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Main Course, Indian, Indian fusion  /  July 25, 2020

Cauliflower crust paneer tikka pizza

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This cauliflower crust paneer tikka pizza is an AMAZING fusion recipe combining classic paneer tikka masala with a pizza.. and not just any ordinary pizza! The base is a crispy and savory cauliflower crust that is gluten free and eggless. You will be amazed at how amazing this recipe turns out!

Cauliflower crust paneer tikka pizza

All about this cauliflower crust paneer tikka pizza

This cauliflower crust paneer tikka pizza is the perfect combination of savory and spicy. The crust gets super crunchy and holds together really well (check out the video below!). The makhani pizza sauce and the marinated paneer pieces are the perfect topping on this pizza. 

I recipe tested this one quite a few times before I came up with these measurements for the perfect eggless cauliflower crust. I hope you can give it a try!

Cauliflower crust paneer tikka pizza

The perfect eggless cauliflower pizza crust!

The cauliflower pizza crust is inspired by the cauliflower crust pizza that you can find at Costco. I love those pizzas and I’ve always wanted to recreate it at home. This recipe comes quite close to the original and I managed to make it eggless for our vegetarian friends who would still like to enjoy this pizza.

This pizza crust is super versatile and packs in so much cauliflower! You can follow this recipe for the pizza crust and then top it with your favorite sauce and toppings. Just keep in mind that the pizza crust is quite delicate because it has no flour to hold it together. Keeping the sauce and toppings to a minimum will ensure that you have nice & firm pizza slices. It also tastes best when consumed right after it’s baked. Leaving it for a while can make the crust a little soggy because of moisture from the sauce.

I’ve added some savory spices into the pizza base like dried fenugreek leaves and crushed red pepper to compliment the paneer tikka and makhani sauce but you can absolutely swap them out for other spices or even omit them, depending on what you want to top this pizza with. 

Cauliflower crust paneer tikka pizza

The most delicious makhani pizza sauce

This pizza is topped with the most delicious, flavor packed and creamy makhani sauce. This is the same sauce I use in my Makhani Eggplant Rollatini Recipe and I’ve had readers tell me that this is the best Makhani sauce they have ever tasted/made!

The sauce turns out creamy from the cashews and so savory and beautifully orange from the Kashmiri red chilli powder. It uses only a few spices and they are all the right ones.

This sauce is super versatile too. I usually make a double batch of it and store it in the refrigerator so I can quickly cook up some paneer/chicken or vegetables and toss it in the sauce for a quick weekday dinner!

Cauliflower crust paneer tikka pizza

The perfect paneer tikka topping

My marinated paneer tikka recipe takes this paneer tikka pizza recipe over the top! It is perfectly savory and spicy and has a beautiful red color from both the Kashmiri red chilli powder and the optional beet powder that I use in this recipe. The beet powder gives it a ruby red color and you don’t even taste it! I don’t use any artificial colors in my cooking and I was so stoked when I discovered plant based alternatives like this beet powder. I highly recommend trying it out. 

The marinade is super quick, simple to make and comes together in under 5 minutes. I always have a jar of ginger-garlic paste in my refrigerator and it comes in super handy for making Indian recipes like these. Here’s my recipe for how I make ginger-garlic paste that lasts for months in the refrigerator.

Cauliflower crust paneer tikka pizza

Storage and reheating instructions for this pizza

This paneer tikka pizza tastes best when consumed right after it’s baked. Leaving it for a while can make the crust a little soggy because of moisture from the sauce.

However, if you do have leftovers you can store them in the fridge and reheat them either on medium low heat in a covered frying pan for around 5-7 minutes or in an oven preheated at 350F/180C for around 10 minutes or until it is warmed through.

You can also freeze the pizza crust after it has been made in an airtight container or bag and then top it with the sauce and toppings and bake directly from frozen at 400F/200C for about 15-20 minutes.

Cauliflower crust paneer tikka pizza

Substitutions for this paneer tikka pizza recipe:

I’ve used rice flour and corn starch in my cauliflower pizza crust recipe to help with the crispy texture and absorb any excess water from the cauliflower. If you want to make a low carbohydrate version of this recipe, you could replace these flours with almond flour for a slightly softer version of the pizza crust.

The cheese is what melts and holds the crust together and can’t be replaced in this recipe. I haven’t tried this recipe with vegan cheese but maybe you can try it and let me know if it works in the comments below.

You can change my toppings for whatever veggies/cheese/meat you like and it will still turn out great!

More recipes to try out:

If you like this recipe, I highly recommend you also try out my Makhani Eggplant Rollatini and Creamy Cashew Egg Curry recipes.

Both these recipes have a similar flavor profile and a creamy, spicy and savory sauce that you will love!

Cauliflower crust paneer tikka pizza

I hope you like this recipe as. much as I do. Please leave a comment below to let me know what you think and subscribe to my social media if you would like to see more easy and delicious recipes.

Love this recipe?Rate the recipe by clicking on the stars in the recipe card below
Cauliflower crust paneer tikka pizza

Paneer Tikka Cauliflower Crust Pizza

Viola
This cauliflower crust paneer tikka pizza is an AMAZING fusion recipe combining classic paneer tikka masala with a pizza.. and not just any ordinary pizza! The base is a crispy and savory cauliflower crust that is gluten free and eggless. You will be amazed at how amazing this recipe turns out!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Bake Time 55 mins
Total Time 1 hr 25 mins
Course Main Course
Cuisine Indian, Indo American Fusion
Servings 3 people

Equipment

Baking pan
Baking pan(s)
Food processor
Food processor or blender

Ingredients
  

For the cauliflower pizza crust:

  • 3 cups grated/riced cauliflower ~1 lb (steamed for 7-8 minutes in the microwave)
  • 1 tablespoon ground flax seed
  • 3 tablespoons water
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon dried fenugreek leaves
  • 1/4 cup rice flour
  • 2 tablespoons tapioca starch
  • 1/4 cup grated parmesan cheese
  • 1/2 cup grated mozzarella cheese

For the marinated paneer:

  • 1/3 cup paneer (cut into 1/2" cubes, about 60 grams)
  • 2 tablespoons greek yogurt
  • 1 teaspoon Kashmiri red chili powder
  • 1/4 teaspoon ginger-garlic paste (I use my homemade ginger garlic paste)
  • 1/4 teaspoon garam masala powder
  • 1/4 teaspoon dried fenugreek leaves
  • 1/4 teaspoon avocado oil or ghee
  • 1/4 teaspoon lime juice
  • 1/4 teaspoon beet powder (optional for color, Here's the one I used)
  • kosher salt (to taste)

For the makhani sauce:

  • 1/2 large onion roughly chopped
  • 1 teaspoon ginger-garlic paste
  • 5 cashews
  • 2 medium tomatoes roughly chopped
  • 1.5 teaspoons Kashmiri red chili powder (or unsmoked paprika)
  • 1/2 teaspoon garam masala powder
  • 1 teaspoon dried fenugreek leaves (kasoori methi)
  • kosher salt to taste
  • 1.5 teaspoons butter
  • 1.5 teaspoons avocado oil
  • 1/2 teaspoon honey

For the pizza toppings

  • 1/2 cup grated mozzarella cheese
  • 1/4 cup red onion sliced
  • 1/4 cup green bell pepper cut into 1/2" cubes
  • 1/4 cup red bell pepper cut into 1/2" cubes
  • 1/4 teaspoon chaat masala
  • 1 tablespoon finely chopped cilantro

Instructions
 

For the paneer tikka:

  • Mix the yogurt with all the ingredients in the marinated paneer section (except the paneer) until you have a smooth marinade. Then add in the paneer cubes and gently mix together so that all the paneer cubes are coated well in the marinade. Refrigerate this mixture until you make the pizza crust and sauce.

For the makhani sauce:

  • Heat a teaspoon of avocado oil in a pan. When it gets hot, add in the onions and season with salt. Cook them until they turn translucent. When the onions are soft and lightly browned, add in the ginger garlic paste and cook for 2 minutes (or until lightly browned).
  • Next, add in the tomatoes and cashews and cook this mixture for about 10 minutes or until the tomatoes are super soft and mushy and most of the liquid has evaporated. Take it off the heat and let this mixture cool down.
  • Puree the cooled mixture into a fine paste using a blender or food processor.
  • Heat 1/2 teaspoon of avocado oil and 1/2 tablespoon of butter in the same pan. When it gets hot, add in the kasoori methi and kashmiri chilli powder and toast the spices for about a minute before adding in the puree from the blender. Rinse out the blender with about 1/4 cup of water and add it into the pan.
  • Simmer this curry mixture for about 5 minutes on medium low heat before adding in the honey and garam masala. Taste and adjust seasoning if needed and cook for 1 more minute before turning off the heat. The Pizza sauce is ready.

For the cauliflower crust:

  • Mix together the water and ground flax seeds and set it aside to gel together for about 10 minutes.
  • If you are using frozen riced cauliflower, thaw it until it comes up to room temperature. If you are using freshly grated/processed cauliflower, microwave or steam it for 6 minutes and then let it cool down to room temperature.
  • Once the cauliflower is at room temperature, transfer it into either a nut milk bag or a cheesecloth and squeeze out ALL the water. It is VERY crucial that you squeeze out all the water otherwise the crust will fall apart. After squeezing a few times, move the cauliflower around and keep squeezing until there is no more water left in it.
  • Reserve the cauliflower water for soups/curries/stews or as fertilizer for your plants and transfer the completely dried out cauliflower into a large bowl.
  • Preheat your oven to 375F/190C.
  • Add in the gelled flax mixture and all the other ingredients under the crust section into the same large bowl and first mix together with a spatula and then with your hands. Mix only until the mixture comes together and a rough dough ball is formed.
  • Line a large baking sheet with parchment paper and transfer the dough ball onto the parchment paper. Pat down the dough with your hands until you form a circle roughly around 12" in diameter. Try to keep the center thinner than the sides and use your hands to shape the sides so you have a crack-free uniform edge.
  • Bake in the preheated oven for around 2-25 minutes or until the top is lightly golden brown around the edges.
  • Carefully take the pan out of the oven and use the parchment paper to help you flip the pizza crust onto the pan. Now peel off the parchment paper and bake for another 15 minutes.

Topping and finishing the pizza:

  • Pull out the pizza crust from the oven and spread over the pizza sauce evenly over the top.
  • Top the pizza sauce generously with shredded mozzarella cheese and then arrange the red onions, bell peppers and marinated paneer pieces all over the top.
  • Bake the pizza for another 15 minutes or until the cheese has nicely melted and the paneer has browned on the top.
  • Carefully pull out the pizza from the oven and sprinkle the chaat masala on top. Garnish with chopped cilantro leaves and serve immediately.

Video

Notes

I’ve used rice flour and corn starch in my cauliflower pizza crust recipe to help with the crispy texture and absorb any excess water from the cauliflower. If you want to make a low carbohydrate version of this recipe, you could replace these flours with almond flour for a slightly softer version of the pizza crust.
This pizza crust is quite delicate because it has no flour to hold it together. Keeping the sauce and toppings to a minimum will ensure that you have nice & firm pizza slices. It also tastes best when consumed right after it’s baked. Leaving it for a while can make the crust a little soggy because of moisture from the sauce.
Did you make this recipe?Mention @LimeThymeRecipes and tag #limethymerecipes
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A Little Note & Thanks

If you purchase something using the links on this site, Lime Thyme receives a very small commission. Don't worry, you won't pay a penny more. I only recommend products I believe in and personally use, so I hope you enjoy them too. Thanks for stopping by!

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3 comments

  • Clotty
    July 26, 2020

    5 stars
    Wow! These colours are so soothing to your eyes! ❤.

    Reply
  • Val
    September 21, 2020

    5 stars
    Amazing recipe for gluten intolerant folks like me! On my to do list ! Thanks to you the list gets longer 🙂

    Reply
    • Viola
      September 22, 2020

      You’re welcome! I hope you love it as much as we did ❤

      Reply

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Vegan moong dal payasam aka Mangalorean 'Vorn'! H Vegan moong dal payasam aka Mangalorean 'Vorn'!

Happy Sankranti, Uttarayan, Lohri, Pongal and Bihu to everyone celebrating!

This moong dal payasam is one of my all time favorite desserts and is often made for festive occasions in my family. It's called 'Vorn' in Konkani (the language I grew up speaking!). A warm bowl of this payasam brings back such fond memories of my childhood and all the fun I had with my very large family, when we got together for special occasions.

This dessert is vegan and gets its amazing texture and creaminess from coconut milk! This recipe is also gluten free and refined sugar free. I used jaggery (unrefined sweetener from sugar cane), so it adds a deep and rich molasses like flavor along with cardamom for its floral aroma. To add textural contrast, I add chewy tapioca pearls (sabudana) and crunchy fried cashews, coconut slices and raisins.. the perfect pop of texture with every mouthful.

Traditionally, this payasam is made by slowly cooking the lentils in simmering coconut milk until it turns soft and creamy Although, I love the traditional version, I don’t always have the time to slowly cook the lentils, which led me to develop an easy, hands off recipe that takes very little time to make and doesn’t require much stirring! It comes together super quickly too.

I hope you can give my all time favorite dessert a go. Link to the blog post is in my bio!
Here's the direct link: https://limethyme.com/vegan-moong-dal-payasam/

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes
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Yes! you read that right 😁Is your mind blown yet?
This is the absolute best recipe of homemade hot chocolate.. It’s a little spicy from the chili, beautifully fragrant from the lime and so rich and decadent from the chocolate. The booze adds a little kick in the background and makes it even better! It's absolutely perfect for this time of year, you will love this recipe ❤

If you don't like chili/lime, you can leave them out and it will still be delicious. I’ve also included instructions on the blog to make it without the alcohol (link in bio) and I'll upload a reel on how to make it shortly!

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes
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I've been making this cake for 7+ years now and I keep tweaking the recipe to make it better everytime! I promise, you will love this recipe 🤗

I just posed the Youtube video + very detailed blog post for this amazing cake. I've included substitutions to make it eggless as well! Link is in my bio ❤

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes
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100% the best wings I've ever had 🥰

I have a full step by step recipe on the blog with instructions for both oven roasting and air frying. Head on over there, link in my bio ❤

If you are vegetarian or vegan, I have substitues on the blog. You definitely don't want to miss out on this killer sauce.

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes
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This recipe is 100% vegetarian and can be made vegan easily! I’ve also included instructions on the blog to make it without the alcohol (link in bio) and I'll upload a reel on how to make it shortly!

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes
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Spicy Indian potato gratin - perfect side for your Spicy Indian potato gratin - perfect side for your Thanksgiving celebration!

Hey guys! Hope you are all doing well ❤
I have a super delicious and fun fusion dish for you all - and it is also perfect to make for your holiday spread this year!

Creamy and cheesy layers of potatoes + sweet potatoes spiced with savory Indian flavors make this potato gratin deliciously addictive! The potatoes turn out perfectly roasted on the outside and super creamy on the inside, and the mild Indian spices add such a lovely savory flavor & compliment the potatoes so nicely. As if it wasn't already delicious enough, I top this potato gratin with a spicy Indian tadka 💃total flavor explosion in you mouth, guaranteed 😎

This is such an easy dish to make and is perfect for both special occasions or even simple weeknight dinners! I have also included instructions to make this dish a day ahead of time so you don't have to stress out on Thanksgiving/Christmas day!

Written recipe is on my blog (link in bio) and I'll upload step by step video to stories (which I will save to my 'Baked veggies' highlights)

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes
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Basundi/Rabri Panna Cotta with a SURPRISE Gulab Ja Basundi/Rabri Panna Cotta with a SURPRISE Gulab Jamun Center!

You guys, I am so excited about this amazing fusion dessert that I created! It turned so delicious, perfect for any Diwali (or Thansgiving/Christmas/any other occasion/sit in your pajamas and enjoy 😂)

Saffron & cardamom infused creamy panna cotta with a surprise gulab jamun center makes this decadent dessert absolutely irresistible! You are guaranteed to blow people's minds if you make this for them 😁 BONUS: This is a simple recipe that takes only about 15 minutes of your time.

Oooh also, it is vegetarian until traditional panna cotta! I used agar agar in this recipe 🥰

Written recipe is on my blog (link in bio) and I'll upload step by step video to stories (which I will save to my 'Desserts' highlights)

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes 
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Almond & Alphonso Mango Peda Recipe - Giveaway clo Almond & Alphonso Mango Peda Recipe - Giveaway closed! 🎉🥳🎊

Hi friends! I have a new recipe for you guys, which is perfect for Diwali celebrations and only takes 15 minutes to whip together! These are my 'Almond & Alphonso mango peda' 😍 (link in bio)

Peda is a delicious Indian fudge and my recipe is loaded with the fragrance and deliciousness of Alphonso mangoes. These bite sized desserts have an amazing melt in your mouth texture and are perfect for any festive season. (I'll post step by step recipe to stories soon and i'll save it to my highlights called 'Desserts')

I've teamed up with @pureindianfoods to give one lucky winner 3 jars of their Organic Alphonso Mango Puree! You already know how much I love Alphonso mangoes 😍 I already have some amazing mango recipes on my blog and I am working on a new one that will come out soon! This Alphonso mango pulp is absolutely amazing and of such high quality, you are going to love it ❤

Here's how you can enter:

1) Follow @limethymerecipes and @pureindianfoods (must follow both to qualify)
2) Like this post.
3) Tag 2 friends who would be interested in this giveaway in the comments (1 comment=1 entry and multiple entries are allowed)
4)BONUS1: Share this post in your stories and tag me @limethymerecipes for an extra entry. If you have a private account, DM me a screenshot of your story.
5) BONUS2: tell me in the comments below what you would make with the organic mango puree!
*Giveaway ends on Wednesday November 11th at 10 PM PST.
*US only
*Not affiliated with Instagram.
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This is my delicious Veggie Korma recipe, perfect This is my delicious Veggie Korma recipe, perfect for your Diwali celebrations! NEW Recipe on my YouTube and blog! (Link in bio)
I love this recipe so much and make it so often. It's super quick and easy to make in either the instant pot or stove top and is turns out so creamy & delicious.
It is both vegan & gluten free and I've also included my recipe for pot in pot jeera rice, so you can have both ready at the same time!

I used my @instantpotofficial to make this recipe, but i've also included instuctions to make it on the stove top in my blog post. ❤

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes
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Kheer/Payasam just got a beautiful uplift! Say hel Kheer/Payasam just got a beautiful uplift! Say hello to my 'Vegan Beet, Sabudana & Rice Kheer/Payasam' AKA 'Beet, tapioca & rice pudding' 😍🤗🤤

What's your favorite dessert during Dasara/Diwali?

The beautiful color and exotic flavors in this dessert will make it a wonderful addition to your Dussehra/Diwali spread this year! Along with the most gorgeous color, beets add a subtle earthiness and sweetness that goes so well with this creamy rice pudding. I use @lovebeets pre-steamed organic beets in this recipe and I LOVED the ease of use and the delicious outcome ❤

If you aren't sold yet, this recipe needs no stirring or babysitting and is made in the @instantpotofficial! If you don't have an instant pot, I've also included instrutions for using a manual pressure cooker or a regular pot on my blog post (link in my bio!). Step by step instructions are in my highlights under 'Desserts' ❤
Here's the direct link: https://limethyme.com/indian-beet-rice-pudding-rice-kheer-payasam/

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes 
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@todayfood  @thefeedfeed  @foodandwine  @foodtalkindia  @bonappetitmag  @ndtv_food  @beautifulcuisines  @buzzfeedtasty  @buzzfeedfood  @hautescuisines  @walkwithindia
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About Me Lime Thyme

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