Cauliflower Crust Pizza with Wild Mushrooms, Goat Cheese & Truffle Oil

This cauliflower crust pizza proves that lighter choices don’t have to feel like a compromise. With a crisp, savory crust, earthy wild mushrooms, creamy goat cheese, and a finishing drizzle of truffle oil, this recipe brings restaurant-level flavor straight to your kitchen.

Perfect for a cozy night in or a casual dinner with friends, this pizza highlights how thoughtful ingredients and simple techniques can elevate everyday meals.

Ingredients

Cauliflower Crust

• 1 small head of cauliflower
• ½ cup grated Parmesan cheese
• 1 egg, beaten
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Toppings

• 1 tablespoon olive oil
• 1 shallot, minced
• 2 garlic cloves, minced
• 10–12 oz mixed wild mushrooms, thinly sliced
• ½ cup Fontina cheese, shredded
• 4 tablespoons goat cheese
• 1–2 teaspoons fresh thyme leaves
• 2 tablespoons truffle oil

Directions

Prepare the Cauliflower Crust

1. Rice the cauliflower:
   Cut cauliflower into large florets. Pulse in a food processor or grate using a box grater until rice-like in texture.
2. Cook the cauliflower:
   Microwave riced cauliflower for 2–3 minutes or steam on the stovetop to soften and release moisture.
3. Dry thoroughly:
   Transfer cooked cauliflower to a clean kitchen towel or paper towels. Let cool slightly, then wring out as much liquid as possible. This step is essential for a crisp crust.
4. Form the dough:
   In a bowl, combine the dried cauliflower with Parmesan, egg, garlic powder, salt, and pepper. Mix until well incorporated.
5. Bake the crust:
   Press the mixture firmly onto a parchment-lined baking sheet to form a round or rectangular crust.
   Bake at 425°F (220°C) for 10–15 minutes, until lightly golden.

Sauté the Mushrooms

While the crust bakes, heat olive oil in a skillet over medium-high heat.
Add mushrooms, shallot, and garlic. Sauté for 5–7 minutes, until mushrooms are tender and moisture has evaporated. Season with salt and pepper.

Assemble & Bake

1. Remove crust from oven.
2. Spread goat cheese over the surface, then sprinkle with Fontina.
3. Top evenly with sautéed mushrooms.
4. Return to the oven and bake for another 10–15 minutes, until the cheese is melted and bubbly.

Finish & Serve

Remove pizza from the oven and immediately drizzle with truffle oil.
Garnish with fresh thyme. Slice and serve hot.

Thrive Tips

• The drier the cauliflower, the crispier the crust. Don’t rush that step.
• Truffle oil is potent; a light drizzle goes a long way.
• Add arugula after baking for a peppery contrast.