I have seen Cauliflower Pizza Crust all over Pinterest and wanted to test it out before making it for my hubs (who is a diet controlled Type II diabetic and follows a low carb diet). I figured it wouldn’t hurt for me to cut the carbs and get some veggies in at the same time either.
So, I tried this recipe from Eat.Drink.Smile. (head over there for the recipe – I pretty much followed it without making changes!)
Verdict – It was okay, but with potential to be really good. First, I used frozen cauliflower b/c that is all I had. I would like to try this with fresh and compare. I think leaving fresh cauliflower slightly under cooked would make for a better crust. This is kind of like having a hash brown crust if that gives you an idea of consistency. (But not crispy hash browns) Also, I think I will try adding 2 eggs next time or you could add more cheese. I spread my cauliflower mixture out too thin. I wanted it thin b/c I was hoping that would make it crispy, and the edges did get crispy, but it was also too thin in spots. So I will know better next time about thickness (maybe a 1/2 inch is good? Not quite sure.) The flavor of the crust was good. It didn’t taste like a vegetable, which is always a plus 😉 So, bottom line – I will be making this again, with a few tweaks, and hopefully I can get the whole family to eat it (except Mr. Three, who can’t have eggs). This only makes about a 12 inch crust, so keep that in mind as well. I will probably double it if I can get the hubs and girls to eat it. They are not very anxious to try my “experiments”. I can’t imagine why! 😉
If you take down some of the spices, this would make a good crust for a breakfast pizza too!