Recipe | Lemon Gremolata Pizza with Cauliflower Crust

Lemon Gremolata Pizza with Cauliflower Crust
I am so tardy to the cauliflower crust pizza party. I’ve been reading about this magical pizza crust for years, but until a few weeks ago, I had never tried it myself. So I sought out the original cauliflower pizza crust recipe and gave it a go.

Cauliflower Pizza Crust
It looks almost like a giant omelet, right? Chris and I both liked the crust, but in a different way than we were expecting to like it. I guess I thought the cauliflower would transform into something more bread-like after baking. It does not. It’s a lot flatter and thinner than a traditional crust, although you can pick it up and it stays together.

(Oh, and sorry, I’m not republishing the crust recipe here. You’re going to have to go to Your Lighter Side for that. People seem to have taken this blogger’s recipe and completely removed her blog as the source and as a fellow food blogger, this bugs me immensely!)

And then since I was already feeling adventurous with my fancy new pizza crust, I thought I’d try topping my pizza with lemons. Yes, lemons! I had seen it done a few times and my first reaction was revulsion. Lemons on pizza? That is wrong. But I love lemons and the idea kind of stuck in my head. Could lemons really work as a pizza topping?

Lemon Gremolata Pizza with Cauliflower Crust
Well, the secret is to slice them really thin–almost shaved. That way, you still get the tartness of the lemon without it completely distracting from the rest of the pizza (or being tough to bite through). I wouldn’t use it on a pizza made with tomato sauce; this particular pizza was inspired by gremolata, which is a combination of parsley, garlic, and lemon. I used the parsley and garlic combo instead of a sauce, added some parmesan cheese, and then topped the whole thing with the thinly sliced lemons. So tasty! Lemon is now up there with pineapple and green olives on my favorite pizza topping list.

If you don’t have the time or desire to make a cauliflower crust, this would work on any thin pizza crust, store-bought or homemade. But if you haven’t tried the cauliflower crust yet, you really should (whether or not you top it with lemons).

Lemon Gremolata Pizza with Cauliflower Crust

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4-6 servings

Lemon Gremolata Pizza with Cauliflower Crust

A cauliflower crust makes the perfect base for this gremolata-inspired pizza.

Ingredients

  • 1 prepared pizza crust (I used a cauliflower crust, omitting the fennel seeds)
  • 1/3 c. chopped parsley
  • 3 garlic cloves, minced
  • 1 tbsp. extra-virgin olive oil
  • 3/4 c. shredded parmesan cheese
  • 1 small lemon, thinly sliced (use a mandoline slicer, if you have one)

Instructions

  1. Heat oven to 425 degrees. Line a baking sheet with parchment paper.
  2. Combine parsley, garlic, and olive oil in a small bowl. Sprinkle mixture onto pizza crust, leaving a 1-inch margin around the edge. Top with cheese and lemon slices. Bake 8-10 minutes, or until cheese has melted and lemons have softened.
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Kiersten Frase

About Kiersten

Kiersten is the founder and editor of Oh My Veggies. She loves cooking, trashy reality shows, and Hello Kitty. Kiersten also blogs about blogging at kierstenfrase.com.   Read more from Kiersten →

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Comments

  1. says

    Yum! I’ve tried a few variations of this crust, but never found that it held up very well under toppings. Do you find this one to be pretty sturdy? Your pictures look awesome! :-)

    • Kiersten Frase says

      This one was really sturdy–much sturdier than expected! It held up to me moving the slices around for photos and we picked it up and ate it with no problem.

  2. Meg says

    I made this last night and it was awesome!! I swapped out parsley for lemon basil, and added thinly sliced zucchini and fresh jalapenos as well. I also added some dried oregano and good pinch of black pepper to the crust mixture and baked it on a thin layer of cornmeal. The lemons on top were aMAZing! :)

    • Kiersten Frase says

      I am growing lemon basil in my garden this year (well, if the seeds ever sprout!), so I’m going to have to try that too. And I love the idea of adding zucchini on top. Thanks for the comment! :)

    • Kiersten Frase says

      Yes, you keep it on! :) Since they’re sliced really thin, it’s not like chewing on a big piece of lemon rind. Which definitely wouldn’t be very appetizing.

  3. says

    Absolutely perfectly yum. Cauliflower pizza crust – what a ridiculously original idea! I love the lemon slices – I’d imagine would be deadly delicious with parmesan. And thanks for introducing me to yet another great blog!

    • Kiersten Frase says

      I heard from a lot of people saying they tired other cauliflower crust recipes and they didn’t work out. Definitely try this one next time. It was perfect! :)

  4. says

    This may be my favorite recipe so far….LOL….all your recipes are my favorite so far, because you come up with the most creative ways to prepare meals. My niece saw this on on facebook and thought it was the bomb!

  5. says

    I just overdosed on cream so something sharp and tangy sounds just yum. I’ll have to give her crust a try. You are spot on about it not being very bread-like but still filling and a good homage to a traditional pizza crust.

  6. says

    I love this idea! I’ve been intrigued about lemon slices as a pizza topping but I wasn’t sure how it would turn out or the best way to go about it…so this is definitely helpful, I’ll have to give it a try! There’s nothing wrong with tomato sauce pizzas, but I like trying out unique combinations of sauce and toppings like this one. Your cauliflower crust looks so good too – thats another thing I havent tried yet because I typically avoid eggs, but I’ve seen a couple of vegan versions that I might try out…

    • Kiersten Frase says

      I make pizza all the time and I rarely put tomato sauce on it! There are way too many other possibilities out there. :) If you try a vegan cauliflower crust recipe, let me know! I tried coming up with my own and it didn’t work out so well.

  7. Tara says

    Has anyone tried freezing this type of pizza? I wonder if it’s possible to make and then freeze individual servings. I prepare a lot of meals for my disabled sister and this looks like something she would enjoy.

  8. Weddy says

    Made it as a flat bread and loved it, only gave it one further tweek… I lightly sugared the lemons to remove some of the tartness

  9. Lynsey says

    Saw this post and had to make it. So delicious! Thanks for the great recipe! Would NEVER think to use lemons!

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