Cauliflower Pizza Crust

I've been meaning to try a cauliflower pizza crust for some time and found a single-serve recipe on page 58 in the December 2013 Muscle & Fitness magazine called, "Cauliflower Mexican Pizza". However, it seemed like the recipe called for so much cheese that I decided, once again, to revise the recipe.

After enlisting my daughter's help, we began by measuring out the cauliflower which had already been cleaned and cut into florets.

We used 4-1/2 cups of cauliflower and decided to use one cup of any shredded cheese that we had on hand. We added about four teaspoons of italian seasoning to this and placed it in the food processor.

Next we spread the mixture onto a piece of parchment paper placed on top of a rectangular stone. Because we used a lot less cheese than the original recipe called for, the mixture was rather crumbly.

We pre-baked the crust in a 450 degree oven for 12 minutes.

After removing the crust from the oven, we added pizza sauce, more shredded cheese and other toppings of choice. We then placed it back into the oven for an additional baking time of 15 to 20 minutes.

Here's our version of the cauliflower crust pizza:

You'll want to use a fork or spoon to eat this one.

Comments: Well, what can I say? I finally tried it and really didn't mind it too much. However, the husband and daughter were not impressed at all. And after all is said and done, sometimes you just want to sink your teeth into a warm piece of bread rather than a make-shift wannabe vegetable crust. That said, I plan to delete all the pins of cauliflower crust on my Pinterest board.

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