I must admit to being skeptical about how a humble cauliflower could become a firm crust for a pizza. But it was Friday and that’s always a good excuse to make pizza. I decided to try a cauliflower pizza base as a healthier, low carb option for me and whipped up a normal yeasted base in the KitchenAid for Tony.
To prepare, I read a number of recipes on various sites and took from them what I thought would work for me. They all varied slightly except for one thing: after steaming or microwaving the cauliflower, it must be placed into a squeaky clean tea towel or muslin and all the liquid is squeezed out. When I did this it filled more than a cup. If you don’t do this step you’ll end up with a wet and soggy base. Not good.
In short, the cauliflower pizza base was a knockout. It was firm enough to pick up with my hands and eat like normal pizza. With the addition of some cheeses, herbs and plenty of seasoning it was full of flavour and as I noted on an Instagram post – I’m a convert.
For the record, the recipe calls for microwaving or steaming the cauliflower. I’m not a fan of the microwave and was going to steam it instead – until I realised the cauliflower would fall through the holes in the steamer. I’m now on a mission to source a fine mesh steamer top for the next batch I do.
Enough said: let’s get cooking!