Cauliflower Crust Pizza with Hummus and Fresh Toppings
A vibrant, no-bake-after-crust pizza that combines protein-rich cauliflower base with creamy hummus spread and a striking array of fresh, raw toppings. The watermelon radish brings peppery crunch and visual drama, while buttery avocado and tangy feta create a balanced, savory bite. Sun-dried tomatoes add concentrated umami depth. This dish works for health-conscious eaters seeking lower-carb alternatives, vegetarians, and anyone craving a quick, nutrient-dense meal. Serve at lunch or as a light dinner, or slice into smaller pieces for appetizers. What sets this version apart is the bold color contrast and the interplay of textures—crispy radish against creamy avocado and soft cheese—plus the hummus base, which replaces traditional tomato sauce and adds protein while keeping preparation minimal.
Ingredients
- 1 Califlour Foods cauliflower pizza crust, frozen
- hummus
- ½ watermelon radish, whole
- ½ avocado, whole
- feta cheese
- 2 sun-dried tomatoesfresh cherry tomatoes, halved1:1.5vegangluten-free
brighter flavor, less intensity
Instructions
- 1
Preheat oven to 350 degrees
- 2
Remove pizza crust from freezer while oven preheats
- 3
Remove plastic wrap from the set of crusts and gently tug the plastic sheet between the two crusts to separate them
- 4
Line a baking sheet with parchment paper and place the crust on the middle rack
- 5
Bake with no toppings for 10-15 minutes
- 6
Remove crust from oven and let rest for 5 minutes
- 7
Spread hummus over entire crust, leaving 1/2 inch along the edges
- 8
Peel and thinly slice the watermelon radish and slice the avocado
- 9
Top pizza with watermelon radish, avocado, and sun-dried tomatoes, then sprinkle with feta cheese
Tips
Separate the frozen crusts while the oven preheats to avoid them sticking together. Gently work the plastic sheet between them rather than forcing apart; this prevents tearing and ensures even baking.
Slice the watermelon radish paper-thin on a mandoline for maximum visual impact and to showcase the stunning pink and white rings. Thinner slices also soften slightly when the residual heat from the crust touches them.
Add toppings immediately after the crust cools so the hummus remains spreadable and creates a slight adhesive layer, preventing toppings from sliding when you slice and serve.
Good to Know
Store leftover pizza covered in the refrigerator for up to 2 days. Hummus and avocado soften; consume same day for best texture.
Prepare the cauliflower crust through the 5-minute rest. Slice radish and avocado up to 4 hours ahead and store separately in airtight containers with damp paper towels to prevent browning.
Serve immediately after assembly at room temperature or lightly warmed. Pairs well with a simple green salad or gazpacho in warm months.
Common Mistakes
Do not skip the 5-minute rest after pre-baking to avoid adding toppings to an overly hot crust, which will cause hummus to separate.
Do not slice avocado more than 30 minutes before serving to prevent oxidation and browning.
Substitutions
Vegan Options
brighter flavor, less intensity
General Alternatives
FAQ
Can I make this ahead and reheat it?
Yes, assemble fully and refrigerate up to 4 hours. Reheat at 300 degrees for 5 minutes to warm the crust without cooking the fresh toppings further. Avocado may brown; add it fresh just before serving for best results.
What if I don't have a cauliflower crust?
Use a thin whole-wheat pita, flatbread, or even thinly sliced portobello mushroom cap. Adjust baking time based on your base; mushrooms need only 3-5 minutes; pita needs none if you prefer it soft.
Can I freeze leftovers?
Freeze the plain pre-baked crust only. Avocado, hummus, and radish do not freeze well. Assemble fresh each time for optimal texture and flavor.