The other day at the market I had bought a bag of cauliflower rice and thought I would just quickly cook it over the stove top and serve it with whatever else we had on hand (salmon/chicken) for a really easy quick meal. BUT I am desperately trying to have a few new recipes on hand and completed before I take a mini break when the baby arrives and thought about making cauliflower fritters or something that would be freezer friendly / last up to a week. Anything really to save time during the week!
SO, instead of remaking what I already had- I decided to make a cauliflower pizza crust ….just a little differently. While I do prefer a regular pizza crust, texture wise, I actually love the taste of a cauliflower one. I think that the key to making it sturdy and crispy is allowing the moisture to be released from the cauliflower before baking it.
After making the dough I added it into a hot cast iron pan and allowed it to cook for about 10 minutes. The bottom started to brown and the edges were getting crisper! Then, at a high oven temperature (425 degrees) I baked it in the oven before adding any toppings and then after about 20 minutes or so I added the toppings and baked it again for another 10 minutes!
It gave such a thick pizza crust with crunchy edges and crispy bottom! It was really good!
I kept it pretty basic and topped the pizza with arugula, vegan cheese, red pepper flakes, pesto, and sliced tomatoes! Anything works!