Cauliflower Pizza On A Baking Steel

caulliflower pizza

Everyone I am coming into contact with seems to have a intolerance to gluten.  It's getting a little crazy.  I'm certainly not in that camp, but lately I have been laying off the gluten.  Everything in moderation, including moderation.  A few months back we tried cup4cup pizza mix with pretty good results. Lately, I've been reading and seeing folks use cauliflower for the dough.  I thought, why not give this  a try. Let's make cauliflower pizza on a Baking Steel, our secret weapon.  If I were to make gluten free again (which is a stretch), I'm siding it with cauliflower. 

Good luck & let us know your results...

raw cauliflower
squeezing the water out
the dough
the dough
tomato sauce
topping with cheese

The dough Ingredients

1 head of cauliflower

3 oz. grated aged provologne

1 egg

s & p

Feel free to add any flavors to your liking.


Preheat your Baking Steel at 450 F for 45 minutes.

1. Cut out cauliflower florets and place in a food processor

2. Pulverize into rice

3. place in a microwave safe bowl and cook for 5 minutes

4. spread mixture onto a tea towel and let cool

5. squeeze all the water out, and then squeeze some more.  we are trying to get all the water content out of the cauliflower

6. place cauliflower into a bowl and add the egg, shredded cheese and s & p

7. combine all ingredients into a dough like mixture

8. spread mixture onto parchment paper into a cylinder, i used my hands to flatten the surface.

9. launch onto your steel and bake for 10-12 minutes, your baking this naked.  we will add toppings in the next step.


The pizza

Feel free to top with anything you wish.  We went with a traditional tomato sauce and a duo of cheeses, low moisture mozzarella and aged provologne.  Bake until desired doneness or about 5 or 6 minutes.

slice and serve

the bottom crust

Don’t Throw Away Old Pizza Dough

Don’t Throw Away Old Pizza Dough

Today is National Pizza Day! Unfortunately, I just learned this yesterday.  I had to get in the game, but there was one problem-I hadn’t prepared a fresh batch of dough.  I took a peek in my fridge and found a dough that was dated, 1/24/15.  Doing the math, this was a 15 day old pizza dough.

GameDay Giveaway: Win a Baking Steel

Show us your game day pizza bash!

GameDay Giveaway!

Every great host knows that the best game plan for a football viewing party includes pizza. Show us your passion for football and creativity in the kitchen on Sunday and you could win a Baking Steel!

We invite you to submit photos from your AFC/NFC Championship game parties this weekend. The best pizza party photo will earn the contestant a Baking Steel in time for the ultimate Super Bowl party on Feb. 1. Baking Steel can elevate an MVP (Most Valuable Pizza) to Hall of Fame levels of crispy perfection.

How to Enter

  • Take a photo that shows team spirit, excitement, fun and pizza during the NFL games on Sunday, Jan. 18.
  • Submit that photo on FacebookTwitter and Instagram using #BakingSteel
  • Baking Steel will select one winner who will receive a Baking Steel for their Super Bowl Party.
  • The winner is asked to share photos of them using their Baking Steel during the Big Game and share their game day recipe with us.

We will announce the winner on Monday, January 19th! Good luck!

Take Out: Pizza Dough Please

Figs, Boston
Figs, Boston

The last stop in my professional culinary journey was working for Todd English at both his Charlestown restaurants, Figs and Olives.  While at Figs, I don't ever remember a customer ordering pizza dough for take-out.  During a family outing to Beacon Hill last week, I passed by Figs on Charles Street.  My first thought was to enter and order a couple of pizza doughs to bring home for a late-night Christmas snack.  Judging from the look on the hostess' face, this didn't seem to be a common request.  After a couple of minutes and a quick check with chef, I left, down $4.00 but with two neatly packed doughs-not a bad trade in my book!  By the way, it was 2 PM on Christmas Eve and the place was packed!  Somethings never change.

Two days later,  I snuck out into the Baking Steel test kitchen and fired up an oven.  I made a no cook tomato sauce and shredded cheese, while my steel preheated at 500F.   Lunch was finally ready and Figs delivered BIG - but this time just the dough, as we did the rest on our Baking Steel!

Do you have a goto take out pizza dough restaurant in your neighborhood?

Create Some Love,


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Figs Pizza Dough
Figs Pizza Dough

We created a classic Margherita using Figs pizza dough.

We divided this monster of a dough 575 Grams in half and made two pizzas.  The first a classic Margherita. Stretch the dough and distribute tomato sauce, a few pieces of fresh mozzarella.  Chiffanade basil and place on top after the bake.  Top with EVOO, slice and serve.

classic margherita
classic margherita
Four Cheese Pizza
Four Cheese Pizza

Four Cheese Pizza

The second pie we used our classic no cook tomato sauce, baked for 4 minutes on convection.  Removed from oven and distributed grated low moisture mozzarella, fresh mozzarella, aged provologne and fontina.  The dough was excellent.

Four Cheese Pizza
Four Cheese Pizza

Attention: $150 Krug Champagne Dough

krug The more pizzas I make, the more I learn that the possibilities are really limitless. Substituting one thing for another has been a fun way to tweak recipes and get some pretty cool results.

For the Krug champagne dough, I swapped out water for the champagne. After making the first batch, I realized it was a little dry. My thoughts of enjoying a glass of bubbly vanished.  Instead I made a second batch using 420 Grams of Champagne, to account for the carbonation.


3 3/4 cups all-purpose flour (500 grams) plus more for shaping dough 2 teaspoons fine sea salt 1/4 teaspoon active dry yeast

420 grams of Krug "Grande Cuvée" Brut Champagne (or a more reasonably priced champagne or prosecco)


  1. Using your scale, pour 500 grams (3 3/4 cups) of flour into your mixing bowl.
  2. Next, add 1 gram (1/4 teaspoon) of active dry yeast
  3. Pour in 16 grams (2 teaspoons) of fine sea salt.
  4. Whisk all of the dry ingredients together in your mixing bowl.
  5. Gradually add 420 grams (14 ounces) of champagne (The recipe calls for 350 grams of water, but because of the alcohol and carbonation of champagne, it requires more liquid)
  6. With either a wooden spoon or your hands, blend all of the ingredients together. Once the ingredients have bonded and your dough looks similar to the pictures above, cover the bowl with a kitchen towel. Wet your towel beforehand and ring out all of the water so that it is slightly damp. This will help prevent the top of your dough from drying out.
  7. Let the dough sit at room temperature for 18 hours, it will have at least doubled in volume. Tiny little air bubbles should be evident.
  8. Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.

The next day, we were ready to make some champagne pizzas.

Learn more about Baking Steel and the Champagne Pizza Dough experiment.

Three Champagne Pizza Recipes

  Mushroom with Krug Champagne dough

The pizza dough made with Krug "Grande Cuvée" Brut Champagne rested overnight and was ready to be topped. After a shopping trip with chef Paul Booras, we were ready to complete this experiment and make three Champagne pizza recipes.

Being the great culinary mind he is, Paul had a ton of great ideas on how to top this dough. He picked out a bunch of cool ingredients from Whole Foods and whipped up his mise en place in the Baking Steel Test Kitchen.

The three distinct pizzas all captured the champagne flavor in their own way. The mushroom pizza probably received the most fanfare from the friends that joined us for an afternoon pizza party.

Mushroom with Krug Champagne dough


Mushroom Pizza

Beech mushrooms

Chestnut Mushrooms (lightly toss mushrooms in olive oil, salt and pepper)

A small amount of kale for color

Fontina cheese

artichoke pizza

Artichoke/Gorgonzola Pizza

Artichoke hearts

Gorgonzola cheese

Marinated red onions


Sausage/Kale Pizza

Garlic sausage


Fontina cheese

Aged provolone cheese

Cipollini onions


  1. Place Baking Steel on top rack of your oven. Pre-heat to 500 degrees or on full throttle (Preheat 45 minutes-1 hour).
  2. Stretch or roll out dough to a 12-inch cylinder, or any shape will do. Lightly flour your peel and place dough on top.
  3. Evenly distribute a very thin layer of tomato sauce, leaving 1 inch around the perimeter.
  4. Top with cheese and toppings from above
  5. Launch onto the Baking Steel, bake until you've reached your desired brownness.
  6. Slice and serve and take a photo for Instagram

Learn more about Baking Steel and the Champagne Pizza Dough experiment.

Champagne Dough- With a Little Help from my Friends

IMG_1809 The idea to make pizza dough out of champagne—and expensive champagne at that—was a group effort. It all started with a brainstorming session with Scott Heimindinger, The Seattle Food Geek . Scott and I sat in my kitchen, eating pizza of course, and tossed around ideas. The thought of making something with a holiday tie was tossed around. Champagne captured the idea of having fun and celebrating—so it stuck with me. We made a beer dough before. That worked, so why couldn't we go big with champagne dough?

To figure out what champagne we'd use for this little experiment was the next task. I reached out to Gary Vaynerchuk, who runs the Wine Library. Gary liked the idea and suggested I use Krug "Grande Cuvée" Brut Champagne. It had had good reviews for the flavor and a $150 price tag.

I made the dough with the recipe we usually use, only swapping out the water with the Krug. I connected with chef Paul Booras to top the unique, bubbly dough.

Learn more about Baking Steel and the Champagne Pizza Dough experiment.