spicy margherita pizza on cauliflower crust (veg)

spicy margherita pizza on cauliflower crust (veg)

I’ve been down this road before, and I decided that I really like this crust.  I’ve become pretty lazy about cooking lately, and extremely picky about eating.  Honestly most of the stuff on my blog, I probably wouldn’t even eat right now.  I’ve been eating whatever sounds good, and fewer and fewer different foods are on the list.  I don’t know if it’s the stress from my divorce or what exactly, except that I know it is the stress from my divorce.  It has manifested itself every way possible, seeping through my pores and transferring to every interaction I have and the way my mind works.  More than once, I’ve audibly said, “Who are you?” to myself because that’s how foreign my own life has become to me.  Everything in my life changed in an instant, and then it continued to change gradually until it changed me. 

1- editI don’t dislike the new me, but I’m still getting to know her.  The new me apparently doesn’t like chicken (unless it’s cut up really small or fried on a biscuit), pork, seafood, beef, or green vegetables.  The new me likes Pad Thai (noodles only) and tostadas from Del Taco.

I had been wanting to try burrata for a while after seeing it on tons of food blogs.  I finally tried the day I went into the city for the first time since I’ve lived in Atlanta.  My kids and I went to the Georgia Aquarium with my mom, step dad, and his sister.  We got lunch before going into the aquarium.  I had a bread/appetizer version of this pizza.  Their Caprese appetizer was pieces of toast, roasted tomatoes, and burrata in a puddle of olive oil with basil on top.  Burrata is mesmerizing to watch as it pools out of its shell.  It’s kind of like brie in that way, but fresh and clean like mozzarella always is.  Burrata is fresh mozzarella rolled into balls and soaked in cream.  I’m still confused, but who cares?  It’s decadent.

For this pizza, I pulled into the burrata and plopped it around the seasoned crust instead of leaving it whole like it was at the restaurant.  The burrata is available at a lot of grocery stores, but not all.  I got mine at Sprouts.  I used Calabrian chili paste to season the crust, and it’s somewhat hard to find.  I have used Calabrian chili paste on lots of recipes, and it is worth keeping on hand because the flavor is rich, spicy oily, and savory.  It’s Calabrian chilies, which are red, and chopped along with eggplant, garlic, and a bunch of other goodies. I order it from Amazon, But I have never seen anything comparable at any stores, even Whole Foods or Sprouts. 

The recipe itself is mostly assembling and takes less than 30 minutes from start to finish:

Total Time: 20-25 minutes

Serves: 2-3

Difficulty Level:  Easy


1 cauliflower pizza crust (I use this one)

1-2 tablespoons of extra virgin olive oil and/or olive oil spray

1 tablespoon of Calabrian chili paste

¼ cup fresh grated Parmesan

1 ball of burrata mozzarella

1 ½ cups quartered cherry tomatoes

Salt and pepper

8 leaves of freshly torn basil


  1. Preheat your oven according package directions.  (The kind I use is 425 degrees.)
  2. Spray a half sheet pan with olive oil spray (or olive oil).
  3. Put the crust on the pan, and spread the olive oil and chili paste evenly over the crust (I like to use a combination of oil and the spray for coverage). Sprinkle half the Parmesan over the seasoned crust.
  4. Pull apart the burrata, and plop it evenly around. Add the chopped tomatoes, some olive oil spray, and the salt and pepper.
  5. Bake according to package instructions. (Mine was 8 minutes, and I did 10, watching after 7 minutes.)
  6. Take the pizza out of the oven, and sprinkle with the torn basil and the rest of the Parmesan.
  7. Yum!