Tuscan Potato Pizza with Cauliflower Crust

Tuscan Potato Pizza with Cauliflower Crust

Prepare for Plant-Based Pizzas

There are few meals that are as versatile and well-loved as pizza. As the plant-based evolution continues to rise, this customer favorite is ready to adapt. Take the opportunity to meet customer demand and experiment with fresh, seasonal produce.

Versatile with neutral flavor, potatoes make for a hearty pizza topping. Pair them easily with more flavor-distinct produce, such as leeks and olives. Add a touch of garlic oil and rosemary and your pizza will ring true to the flavors of Tuscany.

However, don’t limit your produce to toppings! With a growth in diners seeking low-carb and gluten-free options, utilizing vegetables in your crust can further increase appeal. Processed cauliflower with cheese and garlic makes for a healthy, delicious foundation in the recipe below.


Tuscan Potato Pizza with Cauliflower Crust
Tuscan potato pizza with leeks, olives, egg, Parmesan, Romano, and a garlic-oil sauce on a cauliflower crust.
Tuscan Potato Pizza with Cauliflower Crust
Tuscan potato pizza with leeks, olives, egg, Parmesan, Romano, and a garlic-oil sauce on a cauliflower crust.
Cauliflower Pizza Crust
Garlic Oil Sauce
Redskin Potatoes
Cauliflower Pizza Crust
  1. In batches, pulse cauliflower in food processor to rice-like consistency; transfer to a microwave-safe bowl, add water and cover with plastic wrap. Microwave on high until very tender, about 12 minutes; uncover and let cool 30 minutes. Transfer to cheesecloth and squeeze out excess moisture.
  2. Stir garlic, egg whites, cheeses, oil, pepper and riced cauliflower in a bowl until combined. Transfer cauliflower mixture to parchment-lined half sheet tray; press into 14-inch circle. Bake at 450˚F until lightly browned, about 15 minutes; cool, cover with plastic wrap and refrigerate.
Garlic-Oil Sauce
  1. Heat garlic and oil in a saucepan to a simmer over medium-low heat; reduce heat to low and cook until garlic is golden and very soft, about 40 minutes. Cool slightly; transfer garlic cloves with slotted spoon to food processor; pulse to mash into a paste. Add remaining ingredients and 2 tablespoons warm oil from saucepan; process until smooth. Cool and refrigerate in airtight container. Makes about ½ cup.
Redskin Potatoes
  1. Heat 4 cups water in a saucepan to a boil over high heat; add 1 teaspoon salt and potatoes and boil 1 minute. Drain and pat dry with paper towel; toss with remaining ½ teaspoon salt and pepper.
  1. Heat oil in sauté pan over medium heat; add leeks and cook until soft, about 3 minutes.
For Serving
  1. Brush crust with 2 teaspoons Garlic-Oil Sauce; sprinkle with ¼ cup each Parmesan and Pecorino Romano cheeses. Layer potatoes and leeks over cheese; sprinkle with remaining ¼ cup each cheeses, olives, rosemary and red pepper flakes.
  2. Bake at 450˚F until crust and toppings are browned, about 15 minutes. To finish, sprinkle pizza with sieved egg yolk; slice and serve immediately.
Recipe Notes

Maines Paper & Food Service

Ingredient Order Numbers

Cauliflower #0917121

Garlic Cloves #097207

Egg Whites #092124

Shredded Part-Skim Mozzarella Cheese #012073

Grated Parmesan Cheese #031539

Olive Oil #038387

Ground Black Pepper #036411

Dried Oregano #036390

Sea Salt #036458

Redskin Potatoes #097616

Leeks #097333

Shredded Parmesan Cheese #031526

Pecorino Romano Cheese #028318

Kalamata Olives #273895

Fresh Rosemary #097258

Red Pepper Flakes #036419

Hard-Cooked Egg Yolk #092166

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