So as I've googled "low carb pizza crusts" time and again, I keep seeing recipes for a cauliflower pizza crust. Now if you've gone Paleo or low carb for any length of time, the versatility of cauliflower (in lieu of rice, mashed potatoes, or to purée and thicken soups/sauces) can't be questioned. It's a great veggie. But don't mess with my pizza!
During my first foray into the world of low carb, I'd often nuke pepperoni slices topped with shredded mozzarella when craving pizza. I never seemed to lose weight that time around (could be the regular consumption of low carb beer. Maybe.)
Since deciding that I need to adopt a low carb lifestyle as opposed to a diet, I've really endeavored to find good tasting substitutes for old favorites. I've done lots of almond flour pizza crust, and the recipe I use is not bad. however, I can't help but be concerned about the amount if almonds one could theoretically consume when used as a regular replacement for any kind of baked good. I feel like almonds should be a little more scarce in the diet - like a garnish - and almond flour based everything doesn't jive with that idea. (An idea about which I'm open to debate - what do you think?)
So anyway, cauliflower pizza crust. I found this recipe: http://www.theluckypennyblog.com/2013/02/the-best-cauliflower-crust-pizza.html?m=1.
She calls it the best, so why would I start with anything else?
Well, because I'm me. I can't help but tweak. And I found a similar recipe from Paula Deen (must be a post-diabetes diagnosis recipe). So I combined them. The wringing out of the cauliflower from Lucky Penny, and the increased mozzarella in the crust and baking temp of Paula's.
And it was good.
Yeah, really. Not great, but using cheese in the crust gave it more of the chewy texture you just can't duplicate without gluteny wheat. And the cauliflower more or less disappeared (once you nuke and wring it, there's not that much left anyway!)
I should've waited 4 or 5 minutes before cutting it, as I noticed it held together better after sitting longer. But I was impatient!
As for another opinion, my resident pizza lover told me it was better than the almond flour one he's been perfectly happy to eat in recent months. Score.
So that's my story of cauliflower pizza crust.