Friday, February 3, 2012
Cauliflower Crust Pizza
I have now made this recipe twice in the past 24 hours, and I'm still a bit torn. First, I love the idea of a grain-free crust and yet another way to sneak cauliflower into my diet. I found this recipe was immediately intrigued. The reviews were good and the photo made me hungry!
Why, then, am I conflicted? First, I don't think there is a way to make this crust without cheese. I have posted a few recipes lately that incorporate a little feta or blue cheese, but I find I digest them well and don't need to eat a great deal for flavor. The cup of cheese required for this crust has thrown me for a bit of a loop. I used some almond "cheese" from Whole Foods, but I am no more of a fan of cheese product than I am the stuff itself.
The dairy element aside, I had mixed results when making this. Last night I forgot to grease my baking sheet, and I couldn't remove the crust from the pan. I had to scrape it off and ultimately eat my pizza in a bowl! Since it was my own silly fault, I took the excess riced cauliflower I had on hand and tried again at lunch today.
This time I used a Siplat liner on my pan. While the crust didn't stick, it also didn't crisp up AT ALL. Again I find myself unable to eat my pizza in the traditional fashion, instead having to whip out a bowl and utensils.
From a taste standpoint the recipe is delicious. I topped my crust with a little feta and crumbled leftover spinach and turkey meatballs.
Has anyone tried this crust technique out for themselves? Any thoughts? I did brush the crust with olive oil, so it burned on top but remained squishy on the bottom. I'm wondering if I remove the Silpat and perhaps brush some coconut or olive oil on the pan if it would help...