Cauliflower continues to blow my mind. As a vegetable, it's versatility is astounding: Sturdy enough to be a base for nachos, filling enough to replace an English muffin in eggs benedict, and satisfying enough to mimic rice in fried rice. Now it's a crust for pizza? STOP SHOWING OFF.
I first experimented with cauli as a crust for this pizza, but I changed it up this time and the flavor is spot on. The method is also way simpler; typically cauliflower crusts require you to steam cauliflower and then wring it of water (such a drag). I skipped that step and just grated it finely on a box grater before mixing with eggs, cheese, and flavor boosters (basil, crushed red pepper flakes, garlic powder).
The beauty of taking the extra time with the crust? It tastes friggin' delicious. Regular pizza crust might be full of delicious carbs, but this is downright addictive. Once the little cauliflower bites get baked—they'll sturdy up in the oven if they feel kinda wet—you then top with marinara, more mozz, and mini pepp and bake until melty and so so good.
GET THE RECIPE HERE.
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