Cauliflower Pizzas Crusting – Don’t Let the Name Deceive You

The major problem with this cauliflower pizza crust is that there’s already something called pizza. If you’d never heard about pizza before, and someone served this to you, I think you’d really enjoy it. 
Unfortunately, we’ve all had pizza before, and so this will invariably be compared to the awesomeness of the real thing. You know, sort of like what happens to deep-dish, Chicago-style pizza (said the New Yorker). Regardless, this was very tasty, pleasantly textured, and contains almost no carbs – in case you’re into one of those alternative lifestyles. For the cheese, I decided on goat after seeing this recipe on Detoxinista. All kinds of cheeses are used for this technique, usually mozzarella and something else, but I figured the tart chèvre would best simulate the fermented dough of a classic pizza. Another important tip is to make sure you use parchment paper. Because of the moisture and cheese, this stuff can stick to foil, but nothing sticks to parchment, which is obviously a key here. You can find it next to the foil and plastic wraps in any large grocery store. Texture aside, the flavor of this final product was very pizza-like, and I’ll be doing further experiments to be sure. By the way, if you have a version that’s clearly superior to this one, feel free to share. Otherwise, I hope you give this cauliflower crust pizza a try soon. Enjoy!Ingredients for one 10-inch pizza crust:1 head cauliflower (about 3 packed cups ground)1/2 cup water

- Cook cauliflower with water for 5-6 minutes, let cool, and squeeze out ALL water with a towel. You should have about 1 1/2 cups of dry cauliflower pulp left.

1/2 tsp salt

1/2 ounce finely grated Parmigiano-Reggiano (about a 1-1/2 inch square grated)

2 ounces fresh goat cheese

cayenne to taste

1 large egg