I love pizza and trying to make it healthier and gluten free can be a bit of a task. I have seen a lot of recipes for cauliflower pizza crust but have been afraid to try it due to a terribly failed attempt at cauliflower tortillas. Basically the cauliflower tortillas fell apart and just didn’t taste very good so I have been poo-pooing the cauliflower as a pizza crust trend. But I decided to give it a try (it actually took two attempts to get it the way I wanted it), and it turned out pretty flavorful and didn’t fall apart!
Basically making the pizza crust just consisted of making cauliflower “rice” in blender or food processor, cooking and squeezing the extra fluid out of the cauliflower, and then mixing it with eggs, cheese, garlic and basil to make a “dough.” And then bake! Super simple.
I didn’t put a lot of toppings on my pizza because I didn’t want to test the strength of the crust too much, due to my falling apart cauliflower tortillas…but it really didn’t need that many toppings to make it satisfying and delicious. I would recommend though that if you use watery veggies to top the pizza such as fresh tomatoes or mushrooms that you don’t use a lot and/or cook them a little in the microwave first to remove some of the water, because it will make the cauliflower pizza crust softer.
Making pizza crust out of cauliflower is a great way to get some extra veggies in your diet and it actually tastes good too!