Ahh, cauliflower crust pizza. The darling of low carb diets. I tried some such recipes years ago and decided they weren’t good enough (or good enough for us) to be worth the trouble. Most are loaded with cups of cheese.
Sometimes the mood to spend some time in the kitchen strikes and on this particular day, I had a head of cauliflower in the fridge that needed a home. I buy cauliflower almost every week because I know it’s full of vitamin C, vitamin K, folate, fiber and on and on. But we don’t like it. Cauliflower has a strong flavor that my family just does not care for. I know lots of people love it, but we don’t.
I wondered if turning this stinky vegetable into pizza would mute its flavors enough to be enjoyed. And I wondered if I could do it in a relatively healthy way.
My daughter declared this the best gluten free pizza ever. I think part of the praise has to go to Primal Palate and their garlic and herb spice blend. (I love their spices and in no way are they compensating me to say this.) I added this to the crust and sprinkled some on top. It seemed to somehow magically transform the flavor of the cauliflower. I promise, when I took it out of the oven, it didn’t smell at all like cauliflower, but had a rich, meaty flavor – and there was no meat on this pizza.
It does take a little longer to make this crust than other gluten free versions – meat crust, sweet potato crust or even a mix of gluten free flours, but if you want something with more nutritional value, great flavor and you have the time, I encourage you to give this a try.
And for those in your family who think pizza isn’t pizza if you have to eat it with a knife and a fork, you CAN indeed pick this up with your hands. Just let it cool a little first. The slice in the picture below is right out of the oven. It firmed up when I let it cool a bit. And then I put some ice on my fingers!