Cauliflower-crust pizza
Pizza
Italian cuisine
The crux of this crust is squeezing out all the water from the cooked, riced cauliflower. And there is a lot of water. Wring it until you're sure there's no more moisture—then wring some more. I use all eggs—and no cheese—a technique adapted from "The Food Therapist" by Shira Lenchewski. Homemade or jarred tomato sauce both work. Just make sure to cook it down until slightly jammy. Toppings, from pepperoni and black olives to mushrooms and garlic, are also welcome.
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