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1
Preheat the oven to 375 F. Put your pizza stone (if using) into the cold oven before preheating it.
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2
This will allow your pizza stone to get nice and hot.
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3
Toss the cauliflower in a bowl with 1 tablespoon of the olive oil.
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4
Lay it out in a single layer on a rimmed baking sheet and sprinkle with 1/4 teaspoon of the kosher salt.
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5
Roast the cauliflower for about 10 minutes, turning the pieces over with a spatula halfway through.
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6
Remove the baking sheet from the oven and set it aside.
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7
While the cauliflower is roasting, heat the remaining 2 tablespoons of olive oil in a small skillet over medium heat.
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8
Add the garlic and cook for about a minute.
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9
Let it turn a toasty brown but be careful not to burn it.
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10
Turn the heat on the burner to low and just let the oil soak up some of the garlic flavor for another minute.
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11
Scrape the garlic and oil into a small saucer or ramekin and set aside.
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12
Add the kale to the oily skillet (if theres not enough room cook it down a cup at a time).
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13
Sprinkle with 1/4 teaspoon of the kosher salt, and cook over medium high heat until its wilted.
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14
Bring the oven temperature up to 450 F.
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15
Lightly flour a clean work surface (such as a cutting board or a pizza peel).
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16
Toss a bit of cornmeal onto the flour.
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17
Split your dough into two equal sized pieces and set one aside.
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18
Stretch the pizza dough into your desired shape.
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19
Make sure not to press it down into the flour/cornmeal.
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20
You want it to rest on top of the cornmeal so that your pizza slides easily into the oven.
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21
I learned this the hard way.
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22
More than once.
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23
Spoon or brush half of the garlic and oil over the crust, all the way to the edges.
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24
Spread half of the cooked kale over that.
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25
Sprinkle half of the mozzarella cheese over the garlic and kale.
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26
Lay half of the cauliflower over the cheese, sprinkle with half of the shaved Parmesan, and then sprinkle with half of the crushed red pepper.
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27
Take your pizza (on the pizza peel) over to the oven, open the oven and carefully slide the pizza onto the pizza stone.
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28
Bake for about 8 minutes, or to desired level of crisp.
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29
I like my crust to be chewy and crispy.
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30
Repeat the assembly/baking procedure for the second crust.
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31
*Note: I used One-Hour Whole Wheat Pizza Dough from Averie Cooks for this recipe.
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32
You can use your favorite recipe or purchase pre-made, but I love her recipe.
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33
You should try it.
