Has anyone tried the cauliflower pizza "crust?" Does the cauliflower taste come through?

[monj]

DH is not a big fan, so I'm curious....thanks!

 

[marilynfl]

ummm. I did. wasn't that crazy about it. There are so many other wonderful things to do with

cauliflower that I felt this was a waste.

It got kindof, sortof, a little bit....tough and rubbery--and this is key---not crisp.

Then the recipe piled on a bunch of cheese. I've got far better ways to spend those calories.

 

[sallybr]

I actually like it, but not all recipes deliver good results (more)

it will never replace a good old, flour creature, but this recipe is my favorite. Sawsan worked hard to optimize it, and it paid off

https://chefindisguise.com/2015/02/02/cauliflower-pizza-crust/

https://chefindisguise.com/2015/02/02/cauliflower-pizza-crust/

 

[marilynfl]

The one I made was from several years back. Hopefully they've improved the process. I like the idea,

just not the soggy, pale version I made.

 

[sallybr]

Yeah, I had some major failures too...

 

[karennoca]

Yes, I used Sally's recipe and we both liked it very much. It worked well for us

we did not load it up with a bunch of meat, made a nice, light pizza of fresh summer tomatoes, small amount of cheese, fresh basil. I let the tomatoes drain, after salting them and think I actually roasted them a bit in the oven.

 

[richard-in-cincy]

Another vote for Sally's recipe. It's great!

 

[monj]

Ok, thanks--I'll give it a try!