This cauliflower pizza crust craze is not as easy as it looks, in my experience. Getting it to hold together is the elusive trait we are striving for. And this time, I got it. Or as close as I think I can get!!
Disclaimer – these measurements are not precise. Everything plays a factor – the density of the cauliflower, how much water is still in it, etc… so it’ll take some home tweaking. But pretty close to this will at least taste good.
Boil the cauliflower (I happened to have the purple kind in the house, I don’t think the color mattered, but who knows?) and kale until soft. Then put into a food processor or a bowl and use and immersion blender, which I use for everything.
Blend it up till smooth, then stir in the Parmesan cheese, two eggs, and bisquick. I know adding a flour type thing is kinda cheating and adds a carb element, but I’m just being honest. It’s still pretty darn healthy!
Then spread the mix out on non-stick foil (this is a must for practically everything I cook in the oven). Bake at 425 for a long time – at least 25-30 til the edges get brown. I’ve seen recipes where it’s at an even higher heat.
Remove the crust from oven and add toppings. Go light on the sauce so as not to re-moisten the crust too much.
Since I haven’t replicated this, I’m not sure if the goal of being able to pick up a slice will happen again or if I just got lucky. I’d like to be able to do it without the flour, so I’ll keep trying! But this time, it came out great!!!