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
Related: Use This Vegetable to Make Pizza in 15 Minutes Flat
(Image: Shannalee Mallon of Food Loves Writing)
How To Cook Fluffy, Tasty Quinoa
Perfect Summer Cocktail Recipe: Honey Bourbon Lemonade
Good Food to Share 
The Big Book of Small, Cool Spaces 
Apartment Therapy Presents 
The Eight-Step Home Cure 
Elizabeth Apron fro...
100 DIY Ideas for the 3-Day Weekend
Danielle's Charming, Classic Walk-Up
I made this recently with a 1:1 ratio of cauliflower and cheese, with an egg thrown in.
Was a really good alternative and enjoyed it immensely. Came out quite crisp too, but according to others, the crispy crust is rare with the cauliflower.
People are always raving about cauliflower crust on the MyFitnessPal forums, but their recipes use a lot of cheese to bind it together. Not exactly healthy! It's nice to see a version that accomplishes the same thing without the cheese, as I'd feel more comfortable consuming a nut-based fat. Since I can safely eat gluten I think I'd still prefer traditional crust, but maybe I'll try this someday.
I've been making "pizza" using socca for the crust. This looks like another great pizza crust option.
I love different variations on pizza!
How's about a pumpkin-cornmeal crust?
http://scrumptiousgruel.wordpress.com/2012/04/27/what-week-is-this-second-annual-pumpkin-week-in-spring-day-five/
It turned out quite well...
I am intrigued by these cauliflower crusts as I have seen a few versions out there floating around. I have also seen one made with spaghetti squash .... have yet to try both!
Love finding recipes for pizza crust that the gluten freebies in our house can eat. This looks very good....plus it never hurts to sneak in some vegetables.
I've made a similar version with zucchini and walnuts. Absolutely would not call it pizza--that's misleading!