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Start by making the dough ahead of time.
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You can let this rise for 12 hours, or what Ive been doing is letting it ferment on the counter, covered, for up to 3 days.
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Add your water, yeast, and sugar into a small mixing bowl.
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Give that a quick stir, then let the yeast bloom for about 15 minutes.
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During this time, add the flour and salt into a larger mixing bowl.
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I use the same large mixing bowl to let the dough rise in.
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Give that a stir.
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Once the yeast has bloomed, pour it into the large mixing bowl.
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Either by hand or with a mixer, gently mix the ingredients until the dough forms.
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Continue mixing for about 2 minutes.
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Cover with plastic wrap, then cover with a towel.
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Set the bowl in a warm spot until the dough doubles or triples in size, about 4 hours.
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Again, I go longer on the rising process.
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About one hour before you are ready to make the pizza, preheat your oven to 500 F. Once the dough has risen, take some flour and lightly toss it onto a pastry board.
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Use a bench scraper or wooden spoon and take the dough out of the bowl and onto the board.
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Let it rest for a few minutes while you make the sauce and prepare your cauliflower.
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To make the bechamel sauce, melt the butter in a small saucepan over medium heat.
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Once melted, add the flour, and cook the flour on medium heat, stirring for a few minutes.
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Once the flour is cooked through, add in the milk, and continue to stir until you have a nice thick sauce.
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Season with salt and pepper, and set it aside.
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If you have a mandolin, I strongly encourage you to use it on this recipe.
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Thinly slice the cauliflower, almost paper thin if you can.
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Do the same with the garlic.
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Add both into a mixing bowl, and toss in the green olives, Parmesan cheese, salt, olive oil and red pepper flakes.
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Give that a good toss.
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Add the olive oil (from the dough ingredients list) into a large rimmed baking sheet and lightly coat the sheet.
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Now get your dough and gently pull and stretch it to cover the baking sheet.
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Add the sauce to lightly coat the dough.
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Cover the sauce with the cauliflower mixture, from edge to edge.
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Sprinkle with the breadcrumbs, and place into the preheated oven for 25-30 minutes, or until it is golden brown.
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Remove the pizza from the oven.
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If you have one, move the pizza to an aerated cookie sheet to cool for a few minutes.
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Then slice and serve.
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When I first bit into the pizza, I was literally blown away.
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You get this creamy base, and the cauliflower had this light earthiness which added great flavor along with the perfection of roasted garlic.
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When I bit into the olive, well, it was an explosion in my mouth.
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I never knew that the combination of cauliflower and olives would be so amazing!
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I wondered if my wife would try itshe is not a fan of olives.
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But she tried a slice, and fell in love.
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This cauliflower and olive pizza was dynamite.
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Im so glad my colleague talked about it and led me to make it.
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I hope you enjoy.
