Cauliflower pizza crust is one of those things you read about on paleo or celiac blogs and think can't actually be worth eating - I certainly did for the longest time! I have recently come to the realization that cauliflower isn't actually evil, if it's been sort of cooked. I cannot stand to eat it raw, or steamed, or boiled, or in chunks larger than my thumb in a stir fry. I have discovered that I like it raw from frozen and, of all things, baked - which is where the pizza flatbreads come in.
Juliet Ames, Baltimore artist (and force majeure) behind The Broken Plate, is also locally famous for her love of good food. If you've ever had a nasty cold or crushing bout with the flu and can't bear to think about solid foods, spend half an hour with her instagram and you'll find yourself getting dressed for a trip to the grocery store in no time flat.
But I digress. The below is a variation of her MAC Healthy Recipe of the Week for Cauliflower Pizza Crust. The only thing healthy about my version is that it still doesn't have refined grains, added sugar or anything else in a commercial crust that might not be desirable to you. I have hens, so eggbeaters aren't a thing in my life and I used slightly less cheese than the original recipe, but the result was a worthy treat that my housemates would like in the regular rotation:
3 cups shredded cauliflower (about 1 half medium head, shredded in food processor)
3/4 cups shredded part-skim mozzarella (or whatever other cheap American shredded cheese in a pinch-top bag you can find
3 eggs, beaten
1 tbls + spice mix (Oregano/basil or Chipotle/Fiesta Lime)
assorted toppings including approx 1/8 cup additional cheese
Preheat oven to 350F, line cookie sheet with parchment paper *-* Parchment paper is absolutely crucial, because without it you will wind up with soft, smushy cauliflower breads that have a texture more suited to a casserole (and being eaten with a fork!) than flatbreads or crusts.
Combine ingredients well and evenly spread onto parchment paper in three equal portions. Bake for twenty minutes, flip and bake for ten minutes more. Top as desired and brown until cheese is melted.
If you are looking for a not pizza use - mix Mrs Dash Fiesta Lime seasoning into the crusts and top with smashed black beans, grilled onions and colby jack cheese.