I thought I'd seen it all. Whole-wheat pizza crust, cornmeal pizza crust, even pizzas atop shredded potatoes. But last week I made an entirely new discovery: cauliflower pizza crust. Shannalee of Food Loves Writing wrote a post on her husband's recent birthday -- the first one they've celebrated together as a married couple. I've followed Shannalee's blog for quite some time, from before the days when she met Tim and moved to Nashville to be with him. And her recipes are always enticing, but this one had me hooked. This pizza made me swoon.
The gist of the recipe involves almond meal, cauliflower and egg so you have to be comfortable with the fact that this will never be a super thin, crisp pizza. Instead, it will be slightly soft and more like a veggie nut flatbread, as Shannalee describes. It's naturally gluten-free and and would lend itself to all kinds of experimentation with different herbs and spices. I can't wait to top it with some of the spring vegetables that have been in the market lately! Get the Recipe:Cauliflower Crust Pizza
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
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