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Bon Appétit

Roasted Cauliflower and Ricotta Grandma Pie

3.5

(167)

Image may contain Food Stuffing and Pizza
Michael Graydon + Nikole Herriott

Precooking the cauliflower and breadcrumbs means they will get toasty and crisp as the pie bakes. An extra step, yes, but well worth it.

Recipe information

  • Yield

    makes 1 pie (about 6 servings)

Ingredients

cauliflower

1

head cauliflower, cut into small florets

1

lemon, cut into quarters, seeded

4

anchovy fillets packed in oil, drained

4

garlic cloves

¼

cup chopped drained capers

¼

cup olive oil

Kosher salt and freshly ground black pepper

breadcrumbs

1

cup finely ground breadcrumbs

¼

cup olive oil

2

ounces Parmesan, finely grated (about ½ cup)

assembly

Grandma-Style Pizza Dough (click for recipe)

8

ounces fresh mozzarella, grated (about 1½ cups)

1

cup fresh ricotta

½

cup chopped fresh flat-leaf parsley

Preparation

  1. Cauliflower

    Step 1

    Preheat oven to 400°. Toss cauliflower, lemon, anchovies, garlic, and capers with oil on a large rimmed baking sheet; season with salt and pepper.

    Step 2

    Roast, tossing occasionally, until cauliflower is tender but not browned, about 20 minutes. Squeeze lemon juice over cauliflower and toss to coat. Discard lemon and garlic, if desired.

    Step 3

    DO AHEAD: Precooking the cauliflower and breadcrumbs means they will get toasty and crisp as the pie bakes. An extra step, yes, but well worth it.

  2. Breadcrumbs

    Step 4

    Meanwhile, toss breadcrumbs and oil on a large rimmed baking sheet; toast, tossing occasionally, until golden brown, 6–8 minutes. Let cool; toss with Parmesan.

  3. Assembly

    Step 5

    Place a rack in lower third of oven and preheat to 525° or as high as oven will go.

    Step 6

    Once dough has risen in baking sheet, top with mozzarella, dot with ricotta, and top with cauliflower mixture. Bake until golden brown and crisp on bottom and sides, 20–30 minutes. Top pie with toasted breadcrumbs and bake 1 minute longer.

    Step 7

    Serve topped with parsley.

Nutrition Per Serving

Calories (kcal) 850 Fat (g) 42 Saturated Fat (g) 14 Cholesterol (mg) 65 Carbohydrates (g) 88 Dietary Fiber (g) 7 Total Sugars (g) 4 Protein (g) 29 Sodium (mg) 1260
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Reviews (167)

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  • I've made this recipe many times, its a HUGE crowd pleaser. I am not sure what the other person is talking about when they say it was terrible and looked like dirt. This is a 5 start pizza as far as tastes go. You can play with the quantities if you like and add other ingredients such as sun dried tomatoes.. Try the recipe - it's great!

    • Sue

    • New Jersey

    • 1/25/2024

  • WARNING! 525F is waaaay to high to leave it int the oven for 20-25mins!!!! Technically you cremate it...either lower the temperature or reduce the time to 10 mins...

    • Anonymous

    • 7/25/2021

  • That "1 cup breadcrumbs" has absolutely got to be a typo. My pizza looked like a pile of dirt! Then even under the HEAPS of breadcrumbs the pizza was bad! Fishy! And what were all those capers there for? The only good thing about this recipe is the dough, which was unfortunately wasted on this inedible soil pizza! Spare yourself this fishy breadcrumb disaster and make a different pizza!

    • Anonymous

    • Brooklyn

    • 6/10/2020

  • Wow! This came out fantastic and super decadent. The crust was the FIRST EVER crispy pizza crust I've been able to achieve at home. Once the cauliflower was tender I couldn't stop snacking on it - the lemon/garlic/caper combo was incredible - will be my go to cauliflower method for sure.

    • kmarxmarx

    • chicago, il

    • 4/17/2020

  • LOL internet. You literally substituted a scratch made pizza dough with a pre-made crescent roll dough AND left the oven at 525 degrees??

    • Anonymous

    • Philly

    • 1/23/2020

  • I was SO excited to make this recipe. I planned and prepped and followed the recipe as is. The taste was just blah. Even the pizza crust wasn’t that good. I served this to my whole family, we are all veggie eaters, and none of us like this.

    • Jackie Burns

    • Michigan

    • 1/21/2020

  • So sorry, but the prior reviewer made a huge mistake by not using the pizza dough in the recipe...it is to die for!! Read the reviews for the dough! Crisp outside and soft inside...a perfect deep dish recipe!!

    • njgirlinvt

    • NJ/VT

    • 3/13/2019