IN CRUST WE TRUST! Thin and crispy, soft and chewy, hearty and healthy: These creative takes on the traditional pizza base will have you thinking outside the delivery box.

InCrust WeTrust!

CauliflowerMargheritaPizza

Hear us out, pizza purists: Inventive chefs are increasingly thinking outside the delivery box, playing with unconventional textures and rich new flavor combinations. But don’t take our word for it—put these creative pies to your taste test.

Mini Por tobello Pizzas

In the mood for a healthier pie without refined flour (or gluten)? Pile your favorite toppings on meaty, earthy portobello mushrooms. Or try the low-carb go-to: a “dough” of cauliflower, herbs, and sharp Parmesan. With all that added flavor, you won’t miss the starch.

CornmealCrustPizzawithGreens, Ricotta, andBacon

If crunchy is your thing, cornmeal is your secret weapon, giving you the coarser texture you crave and corn’s special carby satisfaction.

Store-bought pitas or flatbreads offer the chewiness of a standard crust with none of the work, so you can focus your efforts on imaginative toppings, like salty-sweet chickpeas and velvety pureed avocado.

B a rb ecue

Ch i ck pea andCauliflowerFlatbreads with Avocado Mash

Cauliflower Margherita Pizza

MAKES 4 SERVINGS

ACTIVE TIME: 25 MINUTES TOTAL TIME: 1 HOUR 10 MINUTES

2 pounds (1 head) cauliflower, florets removed and stems discarded 1 large egg, lightly beaten 1 large egg white, lightly beaten 1⁄3 cup grated Parmesan ¼ tsp. dried oregano ½ tsp. coarse kosher salt ½ cup tomato sauce 6 ounces fresh whole-milk mozzarella, sliced or torn into pieces Basil leaves, for garnish

Red pepper flakes, for sprinkling

1. Heat oven to 425°. Pulse cauliflower in a food processor until finely ground and fluffy.

2. Transfer cauliflower to a microwavesafe bowl and cover with plastic wrap, poking a few holes. Heat in microwave on high, 5 minutes. Uncover, stir, and let cool slightly.

3. Gather cauliflower in a clean dish towel and twist tightly to squeeze out as much moisture as possible. In a medium bowl, stir well with egg, egg white, Parmesan, oregano, and salt.

4. Transfer to a parchment paper–lined baking sheet and pat out into a ¼"-thick circle (10" to 11" across).

5. Bake until golden brown, about 25 minutes. Top with sauce and mozzarella. Continue to bake until cheese is melted, 10 to 12 minutes more. Top with basil and sprinkle with red pepper flakes.

Mini Portobello Pizzas

MAKES 4 SERVINGS

ACTIVE TIME: 10 MINUTES TOTAL TIME: 30 MINUTES 8 portobello mushroom caps 1 Tbsp. olive oil 1 tsp. coarse kosher salt ½ tsp. ground black pepper 1 cup tomato sauce 4 ounces (½ cup) shredded mozzarella, shaved Parmesan, or whole-milk ricotta Optional toppings: cooked broccoli, sliced cooked turkey sausage, or halved cherry tomatoes Optional garnishes: basil leaves or red pepper flakes

1. Heat oven to 400°. Place mushroom caps on a baking sheet, gills down. Drizzle with oil and season with salt and pepper. Bake for 5 minutes.

2. Drain mushrooms on a paper towel–lined plate. Return to baking sheet, gills up. Spoon about 2 Tbsp. sauce into each mushroom cap and top with 1 to 2 Tbsp. cheese and preferred toppings. Bake until cheese is melted, 8 to 10 minutes. Add garnishes, if desired.

Cornmeal-Crust Pizza with Greens, Ricotta, and Bacon

MAKES 4 SERVINGS

TOTAL TIME: 3 HOURS 30 MINUTES ACTIVE TIME: 1 HOUR 30 MINUTES

1 package active dry yeast 2½ cups all-purpose flour, divided ¼ cup extra-virgin olive oil 2 tsp. whole milk ¼ tsp. kosher salt 1½ cups stone-ground cornmeal, plus more for dusting pan 1 bunch (12 ounces) Swiss chard 4 strips bacon, cut into ¾" squares 4 garlic cloves, thinly sliced Sea salt and ground black pepper, to taste

1 cup ricotta ½ cup grated Parmesan 1 tsp. red pepper flakes

1. In a large mixing bowl (warmed with hot water and wiped dry), combine yeast with ½ cup warm water. Stir with a wooden spoon until dissolved. Stir in 1 cup flour. Cover with plastic wrap and set in a warm place until doubled in size, about 1 hour.

2. Add oil, milk, kosher salt, and 1 cup warm water. With electric mixer on low, slowly add remaining flour and cornmeal and mix into a soft dough. With doughhook attachment or hands, knead dough until sticky, about 15 minutes.

3. Form dough into a ball. Cover bowl with plastic wrap and let rise in a warm place until dough has doubled in size, 1 to 1½ hours. Punch down dough, knead a few times, and reshape into a ball. Return to bowl, cover, and let sit until nearly doubled, about 40 minutes. Divide into 4 balls, reserving 2 for later use.

4. Meanwhile, strip Swiss chard leaves from stems. Chop stems, tear leaves, and set aside, separated. Place bacon in a cold skillet and cook over medium heat until bacon begins to brown, 8 to 10 minutes. Drain on a paper towel–lined plate. Pour off most of the fat from pan and add garlic. Cook until golden, 2 to 3 minutes. Add chard stems and cook until softened, 8 to 10 minutes. Add leaves, cover, and cook, stirring occasionally, about 5 minutes. Season with salt and pepper.

5. Preheat oven to 450°. With your hands, stretch a ball of dough into a disk. Using a rolling pin, roll into a thin 10" circle. Transfer to a baking sheet dusted with cornmeal. Repeat with other ball. Divide greens evenly between 2 pizzas, leaving a ½" border. Spread ricotta over top, then sprinkle with Parmesan and bacon. Bake until brown and bubbly, about 15 minutes, rotating pans halfway through cooking. Sprinkle with sea salt and red pepper flakes before serving.

Barbecue Chickpea and Cauliflower Flatbreads with Avocado Mash

MAKES 4 SERVINGS

ACTIVE TIME: 20 MINUTES TOTAL TIME: 45 MINUTES

12 ounces small cauliflower florets 1 Tbsp. extra-virgin olive oil ¼ tsp. kosher salt, plus a pinch, divided 2 ripe avocados, pitted and peeled 2 Tbsp. lemon juice 4 flatbreads or pocketless pitas, toasted 2 Tbsp. salted, roasted pepitas (pumpkin seeds) ½ recipe Crispy Barbecue Chickpeas (recipe below)

Hot sauce, for serving

1. Preheat oven to 425°. On a large rimmed baking sheet, toss cauliflower with olive oil and ¼ tsp. salt.

2. Roast until slightly golden and tender, 25 minutes.

3. Mash avocados with lemon juice and pinch of salt and spread over flatbreads. Top with roasted cauliflower, pepitas, and chickpeas. Drizzle with hot sauce before serving.

CRISPY BARBECUE CHICKPEAS

Rinse and drain 1 (15-ounce) can chickpeas and pat very dry with paper towels, discarding any loose skins. On a large rimmed baking sheet, toss with 1 Tbsp. olive oil, 1⁄8 tsp. each kosher salt and ground black pepper, ½ tsp. dark brown sugar, ¼ tsp. ground cumin, ¼ tsp. paprika, ¼ tsp. garlic powder, and ¼ tsp. chili powder. Roast at 425°, shaking occasionally, until crisp, 30 minutes. Remove from oven and transfer to a bowl. Chickpeas will continue to crisp as they cool.

THE BOTTOM DROPS OUT

The most creative pizza base we’ve come across? No crust at all. Chef Rolando Beramendi, author of Autentico: Cooking Italian, the Authentic Way, delivers a bottomless pie that might be even more ooey-gooey good than the classic. He deems it “a cross between fondue, mozzarella sticks, and pizza.” Enough said.

Pizza Senza Crosta

(Pizza Without Crust)

MAKES 6 SERVINGS

TOTAL TIME: 15 MINUTES

2 cups store-bought or homemade tomato sauce (recipe at right) Coarse sea salt and ground black pepper, to taste 3 basil sprigs, leaves torn, plus more for garnish 1 (8-ounce) ball fresh buffalo mozzarella, sliced into 12 equal pieces Focaccia, ciabatta, or rustic

Italian bread, cut or torn into pieces Olives, anchovies, pepperoncini, or cruschi peppers, for serving

1. In a large skillet over mediumlow heat, warm tomato sauce. Once bubbling, season with salt and pepper and stir in basil and mozzarella. Cover and heat until cheese is partially melted (with some stringy pieces), about 8 minutes. 2. Remove skillet from heat and scatter additional basil over top. Serve immediately with bread and condiments.

SALSA DI POMODORO

(Tomato Sauce)

MAKES 3 CUPS

TOTAL TIME: 40 MINUTES

In a large saucepan, combine ¼ cup extra-virgin olive oil and 2 large white onions, finely chopped, and sauté over medium heat until onions are transparent, 12 to 15 minutes. Add 2 cups tomato puree and 6 sprigs basil and reduce heat to bring to a low simmer. Cook until sauce has reduced by a third, 15 to 20 minutes. Remove and discard basil sprigs and season with coarse sea salt and ground black pepper, to taste. Use immediately or reheat before serving. Sauce will keep in an airtight container in the refrigerator for up to 5 days.