olive oil or cornmeal to keep the pizza crust from sticking
1 pizza dough
1/2 cup + 2 Tbsp barbecue sauce, plus extra for drizzling
4 oz mozzarella cheese, grated
1/4 red onion, thinly sliced
chopped cilantro
Instructions
Preheat oven to 425. On a baking sheet, toss chopped cauliflower with olive oil and a sprinkle of black pepper. Roast until cauliflower is tender and beginning to brown around the edges, 20-25 minutes, stirring once.
Spread pizza dough on a round baking sheet, using olive oil or cornmeal to keep it from sticking. Spread about 2 Tbsp of the barbecue sauce over the crust and top with half of the mozzarella cheese.
When cauliflower is done roasting. pour it into a bowl and toss with the remaining 1/2 cup barbecue sauce. Spread over the pizza and top with remaining cheese and the sliced red onions. (It will look like a lot of onions.)
Cook at 425 for 12-15 minutes, until crust is golden brown. I like to increase the heat to 500 for about 3 minutes at the end of the cook time to get everything nice and browned.
Remove from oven and top with a sprinkle of chopped cilantro. Serve with extra barbecue sauce for drizzling. Enjoy!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/02/bbq-cauliflower-pizza/