My husband really despises cauliflower, broccoli, Brussels sprouts, and many of their cruciferous brethren. He probably has the gene that allows him to taste phenylthiocarbamide (PTC), and since the cruciferous veggies have this in spades, they often don’t taste very good to him. However, this is coming from the man who claims onions are his favorite vegetable, so, you know, grain of salt and all. But even he enjoyed this pizza crust option (see almond flour option here and meatza option here).
My friend Heather brought this gem over, following this recipe from Diary of a Modern Matriarch roughly. The crust was pliable but sturdy. If you don’t mind a bit of mess, you could actually hold a piece like a slice of good ol’ gluten-y pizza.
Top it any way you please, but I’ll list our choices below.
Italiano Cauliflower Crust Pizza
2 cups riced cauliflower (to rice cauliflower, steam briefly then grate either by hand or with a food processor fitted with grating attachment)
1 1/2 cups mozzarella, shredded
2 eggs, beaten
1 small garlic clove, minced
1/2 tsp. Italian herbs (or a mixture of oregano, basil, thyme, rosemary)
—Traditional red sauce, mushrooms, basil, mozzarella cheese, and sliced Italian sausage (make sure to precook it a bit since it won’t be in the oven very long)
1) Preheat oven to 400°F. Place riced cauliflower on a rimmed baking sheet. Roast in oven for 8 minutes. Remove from oven and turn temp down to 350°F. Let cauliflower cool just enough to handle.
2) Combine all crust ingredients in large bowl and mix together with hands. Place “dough” on a sheet of parchment paper on the counter and place another sheet of parchment on top. Roll out dough into a thin, even round. Move the parchment paper with the crust onto a pizza stone or pan. Bake in 350°F oven for 20 minutes, keeping an eye on it to make sure it doesn’t overcook.
3) Turn on broiler. Flip crust over on paper (helps prevent soggy crust), then decorate with sauce and toppings. Place under broiler for about 5 minutes, again keeping an eye on it to make sure it doesn’t burn. Eat!