Erin and I were recently going over some of our favourite blog recipes and were shocked to discover we were seriously lacking in the cauliflower department.
We have an awesome recipe makeover for buffalo cauliflower “wings” and a fantastic big batch cauliflower mac and cheese, and then that’s it! Just two recipes where the beautiful cauliflower takes centre stage. Well that ends today!
Cauliflower pizza crusts have been taking the food blog world by storm, and frankly, I’m surprised it took us so long to jump on this band wagon. The past weeks Passover holiday seemed the perfect opportunity for me to give this grain free pizza crust a try.
And both my husband and I were pleasantly surprised with how well this vegetable based crust satisfied our craving for a cheesy slice. The crust is filled with all your favourite pizza spices and lots of mozzarella and parmesan cheese. It comes out quite crisp, although I still felt it easiest to eat with a knife and fork.
It’s very important to really try to squeeze out as much moisture as you can from your processed and microwaved cauliflower florets. This helps to crisp up the crust and prevent it from getting soggy.
You can top it with all of your favourite pizza toppings. We went with our favourite veggies and loaded it up with tomato sauce, mushrooms, roasted red peppers, broccoli, black olives and a good helping of feta.
While Passover is now over and we can finally enjoy a nice chewy crust, I think this recipe is good enough to remain in our regular dinner rotation.