Cauliflower Pizza Crust is a delicious and sneaky way to sneak in more vegetables to even the pickiest eaters. Follow the directions to make sure you get a crust that sticks together when topped, and then put on whatever you like! A Fall Pizza might have some roasted butternut squash, bacon and red onion rings, a Green pizza might have some halved Brussels Sprouts, a pesto base and zucchini rounds on top, and a triple cheese pizza,... well you get the picture. Have fun! Crust recipe inspired by iFoodReal's Cauliflower Pizza Crust.
First turn your oven to 375 degrees. Place all Cauliflower in a blender and cover with water, or in a food processor dry. Pulse a few times, until you have formed a "rice-like" consistency. If it's in water, drain it.
Take some cheese cloth or a nutmilk bag and squeeze the daylights outs of the cauliflower-- the more water you remove, the more likely the crust is to stick together instead of crumble. Once you've really wrung it out, spread it on a cookie sheet and bake it for 15 minutes to dry it out some more.
Meanwhile, prep your toppings: slice your Brussels sprouts in half and make a small notch mark in the base end. This help evenly cook. Blanch in boiling water for a few minutes and cool in ice water. Slice your green peppers to the desired shape, and brown your sausage if using. Prep any additional toppings you have a taste for, but remember the cardinal rule from the pizza guide-- don't overload the 'za with too many toppings or you might have collapse.
When the cauliflower crumbles are done in the oven, mix them together with an egg, the grated cheese (this can be a combo of both mozzarella and parmesan/Wabash Erie Canal if you don't have enough), some salt and pepper, and your seasonings. Form into a pizza-dough-like-circle on the same cookie sheet, and pop it back into the oven for 15 minutes. Keep an eye out for burning.
Once the crust is done pre-baking, assemble your ingredients and bake until their just how you like them, but make sure they're par-cooked enough that the crust only goes back in to the oven or under the broiler for 5 minutes to avoid charring the crust. It worked for us to cook the sauce, Brussels Sprouts, green onions and sausage for a few minutes on their own and then added the cheese and under the broiler for a few more.
Allow to cook slightly before transferring to a cutting board and slicing. Serve to happy, hungry people!