Cauliflower crust pizza!!

If you're looking for more evidence that cauliflower is pure magic, look no further than the cauliflower crust pizza. I originally wrote this post in 2014 but I felt I didn't do it justice, so decided it was time for an update.

I originally used this recipe, which is absolutely delicious (see the mouthwatering photo below), and mainly just cauliflower and mozzarella cheese (doesn't get much better).

More recently I tried this recipe, which happens to be dairy free! Instead of a cup of mozzarella, it uses a bit of nutritional yeast, almond flour, and olive oil to hold it together! We even topped this one with vegan cheese, and it was delicious! A flavorful sauce and lots of veggies does wonders.

But you really can't go wrong with either recipe. The main trick is to make sure you have a large clean dish cloth so you can squeeze out as much water as possible. 

Also, whenever I've made this pizza, it's always been a knife and fork affair. Part of this may be due to how much water was squeezed out. But I think it also has to do with how much you prebake the crust before adding the toppings. Don't be afraid to let the edges get a bit toasty. It will be delicious either way, but it might be worth it to sacrifice a bit of crust so that the rest of the pizza gets firmer, and you may even be able to pick it up! 

In summary, if you make any recipe on my blog, please let it be this pizza.