I don’t know about you, but I really have a hard time avoiding pizza. There is something about that ooey gooey cheese and the way my palate wakes up when the hot cheese, savory tomato sauce and thick doughy crust hits it. So, when I started consuming less carbs in my diet, I knew pizza was going to be one of the hardest things for me to minimize. Notice, I said minimize. I will still eat a slice every now and again because even though this recipe rocks, let’s be honest…pizza is pizza!
The first step is to grate your cauliflower. Normally, this starts by me cutting up a head of fresh cauliflower, putting it in the food processor and then steaming it. But, Wegmans started carrying a great shortcut…cauliflower rice! So, I steamed some up and then squeezed all the water out.
Then, I added egg, cheese and some spices to the cauliflower based and spread it on an already hot pizza stone. This is the key I have found to making my crusts come out perfect every time. I bake the Cauli’ Crust until it is golden brown and solid.
Once the crust looks good, I brush it with olive oil and minced garlic, add my four cheese (Parmesan, Goat, Mozzarella, and Gruyere) and top with sauteed wild mushrooms.
After baking it at 450F until the cheeses are melted, it’s time to let my taste buds loose! Man, this pizza and some Pellegrino is my idea of a guilt free Pizza party!
Have you ever made a Cauliflower pizza crust? I’d love to hear your best tips and tricks for getting the crust crispy.