Cauliflower Pizza Crust

I have a new recipe to share with you all today.  You won’t find recipes on here all that often because I am surely not the world’s most competent or original cook, but I spent the weekend on Pinterest, so surely that meant it was going to end with a special treat.

Today I decided to make pizza with a cauliflower crust.  I know it sounds kind of crazy, and I really wasn’t sure how it would work.  I decided to trust it, however, because the recipe is all over the internet (surely everything on the internet is great and wonderful) and Vanessa at The Groovy Foody who wrote this original recipe seems to be quite passionate about pizza, leading me to believe that she wouldn’t pass off anything subpar.

To get the actual recipe, you’ll need to visit The Groovy Foody because I just graded papers about integrity and plagiarism, and I surely don’t want to steal her thunder.  I must say though, that the recipe didn’t turn out half bad.

The base ingredient is obviously cauliflower.  I made a slight mistake here.  See, I bought the ingredients and made the pizza right away.  This meant that I didn’t have time to let the veggies thoroughly dry before adding them to the recipe.  My crust came out way too mushy, and I think this is part of the reason.  Next time, I’ll buy the veggies the day before and wash them right away, leaving time for them to dry.  Towel drying did not to the trick.  I’ve read that you can microwave the cauliflower, and that might solve the moisture issue, but if I’m going out of my way to provide a healthy veggie treat for my family, I’m not going to nuke the nutrients out.

Now I always ALWAYS have problems grinding things up small enough, probably because I have to use a chopper ever since I turned my glass blender on with a metal spoon inside it and sent shards of glass all over my kitchen.  For whatever reason, though, this time, I had no problem with the consistency.  Possibly because cauli is so flaky to begin with.

Once you have it at the right consistency, you need to add the other ingredients.  I can’t help, however, but to show you this gorgeous egg I have, and what makes this egg so gorgeous is that these were cage free eggs for only 99 cents a dozen at Jewel.  I know, it’s unheard of.  I guess they are discontinuing this brand because they weren’t getting a reliable shipment in, so they decided to just purge their stores of them all.  We bought a few dozen!

And this next step is where I realized why I hate cooking.  It’s the same reason I hate math.  I am NOT good at following step by step directions.  I’m a big picture sort of person.  I’d rather try to figure out a solution to world peace than remember which ingredients to include at which time.  See, after you press the mixture into the pizza pan, you are supposed to cover it with evoo and heat it in the oven for a bit.

I forgot the evoo step even though it was sitting right on my counter!  And then I made yet another mistake — I put the sauce on before precooking the crust.  Oops.

After making multiple mistakes in a row, I put it in the oven and took a deep breath.  It came out awfully soggy (I think because of all of the aforementioned mistakes) but still, it smelled delicious.  So I added the toppings and hoped for the best.  I used Italian cheeses, Oregano, and Basil.  I would have loved mushrooms (and Magoo actually asked for them,) but alas, we had none in the house.

And the result?

I must say, it was really really good.  With the mistakes I made, you needed to eat it with a fork — the crust did not fully solidify, but I’m going to try to make it again soon to see if I can remedy that.  I actually think it was the best tasting pizza I have ever made.  And no, you would have had no idea that there was cauliflower in there.  The taste and scent were both pure pizza.  And it was so much easier than making a traditional pizza crust that I’m not sure I’ll ever go back.

And the best result of the whole process?  Happy faces 🙂

Once again, here is the recipe.  My only word of warning is that this is for an extremely thin crust pizza.  With the original measurements, I couldn’t get it to fit across a cookie sheet no matter how thin I made it, so I almost had to double the recipe.  Next time, I’m going to make even more crust so it can be a bit thicker.

If you decide to make this, let me know.  I’d love to hear if your crusts came out better than mine.

Happy Eating!