Mediterranean Soufflé-Style Pizza

This Mediterranean Soufflé-Style Pizza is a light and airy twist on traditional pizza. Using either a sourdough-based crust or a cauliflower crust, it produces a delicate, fluffy base that holds your favorite Mediterranean toppings beautifully. Layered with marinara sauce, melted mozzarella, Parmesan, and fresh herbs, this pizza is both comforting and sophisticated. It’s a fun way to enjoy pizza with a lighter, fluffier texture, perfect for family dinners or casual gatherings.

Time:

Prep Time: 30 minutes (including dough rise if using sourdough)

Cook Time: 15–20 minutes

Total Time: 45–50 minutes

Ingredients

For the Sourdough Crust:

1 cup sourdough starter (active or discard)

1½ cups flour (all-purpose or bread flour)

½ cup water (adjust as needed)

1–2 tbsp olive oil

1 tsp salt

½ tsp yeast (optional, for extra rise)

Alternative Cauliflower Crust:

2 cups grated cauliflower, lightly steamed and squeezed of excess water

1 egg

½ cup shredded cheese (mozzarella or Parmesan)

Salt and pepper

Toppings:

½ cup marinara sauce

1 cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

½ cup provolone cheese

Optional: vegetables (bell peppers, mushrooms, olives), pepperoni, herbs, garlic powder, oregano, salt, and pepper

Instructions

Prepare the Crust

For Sourdough Crust:

In a large bowl, combine the sourdough starter, flour, water, olive oil, salt, and yeast (if using).

Mix until a sticky dough forms. Knead lightly for 5 minutes until smooth and elastic.

Cover and let rise for 20–30 minutes (or longer if using active starter) until slightly puffed.

For Cauliflower Crust:

Preheat oven to 400°F (200°C).

In a bowl, combine grated cauliflower, egg, cheese, salt, and pepper.

Press the mixture onto a parchment-lined baking sheet or pizza pan to form a thin, even crust.

Pre-Bake the Crust

For sourdough: Roll the dough out to your desired thickness, place on a greased or parchment-lined baking sheet, and pre-bake at 425°F (220°C) for 5–7 minutes until slightly firm.

For cauliflower: Bake the pressed crust for 10–12 minutes until lightly golden.

Assemble the Pizza

Spread marinara sauce evenly over the pre-baked crust.

Layer with shredded mozzarella, Parmesan, and provolone cheeses.

Add any additional toppings of your choice.

Sprinkle herbs and seasonings like oregano, garlic powder, salt, and pepper.

Bake the Pizza

Bake in a preheated oven at 425°F (220°C) for 10–15 minutes, or until the cheese is melted, bubbly, and slightly golden.

Serve

Remove from oven, let cool for 2–3 minutes, slice, and serve warm. Garnish with fresh basil or parsley if desired.

Tips:

Choose your crust wisely:
Sourdough gives a light, airy base with a subtle tang, while a cauliflower crust makes it lower in carbs and gluten-free. Both benefit from pre-baking to prevent sogginess.

Pre-bake the crust:
Even a few minutes in the oven before adding toppings helps keep the pizza firm and prevents the cheese from making the base soggy.

Cheese layering:
Use a mix of mozzarella for stretchiness, Parmesan for nuttiness, and provolone for a creamy finish. Layering evenly ensures a gooey and flavorful result.

Don’t overload toppings:
Too many toppings can weigh down the light crust and make it soggy. Less is more for this soufflé-style texture.

Bake at high heat:
A hotter oven (425–450°F / 220–230°C) ensures the crust puffs slightly and the cheese melts evenly with a lightly golden top.

Rest before slicing:
Let the pizza sit for 2–3 minutes after baking. This allows the cheese to set slightly and makes slicing cleaner.

Variations:

Vegetarian Mediterranean:
Top with olives, roasted red peppers, artichokes, spinach, or sun-dried tomatoes.

Protein boost:
Add slices of grilled chicken, shrimp, or turkey pepperoni.

Herb twist:
Fresh oregano, thyme, or basil added after baking enhances the Mediterranean flavor.

Spicy version:
Add a pinch of chili flakes or drizzle of harissa for gentle heat.

Gluten-free alternative:
Use only the cauliflower base, or combine gluten-free flour with sourdough discard for a lighter crust.

Extra creamy:
Add a drizzle of béchamel sauce or dollops of ricotta before baking for a richer texture.

Q&A

Q: Can I make this pizza ahead of time?
Yes. You can prepare the dough or cauliflower crust in advance and store it in the fridge for a few hours. Assemble toppings and bake just before serving.

Q: Can I freeze the pizza?
Yes. For sourdough, pre-bake the crust, cool completely, add toppings, and freeze. Bake from frozen, adding 5–10 minutes to the cooking time. Cauliflower crust can also be frozen after pre-baking.

Q: Can I make this pizza vegan?
Yes. Use plant-based cheeses and a non-dairy cream for any sauce. The cauliflower crust version works particularly well for a vegan base.

Q: Can I use other toppings?
Absolutely. Mediterranean-style vegetables, olives, artichokes, sun-dried tomatoes, or even cooked meats can be added. Just avoid overloading to preserve the soufflé-like texture.

Q: How do I achieve a light, airy crust?
Use active sourdough starter, pre-bake briefly, and bake at a high temperature. Avoid heavy toppings that can weigh down the crust.

Nutrition

(Approximate per serving, based on 4 servings with sourdough crust and standard cheese toppings)

Calories: 360

Protein: 18g

Carbohydrates: 38g

Fat: 16g

Fiber: 3g

Sugar: 4g

Sodium: 480mg

Note: Values vary depending on crust type, cheese, and toppings used.

Conclusion

Mediterranean Soufflé-Style Pizza is a lighter, fluffier take on classic pizza that highlights the best of Mediterranean flavors. The airy crust pairs perfectly with savory cheeses, vibrant vegetables, and herbs, creating a pizza that’s both elegant and satisfying. Its versatility allows for endless variations, making it suitable for vegetarians, meat-eaters, or anyone looking for a unique, flavorful pizza experience.