Diet-wise, I follow a relatively low-carb diet. I was sold on the idea after losing about 50 lbs (and maintaining it...outside of when I've been pregnant, of course!). Most people who follow low-carb or ketogenic (low carb, high fat, essentially) diets are familiar with the famous (or infamous??) cauliflower crust pizza. Some hate it - Some love it. Personally, I was a little bit of both...until I figured out the right recipe.
Over the years, I've tried a TON of cauliflower pizza crust recipes. I even tried altering a few to see if I could improve it...but what I typically ran into was a few things: (1) the crust didn't hold together well, (2) the cauliflower didn't cook all the way through, or (3) it just didn't taste good.
After much trial and error, I finally came up with a recipe that I love! Without further ado, I bring you.... the best cauliflower pizza crust recipe (to me!):
2 cups of ground cauliflower
1/4 cup of shredded mozzarella
1/4 cup of shredded parmesan
Spices: Salt, Basil and Garlic powder
OTHER THINGS YOU'LL NEED:
1. Preheat oven to 350 (F)
2. Measure about 2 cups of ground cauliflower (I buy mine pre-ground).
3. Use a food processor to grind up the cauliflower to make it a more fine grind.
4. Place the extra fine ground cauliflower in a medium sized microwave-safe bowl, add a little salt (not much - maybe 1/4 teaspoon), and microwave for 4 minutes.
5. Add the microwaved cauliflower to a cheesecloth or some other cloth. Let it cool until you can actually handle it without burning your hands.
6. When the cauliflower has cooled down, wrap it up in the cloth and squeeze the excess liquid out as much as you can.
7. Add the cauliflower back to the bowl. Add remaining ingredients. Add spices to taste. I usually add a little more salt, basil and just a little garlic powder. The basil in particular really adds a nice taste to the crust, by the way! MIX WELL.
8. Line baking sheet with parchment paper (NOT wax paper!)
9. Add cauliflower mix to parchment and shape into a pizza. I try to keep my pizzas a little on the smaller size so that they hold together better. Mine are usually no bigger than about 10 inches. The thickness of crust is relatively thin - somewhere between 1/8th of an inch and 1/4th of an inch. I personally prefer a thinner crust.
10. Bake on center rack in preheated oven for about 15 minutes or until it starts to brown a little.
11. Take crust out of oven and add toppings. I use marinara with no added sugar, mozzarella and mini pepperoni. I also top with some extra basil, oregano and garlic powder, but that's optional.
12. Return to top rack of oven and cook for another 10 minutes or so. If you can, broil it for about 5 minutes...just be sure to watch it because broiling can burn it pretty fast! If you do it right, the cheese will be beautifully melted and slightly browned.
13. Remove from oven and let cool for a little bit before you eat it! Enjoy!
Naturally, this pizza needed its own photoshoot. Isn't it beautiful?: