I have seen those recipes for Cauliflower Pizza Crust everywhere. I’ve been meaning to give it a try for a while. I finally did it. There are lots of different versions of the recipe out there so I did a little experimenting and came up with one that I’d like.
Ricing the cauliflower and squeezing the water out takes some time and effort, but it really isn’t any more effort than making a traditional dough. And no rising time so it is much faster.
There are tons less calories than a traditional pizza and it is gluten free.
It tastes good. The cauliflower flavor doesn’t come through at all.
A slice of cauliflower pizza just isn’t as filling.
It is difficult to get a crispy crust. I love a crispy-bottomed pizza, and this ended up being very bread-like instead I even tried heating it in a skillet after cooking to crisp up the bottom and I just ended up with a slightly burnt bottom.
Overall, it is still really good. It satisfies the pizza cravings I almost always have, without all the extra calories AND a vegetable.
8. Bake an additional 7 to 10 minutes until lightly browned.