This week, I decided to try the cauliflower pizza crust I’ve seen all over Pinterest. Both sides of my family are huge pizza eaters- My dad has an outdoor brick pizza oven that he built himself, and my mother-in-law makes her own pizza crust from a sourdough starter that is delicious! So, yeah. You could say we like pizza.
So, in an effort to find a healthier alternative, I decided to try this crust. Full disclosure: it was not pizza crust. But it was good. My advice would be to let the cauliflower dry out a little more, and to spread your “dough” as thin as you can without making holes. The thinner the dough, the crispier it will be- making it taste more like an actual crust. My first pizza crust was a little thick- which made the final product a little mushier than I would have liked.
We decided to make our first cauliflower pizza experience a breakfast pizza because we figured that even if the crust was disgusting, we’d at least still have bacon and eggs. As a wise man once said: “There has never been a sadness that can’t be cured by breakfast food.” -Ron Swanson
Luckily, our crust was not disgusting, and our breakfast toppings just made it better!
Here is the recipe I used to make my cauliflower crust. Like I said, the only thing I would do differently would be to let the cauliflower dry out (even longer). For toppings, I used scrambled egg whites, part-skim low moisture mozzarella, and turkey bacon crumbles. I even drizzled on a little sugar free syrup at the end!
Here are some dorky pics of the process to brighten your Hump Day! Happy pizza eating mi amici!