I have been hearing about a cauliflower crust for pizza for a couple months now. Maybe it has been around for much longer, but I decided to cut back on my flour and sugar intake so I think these types of recipes just started to jump out at me. A couple days ago I bought the cauliflower and yesterday I finally made the pizza.
Since I had seen so many different recipes, I couldn't decided which was best. So, as is usual for me, I took the best parts of a few and made my own. The first thing I didn't like about many of the recipes was the fact I had to cook the cauliflower first and then squeeze the water out. That seemed tedious and time consuming.
So I ran the head of cauliflower through my masticating juicer. I only removed the leaves and I didn't even bother to steam it first. I figured it would get cooked while baking. I was right.
The next change I made was to add more eggs and cheese than I had seen in many recipes. I am a big cheese fan and I figured my eggs were small. I liked this idea so the crust would have more ways to stick together after baking.
The one thing I am going to change next time is the size of my pizza. I pulled out my 12" stone and used all the dough. The crust turned out a little too thick for my liking. It held together just fine, but I had to use a fork to eat the slice. I am going to go for a thinner, crispier crust next time around. I will either adjust the recipe quantities or use a bigger stone. Right now, I am guessing I am going to go as thin as a little less than a ¼ inch in thickness.
Making the crust into a pizza was the easy part. I topped the cauliflower crust with my favorite cheese, homemade pizza sauce and whatever else I had in the refrigerator that looked like it would be tasty on a pizza. In this case, sausage, mushroom and bell pepper. I put it back in the oven for 15 more minutes until the cheese was bubbly.
Here are more reasons to enjoy a healthier crust:
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