finished with a sprinkle of Romano cheese.
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The cauliflower florets are only used for this pizza; they are not used for anything else on the menu. It is so popular, they go through about 100 pounds of cauliflower per week for each location. That’s a lot of cauliflower!
Is proud to be a long-standing partner with Anthony’s, providing them all of their produce. For more information about this delicious pizza, please visit their website at acfp.com
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Follow , Inc. on Facebook, Twitter, Instagram, and LinkedIn…and follow The Produce Hunter on Instagram as she finds the best specialty produce at the Santa Monica Farmers Market.Cauliflower Pizza is a delicious, no- sauce pizza. Generally when we think of pizza, it is just a red sauce or white sauce spread on the base. It is then topped with veggie or meatpieces and then lots of cheese. But we were proven wrong after eating this pizza at Anthony's Coal Fired Pizza . We ordered this pizza as it was the most popular one for vegetarians. That pizza was by far the most tastiest one we ever had.
I was very much inspired and hence wanted to recreate it. First time I tried it and it tasted good but turned out little dry as Ididn't drizzle olive oil on top. Second time it turned out perfect and my husband was the most happiest person. For the pizza base, I used this recipe . For the toppings, I noted down from their website and also referred this recipe . Do try this recipe and I am sure you will enjoy it as much as we did. The effort required to make this is really worth it!!
Mix well and add the yeast mixture. Now mix in everything until everything comes together and then knead it for 10 minutes, to get a soft, non- sticky dough (I made it in a standing mixer).
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Now keep the dough in a greased bowl. Then brush the top of the dough withlittle oil (to prevent it from drying). Close the bowl with a towel or cling wrap and place it in a warm place, until it doubles (1 - 1 1/2 hrs).
Now heat 1 tsp of olive oil in a pan and fry sliced garlic until it turns golden brown. Then transfer it to a plate.
Mix well and fry it on medium flame until it turns golden brown. Then turn off the heat and set it aside.
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Notes: My plan of baking the pizza: Assembling the pizza on the back of sheet pan. Then transfer it on the pizza stone (which is preheated in theoven for 20 minutes). Once I was doneassembling, the pizzawouldn't slide on the stone as it was too heavy. So I directly kept the sheet pan in the oven on which it was assembled for 3-4 minutes and once it turned slightly firm, I slid it on the pizza stone for the remaining baking period.
Start spreading the dough on the pan (roughly 10 inches in diameter) in which you want to bake the pizza. I used the back of a rectangular pan.
Then bake it in the oven until the base turns golden brown and the cheese is all melted and slight brown ( around 15 minutes).
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