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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 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Bake Time 55 minutes
Total Time 1 hour 25 minutes
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
  • ½ teaspoon garlic powder
  • ½ teaspoon red pepper flakes
  • 1 teaspoon dried fenugreek leaves
  • ¼ cup rice flour
  • 2 tablespoons tapioca starch
  • ¼ cup grated parmesan cheese
  • ½ cup grated mozzarella cheese

For the marinated paneer:

For the makhani sauce:

For the pizza toppings

  • ½ cup grated mozzarella cheese
  • ¼ cup red onion sliced
  • ¼ cup green bell pepper cut into ½" cubes
  • ¼ cup red bell pepper cut into ½" cubes
  • ¼ 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 ½ teaspoon of avocado oil and ½ 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 ¼ 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.
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