Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) pizza dough, room temperature
- 1 cup (100 g) cauliflower florets, bite-sized
- 1/2 cup (80 g) frozen peas, thawed
- 1/4 medium red onion, thinly sliced
- 2 cups (200 g) shredded mozzarella cheese
- 2 tbsp fresh cilantro, chopped (plus extra for garnish)
- 2 tsp olive oil (for cauliflower) + 1 tsp for dough
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (60 g) plain Greek yogurt (or sour cream)
- 2 tsp mild curry powder, divided
- 1 small garlic clove, minced
- 1/4 tsp ground turmeric (optional, for color)
- Salt and black pepper
Do This
- 1. Preheat oven to 475°F (245°C). If using a pizza stone, preheat it for at least 20 minutes.
- 2. Toss cauliflower with 2 tsp olive oil, 1/2 tsp curry powder, salt, and pepper. Roast on a baking sheet for 10–12 minutes until just tender and lightly browned.
- 3. Whisk together cream, yogurt, 1 1/2 tsp curry powder, turmeric, garlic, 1/4 tsp salt, and a pinch of sugar (optional) to make the curry cream sauce.
- 4. Stretch dough into a 12–14 inch round. Place on a floured peel or oiled baking sheet, brush edges with 1 tsp olive oil.
- 5. Spread curry cream over dough, leaving a 1-inch border. Top with mozzarella, roasted cauliflower, peas, and red onion.
- 6. Bake 10–12 minutes until crust is golden and cheese is bubbling. Sprinkle with cilantro, slice, and serve hot.
Why You’ll Love This Recipe
- Gentle, fragrant curry flavor that is warm and mild, not spicy or overpowering.
- Creamy, golden curry sauce instead of tomato for a fun twist on classic pizza night.
- Loads of colorful veggies: roasted cauliflower, sweet peas, and onions with fresh cilantro.
- Flexible: use store-bought dough and pantry curry powder for an easy, weeknight-friendly dinner.
Grocery List
- Produce: Cauliflower, red onion, garlic, fresh cilantro, optional lemon (for serving).
- Dairy: Heavy cream, plain Greek yogurt (or sour cream), shredded mozzarella cheese.
- Pantry: Pizza dough (or ingredients to make it), frozen peas, mild curry powder, ground turmeric, olive oil, sugar, salt, black pepper, all-purpose flour (for dusting).
Full Ingredients
Pizza Dough
- 1 lb (450 g) pizza dough, homemade or store-bought, at room temperature for at least 30 minutes
- All-purpose flour, for dusting (if stretching by hand)
- 1 tsp olive oil, for brushing the crust
Mild Curry Cream Sauce
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (60 g) plain Greek yogurt or sour cream
- 1 1/2 tsp mild curry powder
- 1/4 tsp ground turmeric (optional, for deeper yellow color)
- 1 small garlic clove, minced or finely grated
- 1/4 tsp fine sea salt, plus more to taste
- 1 pinch sugar (about 1/8 tsp; optional, to round the flavors)
- 1–2 tbsp water, only if needed to thin the sauce slightly
Veggie Topping
- 1 cup (about 100 g) small cauliflower florets
- 2 tsp olive oil (for roasting cauliflower)
- 1/2 tsp mild curry powder
- 1/8 tsp fine sea salt
- Freshly ground black pepper, to taste
- 1/2 cup (80 g) frozen green peas, thawed and patted dry
- 1/4 medium red onion, very thinly sliced (about 25 g)
Cheese & Finish
- 2 cups (200 g) shredded low-moisture mozzarella cheese
- 2–3 tbsp fresh cilantro leaves, chopped (plus extra whole leaves for garnish)
- Optional: Lemon wedges for serving
- Optional: Extra black pepper or a light pinch of chili flakes for gentle heat
Step-by-Step Instructions
Step 1: Preheat the oven and prepare your equipment
Place a pizza stone or upside-down heavy baking sheet on the middle rack of your oven. Preheat the oven to 475°F (245°C) for at least 20 minutes so the stone or pan gets very hot. A hot surface is key for a crisp crust.
Meanwhile, remove your pizza dough from the refrigerator (if chilled) and let it sit at room temperature for 30–45 minutes. This relaxes the gluten and makes the dough much easier to stretch without springing back.
Step 2: Roast the cauliflower and prep the veggies
Line a baking sheet with parchment paper. Add the cauliflower florets, drizzle with 2 tsp olive oil, and sprinkle with 1/2 tsp mild curry powder, 1/8 tsp salt, and a few grinds of black pepper. Toss well to coat and spread into a single layer.
Roast in the preheated oven for 10–12 minutes, until the cauliflower is just tender and lightly browned at the edges. Remove and set aside to cool slightly.
While the cauliflower roasts, thinly slice the red onion and thaw the peas. Pat the peas dry with a paper towel so they do not water down the pizza.
Step 3: Make the mild curry cream sauce
In a small bowl, whisk together the heavy cream, Greek yogurt (or sour cream), 1 1/2 tsp mild curry powder, ground turmeric (if using), minced garlic, 1/4 tsp salt, and a pinch of sugar. Taste and adjust salt as needed. The sauce should be lightly salted and gently curry-flavored, not spicy.
If the sauce seems very thick (more like a dip than a sauce), whisk in 1–2 tbsp water, a little at a time, until it is just thin enough to spread easily but still creamy. Set aside.
Step 4: Shape the pizza dough
Lightly flour your work surface and your hands. Place the rested dough on the floured surface and gently press it into a flat disk. Using your fingertips, press from the center outward, leaving a slightly thicker border for the crust.
Pick up the dough and stretch it over your knuckles, rotating as you go, until you have a 12–14 inch round. If the dough resists and keeps shrinking back, let it rest for 5 minutes and try again.
Transfer the stretched dough to a well-floured pizza peel (if using a stone) or to a lightly oiled baking sheet. Brush the outer 1-inch border lightly with 1 tsp olive oil to help it brown and crisp.
Step 5: Assemble the curry veggie pizza
Spoon the curry cream sauce onto the dough and spread it evenly, leaving the oiled border uncovered. Aim for a thin, even layer; you may not need every drop if your dough is on the smaller side.
Sprinkle the shredded mozzarella evenly over the sauce. Scatter the roasted cauliflower, peas, and red onion slices over the cheese, distributing the toppings so each slice will get a bit of everything. Avoid piling toppings too thickly in the center, which can make the crust soggy.
Step 6: Bake until golden, then add fresh cilantro and serve
Carefully slide the assembled pizza onto the preheated stone, or place the baking sheet in the oven. Bake at 475°F (245°C) for 10–12 minutes, until the crust is golden brown and crisp at the edges and the cheese is fully melted and bubbling with a few browned spots.
Remove the pizza from the oven and immediately sprinkle with chopped cilantro and a few whole cilantro leaves for a fresh, herbal aroma. Let the pizza rest for 2–3 minutes so the cheese sets slightly, then slice into 6–8 pieces.
Serve hot, with optional lemon wedges on the side for squeezing over each slice to brighten the curry flavors.
Pro Tips
- Use mild curry powder: Look for a “mild” or “sweet” curry blend to keep the flavor warm and aromatic instead of hot. If using a spicier blend, start with less and adjust to taste.
- Dry your veggies: Pat the peas dry and avoid over-steaming the cauliflower; drier vegetables mean a crisper pizza.
- Room-temperature dough: Cold dough is hard to stretch and tends to tear. Letting it warm up makes shaping easier and improves the final texture.
- Do not overload the toppings: It is tempting to add extra veggies, but too many toppings can lead to a soggy center. Keep it to an even, single layer.
- Stone vs. baking sheet: A pizza stone or steel gives the crispest crust, but a heavy preheated baking sheet also works well if that is what you have.
Variations
- Extra-veg version: Add thinly sliced bell peppers or ribbons of baby spinach under the cheese. Keep the total topping volume similar to avoid sogginess.
- Paneer curry pizza: Scatter small cubes of paneer (Indian fresh cheese) over the veggies before baking for extra protein and a slightly more indulgent feel.
- Whole-wheat base: Use whole-wheat pizza dough for a nuttier flavor and more fiber, which pairs nicely with the curry spices.
Storage & Make-Ahead
Leftover slices can be cooled completely and stored in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 400°F (200°C) oven for 6–8 minutes, or in a covered skillet over medium heat, until the crust is crisp and the cheese is hot.
You can make the curry cream sauce up to 2 days in advance and store it covered in the fridge. Give it a good stir before using. The roasted cauliflower can also be prepared a day ahead and chilled; bring it close to room temperature before topping the pizza so it heats through properly.
Nutrition (per serving)
Approximate values per serving (1/4 of the pizza): about 520 calories, 23 g fat, 55 g carbohydrates, 4 g fiber, 20 g protein, 9 g sugar, 820 mg sodium. Values will vary based on dough thickness, cheese brand, and exact ingredients used.
