Cauliflower Pizza Crust replaces ordinary crust with cauliflower, mixed with cheese and a few other ingredients to make a largely carb/gluten-free base.
Using cauliflower to make pizza crust is nothing new, but me trying it is. I have had just had no desire to try it because it sounded bland, mealy and overall uninteresting.
I thought it was going to be a fad that would fizzle out quickly.
But, it hasn’t.
Eventually, and mainly because my brother jumped on the bandwagon and wouldn’t stop raving about it, my curiosity got the best of me.
Generally speaking, my brother is not going to eat something more than once unless it has at least some form of interesting taste to it.
How Does Cauliflower Become Cauliflower Pizza Crust?
The main binder used in the making of a cauliflower crust is typically a combination of cheese and eggs. Now, the type of cheeses used varies. From what I’ve discovered if hard cheeses are used, more eggs will be required, and vice versa.
This photo is after the first bake (of just the crust) and before the second bake. What I love about this is the crispy, cheesy edges.
I’m still playing with this, so I definitely don’t have a solid, final recipe down that wows me but I’m working on it.
This is a really good starting point recipe and so good I felt it was time to share.
I will be updating with better photos and I plan on a few different versions to come.
If any of you have any tips or tricks to make this better, please be in touch!
Here’s your printable. –