Again - I have proof. We had out-of-town guests visiting for the weekend, and we celebrated with a homemade pizza party. Since my diet is on double-secret probation, and refined sugars are out (especially if they come in the form of pizza crust), I pulled this recipe out of my back pocket so that I could partake in the festivities as well. Lo and behold, of the four pizzas I made (two with this cauliflower crust, two with a cornmeal crust) - which do you think were the first to go? That's right - the cauliflower crusted pizzas vanished quicker than their traditional counterparts. Everyone loved them. Love love loved them. With a capital L. And that goes for Randall as well, my aforementioned cauliflower-loathing DH.
Now, I'm a pretty imaginative cook, but there's no way I can take credit for this idea. I'd actually seen this recipe online months ago (I tweaked mine slightly), and have been dying to try it ever since. The opportunity just had never presented itself. But after today, I can tell you that this dish will be in permanent rotation at my house. It takes a couple of steps, but baby, when it's pizza that you want, this totally fills the bill. It's worth every single step.
Cauliflower Pizza Crust
- 1/4 of a head of cauliflower, steamed until fork-tender, then chopped fine (you can also use the fake rice method); you'll need a yield of 1 cup of loosely packed, finely chopped/grated cauliflower
- 1/2 cup low-fat shredded mozzarella cheese
- 1/4 cup egg whites
- Salt, to taste
*The toppings for our cauliflower pizzas were: Pizza #1 - tomato sauce, fresh heirloom tomato slices, spinach, mushrooms, low-fat mozzarella cheese; Pizza #2 - tomato sauce, mushrooms, red bell peppers, sun-dried tomatoes, low-fat mozzarella cheese.