The idea of cauliflower substitute for carbs is one that's been around for a while. As a self-confessed carb-aholic it's always been hard for me to get my head around why on earth anyone would bother. However, conveniently I'm also self-confessed cauli-aholic, so now I'm on the clean eating wagon cauli pizza (and cauli rice) was something I had to get on board with and try.
For the crust, I used this recipe and didn't change anything at all. It was my first attempt and I definitely wasn't confident enough to mess with it. I think it turned out ok, a bit burnt around the edges, which I think was down to my rubbish rolling pin action. The recipe was good, easy to follow and tasted gooooood. Although, I think the next time I make this, I'll tone down the amount of herbs used in the base. I like herbs but in this case, they were just a little bit over powering for me.
Cauliflower Pizza Crust - The Breakdown:
♥ Level of ease: 7/10. It's not particularly hard but it is fiddly and frustrating so you need to have your patience hat on when making this! It is possible to make the crust without a food processor (I used a blender), but I believe it would be much easier and quicker with a processor. Also, when the recipe says squeeze the water out, it really means squeeze the water out. This bit was the most annoying and took the longest but is completely essential so don't skimp on it.
♥ Time: 6/10. It probably took me about 1 hour from start to finish (that's prep, making it and cleaning up afterwards), not too bad and most likely something that could be sped up once you get used to making it.
♥ Taste: 8/10. When it comes to this point it is essential you keep an open mind. No it's not going to taste like your favourite take away pizza and sadly, the cauliflower doesn't magically take on dough like properties whilst in the oven. But what it does do is act as a marvellous conduit for pizza toppings with significantly less calories and without making you feel naughty, fat and bloated. Plus it doesn't taste like cauliflower which is a bonus for all those out there who aren't keen on the veggie. Obviously you can top with whatever you like, and next time I think we'll go for something chicken based but this time, since I was already convincing Nick to go crazy and accept cauliflower as a credible pizza base I didn't want to stray too far away from the topping comfort zone. I went for basically what we would order from a take away - pepperoni, jalapeños, onions and mushrooms (I also put some goats cheese on there as it's meant to be one of the best cheeses for you).
♥ Chances of making again: 10/10. Definitely will be making this again, but for me it's a weekend meal, I wouldn't be doing this after work!
♥ Chances of serving to people who aren't clean eaters: 7/10. Although I think most people would like this after they got over the idea of cauliflower as a pizza base, I don't know if I could be bothered convincing them!
Before the toppings went into the oven:
After:
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