Not all cauliflower pizza crust recipes work well, and there are a few different methods that bloggers around the internet will use. Some will cook or microwave the "cauliflower rice" and some do not. What I have come to learn after trying a few different methods is that you can achieve a great crust so long as you address the issue of Moisture. Cauliflower is full of moisture so you either have to cook and press the liquid out of the "rice" or add some sort of flour that will absorb the moisture while it pre-bakes in the oven.
Green Pizza with a Cauliflower Base by Green Kitchen Stories (The recipe can also be found in their book)
-This recipe does not require you to cook the cauliflower first which is great. It uses almond meal to soak up some of the moisture, but because of the almond meal the crust tends to be a little sweet. What I like about this recipe is the lack of cheese (most other recipes include cheese, but lets face it, there are times when I don't have enough or forget to pick some up) If you are going to use this recipe I have also discovered that you can use coconut flour in place of the almond meal because it is also good at soaking up moisture.
The Secret To Perfect Cauliflower Pizza Crust by The Detoxinista
-This recipe used to be the only one that explained how cooking and squeezing the moisture out of the cauliflower would result in a pizza crust you could actually pick up. The problem with this recipe is that she takes the time to cook the cauliflower when you can really just microwave it. The reason why I like this recipe so much is because she uses goat cheese instead of mozzarella like most other recipes. This really is my go-to crust recipe but like I said above, I don't always have goat cheese so it is great to have an alternative.
I know I have been using rosemary a lot lately, but my rosemary bush has been growing out of control. It's amazing what a move across the backyard and a little manure will do. Rosemary is just one of those plants that is very particular about where it wants to live.
Cauliflower Pizza with Ricotta, Tomato and Peach
1 head of cauliflower or 3-4 cups of cauliflower "rice"
3/4 cups of almond meal or coconut flour
1 tablespoon of dried oregano (I use Penzeys "Pizza Seasoning")
1 cup of ricotta cheese
3 small tomatoes, sliced
4 tablespoons of roasted peach preserves or one fresh peach, skinned and chopped
1 sprig of fresh rosemary, finely chopped
salt and pepper to taste
Preheat the oven to 400°F. In a food processor, pulse the cauliflower until it resembles rice and put it all into a large bowl. Add the three eggs, almond meal, dried seasonings including salt and pepper to your liking. Mix everything together, using your hands is best, until the mixture will stick together into one large ball. If the mixture is still to moist add a bit more almond meal. On a parchment lined baking sheet press out the cauliflower mixture with your hands to form the pizza crust. Pre-bake in the oven for 20-25 minutes, until the sides are slightly browned. Take the pizza crust out of the oven and spread one cup of ricotta cheese over the whole crust. Top with tomato slices and chopped peach preserves. Sprinkle some finely chopped fresh rosemary and salt and pepper over the top and bake again for another 5-10 minutes. Take the pizza out of the oven and allow it to cool slightly and serve.