I finally tried it. Cauliflower crust pizza has been featured on blogs for months now, and has absolutely taken off. I’ve been intrigued since I very first saw it.
H. was extremely dubious of my endeavour. He loves pizza and takes a lot of pride in making the dough (which he does very well!). But I had been wanting to try this for so long, and one should always try new things in the kitchen.
Making the crust: (See link to recipe below) Grating cauliflower is a lot easier than it sounds. After that’s done, it’s very straightforward to mix the ingredients together. Spreading the “dough” was a bit tricky (as you can see form the photo mine is not very neatly shaped!).
The toppings: We dressed ours a little haphazardly with olive oil (base), rocket, tomatoes, Parmesan cheese, and drizzled balsamic overtop.
The verdict: It was a success! Even H. admitted that it was better than he thought it would be. I really didn’t miss the traditional dough. And, although the recipe is for one pizza, we found it to be not enough. Next time, I would use about 180g of cauliflower and up the ground almonds and other flour (I used plain, not buckwheat) appropriately.