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Lunch recipe · from the recipe book

Roasted Pepper and Cauliflower Pizza Sauce

A velvety, mellow sauce of sheet-pan roasted red peppers and cauliflower with oregano and a gentle chili warmth, thick enough to spread without soaking the crust.

Roasted Pepper and Cauliflower Pizza Sauce

Ingredients

  • 2½ medium300 gRed bell pepperseeded and cut into wide strips
  • 1¾ cups florets200 gCauliflowercut into small florets
  • ½ cup chopped80 gRed onioncut into wedges
  • 4 cloves12 gGarlicpeeled whole cloves
  • 1½ tbsp20 gOlive oil
  • 2 tsp2 gDried oregano
  • ½ tsp1 gCrushed red pepper
  • 2 tbsp30 gTomato paste
  • 1½ tsp8 gBalsamic vinegar
  • 2½ tbsp40 gWater
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Prepare the bell pepper, cauliflower, red onion and garlic as listed.
  3. On the sheet pan, toss the bell pepper, cauliflower, red onion and garlic with the olive oil, oregano, red pepper flakes, half of the salt and the black pepper, then spread in one layer with the pepper strips skin side up.
  4. Roast for 25 to 30 minutes, until the pepper skins blister and the cauliflower is tender and browned at the edges.
  5. Let the vegetables cool on the pan for 5 minutes.
  6. Scrape the roasted vegetables into a blender or food processor and add the tomato paste, balsamic, water and the remaining half of the salt.
  7. Blend until smooth and thick; if it is too stiff to spread, blend in a splash more water from the measured amount you held back, or leave it slightly chunky if you prefer.
  8. Spread on pizza dough, or cool and refrigerate in a covered jar for up to 4 days.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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