Cauliflower Crust Pizza

I am craving Italian food today. Has anyone tried making the pizza with the cauliflower crust yet? If so, how was it?

I have made it and it's still a little too soggy for my liking.  Not "pizza" crust by any means.  I just saw a new recipe for it on pinterest where you need to squeeezeeeeeeeeee all the water you can out of the cauliflower and cook it every long to get it to s tay together.  I mean, it's good either way but if it's too soggy it'll be soft and you have to use a fork and knife.

If you're farther out, I would just use a low carb tortilla in the oven to make a little pizza.  I love that.

That's exactly what I use..a tortilla. A weigh****chers whole wheat tortilla to be exact. I either use 1 tortilla with 1-2 TBSP of tomato sauce and 30 g of regular or skim milk mozzarella cheese..Broil it in the oven for approx 5 min..or I use 1/4 cup of veggie chili instead of sauce and it's like a Mexican pizza.Can also add veggies or some turkey pepperoni for protein. I always start with half a tortilla, as I find sometimes I can't eat the whole thing. Both are awesome and satisfy that pizza craving.

I've made it and I really really enjoyed it. First time it was too soggy but still good. The 2nd time I dried it out as best I could, I also added a little more cheese than was called for in the recipe and thinned it out really good in the pan so the crust would be thinner. Bake the crust first and make sure it's thoroughly cooked like a golden color and it wont be as soggy. 

I made it for myself and ordered pizza for the family and the kids had seconds of the cauliflower pizza instead of the pizza I ordered. 

I came across this article the other day that has the 25 best cauliflower recipes on Pinterest. I've made the mash cauliflower, I'm going to try and make the tortillas next.

http://www.ibreatheimhungry.com/2013/09/25-of-the-best-cauli flower-recipes-on-pinterest.html

I personally love the cauliflower pizza crust and mine has always turned out crispy/crunchy like regular pizza. I typically put chicken bread or turkey pepperoni on mine. We make them ahead of time. Right now we have 6 crusts in the freezer. That way on a night we don't feel like cooking we just pull it out pop it int he oven for a few minutes...add sauce/toppings and bake for a few more and we are good to go.

I noticed another poster mentioned making sure you get all the water out of cauliflower, that is really important. We always squeeze the water out. Don't want a wet crust. I wouldn't want to eat it, if it turned out soggy.

Eggplant Parm Pizza @ Cafe Frisco

http://www.lapsf.com/cafe-frisco/?p=471

frisco

I like the idea of making pizza on planks of zucchini.  Or in portobello mushroom caps!

I've been meaning to try the cauliflower pizza but haven't yet.  A friend of mine does a zucchini crust and it's great.  She does it on a pizza stone and, if I remember correctly, she carefully turns it over.  I'll have to ask her to be sure if anyone cares to know.  :-)

Yes, please let me know what you find out Tricia. I am an Italian and Mexican food junkie!

She does not flip it.  

You shred 2 medium or 1 large zucchini.  Put in a colander and sprinkle with salt.  Let it drain water - even all day in fridge if you do it before work.  The put it in a cheesecloth and squeeze, squeeze, squeeze.  Add 2 eggs and 2 c shredded mozzarella and blend well.  Press out on a pizza stone.  She highly recommends a stone but if you don't have one you can use parchment paper.  Bake at 450 for about 12 minutes.  Remove from oven and let rest.  She says after it's rested it's really helpful to bottom texture if you use a spatula and careful release it from the stone all the way around - but you don't have to flip it or anything.  Then you put on whatever toppings you with and bake at 425 until it's done to you're liking.  

She said she got the recipe from a blog called Your Lighter Side and they have a ton of good low carb recipes.