I recently tried making pizza with a cauliflower crust. The flavor was really good, but the crust turned out a bit soggy. Not a huge deal - we just ate it with a fork. But, I wanted to see if I could get it a bit crisper and make a cauliflower crust that could actually be picked up.
Yes, it is possible. Here are three things that I think made all the difference:
- Be sure to remove as much moisture from the cauliflower as possible.
Steaming the cauliflower works better than boiling it, because there isn't as much water in the cauliflower to begin with. Whichever way you cook it, be sure to drain it thoroughly and then use a cotton towel or several paper towels and squeeze as much liquid out of the cooked cauliflower as you can get.
- Use a pizza stone.
The bottom crisps up better, and the crust seems to cook faster. On the baking sheet, I think we should have cooked it longer than 15 minutes to brown better before we added the toppings. On the pizza stone, it only needed about 12 minutes. You will need to pat the crust out onto parchment paper so you can slide it onto the hot pizza stone in the oven, and so you can easily slide it out when it's time to add the toppings and remove the cooked pizza.
- Cool on a wire rack.
This might be the most important one. When you slide the pizza out of the oven and off the pizza stone, it will be nicely browned and crisp. However, if you leave your pizza on a cutting board to cool slightly before cutting, it will begin to steam and get soggy in the middle. I noticed mine was doing this and actually slid it back onto my hot pizza stone to crisp back up, then I put it onto a wire rack to cool, still on the parchment. All that moisture then went down through the rack and onto the counter underneath, and my pizza was not sitting in it.
I was just going to have you visit my first cauliflower crust pizza post to get the recipe, but it will be easier just to have it here. I updated it to reflect the changes.