...break out the Gas-x. It's worth it, people.
Growing up, Thursday night was always pizza night at our house. But Mondays and Fridays were also pizza day at school. Which is to say, I was eating pizza three days a week growing up. I have no regrets other than the fact that it's no longer a habit my metabolism can support.
Enter: cauliflower crust pizza. I was introduced to this in college, but every time I attempted it, it was a hot mess. I figured I must have been doing something wrong, but on reflection, and because I've since perfected it, I'm pretty sure the recipes were missing a few key points. I'll include them here so that you, too, can have perfectly carb-free pizza every time.
1. After you've microwaved the cauliflower, make sure to let it cool COMPLETELY. The next step, squeezing out the liquid, is crucial, and it's extremely hard to do if the cauliflower is piping hot. Do the dishes, run an errand, put your makeup on...find something to do because this could take a little time.
2. As I said above, squeezing out the liquid is crucial. Your crust won't harden and you'll be left with a mushy cauliflower mess. (Trust me, I've done it.) If your cauliflower is completely cooled you'll be able to squeeze almost an entire cup of liquid out.
3. Don't use foil because it will stick. Use parchment or a Silpat mat.
4. Be patient. In my oven, the crust takes about 25-30 minutes to look like it does in the photo above, which, in my opinion, looks like a real thin crust pizza. It may take a little longer depending on the heat of your oven so be patient.
5. Don't overload the pizza. It's still cauliflower, not dough, so it can fall through. This recipe calls for no sauce and just parmesan cheese, but in recipes using sauce and mozzarella, this is a little more important.
And without further adieu...