I came across this recipe last October, and I just now got around to actually making it. And boy I’m glad I did, because it’s not only super simple to make but also very tasty – and gluten-free! (It is a total accident by the way, that I’ve been posting so many gluten-free recipes lately).
So yes, the crust of the pizza is made out of cauliflower. I’m sure some of you are wrinkling your noses in disgust, but while it doesn’t taste exactly like pizza crust, I would dare anyone to be able to taste the cauliflower. In addition to the nutritional benefit of avoiding a heap of starchy white flour dough underneath your pizza toppings, you also get the benefit of all that cauliflower has to offer – folate (for cell division and growth & blood cell production), Vitamin C (antioxidant, antihistamine, immune booster, and scurvy-preventer), and fiber (do you really not know what that’s for?). Cauliflower is even believed to have anti-cancer properties.
My pizza was topped with organic tomato sauce, onions, zucchini, mushrooms, red bell peppers, red pepper flakes, and a sprinkling of part-skim mozzarella (there’s plenty of cheese in the crust so it doesn’t need much more). Your topping choices are of course endless, so play away! (Word of advice: the cauliflower lends itself to a less stiff and structured crust than regular pizza crust, so this is best eaten with a fork. Not very American, sorry, but it’s better than having tomato sauce all over your lap).