Someone got pizza in my head so I figured it was time to attempt a cauliflower pizza crust. I searched around a bit and settled on what I thought looked like a good option - mostly cauliflower, an egg, and a bit of almond flour. I mixed everything together and spread it out on the baking sheet. Anyone else nervous?
I baked it for the allotted time:
At this point I was feeling a little better about it, so I brushed some garlic and evoo on and then topped it with thinly sliced cremini mushrooms, asparagus and prosciutto. And because it was the weekend, I grated just a touch of parm on top as well, then I put it back in the oven:
Looks pretty good, right?
Yeah, unfortunately, not so much. The flavor wasn't terrible in and of itself, but the texture was a disaster. The outside edges were slightly burnt, but still only just barely crispy and the further you went inside, the softer the crust got. There was no way you could pick those slices up with your hands and eat them, no satisfying crunch of a thin crust, no pleasurable chew from a regular crust, it just did not work. So I squeezed the toppings from the whole pizza onto a few of the edge pieces and that was my dinner.
Have no fear, I have plans to try again with a recipe from Civilized Caveman that someone actually recommended to me. Satisfying paleo pizza will happen!