It seems like just about everyone has been posting and or talking about cauliflower crusts. Have you noticed? Well, I finally got around to trying a recipe.
There are lots of recipes circulating around the Internet, but in the end I decided to try Love & Lemons vegan version.
The crust out of the oven and ready for toppings:
Since I was making this pizza for my husband I topped it with mushroom and tomato marinara and Daiya. You can top it with any vegan combination you can think of (pesto, nut cheese, veggies, et al.).
It came out slightly too moist (I think because I used the whole head of a large cauliflower, which was more than what was called for), because of this it did not slice up perfectly. Other than that the taste was fantastic. I asked my husband if he could guess what the crust was made out of. He couldn’t. He guessed all kinds of flour/grains, but not cauliflower. After I told him what the crust was made out of he smiled and said, “I should have guessed it would have been a veggie!”
I will have to work on getting the texture right, but overall I would call this recipe a hit. Both my husband and mom liked it! My husband, as he was happily scarfing down his pizza, was telling me all the different toppings he would like to try on it. With a crust this healthy I will happily oblige.
- I made (and recommend) the vegan /flax ‘egg’ version
- I was out of onion powder so I put in more garlic powder
- I also added more nutritional yeast (my hubby loves nutritional yeast)
If you haven’t tried cauliflower pizza crust yet you should. I think you’ll be pleasantly surprised!