Guess what I’m having for breakfast?
If you haven’t yet tried a cauliflower pizza crust, I’m here to tell you to jump on the bandwagon and join the crowds.
Oh, you can tell it’s not a real pizza crust, but, if you’re like us, you won’t really care. It’s made with raw cauliflower, eggs and cheese — a lot of cheese — which is why you won’t care that’s it’s wheat free.
There are recipes all over the internet, but I used this one from YourLighterSide.com. It comes together like a dream. I got (2) 12″ crusts from a regular-sized head of cauliflower, pre-baked both as per the instructions, then froze one for later. I’d much rather pull that out of the freezer than a DiGiorno, wouldn’t you?
The real test for a pizza, IMHO, is the next morning. This one passed with flying colours. The crust is still formidable enough to hold together pick up with one hand, which leaves me the other hand to type.
Go on, make this. You know you want to.