Cauliflower crusted pizza topped with roasted asparagus, crispy bacon, and fresh baby greens. This roasted asparagus bacon cauliflower crusted pizza is absolutely delicious and perfect for serving guests.
Have you ever personalized your own pizza? It’s the best.
Why? Because you end up with all of your favorite ingredients as your toppings. Plus, you don’t have to do extra work and pick out the ingredients that you don’t like.
This might make me seem like a picky eater, but I really can’t help it. I don’t like sausage or pepperoni on my pizzas. I know, they’re classics. But I don’t like them. Is that weird? And cheese pizza is just too plain. I like my pizza, like almost everything else, loaded with ingredients. So I love when I get to personalize my pizzas.
And while I love personalizing my pizzas, I have no patience whatsoever to wait for the yeast. But I swear, you’ll love this cheesy garlic pull apart bread that I made way back when. I’ve used it as a pizza crust too. Just divide the dough in half to create two pizza crusts. Just FYI, in case you’re interested in a more “traditional” crust. =)
But for today, because I’d rather not wait for the yeast, we’re making a cauliflower crusted pizza.
Oh, yes! I’ve joined the cauliflower crusted pizza band wagon. And it is sooo good.
A slightly crispy cheesy pizza crust loaded with cauliflower and topped with garlicky roasted asparagus and crispy bacon. Yes, please!
Preheat the oven to 400F and lightly grease a baking pan with nonstick cooking spray.
Place several stalks of asparagus onto the baking pan with minced garlic. Drizzle olive oil on top and lightly season with salt. Roast the asparagus for about 8-10 minutes until they appear tender. Remove the asparagus from the oven and set the asparagus aside for now. Once the asparagus has cooled, you can cut them up. These will go on top of your pizza.
Now, line a 9 inch round pizza pan with parchment paper or lightly grease the surface with nonstick cooking spray. Set the pizza pan aside for now.
Cut the cauliflowers into small florets. Place these florets into a food processor until the cauliflower becomes rice like. You want about 2 – 2 ½ cups of processed cauliflower florets. If you have too much cauliflower florets, the crust will have a grainy and crumbly texture because there’s not enough egg and cheese to bind them together.
Add the processed cauliflower florets into a large mixing bowl along with a beaten egg and cheese. Mix until well combined and they appear dough like. You can use your favorite cheeses. I used a combo of mozzarella and cheddar cheese. But I personally think mozzarella works best since the flavor is mild. Plus, you can kind of see in the photos what happens when you use yellow cheeses…. Oops.
Spread the cauliflower mixture onto the pizza pan until the dough is evenly rolled out. Make sure that there are no holes or thinned out areas.
Bake the cauliflower crust for about 30-35 minutes until the crust appears browned. The crust should look crust like for a lack of a better word.
While the cauliflower crust is baking, you can cook the bacon in a skillet until they are crispy to your liking. Set the bacon on paper towels to drain the oil.
Once the cauliflower crust is ready, spread a layer of marinara sauce or sun-dried tomato pesto over it. Sun-dried tomatoes would give an extra acidic flavor to the pizza. Next, add a layer of cheese. I used a combination of cheeses, but mozzarella works best!
Chop up the asparagus and bacon and spread them all over the pizza along with the minced garlic. Your pizza will have a hint of garlic too!
Bake for a few minutes until the cheese has melted. The best part is that pretty much everything is cooked so it doesn’t take long to finish up the pizza.
Remove the pizza from the oven and scatter baby greens on top.
Serve the roasted asparagus bacon cauliflower crusted pizza warm.
You can sprinkle salt and crushed red peppers on top to taste.
Enjoy!
Come join me and other food bloggers at Fiesta Friday where you will find so many recipes!
- 1 small or medium sized cauliflower
- 1 large egg
- 1 cup mozzarella or cheddar cheese
- ¼ teaspoon garlic salt
- ½ teaspoon Italian seasoning
- 6 stalks of asparagus
- 3 large cloves of garlic, minced
- 1 tablespoon olive oil
- 3 strips bacon
- ¾ cup cheese (mozzarella, cheddar)
- 3 tablespoons marinara sauce
- ¼ cup Arugula/ baby kale
- Preheat the oven to 400F and lightly grease a baking pan with nonstick cooking spray.
- Place several stalks of asparagus onto the baking pan with minced garlic. Drizzle olive oil on top and lightly season with salt. Roast the asparagus for about 8-10 minutes until they appear tender. Remove the asparagus from the oven and set the asparagus aside for now.
- Now, line a 9 inch round pizza pan with parchment paper or lightly grease the surface with nonstick cooking spray. Set the pizza pan aside for now.
- Cut the cauliflowers into small florets. Place these florets into a food processor until the cauliflower becomes rice like, about 2 – 2 ½ cups of processed cauliflower florets
- Add the processed cauliflower florets into a large mixing bowl along with a beaten egg and mozzarella cheese. Mix until well combined and they appear dough like.
- Spread the cauliflower mixture onto the pizza pan until the dough is evenly rolled out. Make sure that there are no holes or thinned out areas.
- Bake the cauliflower crust for about 30-35 minutes until the crust appears browned. The crust should look crust like for a lack of a better word.
- While the cauliflower crust is baking, you can cook the bacon in a skillet until they are crispy to your liking. Set the bacon on paper towels to drain the oil.
- Once the cauliflower crust is ready, spread a layer of marinara sauce or sun-dried tomato pesto over it. Next, add a layer of cheese.
- Chop up the asparagus and bacon and spread them all over the pizza along with the minced garlic.
- Bake for a few minutes until the cheese has melted.
- Remove the pizza from the oven and scatter baby greens on top.
- Serve the roasted asparagus bacon cauliflower crusted pizza warm.
- You can sprinkle salt and crushed red peppers on top to taste.
What an interesting idea!
Andrea- I saw your feature on Fiesta Fridays! This recipe has all my favorites wrapped up in one dish! Love it! Thanks for the recipe!
Michelle
Thanks, Michelle!