Cauliflower Pizza Crust. Is It Worth It?

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Last Sunday afternoon I decided to bite the bullet and try my hand at making a cauliflower pizza crust. I was curious what all the hate was about. Rarely had I read a positive comment on any Instagram post about the successfulness of a cauliflower crust, whether it be it’s texture and consistency, or, and this must be the most important factor, the taste.

For a year now I have been watching the cauliflower crust scene on Instagram and watching the price of cauliflower consistently sit around $4.99 a head. Back when I was a teenager my Dad and I drove to a local farm to purchase some of the farmer’s cauliflower crop. My Dad paid, wait for it…….$.50 per head. Shocking I know. My local grocery store put their cauliflower on sale for $1.99.

After looking at recipes on Instagram here’s a ‘recipe’ I came up with. By the way, I’m strictly a home cook. I have no schooling in the art of cooking, so please be kind.

My Recipe

1 small/medium head of cauliflower, cut into four chunks. I cut out a lot of the nasty core. The cauliflower was then boiled for a few minutes in unsalted water.

While the cauliflower was doing its thing in the pot and later cooling off a bit, I chopped up a handful of fresh parsley, a quarter of a large sweet onion and three gloves of garlic.

To help my food processor out a bit I chopped the cauliflower into manageable chunks. After pulsing the cauliflower on its own for a few moments I added two large eggs, the parsley, onion and garlic, mixing everything until the ingredients looked blended. The mixture looked a little dry so I added a third egg and pulsed the mixture again. Then the mixture looked and felt too wet so I had to add in a small amount of bread crumbs. Not what I wanted to have happen but I made the best of the situation.

From the food processor I turned (was going to use the word ‘dumped’, but that word doesn’t seem all that appropriate) the mixture onto a parchment lined baking sheet and patted down the cauliflower into a circle. It was popped into a 425F oven for 20 minutes.

After the 20 minutes in the oven I let the crust rest on the stove top while I got the toppings ready. What I wasn’t prepared for was seeing a very puffy crust come out of the oven. Must have been the the three eggs. No worries though, once I was ready to pour on the pizza sauce the crust shrank to a thinner version.

Toppings included: a 1/3 of a small can of pizza sauce, chopped chicken meat I’d cooked the day before, and as much mozzarella cheese and black olives I wanted.

Once the toppings were in place I popped the pizza back into the 425F oven for about 20 minutes. Truth be told, I don’t remember how long it was in the oven. I kept checking on it, and when I thought it was done I took it out of the oven and let it rest for a few minutes.

Cauliflower Pizza Crust

I fully understand this isn’t a taste that pizza lovers can always get behind. Cauliflower doesn’t come close to providing a taste, texture, or appearance of a regular pizza crust. If you’re not a fan of cauliflower then you most likely won’t initially enjoy this new style of crust.

Would I make it again?


Would I change the recipe?

Yes. Next time I would add more garlic and definitely add in some herbs.



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