I have never been a fan of cauliflower but have seen it popping up everywhere as a healthy substitute in some of my favorite dishes, i.e. for noodles in mac and cheese and the crust for pizza. I found a great head of cauliflower at the Farmers’ Market on Saturday so I decided to try out a new recipe. I am a fan of Lauren Conrad and do follow her blog, so I decided to try a recipe that was shared recently on her blog for gluten-free cauliflower pizza crust. I started out by grinding up the cauliflower in a food processor and mixing it with the yogurt and whisked in the egg.
It was pretty runny so I refrigerated it, hoping it would solidify some, but it didn’t make much of a difference. I spread the “dough” out on the pan and topped it with homemade pizza sauce I threw together.
I cut up some of my favorite veggies and grated a combination of mozzarella and cheddar jack cheese.
Then it was ready to go in the oven!
About 40 minutes later, the “dough” was a bit soft still, but the top was bubbly and a bit brown.
I cut into it and with the exception of needing a spoon to accompany my fork to scoop it off the plate, it tasted almost like normal pizza! I was pleased with the outcome but am going to do some investigating into how I can make the dough a little more solid for future trials. I’ll keep y’all posted. Happy cooking!