Crust:3/4 c. warm water (about 110*)1 packet instant yeast1 tsp. sugar1 c. unbleached all purpose flour1 c. whole wheat pastry flour1 tsp. salt1 tsp. olive oil
Toppings:1 head of garlic2 tsp. olive oil, divided1 large or 2 small heads of cauliflower, cut into floretsKosher saltBlack pepper4 oz. goat cheese1/4 c. grated Parmesan2 fresh sprigs of thyme2 scallions, thinly slicedCrushed red pepper flakes
Preheat oven to 400*Cut top 1/3 of garlic bulb off, place garlic on a square of tin foil, drizzle with 1 tsp. olive oil.Pinch up sides and create an ball around garlic. Place in the oven and roast for 1 hour.
While garlic roasts, prepare crust.Add water, yeast and sugar to the bowl of a stand mixer, swirl around to gently mix.After yeast begins to bubble, attach dough hook to the mixer and add flour, salt and oil.Turn mixer on low and knead dough for 8-10 minutes, add additional flour if necessary, dough should be slightly sticky, but pull away from sides of the mixer. Flour surface, form dough into a ball and rest, cover with a damp towel.
Add cauliflower to a baking sheet, toss with 1 tsp. olive oil, kosher salt and black pepper, place in the oven with the garlic and roast for 20 minutes.When garlic is finished, cool and squeeze out 4-5 cloves into a dish, add goat cheese and mix well. Remove cauliflower from the oven and set aside while you prepare the crust, Raise oven temperature to 475*.Stretch dough out and form a circle, top with goat cheese mixture, cauliflower, Parmesan, thyme, scallions and crushed red pepper flakes.Place on a pizza stone and bake for 20-24 minutes, until crisp on the bottom and golden brown on top. Serve.