It seems like recently cauliflower has become a popular vegetable in the food world. In particular, I've seen a lot of cauliflower crust pizza recipes. I wasn't really sold on the idea. I'm not one for fake meat or fake pasta (I mean, come on, spiralized zucchini in a marina sauce does not taste just like spaghetti, as I've seen some claim) and this seemed like fake pizza. But we were watching Worst Cooks in America and for their challenge, Anne Burrell's team had to make a Cauliflower Crust Pizza. SP was intrigued. We both like cauliflower. So we decided to try it.
We used Chef Anne's cauliflower crust recipe but chose different toppings (not that merguez, goat cheese, and kalamata didn't sound yummy). We bought 2 bags of cauliflower florets at Costco but used only 1 bag and got 2 pizzas. Above is the pulsed cauliflower after wringing it out.
Add some cheese, eggs, and pepper to the cauliflower to make the crust dough and then form it into a 1/4 inch thick pizza round.
We happen to have both a pizza stone and a paddle. Are these necessary for success? No. You could plop the crust on parchment onto a cookie sheet and slide it in the oven.
Bake for 15 minutes. If you are eating the pizza right away, take it out, add sauce/toppings, and then finish baking. We were making the crusts for later in the week, so we baked them 20 minutes to make sure they were cooked (eggs), let them cool, and then wrapped them in plastic and put them in the refrigerator.
When it came time to make our pizza, we topped it with roasted tomatoes, Italian sausage, mozzarella, kalamata, and spiralized zucchini.
It was delicious. The crust was a little egg-like/spongy and had good cheese & cauliflower flavor. You can use any topping/sauce you want, or no sauce like us (the roasted tomatoes were squashy and liquid-y so they were kind of like a sauce). Next time I might add a little grated onion to the crust (we omitted the garlic but didn't substitute anything).