The title is a bit long-winded; hopefully you didn’t miss the part about the cauliflower crust. Cauliflower, you say?
I do say, and all my husband could say was “mmm” and “this is my favorite way to eat cauliflower.” (He’s not a fan of the white stuff.) He gave it a 9 out of 10, which is sayin’ something around here.
I discovered the recipe on Recipegirl.com, who discovered it on Eat-Drink-Smile.com, who discovered it on a low-carb message board posted by the original recipe developer, Jamie VanEaton of Your Lighter Side. Jamie has done some amazing things with vegetables as low-carb mainstays; this is just one of her brilliant ideas.
Brilliant, because it works. Really.
The crust does not have the classic pull or chewy texture of regular dough crust; it is more delicate and soft with a crisp edge and quite flavorful. Since mozzarella cheese is a sizable part of the crust ingredients, as the crust browns the flavor of browned cheese is pronounced. If you’re like me, that’s a good thing. (I love the crisp cheese at the edges of nachos and pizza so much I am always sure to spill a little for those choice tidbits.) We enjoyed this pizza so much we had it twice last week, inviting a friend over for lunch and she loved it too.
Super Bowl eats? Of course, everybody loves pizza! I wouldn’t consider it finger food—you will want to serve it with a plate and fork since the crust is so tender. Basil, tomato, goat cheese, and sautéed mushrooms is my personal favorite, but like any pizza, you can customize the toppings to suit your preference. The process may feel a little funky baking the crust before adding the toppings, but the results are absolutely delicious.
It is a perfect crust for gluten-free and grain-free folks as well, so if you know someone who has been missing pizza because they can’t eat the crust, pass this along, they will love you for it. Better yet, make it and invite them over—food always tastes better when shared.
Adapted from Original Cauliflower Crust Pizza Recipe, used with permission.
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