Roasted Cauliflower Pizza with Bechamel Sauce and Prosciutto

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 8 servings
A delicious and different kind of pizza! Note that the pizza dough and Bechamel recipe is enough for two 12-inch pizzas, but the topping amounts is for one. Generally, one pizza will serve 2-3 people, so make both if you’re feeding more.
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For the no-knead pizza dough:

  • 3 3/4 cups all-purpose flour 500g
  • 1/4 teaspoon active dry yeast
  • 2 tsp. fine sea salt
  • 1 1/2 cups water

For the Bechamel sauce:

  • 2 cups whole milk
  • 1/2 cup unsalted butter cut into 8-10 chunks
  • 2 tablespoons .+ 1 tsp. all-purpose flour
  • 1/4 tsp. fine sea salt
  • 3 grates from a whole nutmeg or a pinch of ground nutmeg

For assembling the pizza (*Topping amounts are for one 12-inch pizza. If you’re making two pizzas, double as needed):

  • 1 1/2 cups cauliflower florets trimmed of stems (about 1 small cauliflower)
  • Pizza dough and room temperature Bechamel sauce
  • 1/4 cup finely grated Parmigiano-Reggiano or Grana Padano cheese
  • 2 ounces mozzarella cheese broken into chunks (that’s about two square inches or so)
  • 3/4-1 tsp. fresh garlic coarsely chopped
  • Generous pinch of chili flakes
  • 3 slices prosciutto torn into smaller pieces
  • Chopped fresh parsley for sprinkling on finished pizza


  • The night before, prepare your pizza dough. In a large bowl (no need to bust out your stand mixer for this one), whisk together the flour, yeast and salt. Add the water and stir well with a wooden spoon until the dough comes together and all the flour is moistened. Cover tightly with plastic wrap and leave on your counter top at room temperature for 18-24 hours.
  • For the Bechamel sauce (can be made ahead and refrigerated. Bring it back to room temperature before using). Add about 1/3 of the milk to a medium size saucepan, over medium-low heat. Add the butter chunks and stir until the butter melts. Do not allow it to boil. Meanwhile, add the flour to the remaining milk and stir to combine well. When the butter is melted, remove the pot from heat and pour some of the hot milk/butter mixture into the remaining milk/flour mixture, then pour the milk/flour mixture back into the pot. Return the pot to the heat and cook, stirring, until the mixture thickens to the consistency of heavy cream and/or reaches about 180° F. on a thermometer. Pour into a bowl and allow to cool at room temperature. The sauce will thicken more as it cools.
  • When you’re ready to start your pizza preparation, with a pizza stone on the middle rack of the oven, pre-heat the oven to 500° F.
  • Spread your cauliflower onto a baking sheet, breaking it into smaller pieces with your fingers as you go. Place into the pre-heated oven (on top of the pizza stone) and bake for about 12 minutes, until it is lightly charred on a few edges. Remove and set aside to cool a bit, leaving the oven on at 500° F.
  • Turn your dough out onto a well-floured surface. Gently rotate, flip and gather the dough until it is no longer sticky to the touch. Divide the dough in half. If you’re only making one 12-inch pizza, wrap and refrigerate or freeze the other ball of dough.
  • On your peel, or on parchment paper, very gently stretch your dough into a roughly 12-inch circle, using your finger tips and keeping it kind of bumpy (try not to deflate the dough too much). Spread about a 1/4-1/3 cup of your Bechamel sauce on the bottom. Sprinkle liberally with 3 or 4 Tbsp. of Parmesan, then scatter the roasted cauliflower overtop. Sprinkle with chili flakes and garlic. If you want your prosciutto crispy, sprinkle over the top of your pizza now. (If not, add in the last minute of cooking or after the pizza comes out of the oven).
  • Place your pizza onto your pre-heated pizza stone and allow to cook for 4-5 minutes. Open the door slightly and switch your oven over to broil for 2-3 minutes (leaving the door ajar), until the top is browned and the sauce is bubbly.
  • Sprinkle your finished pizza with parsley, cut, serve and enjoy!


Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailed  tips, variations and substitution suggestions for this recipe!

Nutrition Information:

Calories: 408kcal | Carbohydrates: 52g | Protein: 11g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 639mg | Potassium: 215mg | Fiber: 2g | Sugar: 4g | Vitamin A: 501IU | Vitamin C: 9mg | Calcium: 122mg | Iron: 3mg