Makes 2 individual medium pizzas, or 1 very large
Ingredients:
For pizza crust–
- 1 tbsp sugar
- 1 cup warm water
- 2.5 tsp active dry yeast
- 2 cups whole wheat flour
- 1/2 cup all purpose flour
- 1 tsp salt
For tandoori cauliflower–
- 1 whole head of cauliflower, sliced
- 3 tbsp melted ghee
- 2 tbsp lemon juice
- 2 tbsp tandoori spice mix, store-bought
- 1/4 tsp cardamom powder
- 1/2 tsp red chili powder
- salt and black pepper to taste
Suggestions on garnishes– olive oil, slices of tomatoes, hummus, red onion, mint, cilantro, shaved asparagus, yogurt sauce, dukkah spice etc. Use your imagination!
Directions:
- Combine active dry yeast, warm water and sugar in the stand mixer bowl. Stir and allow yeast to active (bubble) for at least 5 minutes.
- Meantime, combine whole wheat flour, all purpose flour and salt into another bowl.
- Attach a dough hook onto the stand mixer. Once wet ingredients (yeast) is nice and bubbly, add in flours and salt. Knead dough for 5 to 8 minutes or until dough is comes together into a smooth ball.
- Lightly oil a huge bowl and transfer pizza dough into the bowl. Cover bowl with a damp paper towel, place the bowl in a humid area of the kitchen and allow pizza dough to rise (double in size) for at least an hour.
- In the meantime, prepare tandoori cauliflower by preheating the oven to 415F. Line 2 baking sheets with parchment papers.
- In a huge bowl, add thinly sliced cauliflower wedges. Toss the cauliflower wedges with all of its tandoori ingredients mentioned above. Allow everything to marinate while waiting for the oven to preheat.
- Transfer marinated tandoori cauliflower wedges onto baking sheets, leaving enough room between each wedge to allow proper roasting and not steaming.
- Roast cauliflower for 10 minutes. Flip cauliflower wedges and add another 10 minutes to the roasting time.
- Remove roasted cauliflower to cool to room temperature.
- Once pizza dough is doubled in size, preheat oven to 500F and insert pizza stone into the oven to preheat as well.
- Flour the board and rolling pin to roll out (divided) pizza dough to desired thickness.
- Remove hot pizza stone from the oven and carefully place rolled out pizza dough onto the hot surface.
- Brush on some olive oil, sprinkle a little salt, pepper and begin building your pizza toppings. Add sliced tomatoes, roasted & cooled tandoori cauliflower florets, sliced red onions & shaved asparagus. Use your imagination here 🙂
- Bake pizza for 10 to 12 minutes or until lightly blistered on the edges.
- Once baked, transfer hot pizza onto a cutting board to slightly cool before garnishing it further with fresh herbs and yogurt sauce. Slice and serve immediately, with a side of salad.
Now that I’ve covered the basis of making homemade pizza on a rainy day — what would you bring to the table?
Have a great day friends! Looks like it’s going to pour out there, and I have the perfect solution for lunch today 😉