About this recipe: You will never guess this pizza base is made with cauliflower, grated cheese and an egg instead of flour, yeast and sugar. To keep it sugar free, use freshly cooked, crushed tomatoes for the sauce and top with lots of veggies and mozzarella cheese.
since the key to making this crust get crusty is to remove as much liquid from the cauliflower as possible I run raw cauliflower through my juicer and use the pulp as the base. No need to precook - the pulp is so fine that it will bake just fine. This is a great recipe and I also use this crust recipe to make small crusts and use as low carb "bread". Freezes well if packed properly and I crisp it up in the toaster oven - 18 Mar 2014 (Review from Allrecipes US | Canada)
This is an excellent substitute for traditional pizza crust. Baking at 450F for 15 minutes seems a bit excessive and I was worried about burning the cauliflower. However, the steamed cauliflower retains a lot of moisture and the steam created by the baking process makes this into a regular crust. I will definitely make this again. - 27 Jul 2013 (Review from Allrecipes US | Canada)
I used my cauliflower raw and baked at 425 for first 15 then 450 for another 5-7 mins. Yummy!!! Thanks for sharing. - 25 Aug 2013 (Review from Allrecipes US | Canada)