Thai-inspired pizza with roasted cauliflower, cilantro, scallions, and sriracha-yogurt sauce. Cheesy, saucy, and with a bounty of fresh toppings, this pizza is miles ahead of any takeout option.Give me a tender, chewy crust, a slick of zesty sauce, a blanket of melty cheese, and a slew of plant-powered toppings, and I’m pretty much in heaven.
And guess what? Pizza can totally be easy and nutritious enough for weeknight meals. It’s pizza you can feel GOOD about eating or feeding to your kids or family. And what’s more enticing about eating vegetables than when they’re piled on a pizza?Pizza is already a perfect food, but add a mess of Thai-inspired toppings, and it’s the greatest cuisine mashup in history. An explosion of rich, umami flavors coupled with spicy yogurt sauce takes it to another dimension of delicious.
Precooking the cauliflower helps it get toasty and golden as the pizza bakes, which is key for brassica toppings. And perhaps the most appealing part of this recipe is the use of fresh pizza dough (aka the most CLUTCH convenience item to get pizzeria-quality pizza in the comfort of your own kitchen).
I buy mine from Whole Foods—whole wheat, if they have it. I found it to be the most pliable and easy to work with, and it always bakes beautifully. Much better than any homemade whole grain crust I’ve attempted.Also, very important: reheating. I’m certainly not above cold pizza, but there is a system for reheating pizza that has heat-sensitive toppings (such as yogurt). The trick is using a cast-iron skillet. TRUST ME. Crank that bad boy over medium-high and let your slices of pizza heat through until the toppings are warm and the crust is crispy. Works like a charm.
Pizza night just got a whole lot more fun.
- 5 cups chopped cauliflower florets
- 1 Tbsp. olive oil
- ¼ tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- 1 Tbsp. reduced-sodium soy sauce
- 2 tsp. sesame oil
- 1 tsp. fish sauce
- 1 garlic clove, minced
- 2 Tbsp. minced shallots
- ½ tsp. ground ginger
- 1 lb. fresh deli pizza dough
- 1 cup shredded mozzarella cheese
- ½ cup freshly chopped cilantro leaves
- ¼ cup thinly sliced green onion
- Optional: chili peppers or jalapeños, sesame seeds
- **Sriracha-yogurt sauce**
- ⅓ cup plain 2% reduced fat Greek yogurt
- 1 Tbsp. fresh lime juice
- 1½ tsp. sriracha sauce
- ¼ tsp. granulated sugar
- Preheat oven to 450°F. Spread cauliflower on a baking sheet; toss with olive oil, salt, and pepper. Bake for 20 minutes, tossing once halfway through.
- Combine soy sauce, sesame oil, fish sauce, garlic, shallots, and ginger in a small bowl.
- Roll dough into a rectangle or oval on a large piece of parchment paper; pierce well with a fork. Brush soy sauce mixture over dough. Place dough (on paper) on baking sheet. Bake at 450°F for 7 minutes.
- Spread roasted cauliflower and cheese over par-baked crust. Bake at 450°F for another 7 to 9 minutes, until cheese is melted and crust is golden-brown. Top with cilantro and green onion.
- Combine yogurt, lime juice, sriracha sauce, and sugar in a small bowl; stir with a whisk. Drizzle over pizza.