I've been fascinated with the cauliflower craze: mashed, rice, pizza crusts. I've pinned all the recipes but as usual I'm late in the game, so I just recently tried a cauliflower crust from The Lucky Penny Blog for "The BEST Cauliflower Crust Pizza." She does a great job demonstrating each step with photos. I followed her directions exactly and took the time to squeeze and wring out a half cup of water from the cauliflower to ensure a firmer crust.
I was excited when I pulled the pizza from the oven. It looked delicious! My first bite was a mixed reaction though. The flavors sang pizza but the crust was ...chewy, soggy. It did hold together fine but it tasted like pizza toppings on an overcooked omelet. I tried the recipe a few more times adding ingredients that might solidify the crust, such as ground flaxseed and then a little flour. These did help. But I still need more tries to get the right ratios. Next time I'm even thinking of adding some toasted quinoa.
This is a low-carbohydrate high-protein recipe that is great for people with diabetes or if you just want a less heavy pizza. Cauliflower is a cruciferous vegetable full of fiber and cancer-fighting plant chemicals, so an excellent nutrition powerhouse. But the crust just doesn't taste quite right...yet!
Have you mastered a cauliflower pizza crust? Please let me know your ingredients! I am eager to try 😊.