So why am I making cauliflower pizza crust — a new method? I’ll never forget the first time I tried eating cauliflower pizza crust. My expectations were LOW. Real low. I had tried plenty of gluten-free crust options and none of them were even close to delicious. (I’m only being honest.) Even my (now ex) husband loved it. And trust me…he REALLY didn’t expect to like it.
But I am so so glad we gave it a go. And the directions I followed were a combination of ideas I’d found on the internet. And it took a few tries to make it really good. And it really was really good.
However… something happened recently that changed everything.
One day I really wanted to make cauliflower pizza crust. I had all the ingredients. But I simply did not have the time for my old method. You see my old method required steaming the cauliflower bits, cooling almost completely, then squeezing AAAAAALL the liquid out of it. And when I say “all”, I mean it took a good 15 minutes of squeezing. What a pain. Truly.
So…just for kicks, I decided to give this new method a whirl. I had piles of cauliflower I had purchased on sale and it had to be used YESTERDAY, and I was really getting sick of roasted curried cauliflower. It was this or nothing.
Well…STOP EVERYTHING!!!! Not only did it work, but it tasted BETTER!!! I’m not even kidding.
No more steaming. No more squeezing. Just process, mix, flatten, go…
The recipe below takes only a bit of time — and your imagination for coming up with fun and fabulous topping combinations.
(Next time I make this pizza — I’m making a curried version with peas and other goodness. I can’t wait. I’ll totally post it.)
Let me know in the comments below if you tried this — or what topping combos you tried 🙂